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Basic buttermilk cake recipe

Basic buttermilk cake recipe

  • Recipes
  • Dish type
  • Cake
  • Celebration cakes
  • Birthday cake

A perfectly moist cake, thanks to buttermilk. Make several layers and sandwich with icing, buttercream, chocolate ganache or fruit jam and cream.

43 people made this

IngredientsServes: 12

  • 600g sponge flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 225g butter, room temperature
  • 400g caster sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 475ml buttermilk, well-shaken

MethodPrep:20min ›Cook:35min ›Ready in:55min

  1. Preheat the oven to 180 C / Gas 4. Grease two 23cm (9 in) round cake tins with butter. Line the bottoms with parchment, then grease the parchment.
  2. Sift together flour, baking powder, bicarb and salt into a bowl.
  3. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. Add eggs, one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla with the last egg. Pour in the flour mixture alternately with buttermilk, mixing until just incorporated. Pour cake mixture evenly into the prepared tins.
  4. Bake in the preheated oven until a skewer inserted into the centre comes out clean, 35 to 40 minutes.
  5. Cool in the tins for 10 minutes, then run a paring knife between the cake and edge of tin. Hold the cake tin on its side and gently tap the sides of the tin to loosen it. Cover the cake tin with a plate or cooling rack and invert it to tip the cake out of the tin and onto the plate. Cool completely before sandwiching and icing.

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Reviews & ratingsAverage global rating:(53)

Reviews in English (46)

by Baricat

OK. Confession. When I was younger and I'd make a cake, I'd always filch batter. By the spoonful. Couldn't help myself! As a result, my cakes were never very tall. Fast forward a few decades. I'm diabetic. No more tastes when baking for me! Even so, nothing prepared me for how much batter this recipe made. I got three very full 9" layers and 8 cupcakes. Couldn't believe how I just kept filling cupcake papers. How could anyone possibly fit this into "2- 9" pans"??? Anyway, I tasted one of the cupcakes, and was absolutely blown away by the texture - so moist with a fine, light crumb. It's everything you love about a mix cake, minus that obnoxious, artificial flavor. Those who say it was dense, there are a couple of possible causes. You could have beaten too much after the flour was added, encouraging formation of gluten, the protein in flour that gives structure to breads. Simply incorporate the flour gently and stop, which will obviate that problem. Or perhaps you opted for all purpose flour instead. Big mistake. If you don't have cake flour, measure out 3-1/2 cups all purpose and add 1/2 cup cornstarch. Sift 3 times. If you used cake flour, did you sift? Sifting aerates your flour. If your product was dry, that indicates packing your flour when measuring (be sure to spoon the sifted flour lightly into your cup and sweep the back of a knife to level,) overbaking, or a temp that was too high. Calibrate your oven using an oven thermometer every 3 months. Using these tips, as a-28 Jul 2012

by JARRIE

Overall this produced a good cake, but I have a few points for others. 1. This makes more batter than 2-9inch cake pans worth. More like 3-9inch cake pans. FYI. 2. This cake is a slow cooker - I made it in a 9x13 and it took over an hour to test done (it had browned a bit on top but that's normal in butter cakes, if that's going to bother you, find a shortening or oil cake recipe). This is because of the amount of batter -- reduce if you don't need 3 cakes or a 3-4 inch thick sheet cake. 3. I stored my cake in the fridge due to how I frosted it, so I can't speak to the moistness (the fridge sucks the moisture out of cakes and breads, so never bash a baked good that you stuck in the fridge without pre-tasting) but I can say that it came out with a much denser crumb than cakes made with all-purpose flour, however it was tender to the mouth and fork. This cake would hold up well for cutting into layers, etc., much like pound cake (but tasting different). Overall I was pleased with this recipe but as one of the early reviewers I wanted to go ahead and point out a few things about this cake before people make it expecting Betty Crocker boxed mix and then downrate it. Thank you Alicia, we enjoyed your recipe!-11 Apr 2011

by samclark

I'm a sucker for yellow cake. No frills, no fancy technique, just simple lovely cake. Very moist, very very delicious. Will be my go to yellow cake recipe (sorry grandma...) Also love that buttermilk was used. It makes this cake all the more rich and delightful-02 Apr 2011

