Moist Vanilla Church Cake (Printable version)
A classic moist vanilla sponge with sweet glaze, beloved at gatherings for generations.
# What You'll Need:
→ Cake
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. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
07 - Cool cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
08 - Whisk powdered sugar, milk, and vanilla until smooth and pourable. Drizzle over the cooled cake. Allow glaze to set before slicing.
# Expert advice:
01 -
- The texture is incredibly tender without being fussy or demanding
- It travels beautifully and actually tastes better the next day
- The glaze adds just enough sweetness without overwhelming the vanilla
02 -
- Overmixing once the flour is added will make the cake tough instead of tender
- The cake is done when it pulls away slightly from the pan edges
- Let the glaze set for at least 20 minutes before slicing
03 -
- If you do not have buttermilk, add one tablespoon of lemon juice to regular milk and let it sit for five minutes
- Room temperature ingredients blend together more easily and create a finer crumb