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1. Preheat the Oven
- Set your oven to 350°F (175°C).
- Grease and lightly flour a 9×13-inch pan, or line it with parchment paper.
2. Prepare the Batter
- In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 2–3 minutes).
- Beat in the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Mix until just combined—avoid overmixing.
- Pour the batter into the prepared pan and smooth the surface.
3. Bake the Cake
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
4. Make the Buttermilk Sauce
- In a small saucepan over medium heat, combine sugar, butter, and buttermilk.
- Stir until the butter melts and the mixture comes to a gentle boil.
- Boil for 1–2 minutes, stirring constantly.
- Remove from heat, stir in the vanilla and salt, and let cool slightly.
5. Serve
- Drizzle the warm buttermilk sauce over the cooled cake.
- Add your favorite toppings—berries, whipped cream, powdered sugar, or nuts.
- Slice and serve warm or at room temperature.
🌟 Tips for Perfect Results
- Use fresh buttermilk: It keeps the cake tender and enhances the sauce’s tangy flavor.
- Don’t overmix: Stop as soon as everything is combined for a soft, delicate crumb.
- Make ahead: You can bake the cake and prepare the sauce a day early; reheat the sauce before serving.
- Storage: Store the cake in an airtight container for up to 2 days at room temperature or 5 days in the refrigerator.