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World's Best Buttermilk Pound Cake / Buttermilk Pound Cake 7 | Just A Pinch Recipes. Buttermilk, large eggs, granulated sugar, unsalted butter, unsalted butter and 9 more. Serve this delicious buttermilk pound cake with a dusting of powdered sugar or use it as a base for dessert sauce or fresh berry sauce. Buttermilk pound cake is so moist and always a hit! Beat the butter and sugar until pale and fluffy, then add the lemon zest. Old fashioned buttermilk pound cake.

Serve this delicious buttermilk pound cake with a dusting of powdered sugar or use it as a base for dessert sauce or fresh berry sauce. Today is international women's day, and while i won't be striking, i will be donating and showing my donating your time via protesting or volunteering are equally important and impactful ways to help do good in the world. By far the best buttermilk pound cake i've ever tried. This link is to an external site that may or may not meet accessibility guidelines. Old fashioned buttermilk pound cake recipe from scratch, lemon buttermilk pound cake, chocolate buttermilk pound cake with port there are 12 buttermilk and pound cake recipes on very good recipes.

LIME BUTTERMILK POUND CAKE - Passionate About Baking from i0.wp.com This coconut bundt cake from 5 boys baker is out of this world good! In a mixing bowl with an electric mixer, beat the butter and sugar together until light in color and. How to make neapolitan pizza dough like a world best pizza chef. Just as good and delightfully lemony!) as much as i like frosting, i am partial to extra buttermilk = classic buttermilk scones + banana buttermilk pancakes that i would just freeze and then microwave in the mornings for breakfast (or. Add the buttermilk to the mixture, then pour this mixture into the flour mixture and fold together. By far the best buttermilk pound cake i've ever tried. + 165 165 more images. I bake cakes for a lady that has a catering business and i made her 5 loaves last week and she wants 2 more tomorrow!!

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Remove from pan, and let cool note: It is incredibly moist and dense with the most amazing coconut flavor that would be perfect for easter, mother's day. Be sure to toast the coconut because it deepens the flavor of the cake and the frosting. And maybe even with a bit more butter spread on top. Buttermilk pound cake ii tre8jse. This link is to an external site that may or may not meet accessibility guidelines. This coconut bundt cake from 5 boys baker is out of this world good! Old fashioned buttermilk pound cake. Buttermilk pound cake takes a traditional scratch made pound cake and give it new life. This buttermilk pound cake is our best hostess gift. With the mixer on the lowest speed add the flour in 3 installments, alternating with the buttermilk, beginning and ending with the flour, making sure each portion is fully incorporated before adding the next. I love to make pb&j sandwiches between 2 toasted slices. This buttermilk pound cake has a dense, moist crumb and bags of lemon flavour to cut through the richness.

Add the buttermilk to the mixture, then pour this mixture into the flour mixture and fold together. Buttermilk, large eggs, granulated sugar, unsalted butter, unsalted butter and 9 more. Buttermilk pound cake takes a traditional scratch made pound cake and give it new life. Milk, chocolate pound cake, butter, eggs, baking powder, sugar and 3 more. For the buttermilk cake, sift the flour, baking powder, sugar and salt into a large bowl.

Buttermilk Pound Cake / singingwithbirds.com | Buttermilk pound cake, Pound cake, Breakfast dessert from i.pinimg.com July 16, 2012 by jennifer leave a comment. Milk, chocolate pound cake, butter, eggs, baking powder, sugar and 3 more. Click here to see more like this. Buttermilk, large eggs, granulated sugar, unsalted butter, unsalted butter and 9 more. Buttermilk pound cake takes a traditional scratch made pound cake and give it new life. Adding butter extract as well as buttermilk only enhance this already tender, sweet cake. How to make buttermilk pound cake recipe? This is modified from an old family recipe.

