- Preheat Oven – Set to 325°F (165°C). Grease and flour a bundt pan or loaf pan.
- Cream Butter & Sugar – Beat butter and sugar until light and fluffy, about 3–4 minutes.
- Add Eggs & Vanilla – Mix in eggs one at a time, then add vanilla.
- Mix Dry Ingredients – In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Combine Wet & Dry – Add dry mixture to the butter mixture alternately with buttermilk, beginning and ending with flour. Mix just until combined.
- Bake – Pour into prepared pan and bake 60–70 minutes, or until a toothpick comes out clean. Cool in the pan for 15 minutes before transferring to a rack.
- Make the Glaze – Beat cream cheese until smooth. Add powdered sugar, vanilla, and enough milk to make a pourable glaze.
- Finish the Cake – Once the cake is completely cool, drizzle glaze generously over the top.
The First Bite Experience
Your fork sinks into a dense yet velvety crumb, rich with butter and vanilla. The buttermilk’s tang balances the sweetness, while the cream cheese glaze adds a luxurious finish — creamy, smooth, and just sweet enough. It’s elegant, indulgent, and comforting all at once.
Serving Ideas
- Pair with fresh berries for a summery dessert.
- Serve slightly warmed with a scoop of vanilla ice cream.
- Slice thick and enjoy with coffee or tea for a cozy breakfast treat.
Tips for Success
- Use room-temperature ingredients for the fluffiest texture.
- Don’t overmix — too much mixing can make the cake dense.
- For an extra bakery-style finish, dust with powdered sugar before glazing.
Why You’ll Keep Coming Back
This cake is a beautiful balance of classic tradition and modern indulgence. The buttermilk keeps it moist, the vanilla makes it fragrant, and the glaze takes it over the top.
Bake it once, and you’ll find yourself reaching for this recipe every time you want to impress — or simply treat yourself.