Church Cake with Vanilla Glaze (Printable)

Tender vanilla sponge with sweet glaze, ideal for gatherings and large groups. Simple preparation.

# 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

# Steps:

01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking dish.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract.
05 - Alternately add the flour mixture and buttermilk to the butter mixture, beginning 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 - Allow cake to cool 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 Advice:

01 -
  • The crumb stays moist for days, unlike other sponge cakes that dry out
  • The glaze sets perfectly without being too sweet or too runny
02 -
  • Overmixing after adding flour makes the cake tough, so stop as soon as you see no dry streaks
  • The cake must be completely cool before glazing or the icing will melt right off
03 -
  • Room temperature ingredients mix together seamlessly, so set everything out an hour before baking
  • A flour sifter prevents lumpy batter and a heavier crumb

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