Buttermilk Cake
Buttermilk cake is one of those delightful desserts that brings a sense of home and heartwarming comfort to any occasion. Its tender crumb and subtle tangy flavor come from the buttermilk, making it incredibly moist and rich without being overly sweet. Each slice is simply a joy to eat, be it as a casual afternoon snack or the centerpiece of a family gathering. When I first stumbled upon this cake recipe, I was captivated by its simplicity and the way it filled the house with a sweet, buttery aroma while it baked. The allure of a slice still warm from the oven is hard to resist.
What sets buttermilk cake apart is its versatility. This treat can easily hold its own at celebrations, offering an inviting alternative to heavier desserts. With a basic recipe that includes common pantry ingredients, you’ll find that you can whip it up in no time at all. Whether you’re an experienced baker or someone just starting out in the kitchen, this cake is approachable and rewarding. I invite you to gather your ingredients and discover the magic of this buttermilk cake. You’ll quickly find it becomes a cherished recipe in your collection.
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: With just 20 minutes of prep time, you’ll have a delicious cake ready to bake.
- Irresistible Flavor: The rich, buttery taste paired with a hint of tanginess makes every bite delicious.
- Eye-Catching Appeal: Decorate it with your favorite frosting or enjoy it plain; it’s sure to impress!
- Flexible Serving: Perfect for breakfast, a sweet snack, or served with coffee at gatherings.
- Budget-Friendly: Uses staple ingredients that you probably already have in your pantry.
Ingredients You’ll Need
- 2 1/4 cups all-purpose flour: This forms the base and gives structure to the cake. For a healthier version, you can substitute half with whole wheat flour.
- 2 teaspoons baking powder: Helps the cake rise and gives it a light texture.
- 1/2 teaspoon baking soda: Balances the acidity of the buttermilk and enhances rising.
- 3 eggs: These add moisture and richness to the cake.
- 2 tablespoons vegetable oil: Keeps the cake moist. You can replace it with melted coconut oil for a different flavor.
- 1 tablespoon vanilla extract: Elevates the cake with a warm, inviting flavor.
- 1 cup salted butter, softened: This is the heart of the buttermilk cake, contributing to its flavor and moisture. Unsalted butter can be used, just add a pinch of salt.
- 1 3/4 cups sugar: Sweetens the cake, allowing the vanilla and butter flavors to shine.
- 1 1/4 cups buttermilk: The secret ingredient that adds moisture and tanginess. Substitute with regular milk plus a tablespoon of vinegar if you’re out of buttermilk.
- 1/2 cup salted butter: Used in the glaze for additional richness.
- 1/2 cup brown sugar: Adds depth and a hint of caramel flavor to the glaze.
- 2 tablespoons buttermilk: For the glaze, it smooths out the sweetness of the powdered sugar.
- 1 1/2 cups powdered sugar: Sweetens the glaze while ensuring it’s pourable over the cake.
How to Make Buttermilk Cake
- Prepare the Pan: Grease a 9×13-inch baking pan to prevent sticking and ensure a perfect cake release.
- Mix Dry Ingredients: In a mixing bowl, combine 2 1/4 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon baking soda; whisk it to break up any lumps.
- Whisk Wet Ingredients: In a separate bowl, whisk together 3 eggs, 2 tablespoons vegetable oil, and 1 tablespoon vanilla extract until blended.
- Cream Butter and Sugar: In the bowl of a stand mixer (or using a hand mixer), cream together 1 cup softened salted butter and 1 3/4 cups sugar until light and fluffy.
- Combine Mixtures: Add the egg mixture to the creamed butter and sugar, mixing until well combined.
- Incorporate Dry Ingredients: Add about half of the dry ingredients to the wet mixture, mixing gently to combine.
- Add Buttermilk: Pour in 1 1/4 cups buttermilk, stirring until almost combined, then add in the remaining dry ingredients until just mixed.
- Smooth the Batter: Scrape down the sides of the bowl to ensure everything is well incorporated, and stir until smooth.
- Bake the Cake: Pour the batter into the prepared pan, smoothing it into an even layer. Bake at 350°F for about 35 minutes. Check for doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.
