This rich and buttery cake is known for its dense, moist crumb and intense buttery flavor. It’s a Southern favorite, often served for special occasions or as a comforting dessert.
Ingredients:
- For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- For the Butter Soak:
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract.
Instructions:
- Preheat and Prepare:
- Preheat your oven to 325°F (160°C).
- Grease and flour a 10-inch tube pan or a 9×13 inch baking pan.
- Cream Butter and Sugar:
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add Eggs:
- Beat in the eggs one at a time, mixing well after each addition.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternate Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the one teaspoon of vanilla extract.
- Bake the Cake:
- Pour the batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- When using a 9×13 pan, check for doneness at the 50 minute mark.
- Prepare the Butter Soak:
- While the cake is baking, prepare the butter soak.
- In a medium saucepan, melt the 1/2 cup of butter over medium heat.
- Add the 1 cup of sugar and the water, and bring to a simmer, stirring constantly until the sugar is dissolved.
- Remove from heat and stir in the remaining teaspoon of vanilla extract.
- Soak the Cake:
- As soon as the cake comes out of the oven, slowly pour the hot butter soak over the top, allowing it to soak into the cake.
- If using a tube pan, the soak will run down the sides and into the center. If using a 9×13 pan, make sure to evenly distribute the soak.
- Cool and Serve:
- Let the cake cool completely in the pan before slicing and serving.
Tips and Notes:
- Using room temperature ingredients is essential for a smooth batter.
- Don’t overmix the batter, as this can result in a tough cake.
- The butter soak is what makes this cake exceptionally moist and flavorful, so don’t skip it!
- For an extra touch, you can dust the cooled cake with powdered sugar before serving.
- This cake is even better the next day, as the flavors have time to meld.