Chocolate pound cake with fudge glazesouthern plate.

+ 165 165 more images. Add the buttermilk to the mixture, then pour this mixture into the flour mixture and fold together. This coconut bundt cake from 5 boys baker is out of this world good! The best recipes with photos to choose an easy buttermilk and pound cake recipe. Buttermilk, large eggs, granulated sugar, unsalted butter, unsalted butter and 9 more. This moist buttermilk pound cake is an old fashioned recipe that produces a tender and delicious cake. Old fashioned buttermilk sweet cakes w/ butter blend. How do you survive those days when you ride the bus to work. For the buttermilk cake, sift the flour, baking powder, sugar and salt into a large bowl. This buttermilk pound cake has a dense, moist crumb and bags of lemon flavour to cut through the richness. By far the best buttermilk pound cake i've ever tried. Mix in eggs and vanilla extract. Adding butter extract as well as buttermilk only enhance this already tender, sweet cake.

Best, classic, old fashioned, traditional, quick and easy buttermilk pound cake recipe, homemade with simple ingredients. Milk, chocolate pound cake, butter, eggs, baking powder, sugar and 3 more. With the mixer on the lowest speed add the flour in 3 installments, alternating with the buttermilk, beginning and ending with the flour, making sure each portion is fully incorporated before adding the next. Make sure you get all of the nooks and crannies in a bundt cake pan. This coconut bundt cake from 5 boys baker is out of this world good!

Buttermilk Pound Cake / singingwithbirds.com | Buttermilk pound cake, Pound cake, Breakfast dessert from i.pinimg.com Best buttermilk pound cake from buttermilk pound cake tested recipe. + 165 165 more images. For the buttermilk cake, sift the flour, baking powder, sugar and salt into a large bowl. Buttermilk pound cake ii tre8jse. Adding butter extract as well as buttermilk only enhance this already tender, sweet cake. While plain pound cake is fantastic on its own, special touches like flavored glaze or additional ingredients take things up a notch. Just as good and delightfully lemony!) as much as i like frosting, i am partial to extra buttermilk = classic buttermilk scones + banana buttermilk pancakes that i would just freeze and then microwave in the mornings for breakfast (or. Add the buttermilk to the mixture, then pour this mixture into the flour mixture and fold together.

Buttermilk pound cake is yummy and flavorful on its own, or you can dress it up with powdered sugar, cream add the eggs one at a time mixing after each addition until well combined.

Milk, chocolate pound cake, butter, eggs, baking powder, sugar and 3 more. This buttermilk pound cake has a dense, moist crumb and bags of lemon flavour to cut through the richness. Of course, you can always learn, and then master, our basic pound cake recipe, but if you'd rather experiment, take a go at one of our seasonal and specialty pound. This buttermilk pound cake recipe is the one i ate throughout my childhood and the same one i always make for my own family today. 3 chocolate chocolate chip pancakes, buttermilk cakes. Buttermilk pound cake ii tre8jse. In a mixing bowl with an electric mixer, beat the butter and sugar together until light in color and. The world's easiest homemade ice cream cake. I top it off with this fabulous browned butter glaze (it's easy to make and it packs a crazy amount of anyway, i decided it was time to go the buttermilk pound cake route and woo, so glad i did that! It's moist, and tastes amazing when you toast it. I bake cakes for a lady that has a catering business and i made her 5 loaves last week and she wants 2 more tomorrow!! While plain pound cake is fantastic on its own, special touches like flavored glaze or additional ingredients take things up a notch. Buttermilk pound cake is so moist and always a hit!

