Lemon Butter Cake – Add 1 tablespoon lemon zest to the cake batter. Add 1 tablespoon lemon juice to the buttermilk
sauce.
Coconut Butter Cake – Add ½ cup sweetened shredded coconut to the cake batter. Add ½ teaspoon coconut extract to the sauce.
Almond Butter Cake – Replace ½ teaspoon vanilla with almond extract. Top with sliced almonds before serving.
Chocolate Butter Cake – Add ¼ cup unsweetened cocoa powder to the dry ingredients (reduce flour by ¼ cup). Serve with chocolate ganache instead of buttermilk sauce.
Peach Butter Cake – Fold 1 cup diced fresh or canned peaches into the batter. Serve with fresh peach slices.
Cinnamon Streusel Butter Cake – Mix ½ cup brown sugar, ½ cup chopped pecans, and 1 teaspoon cinnamon. Sprinkle half in the bottom of the pan before adding batter. Sprinkle the rest on top before baking.
How to Store, Freeze, and Make Ahead
Room temperature: Store covered at room temperature for up to 3 days. The cake stays moist.
Refrigerator: Store in an airtight container for up to
5 days. Bring to room temperature before serving (or warm slightly in the microwave).
Freezer (cake without sauce): Wrap the cooled cake tightly in plastic wrap, then 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.
Can I use cake flour instead of all-purpose?
Yes. Use 2 ¼ cups cake flour instead of 2 cups all-purpose. Reduce baking powder to ½ teaspoon. The cake will be even more tender.
