buttermilk cake

This Vanilla Buttermilk Layer Cake is so moist and flavorful!

Vanilla Buttermilk Cake Recipe

(400 grams) sugar

eggs

(342 grams) cake flour

(8 grams) baking powder

(3 grams) baking soda

(3 grams) salt

(296 grams) buttermilk —

(54 grams) vegetable oil

Tablespoon (12 grams) vanilla extract

Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans.

In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Set aside

In another bowl, add the buttermilk, oil and vanilla.  Set aside..

In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears.

Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid).

Do not mix above medium speed or over mix the cake batter.

Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out.

Everyone will flip over this moist, delicious buttermilk cake. My friends have nicknamed it "crack". No one has to know how EASY it is!

Easy Farmhouse Buttermilk Cake

butter (very soft)

brown sugar

buttermilk

vanilla extract

baking soda

salt

all-purpose flour

butter

brown sugar (packed)

half and half

pecans

Preheat the oven to 350°F. Spray a 9&quot; round cake pan (with at least 2-inch tall sides) with baking spray and line with parchment paper. Set aside.

Combine the butter and brown sugar and stir until smooth.

Add the egg, beating again till smooth.

Stir in the buttermilk and vanilla extract.

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

Pour the batter into the prepared pan.

Bake the cake for 30 minutes or until a toothpick inserted in the center comes out clean and/or the cake springs back when lightly touched in the center.

During the last 10 minutes of baking time, prepare the topping. Stir the butter and the sugar together. Add the milk, pecans, and salt. The glaze will be thick, but pourable.

After the cake has baked for 30 minutes, pour the topping over the cake and return it to the oven for another 10 minutes (for a total baking time of 40 minutes). Remove cake from the oven and allow to cool for 20 minutes in the pan. Sprinkle lightly with flaky sea salt, if desired and serve warm or at room temperature. Topping will firm up as the cake cools.

Cake can be served in the pan or on a serving platter or cake stand. To serve on a platter, invert cake onto a dinner-size plate then invert again so that topping is up.

For the cake:

The most delicious, moist funfetti vanilla bean cake. This homemade funfetti cake has a yellow cake base and is made with buttermilk to keep it perfectly dense, and is packed full of Jimmy sprinkles. The confetti cake is layered with a rich chocolate American Buttercream frosting, and finished with more sprinkles. This is the perfect celebration cake, and at six inches it is great for a small group.

Funfetti Cake with Dark Chocolate Buttercream

eggs,

egg yolk,

vanilla bean paste

buttermilk,

full fat greek yoghurt

sugar

tsp baking powder

tsp salt

unsalted butter,

rainbow Jimmy sprinkles

powdered sugar, sifted

dutch process cocoa, sifted

heavy cream, as needed

Preheat the oven to 350°f / 180°c. Grease three 6” cake pans, and line with parchment paper on the bottom.

In a medium bowl, whisk together the eggs, egg yolk, vanilla, buttermilk, and yoghurt.

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Mix briefly to combine.

With the mixer on low, add the butter a cube at a time, until fully incorporated and the mixture looks like sand.

Add half of the wet ingredients into the mixer. Mix until just combined, then add the second half of the wet ingredients. Mix on medium speed until just combined. Add in the sprinkles and mix to combine.Remove the bowl from the mixer and give a few folds with a rubber spatula to ensure that no dry ingredients remain.

Divide the batter between your three cake tins (I prefer to do this by weight - see notes). Bake for 25 to 30 minutes, or until the cakes are springy to the touch, and a skewer inserted into the middle comes out clean.

Remove from the oven and cool for 15 minutes in their pans, then turn onto a wire rack and allow to cool completely.

CAKE LAYERS

Melt the dark chocolate in 15 second increments in the microwave, stirring well between each until melted. Set aside to cool completely.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until light and fluffy, approx. 4 minutes. Add the salt, powdered sugar, vanilla bean paste, and cocoa, and mix until smooth, scraping down the sides once or twice.

Add the melted chocolate and mix well until silky. If needed, add cream 1 tbsp at a time to get the frosting to a nice smooth, fluffy consistency.

DARK CHOCOLATE BUTTERCREAM

Level off the cake layers. Secure one of the layers of cake to a cake turntable, cake stand or cake board using a little buttercream. Add about half a cup of buttercream onto the first layer of cake (I used a cookie scoop that had a 2 Tbsp volume and added 3 scoops), and smooth using an offset spatula.