Milk, chocolate pound cake, butter, eggs, baking powder, sugar and 3 more. Remove from pan, and let cool note: Chocolate pound cake with fudge glazesouthern plate. Add eggs, one at a time, beating after each addition. Collection by marilyn m moser.

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Remove from pan, and let cool note: Lanier heard that my husband loves pound cake and while we were visiting one evening, she wielded her recipe box out touting that she had received the best buttermilk pound cake recipe in the world from an elderly. Collection by marilyn m moser. In a mixing bowl with an electric mixer, beat the butter and sugar together until light in color and. While plain pound cake is fantastic on its own, special touches like flavored glaze or additional ingredients take things up a notch.

Source: images.media-allrecipes.com

This cake is baked from scratch. This is one of the best bundt cake recipes, especially. Change it up by omitting the lemon extract, or substitute 1/4 to 1/2 teaspoon almond. The world's easiest homemade ice cream cake. With the mixer on low speed, add the flour mixture a little at a time, alternating with buttermilk and ending with flour.

With the mixer on low speed, add the flour mixture a little at a time, alternating with buttermilk and ending with flour. Add the buttermilk to the mixture, then pour this mixture into the flour mixture and fold together. This cake is baked from scratch. Be sure to toast the coconut because it deepens the flavor of the cake and the frosting. Chocolate pound cakeour table for seven.

Source: www.prettypracticalpantry.com

By far the best buttermilk pound cake i've ever tried. Of course, you can always learn, and then master, our basic pound cake recipe, but if you'd rather experiment, take a go at one of our seasonal and specialty pound. Best buttermilk pound cake from buttermilk pound cake tested recipe. Chocolate pound cakeour table for seven. Click here to see more like this.

How to make neapolitan pizza dough like a world best pizza chef. With the mixer on low speed, add the flour mixture a little at a time, alternating with buttermilk and ending with flour. How to make buttermilk pound cake recipe? Pound cake gets its name from the traditional pound of butter used to make it. Remove from pan, and let cool note:

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By far the best buttermilk pound cake i've ever tried. Add eggs, one at a time, beating after each addition. Of course, you can always learn, and then master, our basic pound cake recipe, but if you'd rather experiment, take a go at one of our seasonal and specialty pound. + 165 165 more images. This is modified from an old family recipe.

Source: www.thetrentonline.com

3 cups cake flour ½ teaspoon baking powder 3 sticks salted butter, softened 3 cups sugar 6 eggs at room temperature 1 cup add eggs, one at a time, mixing well. Gradually add sugar, beating well at medium speed of an electric mixer. This link is to an external site that may or may not meet accessibility guidelines. Beat the butter and sugar until pale and fluffy, then add the lemon zest. Just as good and delightfully lemony!) as much as i like frosting, i am partial to extra buttermilk = classic buttermilk scones + banana buttermilk pancakes that i would just freeze and then microwave in the mornings for breakfast (or.

It's moist, and tastes amazing when you toast it. Buttermilk pound cake ii tre8jse. Buttermilk pound cake is yummy and flavorful on its own, or you can dress it up with powdered sugar, cream add the eggs one at a time mixing after each addition until well combined. It is incredibly moist and dense with the most amazing coconut flavor that would be perfect for easter, mother's day. Add eggs, one at a time, beating after each addition.

This is one of the best bundt cake recipes, especially.

Chocolate pound cake with fudge glazesouthern plate.

Chocolate pound cakeour table for seven.

Source: images.media-allrecipes.com

It's dense and moist and full of flavor, just like a pound cake should how do you respond when it seems like the world is against you in a thousand tiny ways?

Cream together butter and sugar.

Source: www.khoobsuratworld.com

Old fashioned buttermilk sweet cakes w/ butter blend.

For the buttermilk cake, sift the flour, baking powder, sugar and salt into a large bowl.

Source: www.prettypracticalpantry.com

There really is no better vehicle for enjoying yummy berries than a slice of this.

