Step 1: Mix the Batter
- Preheat oven to 350°F (175°C) and grease a 9x13-inch pan .
- In a bowl, beat melted butter and sugar until fluffy.
- Add eggs one at a time, then stir in vanilla and buttermilk.
Step 2: Combine Dry Ingredients
- Gradually mix flour, baking soda, and salt into the wet ingredients until smooth.
Step 3: Bake to Golden Perfection
- Pour batter into the pan and bake for 20–25 minutes until golden and a toothpick comes out clean.
Step 4: Cool & Drizzle
- Let cool slightly, then frost with powdered sugar glaze or caramel.
- Pair with coffee or wrap in cellophane for instant holiday gifts.
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Variations to Elevate Your Cake
- Gluten-Free : Use GF flour blend + xanthan gum for elasticity.
- Vegan : Substitute butter with coconut oil and eggs with flax eggs.
- Low-Carb Hack : Replace flour with 1½ cups almond flour and sugar with ⅔ cup monk fruit syrup .
- Gourmet Twist : Swirl in ½ cup cream cheese frosting or orange zest for flavor contrast.
Storage & Snack Prep Tips
- Refrigerate : Store cooled slices in an airtight container for up to 5 days (reheat in microwave for softness).
- Freeze : Freeze layers in parchment-lined bags for 3 months (ideal for gifting or quick snacks).
- Grab-and-Go Hack : Make mini cupcakes and portion into snack boxes with syrup packets for instant meals.
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FAQs: Answering Your Top Questions
Q: Can I use regular milk instead of buttermilk?
A: Yes! Add 1 tbsp lemon juice to 1 cup milk and let sit for 5 minutes to mimic buttermilk.
Q: How to prevent dryness?
A: Don’t overbake—remove as soon as toothpick comes out clean.
Q: Can I make this ahead of time?
A: Absolutely! Refrigerate or freeze for quick, fresh-from-the-oven results.
Q: What if I don’t have a 9x13-inch pan?
A: Use a Dutch oven or muffin tin for single-serve versions.
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Final Thoughts
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