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Benjamin

Best Vanilla Buttermilk Pound Cake: Moist and Flavorful

Rich, moist, and bursting with the classic flavors of butter and vanilla, this Vanilla Buttermilk Pound Cake is the ultimate dessert for any occasion. Perfectly balanced with a tender crumb and a buttery glaze, it’s as satisfying to bake as it is to eat. Whether you’re serving it plain or pairing it with your favorite toppings, this timeless recipe never fails to impress.
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Prep Time 20 minutes
Total Time 1 hour 45 minutes
Servings: 12 -16 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 3 cups all-purpose flour measured correctly: spooned and leveled
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup buttermilk near room temperature (full fat or low fat)
  • 1 tablespoon vanilla extract
  • 1 tablespoon vegetable oil
  • 2 ⅔ cups sugar
  • 1 cup unsalted butter room temperature (2 sticks)
  • 5 large eggs near room temperature
For the Glaze:
  • ½ cup unsalted butter 1 stick
  • ¼ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons buttermilk
  • 2 cups sifted confectioner’s sugar

Method
 

For the Cake:
  1. Preheat your oven to 325°F and grease and flour a 10-inch bundt or tube pan.
  2. In a medium bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. Set aside.
  3. In a small bowl, combine the buttermilk, vanilla extract, and vegetable oil. Stir to mix.
  4. In a large mixing bowl, use an electric mixer to cream the butter and sugar on medium speed until light and fluffy (2-3 minutes).
  5. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
  6. Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture. Start and end with the dry ingredients. Mix until just combined, avoiding overmixing.
  7. Pour the batter evenly into the prepared pan, smoothing the top with a spatula.
  8. Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
For the Glaze:
  1. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and cook for 1-2 minutes, whisking until smooth.
  2. Add the buttermilk and bring the mixture to a gentle boil, then remove from heat.
  3. Gradually whisk in the confectioner’s sugar and vanilla extract until smooth and lump-free.
  4. Drizzle the glaze over the cooled cake. Allow it to set for a few minutes before serving.

Notes

  • Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for a smooth batter.
  • Avoid Overmixing: Overmixing the batter can make the cake dense. Mix until ingredients are just combined.
  • Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
  • Freezing: Wrap the cooled, unglazed cake in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature and add the glaze before serving.

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