Place the second layer of cake onto the first, pressing very lightly to secure, and sealing the joins with a thin layer of buttercream. Add more buttercream, smooth down, then top with the third layer of cake - I like to put this one upside down to ensure that the top of the cake is flat.

Crumb coat the cake - to do this, apply a thin layer of buttercream over the surface of the cake, and smooth with a bench scraper or icing smoother. Refrigerate the cake for 15-20 minutes, until the crumb coat has set. Press a piece of plastic wrap over the surface of the buttercream while you are chilling down the cake.

If you have started with a chilled or frozen cake, or the buttercream seems to be not too sloppy, you can skip the chilling down of the crumb coat if you like, or reduce the time to 5 mins. If you have an empty freezer you can also throw it in the freezer for 5 minutes to help set it!

Add a second layer of buttercream to the cake - I like to make this one thicker and smooth down the edges.

Smooth the buttercream on the outside of the cake using a bench scraper, scraping down between passes. Fill in any gaps, and add additional buttercream where needed. Continue until you are happy with the finish.

Chill the cake until you are ready to serve. Bring to room temperature for about an hour before serving.

ASSEMBLY

Loved this recipe! I've never tried the reverse creaming method before and it was super easy. I think the crumb of the cake itself wasn't as light, but dang it was so good!!

Can you please write your recipes in cups as well as grams? Many of us do not weigh our ingredients.

I love that this is in grams!

I'm going to make this for my daughter's birthday cake.  Sadly, she prefers vanilla frosting - any recs to go with this?

Hi Erin 
I would Love to make this for my daughters birthday. I ended up ordering 2- 8 inch pans. Do I just double your recipe? What would you suggest? 

Thanks

Buttermilk Cake

shortening

milk

cocoa (I use Nestles 100% pure cocoa)

Beat sugar, shortening, vanilla and eggs together with spoon or mixer.  Mix flour, salt and baking soda with a wire whisk and add to creamed mixture.   Add milk and continue mixing until smooth.

Divide between 3 sprayed cake pans and bake in preheated 325 degree oven for 30 to 35 minutes until centers test done.  Let cool and remove from pans.  You can frost with any frosting you like. I use chocolate frosting.

Cake Instructions:

Mix all ingredients with mixer until spreading consistency.  Spread on cake.

Chocolate Frosting Instructions:

This moist vanilla buttermilk cake is a favorite. It&#039;s easy and bakes in a 13x9 inch pan, topped with a yummy glaze that soaks in making the cake super moist and tasty.

Moist Vanilla Buttermilk Cake

baking powder

buttermilk ((full fat

vegetable oil

unsalted butter

unsalted butter ((1 stick))

brown sugar ((dark

vanilla

confectioner's sugar

Preheat the oven to 325 degrees Fahrenheit. Spray or grease a 13x9 inch glass pan.

In a large mixing bowl, add the flour, sugar, salt, baking powder and baking soda. Whisk well and set aside. In another bowl, add the buttermilk, whole eggs, egg yolk, vanilla extract and vegetable oil. Whisk well and set aside.

Cut the room temperature butter up into pieces (if not already done). Turn the mixer on and add in the butter pieces slowly while you mix on medium speed. (You can use a hand mixer as well.) Once all the butter is added, mix until the flour mixture becomes crumbly and resembles sand.

Add in half the liquid mixture and mix on medium speed, just until incorporated. Add in the last half of the liquid mixture and mix only until incorporated. Scrape down the sides of the bowl and mix again just until all the ingredients are mixed well. Only mix for about 10 seconds or so. Mixing for a minute or more is too long and can cause a dense or tough cake.

Pour batter into prepared pan and bake at 325 degrees for approximately 45 minutes.

Cake is done when it is golden brown on top and a toothpick inserted into the middle of the cake, comes out with a few moist crumbs. (You do not have to wait until the toothpick comes out clean as that can over-bake your cake. Just make sure there is no raw batter on the toothpick and a few moist crumbs are fine.)

Once the cake is baked, set on a wire rack to cool for about 15 minutes, then poke holes into the cake with a skewer and cover with the warm glaze. Let the cake sit for about 30 minutes before cutting and serving.