- Cool the Cake: Once baked, let the cake cool in the pan for about 15 minutes.
- Make the Glaze: In a saucepan over medium heat, melt 1/2 cup salted butter. Once melted, whisk in 1/2 cup brown sugar and 2 tablespoons buttermilk until smooth and combined.
- Finish the Glaze: Remove from heat and stir in 1 1/2 cups powdered sugar until you have a smooth, pourable glaze.
- Glaze the Cake: Pour the warm glaze over the cooled cake, spreading it into an even layer.
- Serve: Allow the cake to cool completely before cutting it into slices and enjoy!
Storing & Reheating
To store your buttermilk cake, cover it tightly with plastic wrap or place it in an airtight container. At room temperature, it will last for up to 3 days, while in the refrigerator, it can stay fresh for about a week. If you have leftovers, you can freeze individual slices for up to 3 months. To reheat, simply pop a slice in the microwave for about 15-20 seconds, or enjoy it at room temperature. Note that the texture might feel slightly denser after freezing, but the flavor remains delightful.
Chef’s Helpful Tips
- Check your baking powder and baking soda for freshness; they need to be active for the cake to rise nicely.
- Always use room temperature eggs and butter for a smoother batter; they mix more easily and yield a fluffier cake.
- If you notice the cake shrinking away from the sides of the pan, it’s likely overbaked, so keep an eye on the clock during the last few minutes.
- For extra flavor, consider adding a teaspoon of almond extract along with the vanilla.
- This cake is perfect for make-ahead occasions—simply glaze it the day you plan to serve.
- To switch things up, add a cup of your favorite fruit or nuts to the batter for a fun twist!
Buttermilk cake is a wonderful addition to any dessert table. Its moist texture and comforting flavor are bound to bring joy to your gathering, be it a holiday or a simple weekend treat. Feel free to experiment and add your own flair—perhaps a fruity filling or a drizzle of chocolate on top would elevate it even further. Baking this cake is not just about following a recipe; it’s about creating something special to share with the ones you love.
Recipe FAQs
Can I use regular milk instead of buttermilk?
Can I make this cake ahead of time?
How can I make buttermilk cake gluten-free?
Can I freeze buttermilk cake?
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Buttermilk Cake
This Buttermilk Cake is a delightful and moist dessert, perfect for any occasion. With simple ingredients like buttermilk, eggs, and vanilla, it’s easy to prepare and always a crowd-pleaser.
- Prep Time 20 minutes
- Cook Time 55 minutes
- Yield 24 servings 1x
Ingredients
- 2 1/4 all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 eggs
- 2 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 1 cup salted butter softened
- 1 3/4 cup sugar
- 1 1/4 cup buttermilk
- 1/2 cup salted butter
- 1/2 cup brown sugar
- 2 tablespoons buttermilk
- 1 1/2 cups powdered sugar
Instructions
- Grease a 9×13-inch pan and set aside.
- In a mixing bowl, combine the flour, baking powder, and baking soda; set aside.
- In a separate bowl, whisk together the eggs, oil, and vanilla; set aside.
- In the bowl of a stand mixer (or use a hand mixer with a large mixing bowl), cream the butter and sugar.
- Add the mixture of eggs, oil, and vanilla and stir until combined.
- Add about half of the dry ingredients and stir.
- Add the buttermilk and stir until almost combined; finish by stirring in the remaining dry ingredients.
- Stir until smooth, making sure to scrape down the sides of the bowl to incorporate all ingredients.
- Pour into the prepared pan and smooth to an even layer.
- Bake for 35 minutes. Press a toothpick into the center of the cake; if you get wet batter, bake another few minutes or until a toothpick is clean or has just a few moist crumbs.
- Let cool for 15 minutes.
Notes
Make sure the butter is softened to room temperature for easy mixing.
Adjust baking time based on your oven, as it may vary.
For additional flavor, consider adding a sprinkle of lemon zest.
Nutrition
- Serving Size: 1 piece (1/24 of cake)
- Calories: 244
- Sugar: 19g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
