Church Cake Vanilla Glaze (Printer-friendly)
A moist vanilla sponge with sweet glaze, ideal for gatherings and easy to make for large groups.
# What You’ll Need:
→ Cake Components
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
# How to Make It:
01 - Preheat oven to 350°F. Thoroughly grease and flour a 9x13-inch baking dish to prevent sticking.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until evenly distributed.
03 - Beat softened butter and granulated sugar with an electric mixer on medium-high speed for approximately 3 minutes until pale and fluffy.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract until fully incorporated.
05 - Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Mix only until just combined to avoid overworking the batter.
06 - Spread batter evenly into the prepared pan. Bake for 30-35 minutes until a wooden toothpick inserted into the center emerges clean.
07 - Allow the cake to cool in the pan for 15 minutes, then carefully transfer to a wire rack to cool completely before glazing.
08 - Whisk powdered sugar, milk, and vanilla extract together until smooth and pourable. Adjust consistency with additional milk if necessary.
09 - Drizzle the glaze evenly over the completely cooled cake. Allow the glaze to set for approximately 15 minutes before slicing and serving.
# Expert Tips:
01 -
- The buttermilk creates an incredibly tender crumb that stays moist for days, unlike so many other sponge cakes that dry out overnight.
- Everything comes together in one bowl without any fancy techniques, making it perfect for last-minute gatherings or when you're short on time but still want something homemade.
02 -
- Room temperature ingredients are absolutely non-negotiable here, because cold eggs or butter will prevent the batter from emulsifying properly and result in a denser, tougher cake.
- Overmixing once you've added the flour is the fastest way to ruin this recipe, so stop the mixer the second you see the last streaks of flour disappear.
03 -
- Let your ingredients come to room temperature for at least 30 minutes before starting, because this small step makes the difference between a cake that's tender and one that's tough.
- The glaze should be the consistency of heavy cream, thick enough to coat the back of a spoon but thin enough to pour in a steady stream.