Once the cake is out of the oven, make the glaze. (You want the cake to still be warm when you pour the glaze on it, so don't let the cake cool completely.)

Melt the butter in a saucepan over low/medium heat. When the butter is completely melted, turn off the heat and immediately add in the brown sugar, vanilla and buttermilk. Stir until the sugar is completely dissolved. Add in the confectioner&#039;s sugar and stir well. If it&#039;s clumpy, just keep stirring until most of the clumps are dissolved. The rest will dissolve as it sits for a bit.

Set the glaze aside (not in the fridge) until the cake has cooled for about 15 minutes, then poke holes in your still warm cake with skewers, then pour the warm glaze over the warm cake and let it soak in. If the glaze has cooled off a bit, you can turn the burner back on just enough to warm it back up before pouring over your cake.

When you pour the glaze over the warm cake, the glaze should still be warm, but not hot.

Let set up for about 30 minutes before cutting and serving. This will give the glaze enough time to soak into the cake well.

For the glaze:

Upside-Down Pear Cake with Brown Butter. This slightly sweet fall cake is studded with nutty brown butter, warm spices, and covered with pears. Easy to make, and even easier to impress with!

Upside-Down Pear Cake with Brown Butter

+ 3 tbsp unsalted butter, softened

tsp + pinch kosher salt

pears, halved, cored and sliced into 1/8-inch pieces

white sugar

tsp vanilla extract

+ 3 tbsp buttermilk

tsp baking soda

tsp ground cinnnamon

tsp ground ginger

Preheat oven to 350 degrees. Butter an 8 or 9-inch round cake pan VERY well. Cut a circle of parchment big enough to fit in the bottom of the pan. Nestle the paper in the pan and then butter the parchment paper. Add flour the the pan. Evenly coat the butter in flour, shaking out any excess flour.

Add seven tablespoons of the softened butter to a large saute pan. Heat to medium-high. Swirl the pan until the butter starts to brown on the edges. Continue to swirl the pan until the butter turns a deep golden brown and smells nutty. Remove from the heat. Use a wooden spoon or spatula to get all the brown bits off of the bottom of the pan. Transfer all but two tablespoons of the butter to a small bowl. Transfer the bowl of melted brown butter to the freezer. Stir every three or four minutes until the butter has solidified again, and is in a softened state. (You want to it to be the same texture as the softened butter, so make sure you don&#039;t freeze it until it&#039;s hard. Stirring every few minutes is key!)

While the butter solidifies, add brown sugar to the two tablepsoons of brown butter in the saute pan. Turn the heat on medium and cook until the brown sugar has melted. Add pears and toss in the sauce. Cook pears 2-3 minutes until slightly softened. Turn the heat off. Season with a pinch of salt. Set aside.

Add flour, baking soda, baking powder, salt, ginger, and cinnamon to a medium bowl. Whisk to combine. Set aside.

Once the butter has come to a softened state, add it, along with the remaining 4 tablespoons softened butter and sugar to the bottom of a stand mixer. Beat on a medium speed until it&#x27;s light and fluffy, about 2-3 minutes.

Reduce the speed to low and eggs, one at a time, until each is incorporated. Add vanilla, mix until combined.

Add 1/3 of the flour mixture to the butter and sugar. Mix on low just until the flour Has been combined. Add half the buttermilk. Again mix on low, just until the buttermilk is combine. Add another 1/3 of the flour, and mix on low just until combined. Pour in the remaining buttermilk and mix until combined. Finally, add the remaining 1/3 of the flour and mix on low just until combined.

Arrange the pears in the prepared pan. Pour any remaining caramel sauce on top. Working carefully, dollop the batter over the pear mixture and spread the batter evenly over the pears, making sure to not move the pears. Bake for 25-30 minutes or until a wooden skewer or toothpick comes out with just a few crumbs attached.

Let the cake rest for 1 minute. Use a knife to loosen all the edges. Place a large plate or platter on top of the pan. Flip and use a knife or spoon to tap the top so the cake releases. Remove the pan. Gently remove parchment paper. Cut into wedges. Sprinkle with powdered sugar.

Everyone flips over this moist, delicious buttermilk cake and, after the first bite, they beg for the recipe. No one believes how EASY it is!

