Classic Vanilla Butter Cake with Buttermilk Sauce

• 2 cups (250g) all-purpose flour
• 1½ cups (300g) granulated sugar
• ¾ cup (1½ sticks / 170g) unsalted butter, softened
• 3 large eggs
• 1 cup (240ml) whole milk
• 2 tsp vanilla extract
• 2 tsp baking powder
• ½ tsp salt

For the Buttermilk Sauce:

• ½ cup (1 stick / 115g) unsalted butter
• 1 cup (200g) granulated sugar
• ½ cup (120ml) buttermilk
• 1 tsp vanilla extract
• Pinch of baking soda

💡 Pro Tips:

• Use room-temperature ingredients for even mixing.
• Don’t overmix—stir just until combined for a tender crumb.
• Pour sauce while cake is hot—it absorbs best when warm.

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Step-by-Step Instructions (Tender, Moist, Foolproof)

1. Prep & Preheat

• Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.