Moist Vanilla Church Cake (Printable Version)
A classic moist vanilla sponge with tender crumb and sweet glaze, ideal for gatherings and potlucks.
# Ingredient List:
→ Cake Components
01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1 3/4 cups granulated sugar
07 - 3 large eggs
08 - 1 tablespoon vanilla extract
09 - 1 cup buttermilk
→ Vanilla Glaze
10 - 1 1/2 cups powdered sugar
11 - 2-3 tablespoons milk
12 - 1/2 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking dish.
02 - Whisk together flour, baking powder, baking soda, and salt in a bowl.
03 - Beat butter and sugar with an electric mixer until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Mix until just combined.
06 - Spread batter evenly in the prepared pan.
07 - Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
09 - Whisk powdered sugar, milk, and vanilla until smooth and pourable. Drizzle over the cooled cake. Allow glaze to set before slicing.
# Expert Tips:
01 -
- Its the kind of unpretentious dessert that makes people feel instantly at home
- The buttermilk keeps it incredibly moist for days unlike other sponge cakes that dry out
02 -
- The moment you see a toothpick come out clean, remove the cake immediately or it will continue cooking in the hot pan
- Let the cake cool completely before glazing or the icing will melt into thin streaks instead of forming a pretty layer
03 -
- Room temperature ingredients blend together seamlessly while cold ones create a curdled, separated mess
- Grease your pan with shortening and flour instead of butter for the most reliable release