Source: images.media-allrecipes.com

Collection by marilyn m moser.

This buttermilk pound cake recipe is the one i ate throughout my childhood and the same one i always make for my own family today.

Source: grecipes.s3.amazonaws.com

How do you survive those days when you ride the bus to work.

I top it off with this fabulous browned butter glaze (it's easy to make and it packs a crazy amount of anyway, i decided it was time to go the buttermilk pound cake route and woo, so glad i did that!

Cool in pan 10 to 15 minutes

Source: images.media-allrecipes.com

Chocolate pound cakeour table for seven.

This buttermilk pound cake has a dense, moist crumb and bags of lemon flavour to cut through the richness.

Pound cakes are probably the most popular dessert recipe in the south.

Buttermilk, large eggs, granulated sugar, unsalted butter, unsalted butter and 9 more.

Adding butter extract as well as buttermilk only enhance this already tender, sweet cake.

Pound cakes are probably the most popular dessert recipe in the south.

Source: alittleperspective.com

Old fashioned buttermilk pound cake recipe from scratch, lemon buttermilk pound cake, chocolate buttermilk pound cake with port there are 12 buttermilk and pound cake recipes on very good recipes.

Pound cakes are probably the most popular dessert recipe in the south.

Source: www.prettypracticalpantry.com

3 chocolate chocolate chip pancakes, buttermilk cakes.

Buttermilk pound cake is a dessert essential.

Mix in eggs and vanilla extract.

Source: images.media-allrecipes.com

This link is to an external site that may or may not meet accessibility guidelines.


Brooklyn Homemaker

Hi there friends! Long time no see!

As you’ve probably noticed, I’ve basically dropped off the face of the planet recently. Ever since diving head first into the renovations of Maxwell’s last summer, I’ve been posting less and less frequently and lately I’ve been thinking a lot about what I want out of my lil’ ol blog and how much time and energy I want to put into it. Things have definitely calmed down now that Maxwell’s is up and running (and doing pretty darned well, thanks for asking), but rather than jumping from that project right back into blogging the way I used to, I’ve been taking some time for myself lately and trying to enjoy the summer.

We recently bought a car (it’s used guys, we’re not that bougie) and after 10 full years in Brooklyn, the city suddenly seems sooo much smaller and more accessible than it used to. Rather than staying home to bake and photograph fruit pies on a beautiful Summer days, we’ve been piling in the car and taking field trips to parks, beaches, stores, and points of interest that are a real pain in the arse to reach by subway or bus. We’ve even taken the dogs up to the Hudson Valley for a few little hiking trips, and went to the Adirondacks for a long weekend in Lake Placid for my birthday. Hence, for the first time ever, I didn’t post any cake recipe for my birthday this year.

I’m really not trying to gloat here guys, I just want to let you know that even though I haven’t been posting nearly as frequently lately, you’re still on my mind.

I got into blogging because I love food, especially baking and historic recipes and random food trivia but as it turns out, blogging is A LOT of work and actually pretty pricey as hobbies go. Taking a little time for myself has given me some new perspective and helped me realize that I can’t keep up with the pace that I initially set for myself, and that’s okay. I need and deserve a life outside of blogging and I can’t beat myself up if I fall behind on posting. As much as I’d love to post constantly, life gets in the way. I’m sure you understand.

Anyway, worrying about all this actually of made me want to stay away entirely, but with every letter I type I feel a weight being lifted off my shoulders and it’s honestly helping me remember how much I loved doing this in the first place. I know I could have just made the decision to step back on my own and just quietly moved on with my life, but if I’m not oversharing can I really even call myself a blogger at all? I mean… Probably not right?

Long story short, I guess what I’m trying to say here is that you’re probably going to see less of me around here going forward, but that doesn’t mean I don’t love you.

One thing that really helped me get back into the swing of things and re-discover my love for This Old Blog™ was baking one of my absolute favorite things in the whole wide world, the magnificent, magical bundt cake!

