If you’re searching for a dessert that’s both timeless and soul-satisfying, look no further than this Vanilla Buttermilk Pound Cake. This cake is a celebration of classic simplicity, marrying the delicate fragrance of vanilla with the rich, tangy depth of buttermilk. The result is a golden, buttery crumb that’s as perfect for afternoon tea as it is for a special occasion. Every bite is moist, tender, and just sweet enough to let the vanilla truly shine—a cake you’ll return to again and again.

Vanilla Buttermilk Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of a Vanilla Buttermilk Pound Cake is in its simplicity—each ingredient plays a crucial role, from building the perfect crumb to enhancing subtle flavors. Gather these essentials for a cake that’s as easy to make as it is delightful to eat!

All-purpose flour: Provides the structure for the cake, giving it that classic, tender crumb.
Baking soda: Just a touch ensures the cake rises beautifully and keeps the texture light.
Salt: Balances sweetness and brings out the rich vanilla and buttery notes.
Unsalted butter (softened): The foundation of a rich pound cake, lending moisture and a melt-in-your-mouth texture.
Granulated sugar: Adds sweetness and helps create a fine, golden crust.
Large eggs: Bind the batter together and contribute to the cake’s richness.
Pure vanilla extract: The star flavor, infusing every bite with warm, floral notes.
Buttermilk: Adds tang and tenderness, keeping the cake moist for days.
Powdered sugar (optional, for dusting): A simple finish that adds a hint of sweetness and elegant visual appeal.

How to Make Vanilla Buttermilk Pound Cake

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan thoroughly. This ensures your Vanilla Buttermilk Pound Cake releases easily and keeps its beautiful shape—no one wants to leave half their cake behind in the pan!

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. This little step means even distribution, so you get a consistent rise and flavor throughout the cake. No clumps, just smooth, even batter ahead.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and sugar together for about 3 to 4 minutes, until it’s pale and wonderfully fluffy. This is where the magic starts—the air you beat in now gives your Vanilla Buttermilk Pound Cake its signature soft texture.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. This helps the batter stay silky and stable. Next, mix in the pure vanilla extract, letting its aroma fill your kitchen.

Step 5: Alternate Flour Mixture and Buttermilk

With your mixer on low, alternately add the flour mixture and buttermilk to the batter, beginning and ending with the flour. This gradual process keeps the batter smooth and prevents overmixing, which can make the cake tough.

Step 6: Fill the Pan and Bake

Pour the batter evenly into your prepared pan and smooth the top. Bake for 60 to 70 minutes. The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Step 7: Cool and Finish

Let the cake cool in the pan for 15 minutes. Then, turn it out onto a wire rack to cool completely. If you like, dust the cooled cake with powdered sugar for a touch of elegance before serving your Vanilla Buttermilk Pound Cake.

How to Serve Vanilla Buttermilk Pound Cake

Garnishes

A simple dusting of powdered sugar is classic, but fresh berries, a dollop of whipped cream, or a drizzle of vanilla glaze can make your Vanilla Buttermilk Pound Cake feel extra special. Even a few edible flowers can turn it into a stunning centerpiece for your dessert table!

Side Dishes

Pair slices with a scoop of vanilla ice cream, lemon curd, or a handful of seasonal fruit. A cup of hot tea or coffee alongside makes each bite even cozier and more comforting.

Creative Ways to Present

Try slicing the cake and layering it with sweetened cream and berries for a quick trifle. You can also cut thick slices, grill them lightly, and serve with peaches or a berry compote for a warm-weather treat. For parties, cut into cubes and skewer with fruit for a playful dessert kabob!

Make Ahead and Storage

Storing Leftovers

Vanilla Buttermilk Pound Cake keeps exceptionally well at room temperature for several days. Wrap it tightly in plastic wrap or store in an airtight container to preserve its moisture and flavor. It’s just as delicious on day three as it is fresh from the oven!

Freezing

This cake is a dream to freeze. Cool it completely, then wrap individual slices or the whole cake tightly in plastic wrap and a layer of foil. It will keep beautifully for up to three months—perfect for when you want a homemade treat on hand.

Reheating

If you’d like to enjoy a warm slice, just microwave for 10–15 seconds or heat in a low oven. The crumb becomes soft and aromatic again, almost as if it’s just been baked.

FAQs

Can I use cake flour instead of all-purpose flour?

Yes, you can substitute cake flour for a slightly lighter, more delicate crumb. Use 3 cups plus 6 tablespoons of cake flour in place of the all-purpose flour for best results.

What if I don’t have buttermilk?

No buttermilk? No problem! You can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 5 minutes, then use as directed.

Can I add other flavors to the Vanilla Buttermilk Pound Cake?

Absolutely! A teaspoon of almond extract or a pinch of nutmeg can add a lovely twist. Citrus zest, like lemon or orange, is also a delicious way to brighten up the flavor.

How do I know when the cake is done?

The cake is ready when a toothpick inserted into the thickest part comes out clean or with just a few moist crumbs attached. The top should be golden and slightly springy to the touch.

Does Vanilla Buttermilk Pound Cake work for cupcakes or loaf pans?

Yes! You can bake the batter in two standard loaf pans or as cupcakes—just adjust the baking time accordingly. Loaves typically need about 50–55 minutes, and cupcakes will bake in 18–22 minutes.

Final Thoughts

If you’re craving a dessert that’s comforting, versatile, and absolutely delicious, give this Vanilla Buttermilk Pound Cake a try. It’s a beloved classic for a reason, and once you taste its buttery crumb and sweet vanilla aroma, it just might become your new go-to recipe!

Vanilla Buttermilk Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 12 slices 1x
Diet: Vegetarian

Print Recipe

Description

A classic and moist Vanilla Buttermilk Pound Cake with a rich buttery flavor, enhanced by the tanginess of buttermilk and the warmth of vanilla. Perfectly baked in a Bundt pan, this cake is a delightful dessert that’s easy to make and ideal for any occasion.

Ingredients

Scale

Dry Ingredients

3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients

1 cup unsalted butter (softened)
2 ½ cups granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
1 cup buttermilk

Optional

Powdered sugar for dusting

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or tube pan to prevent the cake from sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined to ensure even distribution.
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture becomes light and fluffy, about 3 to 4 minutes.
Add Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to fully incorporate them and maintain a smooth batter.
Add Vanilla Extract: Mix in the pure vanilla extract for that signature warm and aromatic flavor.
Combine Flour and Buttermilk: Alternately add the dry flour mixture and buttermilk into the batter, starting and ending with the flour mixture. Mix gently after each addition until just combined to avoid overmixing.
Pour and Smooth Batter: Pour the batter evenly into the prepared Bundt pan. Smooth out the top with a spatula for an even bake.
Bake the Cake: Place the pan in the preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Allow the cake to cool in the pan for 15 minutes. Then, carefully turn it out onto a wire rack to cool completely.
Serve: Optionally, dust the cooled cake with powdered sugar before slicing and serving. The cake is beautiful on its own or paired with berries or whipped cream.

Notes

For added flavor, stir in a teaspoon of almond extract or a pinch of nutmeg to the batter before baking.
This pound cake keeps well at room temperature for several days when stored in an airtight container.
The cake freezes beautifully—wrap tightly and thaw before serving.
Serve with fresh berries or whipped cream for an elegant and simple dessert presentation.

Prep Time: 20 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American