Ingredients
(Serves 10–12 | Total time: 1 hour 30 minutes)
For the Cake:
• 3 tbsp unsalted butter, melted and slightly cooled
• ⅔ cup granulated sugar
• 4 large eggs, room temperature (critical for even rise)
• 2 tsp pure vanilla extract (or 1 tbsp vanilla bean paste for speckled elegance)
• 3 cups all-purpose flour, spooned and leveled
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp fine sea salt
• 1 cup well-shaken buttermilk, room temperature
For the Buttermilk Sauce:
• 1 cup granulated sugar
• ¼ cup (½ stick) unsalted butter, cubed
• ¼ cup water
• ¼ tsp pure vanilla extract
→ Note: Despite the name, this sauce uses water—not buttermilk—to create its delicate, non-curdling consistency. Tradition calls it “buttermilk sauce” for its role alongside the cake.
(Equipment: 10-inch tube/Bundt pan, wire rack, skewer)
