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Classic Vanilla Butter Cake with Buttermilk Sauce

Ouadie Rhabbouron
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Prepare the Buttermilk Sauce

  1. In a saucepan over medium heat, combine sugar, butter, and water.
  2. Stir until butter melts and sugar dissolves completely.
  3. Remove from heat and add vanilla extract.

Assemble the Cake

  1. Run a knife around the cake edges and invert onto a wire rack.
  2. Poke small holes across the surface using a skewer or fork.
  3. Pour about 1/4 cup of sauce over the cake.
  4. Let it rest for 15 to 20 minutes to absorb flavors.

Serve and Enjoy

Slice and serve warm or at room temperature. Add extra sauce on top for a richer taste.

Optional serving ideas:

  • Whipped cream
  • Fresh berries
  • Vanilla ice cream

Pro Tips

  • Let the cake rest overnight for deeper flavor
  • Store sauce in the fridge for up to one week
  • Reheat sauce gently before serving
  • Use gluten-free flour as a 1:1 substitute if needed

Storage Instructions

  • Cool the cake completely before storing
  • Wrap tightly with plastic wrap or foil
  • Keep at room temperature for 2 days
  • Refrigerate up to 1 week
  • Freeze up to 3 months (well wrapped)

Why You’ll Love It

This vanilla butter cake offers a perfect balance of sweetness and richness with a melt-in-your-mouth texture. Simple ingredients, timeless flavor, and guaranteed satisfaction.

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