I’m sure that you know by now that I have an unnatural love for bundt cakes. A love that may even be illegal in certain states.
While I absolutely relish the interesting & creative challenges thrown my way by the #bundtbakers group over the past few years, I’ve been thinking lately that I’d really like to spend some time perfecting some simpler, easier, more traditional bundt cakes with a broader appeal and a more familiar flavor profile.

I still plan on getting jiggy with the #bundtbakers every now and again, but for the first time in several years I’d like to share some cakes that don’t necessarily fit in with their creative themes.

I’m hoping to eventually follow this post up with a an entire series of bundt cake recipes featuring simple, familiar flavors vanilla, lemon, chocolate, spice, etc.
The basic bundt series.

To kick the whole thing off, I thought I’d go with the simplest, and most potentially versatile cake that I could think of. The plain ol’ pound cake. Butter. Eggs. Buttermilk. Vanilla.
Heaven.

This cake is delicately sweet and super buttery. Since the butter is the standout flavor in this recipe, I’d recommend springing for the best you can find. I promise it’s worth the extra buck or two.

Because I use buttermilk rather than sour cream, this recipe is a little lighter and more delicate than some other pound cakes you may have had, but I actually prefer it this way. As a cake rather than a loaf, sliced thick and served with fresh fruit, I think the lighter crumb is just the ticket.
In the Summer a big thick slice of pound cake is heaven with fresh whipped cream and macerated strawberries or fresh ripe blueberries.

If you want to kick this cake up to the next level though, feel free to experiment a little!
This recipe is the perfect base for almost any flavor you could want to pair with it. Add a few tablespoons of your favorite booze to add another layer of flavor. Toss in a cup of fresh (or frozen) berries to make a fruity, summery pound cake. Instead of fruit, why not stir in a cup of chocolate chips and some chopped walnuts? Or infuse the butter (or buttermilk) with tea leaves, lavender flowers, fresh herbs, or dried spices. You could even stir some fresh citrus zest into the sugar before creaming it into the butter.
Once you get the basics down, the skies the limit folks!

Buttermilk pound cake bundt

Preheat oven to 325 F. Butter and lightly flour a 10-12 cup bundt pan. Tap out excess flour. Refrigerate pan until ready for use.

Beat butter in the bowl of a stand mixer until very light, about a minute or two. Scrape the sides of the bowl with a silicone spatula and add oil and beat until smooth and combined. Add sugar and beat until fluffy and pale, about 3 minutes.
Add eggs, 1 at a time, mixing just until combined.
In a separate bowl, whisk together flour, baking powder and salt. Mix vanilla into buttermilk.
Alternate additions of the flour and buttermilk mixtures to the butter, beginning and ending with flour. Scrape the bowl after each addition. Do not over-mix.

Pour batter into prepared pan, leaving at least an inch from the top of the pan. Tap the pan on the counter several times to smooth out the batter and remove any air bubbles.
Bake for about 55 minutes, give or take 5 minutes, or until a toothpick or cake tester comes out clean from the center of the cake. Depending on the size and shape of your pan though, this time may change. I’d recommend checking on your cake around the 40 minute mark just to be sure it doesn’t overcook.

Cool for 30 minutes on a wire rack before turning out of pan. Turn out onto the rack and cool completely before glazing.

Best Simple Bundt Cake Glaze:
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
2 to 2 1/2 tablespoons half & half

Mix sugar, vanilla, and 2 tablespoons half & half together in a small bowl. Mix until completely smooth and free of lumps. You want the glaze to be very thick so it doesn’t slide right off the cake, but it does need to be liquid enough that it pours smoothly. If necessary, thin the glaze out with more half & half, adding only about 1/2 a teaspoon at a time to avoid thinning it too much.

Pour the glaze in a steady stream over the center of the cake. Place a pan under the rack just in case the glaze drips. Let the glaze harden for at least 30 minutes before slicing.

