1-Gathering and Mixing Your Ingredients: First, preheat the oven to 325°F and grease a 13×9 inch glass pan to ensure nothing sticks. In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until evenly mixed. In another bowl, whisk the buttermilk, whole eggs, egg yolk, vanilla extract, and vegetable oil to combine the liquids smoothly.

2- Next, cut the room temperature butter into pieces and slowly add it to the dry mixture while mixing on medium speed until it becomes crumbly and sandy this is the reverse creaming method that keeps the cake tender. Add half of the liquid mixture and mix until incorporated, then add the rest and blend briefly. Scrape the bowl sides and mix for about 10 seconds total to avoid overmixing.

3-Baking and Finishing Touches: Pour the batter into your prepared pan and bake for about 45 minutes, or until a toothpick inserted in the center shows moist crumbs. Once done, cool the cake on a wire rack for 15 minutes, then poke holes with a skewer and pour the warm glaze over it for that extra moisture boost.

4- For the glaze, melt the butter in a saucepan over low-medium heat, remove from heat, and stir in the brown sugar, vanilla, and buttermilk until the sugar dissolves. Add the confectioner’s sugar and stir until mostly smooth, keeping it warm but not hot. Pour it over the warm cake and let it sit for 30 minutes before slicing. Preparation takes about 45 minutes, baking another 45 minutes, plus cooling time perfect for busy schedules. As a fun tip, if you enjoy fruit-based desserts, try our strawberry cookies recipe for a complementary treat.