Church Cake Vanilla Glaze (Printable)

Moist vanilla cake with creamy glaze, perfect for feeding a crowd at any special gathering.

# What You'll Need:

→ Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1 3/4 cups granulated sugar
07 - 3 large eggs
08 - 1 tablespoon vanilla extract
09 - 1 cup buttermilk

→ Vanilla Glaze

10 - 1 1/2 cups powdered sugar
11 - 2-3 tablespoons milk
12 - 1/2 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking dish.
02 - Whisk together flour, baking powder, baking soda, and salt in a bowl.
03 - Beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Mix until just combined.
06 - Spread batter evenly in the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
07 - Cool cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
08 - Whisk powdered sugar, milk, and vanilla until smooth and pourable. Drizzle over the cooled cake. Allow glaze to set before slicing.

# Expert Hints:

01 -
  • The butter gets beaten until it's practically cloud-like, which is the secret to that tender melt-in-your-mouth texture everyone talks about
  • Buttermilk works its subtle magic here, keeping each slice incredibly moist while adding the slightest pleasant tang
  • This recipe feeds a crowd without requiring any fancy techniques or special equipment beyond a basic mixer
02 -
  • Overmixing once the flour is added will make your cake tough, so stop as soon as you see no dry streaks
  • The glaze consistency matters, it should pour slowly like honey, not run off the cake entirely
  • Room temperature ingredients incorporate better and create a more even texture throughout the cake
03 -
  • Don't open the oven door during the first 25 minutes of baking or the cake might collapse
  • For an extra tender crumb, sift the flour before measuring to aerate it properly

Go back