Vanilla Buttermilk Pound Cake 5 Secrets to Achieve Perfect Moistness
Bakery-quality Vanilla Buttermilk Pound Cake with a tender, velvety crumb, rich vanilla aroma, and a glossy brown-butter style glaze. Follow the five pro tips inside to avoid dryness and nail perfect moistness every time.
Equipment
- Bundt pan (10–12 cup) or 2 loaf pans
- Stand mixer or hand mixer
- Medium mixing bowls
- Whisk
- Rubber spatula
- Wire Rack
- Small saucepan
- Sifter or fine-mesh sieve
Ingredients
For the Cake
- 3 cups all-purpose flour spooned and leveled; do not pack
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup buttermilk near room temperature; full-fat preferred
- 1 tbsp vanilla extract or vanilla bean paste
- 1 tbsp vegetable oil adds extra moisture
- 2 2/3 cups granulated sugar
- 1 cup unsalted butter room temperature; 2 sticks
- 5 large eggs near room temperature
For the Glaze
- 1/2 cup unsalted butter 1 stick
- 1/4 cup light brown sugar packed
- 1 tsp vanilla extract
- 2 tbsp buttermilk
- 2 cups confectioners’ sugar sifted after measuring
Instructions
For the Cake
- Preheat oven to 325°F (165°C). Generously grease and flour a Bundt pan, ensuring every groove is coated to prevent sticking.
- Whisk flour, salt, baking powder, and baking soda in a medium bowl to evenly distribute leaveners.
- In a measuring jug, stir buttermilk, vanilla, and oil. Set aside.
- Cream butter and sugar with a mixer on medium until pale and fluffy, 4–5 minutes. Proper aeration is key to a tender crumb.
- Beat in eggs one at a time, mixing just until incorporated and scraping the bowl as needed.
- On low speed, add dry ingredients in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with dry. Mix just to combine to avoid toughness.
- Scrape batter into the prepared pan and smooth the top. Bake 65–75 minutes until a toothpick in the center comes out clean and the top is golden with a classic crack.
- Cool 15 minutes in the pan, then loosen edges and invert onto a wire rack. Cool completely before glazing.
For the Glaze
- Melt butter in a small saucepan over medium heat and cook until golden and nutty. Stir constantly to prevent burning.
- Whisk in brown sugar and cook 1 minute to dissolve.
- Remove from heat, whisk in vanilla and buttermilk, then gradually whisk in confectioners’ sugar until smooth and pourable.
- Drizzle over the cooled cake and let it set before slicing.
Notes
Measure flour by spoon-and-level for accuracy. Use truly room-temperature butter, eggs, and buttermilk for a smooth batter. Avoid overmixing after flour is added. If your kitchen is warm, chill the glaze a few minutes before pouring so it clings beautifully.