Ingredients
For the Cake:
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3 cups all-purpose flour
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2 cups granulated sugar
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1 cup unsalted butter, softened
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1 cup buttermilk (room temperature)
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5 large eggs (room temperature)
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2 teaspoons pure vanilla extract
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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Optional: 1 teaspoon vanilla bean paste for extra vanilla richness
For the Optional Vanilla Glaze:
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1 cup powdered sugar
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2–3 tablespoons milk or heavy cream
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1 teaspoon vanilla extract
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Pinch of salt
Instructions
Step 1:
Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan or two loaf pans. Ensure every corner is covered to prevent sticking.
Step 2:
In a large mixing bowl, cream butter and sugar together for 3–5 minutes until light, fluffy, and pale. This step builds structure and air into the cake.
Step 3:
Add eggs one at a time, beating well after each addition. Stir in vanilla extract (and vanilla bean paste if using).
Step 4:
In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add half of the dry ingredients to the butter mixture.
Step 5:
Pour in half the buttermilk, mixing gently. Add remaining dry ingredients, then remaining buttermilk. Mix just until combined—overmixing creates a dense texture.
Step 6:
Pour the batter into the prepared pan(s). Smooth the top and tap the pan gently on the counter to remove air bubbles.
Step 7:
Bake for 60–75 minutes or until a toothpick inserted into the center comes out clean. Avoid opening the oven early; it can cause the cake to sink.
Step 8:
Cool in the pan for 10 minutes, then turn onto a wire rack to cool completely.
Step 9 (Optional Glaze):
Whisk powdered sugar, milk, vanilla, and salt. Drizzle over the cooled cake for a sweet, glossy finish.
