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Vanilla Buttermilk Cake with Brown Butter Sauce

Vanilla Buttermilk Cake with Brown Butter Sauce

Warm brown butter sauce soaks into rich buttermilk cake resulting in a decadent, silky texture. A fresh fruit compote adds color and accents the richness of the cake. Photo credit: Katie Goodman from Good Life Eats.
  • 25m

    prep time

  • 35m

    Cook Time

  • 352


  • 12



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  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 3/4 cups granulated sugar, divided
  • 1 cup (2 sticks) butter, softened, divided
  • 3 eggs
  • 6 teaspoons McCormick® All Natural Pure Vanilla Extract
  • 3 tablespoons water
  • 2 tablespoons confectioners’ sugar
  • 1/2 cup buttermilk
  • 2 cups coarsely chopped fresh pineapple
  • 1 cup raspberries


  • Preheat oven to 325°F. Mix flour, baking powder and baking soda in medium bowl. Beat 1 cup of the granulated sugar and 1/2 cup (1 stick) butter in large bowl with electric mixer on medium speed until lightly and fluffy. Beat in eggs, 1 at a time, until just combined. Stir in 2 teaspoons of the vanilla. Gradually add flour mixture alternately with buttermilk, beating on low speed after each addition until smooth. Pour into greased 9-inch round cake pan.

  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.

  • Meanwhile, melt remaining 1/2 cup (1 stick) butter in small saucepan on medium heat until caramel color. Mix remaining 3/4 cup granulated sugar, water and 3 teaspoons of the remaining vanilla in small bowl. Add to browned butter, stirring with wire whisk until well blended and smooth. Remove from heat. Cool slightly.

  • Poke holes in warm cake with skewer at 1-inch intervals. Slowly pour warm butter sauce over cake. Cool in pan 1 hour. Mix pineapple, raspberries, confectioners’ sugar and remaining 1 teaspoon vanilla. Invert cake onto serving platter. Slice cake and serve warm, topped with fruit mixture.

Nutrition information (per Serving)



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