Ridiculously Easy Farmhouse Buttermilk Cake

Combine the butter and brown sugar and stir until well combined (the mixture will not be fluffy at this point).

Add the egg, stirring until nice and smooth.

Stir in the buttermilk and vanilla extract until well combined.

For the topping:

A Good Pound Cake

flour

(or 2 sticks) butter, salted, room temperature

shortening ((Crisco used))

eggs, room temperature

buttermilk, room temperature and shaken ((can substitute whole milk))

extra shortening to grease the pa

Buttermilk Pound Cake with Caramel Icing - a tender buttermilk cake is topped with a perfectly sweet caramel icing for a showstopper of a cake.

Buttermilk Pound Cake with Caramel Icing

unsalted butter, softened

unsalted butter, cubed

heavy whipping cream

sugar,

Generously grease the inside of a 10-inch bundt pan with butter or shortening and dust it with flour. Tap out any excess flour.

Combine the butter and sugar in a large bowl and cream until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

In another bowl, whisk the flour, baking powder, salt and baking soda together.

Mix 1/3 of the flour mixture into the butter and sugar mixture. Add half of the buttermilk and mix to combine, followed by another 1/3 of the flour mixture. Finish by beating in the remaining buttermilk, and finally the last of the flour. Use a spatula to make sure the mixture is completely mixed in. The batter will be thick.

Pour the batter into the prepared bundt pan.  Bake until a tester inserted in the center comes out clean, about 60 minutes.

Let the cake cool for 15 minutes, then remove from the pan to cool completely on a wire rack.

Once the cake is cool, place it on a serving plate.

Place the butter, brown sugar and cream in a saucepan and place over medium heat. Bring the mixture to a boil, stirring constantly. Remove from the heat. Whisk in the powdered sugar.  Let the icing sit for 10-15 minutes, whisk one more time, then pour the icing over the cake. Let the icing set before serving.

The recipe was very easy and delicious. Will definitely make is again!

So happy you shared this recipe....I LOVE it!!

This old-fashioned vanilla buttermilk cake requires just one bowl, a whisk, and 10 minutes of prep!

One-Bowl Vanilla Buttermilk Cake

water

(1 ½ sticks) salted butter, softened at room temperature

½ tablespoons whole buttermilk or heavy cream

Optional garnish: sprinkles

Preheat oven to 350°F. Grease an 8-inch or 9-inch square or round cake pan or line with parchment. Set aside.

In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Make a well in the center and add the egg, oil, and buttermilk. Whisk to combine.

Add the hot water and whisk again until smooth. Add the vanilla extract; whisk to combine. At this point you should have a very thin, smooth batter.

Pour the batter into the prepared pan. Tap the pan gently on the counter a few times to release any big air bubbles. Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Let the cake cool completely before frosting.

In a large bowl, beat the butter, buttermilk (or cream), and vanilla extract with an electric mixer on medium-high speed until smooth, about 1 minute. Reduce the speed to medium-low, and gradually add the powdered sugar. Beat until smooth, about 4 minutes. Increase the speed to medium-high and beat until the frosting is light and fluffy, about 4 more minutes.

Spread the frosting on the cooled cake. Garnish with sprinkles, if desired.

FOR THE FROSTING:

This Strawberry Buttermilk Cake is moist, soft, and so yummy! I love the light &amp; simple flavor of this lemon strawberry cake.&nbsp;

Strawberry Buttermilk Cake

all-purpose flour (180 grams)

baking powder (4 grams)

unsalted butter (85 grams, room temperature (¾ stick))

granulated sugar (200 grams, divided)

eggs (150 grams, room temperature)

lemon juice

lemon

orange

sour cream (57 grams, room temperature)

buttermilk (57 grams, room temperature)

strawberries (340 grams, hulled and sliced (1 pint))

Preheat

Preheat oven to 350°F and lightly spray a 9-inch spring form pan with nonstick spray. Set aside.

Whisk

In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream

In a large mixing bowl, using a hand mixer, cream the butter and ¾ cup sugar together until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.

Beat

Beat the eggs in, one at a time, then beat in the lemon juice, lemon zest, and orange zest.

Stir

Stir together the sour cream and buttermilk.

Add the flour mixture to the butter mixture, alternately, along with the sour cream/buttermilk mixture; begin and end with the flour mixture.

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