foil. Freeze for up to 3 months. Thaw overnight in the refrigerator. Serve at room temperature or warm slightly.
Freezer (cake with sauce): The sauce may separate when frozen and thawed. It’s best to freeze the cake without sauce and make fresh sauce when ready to serve.
Make ahead for parties: Bake the cake a day ahead. Store at room temperature. Make the buttermilk sauce fresh on the day of serving. Warm the sauce and pour over the cake (poke holes first). Serve within an hour for best texture.
Frequently Asked Questions
Why is my cake dense and heavy?
Overmixed batter (developed gluten) or too much flour (measure by spooning and leveling, not scooping). Also, old baking powder or baking soda won’t provide enough lift.
Why is my cake dry?
Overbaked (check early) or too much flour. Also, not enough buttermilk. Next time, add an extra tablespoon of buttermilk.
