Farmhouse Buttermilk Cake: A Simply Delicious Dessert You'll Want to Make Time and Time Again

A delectable piece of farmhouse buttermilk cake with a crunchy pecan topping, accompanied by a dollop of fresh whipped cream.

This rustic cake is not only extremely easy to make but it's one of those recipes that you'll want to make time and time again. I don't consider myself a baker, but what I love about this cake is how it comes together effortlessly. It yields a plush buttery moist cake with a beautiful topping that is reminiscent of pecan pie.

You will fall in love with this recipe from start to finish. The ingredients are simple. The preparation is simple. The clean up is simple. The taste is heavenly!

Simple enough for a "I'm in the mood for a weeknight treat" or elegant enough for a formal gathering. Just grab your ingredients and make it.

The Ingredients.

The Cake:

• 1/4 cup unsalted butter, very soft

• 1 cup light brown sugar

• 1 egg

• 1 cup buttermilk

• 1 tsp vanilla extract 

• 1 tsp vanilla paste (optional)

• 1 tsp baking soda

• 1/2 tsp sea salt

• 1 1/2 cups all-purpose flour 

The Cake Ingredients.

The Topping:

• 1/4 cup unsalted butter, melted

• 1/2 cup light brown sugar

• 2 tbsp light cream

• 1 tsp Vanilla Extract

• 1 cup pecans, chopped 

• Pinch of sea salt

The Pecan Topping

Dress it up with Fresh Whipped Cream

Whisk the following ingredients until fluffy and thick.

• 8oz heavy whipping cream, very cold 

• 1 tsp vanilla extract 

• 1/2 cup confectioner sugar

The Plan:

The Cake:

1. Preheat the oven to 350°F. Spray a 9"x 9" cake pan with baking spray and line with parchment paper. Set aside.

2. Combine the butter and brown sugar and stir until well combined.

3. Add the egg, stirring until nice and smooth.

4. Stir in the buttermilk and vanilla extract until well combined.

5. Add the flour, baking soda and salt evenly over the top and stir until well combined.

6. Pour the batter into the prepared pan.

7. Bake the cake for 30 minutes or until a toothpick inserted in the center comes out clean. While the cake bakes, make the topping.

The Topping:

1. In a bowl, add the butter, sugar, vanilla light cream, pecans, and salt. The glaze will be thick, but pourable. If it is a little thick, don't worry as it will melt on the cake.

2. After the cake has baked for 30 minutes, spread the topping over the cake and return it to the oven for another 10 - 12 minutes.

3. Remove cake from the oven and allow to cool for 20 minutes in the pan. The topping will firm up as the cake cools.

4. Serve with fresh whipped cream.

Enjoy!