Heavenly Vanilla Buttermilk Cake

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CAKE INGREDIENTS:

– 2 ¾ cups all-purpose flour – 2 cups sugar – 1 teaspoon salt – 2 teaspoons baking powder – ½ teaspoon baking soda – 1 ½ cups buttermilk – 3 large whole eggs – 1 egg yolk – 2 teaspoons vanilla extract – 2 tablespoons vegetable oil – 1 cup unsalted butter (2 sticks) (room temperature – do not microwave)

GLAZE INGREDIENTS:

– ½ cup unsalted butter (1 stick) – ¼ cup packed light brown sugar – 1 teaspoon vanilla – ¼ cup buttermilk – 2 cups confectioner’s sugar

 Preheat the oven to 325 degrees Fahrenheit. Spray or grease a 13×9 inch glass pan.

In a large mixing bowl, add the flour, sugar, salt, baking powder and baking soda. Whisk well and set aside. 

 In another bowl, add the buttermilk, whole eggs, egg yolk, vanilla extract and vegetable oil. Whisk well and set aside.

Cut the room temperature butter up into pieces. Add in the butter pieces slowly to the flour mixture while you mix on medium speed. Add in half the liquid mixture and mix on medium speed, just until incorporated.

Add in the last half of the liquid mixture and mix only until incorporated. Scrape down the sides of the bowl and mix again just until all the ingredients are mixed well.

Pour batter into prepared pan and bake at 325 degrees for approximately 45 minutes.

To make the glaze: Melt the butter in a saucepan over low/medium heat. Once melted, turn off the heat and immediately add the brown sugar, vanilla and buttermilk. Stir until the sugar is completely dissolved. Add in the confectioner's sugar and stir well.

Set the glaze aside (not in the fridge) until the cake has cooled for about 15 minutes, then poke holes in your still warm cake with skewers.

Pour the warm glaze over the warm cake and let it soak in.

Let set up for about 30 minutes before cutting and serving.

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