I love crafting this moist vanilla buttermilk cake, a buttermilk sheet cake that showcases the perfect blend of unsalted butter, fresh eggs and real buttermilk. The infusion of vanilla extract and a delicate glaze create an irresistible dessert that captivates every sweet tooth and is a truly delightful treat overall.

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I recently baked a cake that totally surprised me with its moist texture and amazing flavor. I mixed 3 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, and 1 tablespoon baking powder with some salt and softened butter.

Then I tossed in 4 large eggs, 1 cup buttermilk and 2 teaspoons vanilla extract to bring it all together. The magic really happens when you pour the batter into a 13×9 inch pan and let it bake.

Once out of the oven, the cake gets drenched with a yummy glaze made from 1 cup powdered sugar, 2 tablespoons buttermilk and 1 teaspoon vanilla extract. This blend of ingredients ties together many classic recipes that use buttermilk and make for a cake with buttermilk recipe that’s both easy and homemade.

It’s perfect for when you want to try a simple but impressive dessert that leaves you wanting more.

Why I Like this Recipe

I love this recipe because it comes together really easily for me, which means I don’t stress about making a fancy dessert every time. I also like that the cake turns out super moist, even if I mess up the timing a little bit. The glaze is my favorite part since it soaks right in and makes every bite extra sweet and satisfying. Plus, I appreciate how the ingredients are things I usually have in my kitchen so I don’t have to run to the store every time I crave cake.

This moist vanilla buttermilk cake is honestly one of my favs. Its really simple to whip up and bakes nicely in my 13×9 pan. The glaze is a game changer; it sinks into the cake and makes it extra soft and tasty. I always end up making it when I want something comforting yet impressive, even if it means I sometimes have to patiently wait for it to cool before I dig in.

Ingredients

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All-purpose flour provides essential carbohydrates that create structure and light texture.
Granulated sugar contributes sweetness and tenderness but is high in simple sugars, so use moderately.
Buttermilk adds moisture and tanginess that tenderizes the cake, boosting flavor and softness.
Unsalted butter enriches flavor with creamy fat and smooth texture, making cake extra moist.
Eggs provide protein and lift, helping the cake rise and remain fluffy overall.
Vanilla extract imparts a warm, rich aroma that enhances every bite with classic flavor.
Baking powder activates bubbles for extra rise, giving the cake a light and airy texture.
Powdered sugar transforms into a silky glaze, adding a delicate, sweet finishing touch.

Ingredient Quantities

3 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

4 large eggs

1 cup buttermilk

2 teaspoons vanilla extract

1 cup powdered sugar (for the glaze)

2 tablespoons buttermilk (for the glaze)

1 teaspoon vanilla extract (for the glaze)

How to Make this

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1. Preheat your oven to 350°F and get your 13×9 inch pan greased up real good.

2. In a large bowl, mix together 3 cups of all-purpose flour, 2 cups of granulated sugar, 1 teaspoon of baking soda, 1 tablespoon of baking powder, and 1/2 teaspoon of salt until they’re evenly combined.

3. In another bowl, beat 1/2 cup of softened unsalted butter with 4 large eggs, 1 cup of buttermilk, and 2 teaspoons of vanilla extract until it looks smooth.

4. Slowly add the wet ingredients to the dry ingredients and mix just until combined; overmixing can make the cake tough.

5. Pour the batter into your prepared pan and spread it out evenly.

6. Bake the cake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

7. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

8. While the cake is cooling, prepare the glaze by whisking together 1 cup of powdered sugar, 2 tablespoons of buttermilk, and 1 teaspoon of vanilla extract until it’s smooth.

9. Once the cake is cooled a bit, drizzle the glaze evenly over the top so it soaks into the cake nicely.

10. Let the glaze set a little before serving, and enjoy your super moist and tasty vanilla buttermilk cake!

Equipment Needed

1. Preheated oven
2. 13×9 inch baking pan (make sure it’s greased)
3. Large mixing bowl for dry ingredients
4. Another bowl for wet ingredients
5. Hand mixer or whisk for beating the butter, eggs, buttermilk, and vanilla
6. Spatula for gently folding and mixing
7. Measuring cups and spoons for accurate ingredient amounts
8. Toothpick to check if the cake is done
9. Wire cooling rack for letting the cake cool off
10. Oven mitts to safely take the pan out of the oven

FAQ

Q: Can I use a substitute for buttermilk?

A: Yes, you can mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes to thicken a bit before using it.

Q: Do I have to butter and flour my cake pan?

A: Its best to grease the pan well and dust it with a little flour or line it with parchment paper so the cake doesnt stick.

Q: Any tips to keep the cake extra moist?

A: Make sure to not overbake it. Every oven runs a bit different, so check it a few minutes before the timer goes off by inserting a toothpick into the center.

Q: Can I freeze this cake?

A: Yup, once the cake is completely cooled you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw it at room temp before serving.

Moist Vanilla Buttermilk Cake Recipe Substitutions and Variations

If you dont have unsalted butter, you can use the same amount of margarine or a dairy-free butter substitute. This might slightly change the flavor but it still works great.
For the buttermilk in the recipe, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for about 5 minutes. Its a good substitute when you run out of buttermilk.
If you prefer a tangier taste, you can use Greek yogurt thinned with a bit of water instead of buttermilk. Just make sure to mix it well.
You can swap granulated sugar with coconut sugar if you want a different flavor. Keep in mind that coconut sugar can change the texture of the cake a little bit.

Pro Tips

1. Make sure your eggs and butter are at room temperature before you start cuz that really helps them mix more evenly which makes your cake taste better.
2. Try sifting your dry ingredients like the flour and leaveners together so you dont end up with clumps, it helps to get a lighter cake.
3. Dont overmix the batter once you combine the wet and dry ingredients, just mix until you see no more streaks so the cake stays tender.
4. Let the cake cool in the pan for a bit then move it to a rack before glazing; if you put the glaze on while it’s too hot, it might run and pool on the bottom.