Moist Vanilla Church Cake (Print Version)
Tender vanilla buttermilk sponge with sweet glaze, ideal for sharing at gatherings.
# 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
# Steps:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking dish.
02 - In a bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 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 - For the glaze, whisk powdered sugar, milk, and vanilla until smooth and pourable. Drizzle over the cooled cake. Allow glaze to set before slicing.
# Expert Tips:
01 -
- The buttermilk creates an incredibly tender crumb that stays moist for days, unlike other sponge cakes that dry out before the second serving.
- Church cake travels beautifully and actually tastes better after sitting for a few hours, making it perfect for potlucks or delivering to friends who need comfort.
02 -
- Room temperature ingredients are absolutely essential for this recipe. Cold butter or eggs will prevent proper aeration and result in a dense disappointing cake that does not deserve the name church cake.
- That glaze looks tempting but you must wait for the cake to cool completely or it will melt right into the warm sponge and disappear instead of forming those beautiful drippy cascades.
03 -
- When measuring flour, fluff it with a spoon before scooping and level it off with a knife instead of dipping the measuring cup directly into the flour. Too much flour creates a dry cake that no amount of glaze can fix.
- Place your cake pan on the middle oven rack and rotate it halfway through baking. Even heat distribution prevents those annoying domed centers that make glazing difficult and serving uneven.