Classic Vanilla Buttermilk Cake

This vanilla buttermilk pound cake has been my secret weapon for impressing guests and comforting my family for years. The buttermilk creates an incredibly tender crumb while the vanilla-scented cream cheese glaze adds just the right amount of sweetness to this classic dessert.

I first developed this recipe when planning my daughter's graduation party. The cake was such a hit that it's now requested for nearly every family gathering, and I've passed the recipe to countless friends who've tasted it and immediately asked for the secret.

Ingredients

• Unsalted butter The foundation of any good pound cake providing richness and structure. Use high quality butter for best results.
• White sugar Creates tenderness and helps with the cake's golden crust. The amount is perfect for sweetness without being cloying.
• Large eggs Provide structure stability and richness. Room temperature eggs incorporate much better into the batter.
• Plain flour The protein structure in allpurpose flour creates the perfect texture. Sifting is crucial for a light crumb.
• Baking soda Just enough leavening to give a slight rise while maintaining the dense classic pound cake texture.
• Salt Enhances all the flavors especially the vanilla. Don't skip this even with salted butter.
• Buttermilk The secret ingredient that adds moisture and tenderness through its acidity. Use real buttermilk not the vinegar substitute for best results.
• Pure vanilla Use real extract not imitation for a clean authentic flavor that permeates the entire cake.
• Cream cheese Creates a tangy luxurious glaze that balances the cake's sweetness. Full fat works best here.
• Powdered sugar Dissolves perfectly into the glaze without any grittiness. Sifting prevents lumps.
• Milk Thins the glaze to the perfect consistency. Whole milk gives the best richness.

Step-by-Step Instructions

Prepare the pan

Thoroughly grease and flour your bundt pan, getting into every crevice. A baking spray with flour works wonderfully, but be sure to coat evenly for clean release later.

Cream butter and sugar

Beat these ingredients for the full 35 minutes until truly light and fluffy. This incorporates air that helps the cake rise and creates that perfect pound cake texture. The mixture should lighten in color significantly.

Add eggs

Incorporate each egg completely before adding the next one. This prevents the batter from breaking and ensures even distribution of fat throughout. Scrape down the bowl between additions.

Prepare dry ingredients

Whisking these together ensures even distribution of leavening and salt. Sifted flour incorporates more easily and prevents dense spots in your finished cake.

Alternate wet and dry additions

Begin and end with dry ingredients, mixing just until combined after each addition. This method prevents overworking the gluten while ensuring everything is properly incorporated.

Add vanilla

Stir just until the batter is smooth and uniform. The vanilla should be evenly distributed throughout but be careful not to overmix at this stage.

Bake the cake

Pour batter evenly into your prepared pan and smooth the top. The long bake time at a moderate temperature allows the cake to cook through evenly without overbrowning.

Cool properly

The initial rest in the pan allows the cake to set properly. Turning it out too soon risks breaking, but leaving it too long might cause sticking.

Make the glaze

Beat the cream cheese until completely smooth before adding other ingredients to prevent lumps. The consistency should be pourable but not too runny.

Apply glaze

Pour over completely cooled cake for the most attractive finish. The slightly warm glaze will set beautifully as it cools.

Save

The buttermilk is truly the magic ingredient in this recipe. I discovered its power years ago when I accidentally used it in place of regular milk, and I've never looked back. The slight tanginess it adds complements the vanilla beautifully while creating a texture that stays moist for days.

Storage Tips

This cake maintains its moisture remarkably well when stored properly. Place it in an airtight container at room temperature for up to three days. The flavor actually develops and improves after the first day, making this an ideal make-ahead dessert. If you need to store it longer, refrigerate for up to a week, but allow slices to come to room temperature before serving for the best texture and flavor experience.

Flavor Variations

While this vanilla buttermilk cake is perfect in its classic form, it welcomes creative adaptations. Add 1 tablespoon of lemon zest and 2 tablespoons of lemon juice for a bright citrus version. For chocolate lovers, replace 1/2 cup of flour with cocoa powder. During fall, try adding 2 teaspoons of cinnamon and 1/2 teaspoon of nutmeg for a warm spiced variation. The base recipe is so reliable that it supports these additions beautifully without compromising texture.

Serving Suggestions

This pound cake stands beautifully on its own, but transforms into an elegant dessert when dressed up. Serve slices with fresh seasonal berries and a dollop of whipped cream for a light summer treat. For a more decadent experience, warm slices slightly and top with quality vanilla ice cream and a drizzle of caramel sauce. During holidays, garnish with sugared cranberries and mint leaves for a festive presentation that will impress guests.

Save

Recipe FAQs

→ Why use buttermilk in pound cake?

Buttermilk adds tanginess and moisture while its acidity tenderizes the cake's structure, resulting in a softer crumb. It also reacts with baking soda to provide lift, making the pound cake less dense than traditional versions while maintaining that signature rich texture.

→ Can I make this cake without a bundt pan?

Yes, you can bake this in two 9x5-inch loaf pans instead of a bundt pan. Reduce the baking time to about 45-55 minutes and check for doneness with a toothpick. The texture may be slightly different, but the flavor will remain delicious.

→ How do I know when my pound cake is done?

Insert a toothpick or thin skewer into the thickest part of the cake - it should come out clean or with a few moist crumbs, but no wet batter. The cake should also begin to pull away slightly from the sides of the pan, and the top should be golden brown.

→ How should I store leftover pound cake?

Once completely cool, store the glazed cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. You can also freeze unglazed cake tightly wrapped for up to 3 months and add the glaze after thawing.

→ Can I substitute regular milk for buttermilk?

Regular milk won't provide the same results, but you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of regular milk and letting it sit for 5-10 minutes until slightly thickened. This will give you the acidity needed for proper texture.

→ Why do ingredients need to be at room temperature?

Room temperature ingredients blend more uniformly, creating a smooth, evenly textured batter. Cold eggs or buttermilk can cause the butter mixture to curdle or result in a denser cake with uneven rising. For best results, set ingredients out about an hour before baking.