Buttermilk Cake with Crackly Sugar Crust 🍰✨
A bakery-style masterpiece with a super-moist, velvety crumb and a sparkling, crisp sugar top – simple ingredients, extraordinary results!
Ingredients
*(9-inch round or 8-inch square pan)*
Wet Ingredients:
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1 cup full-fat buttermilk (room temp)
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2 large eggs (room temp)
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½ cup unsalted butter (melted & cooled)
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1 tbsp vanilla extract
Dry Ingredients:
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1¾ cups cake flour (or AP flour + 2 tbsp cornstarch)
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1 cup granulated sugar (+ 2 tbsp extra for crust)
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2 tsp baking powder
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½ tsp baking soda
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½ tsp salt
Magic Touch:
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2 tbsp coarse sugar (turbinado or demerara)
The Secret Technique
1️⃣ Preheat & Prep:
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325°F (160°C) (low and slow for even rise!)
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Grease pan AND line with parchment (for crisp edges)
2️⃣ Mix Like a Pro:
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Whisk dry ingredients 45 seconds (aerates flour!)
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In another bowl, blend buttermilk, eggs, and vanilla
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Make a well in dry ingredients; pour in wet mix + melted butter
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Fold just 12 strokes – batter should be slightly lumpy
3️⃣ Bake for Texture:
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Pour batter into pan, sprinkle surface evenly with coarse sugar
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Bake 38-42 mins – no peeking first 30 mins!
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Test doneness when cake:
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Pulls from sides slightly
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Top springs back but still looks moist
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Internal temp 200-205°F (93-96°C)
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4️⃣ Finish Like a Boss:
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Cool 15 mins in pan (sugar crust sets)
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Transfer to rack – hear the sugar crackle!
Why This Works 🔬
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Buttermilk tenderizes + activates baking soda
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Low oven temp prevents doming for flat, crackly top
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Coarse sugar absorbs moisture slowly = glass-like crust
Serving Ideas:
🍓 Classic: Dust with powdered sugar + fresh berries
🔥 Decadent: Warm slice with vanilla ice cream
☕ Breakfast: Toasted with honey butter
Pro Tip: For EXTRA crackle, brush top with 1 tbsp buttermilk before sugar sprinkle!
This cake stays moist for 4 days (if it lasts that long!). The sugar crust gets crispier by day two – if you can wait! 😉
Want a citrus version? Add 1 tbsp lemon zest to batter + use lemon sugar topping! 🍋