Southern Dessert Cake (Printable Version)
A buttery, flavorful cake made with tangy buttermilk and covered in smooth cream cheese glaze. Great for gatherings or anytime!
# What You'll Need:
→ Cake Ingredients
01 -
3 cups (375 g) plain flour
02 -
1/4 teaspoon salt
03 -
1/2 teaspoon baking soda
04 -
1 cup (225 g) softened unsalted butter
05 -
4 large eggs
06 -
1 tablespoon of vanilla extract
07 -
2 1/2 cups (500 g) white sugar
08 -
1 cup (240 ml) buttermilk
→ Cream Cheese Topping
09 -
4 oz (115 g) softened cream cheese
10 -
1/2 teaspoon vanilla extract
11 -
1 cup (120 g) icing sugar
12 -
2–3 tablespoons milk (adjust to get the texture you want)
# Steps to Follow:
01 -
Turn your oven to 325°F (160°C) and let it preheat. Coat a 10-cup bundt or loaf pan with butter and dust it with flour.
02 -
Stir together the baking soda, salt, and flour in a medium-sized bowl. Leave it aside for later.
03 -
Take a big bowl and beat sugar with butter on high. Keep going for 3-4 minutes, until it looks creamy and airy.
04 -
Crack in the eggs one at a time and mix each until it disappears into the batter. Add vanilla and stir gently.
05 -
Put the dry stuff from earlier into the butter mix in three parts. Pour in buttermilk in between, starting and finishing with the dry ingredients. Don't overmix—stop when it's just combined.
06 -
Empty the batter into your greased pan and make the top even. Bake for 60-70 minutes. Use a toothpick to check; if it comes out dry when poked in the center, it's ready. Let the cake sit in the pan for 10 minutes, then move it onto a rack to cool.
07 -
Beat the cream cheese until it's lump-free. Slowly stir in the powdered sugar and milk until it ends up smooth and pourable. Mix in the vanilla last.
08 -
When your cake has fully cooled, drizzle the glaze right on top.
09 -
Cut into slices and dig in! Keep leftovers in a sealed container at room temp for 2 days or store them in the fridge for 5 days.
# Additional Notes:
01 -
For a twist, toss a spoonful of lemon zest into the cake batter.
02 -
Skip the glaze and keep the cake frozen for up to 3 months. Thaw it overnight in the fridge and add the glaze when serving.
03 -
No buttermilk? Mix a tablespoon of lemon juice or vinegar into 1 cup of milk, let it sit for 5 minutes, and then use that.