Church Cake (Printable Version)
Moist vanilla sponge cake with subtle flavor and sweet glaze, ideal for sharing at gatherings and feeding a crowd effortlessly.
# What You 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 thoroughly after each addition. Mix in vanilla extract.
05 - Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Mix only until combined.
06 - Spread batter evenly in the prepared pan. Bake for 30-35 minutes until a toothpick inserted in the center emerges clean.
07 - Allow cake to cool 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 buttermilk keeps it incredibly moist for days, so it actually tastes better on day two
- It feeds a crowd without requiring any fancy decorating skills or special equipment
02 -
- Overmixing once the flour is added makes the cake tough, so stop as soon as you no longer see dry patches
- The glaze should be thick enough to leave a visible trail but thin enough to pour off the spoon
03 -
- Room temperature ingredients prevent the batter from separating and create a finer crumb
- Rotate the pan halfway through baking if your oven has hot spots