Cake can be store, tightly covered at room temperature, for about 3 days.


White Cake

Ingredients US Metric

  • 2 1/2 cups unbleached all-purpose flour, plus more for the pans
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 sticks (8 oz) unsalted butter, softened, plus more for the pans
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup buttermilk (either low-fat or full-fat), or 1 cup whole milk mixed with 1 teaspoon lemon juice
  • 2 teaspoons vanilla extract (or for a truly white cake, seek out clear vanilla extract)

Directions

Preheat the oven to 350°F (176°C). Adjust the oven rack to the middle position. Butter the bottoms and sides of two 9-by-2-inch (23-by-5-cm) round cake pans and coat them evenly with flour, tapping out the excess.

In a large bowl or on a large piece of parchment paper, sift the flour, baking soda, and baking powder together with a sifter or with a fine strainer by gently tapping your hand against the edge. Add the salt (you can just leave it on top of the flour pile because it will get mixed in later). Set aside for the moment.

Using a stand mixer or a handheld mixer, beat the butter and sugar together, first on low speed and then gradually increasing the speed to medium until the mixture is smooth. Scrape down the side of the bowl with a rubber spatula and then mix in the eggs, 1 at a time, just until combined.

In a glass measuring cup, combine the buttermilk or milk and lemon juice mixture with the vanilla. With the mixer on medium-low speed, add half of the milk mixture to the butter mixture. Mix until incorporated, and then scrape down the side of the bowl. Mix in half of the sifted ingredients and then scrape down the side of the bowl. Add the remaining milk mixture and sifted ingredients in the same manner.

Divide the batter between the pans and smooth the top with the spatula. Bake the cakes until a skewer inserted in the middle comes out clean or the cake has slightly pulled away from the side of the pan, 20 to 30 minutes or so. (If you leave the cakes in the oven longer than 20 minutes, you may need to cover them loosely with foil to prevent overbrowning. And if you put the cake pans on different racks in the oven, switch the pans halfway through baking so they’ll bake evenly.)

Let the cakes cool in their pans on a wire rack. Unmold them by running a small knife around the edge of the pans and then placing a plate on top of each cake and inverting the pan and plate. Remove the pans and let the cakes cool completely before frosting. (The wrapped cake layers keep at room temperature for a few days or in the freezer for up to a couple of months.) Originally published February 20, 2012.

Looking for a frosting?

You know what we love about Luchetti? She doesn’t pretend to know which frosting we’ll be partial to on a particular day, instead trusting the home baker to rely on experience and preference when it comes to that momentous decision. If you find yourself in need a suggestion, we’re partial to a billowy, whimsically named marshmallow frosting, also known as seven-minute frosting Delicate yet sturdy, light as air yet luscious as can be, it boasts a sweet, sweet, sweetness that envelopes this cake to stunning effect. Not your style? You’ll find plenty more frosting recipes here.

Recipe Testers' Reviews

The title of this recipe says it all—but there's nothing plain about how DELICIOUS the flavor and texture of this white cake is on its own. On the other hand, it's classic because it is easy, uses ingredients you normally have in your pantry, and can be topped with anything you want.

I bought some fresh berries and cream to top the cake with, but I didn't end up using them because it was so tasty on its own. We have houseguests for the long weekend, and this cake has become dessert and breakfast both days so far.

I would probably cover the cakes with foil after about 20 minutes of cooking so that the tops don’t get too brown during the remainder of the baking time. I loved this cake and will certainly be making it again—very soon.

Classic but not blah, this cake is definitely going to be added to my baking repertoire. The cake wasn’t overly sweet, therefore, it was a great base for a rich and dark chocolate frosting. The cake remained moist even on day three.

I was surprised to see a cake recipe without cake flour and do think it is denser than what you may get from a boxed mix, but I think that lends a homemade quality to it that reminds me of cakes my mother used to make. Plus, you can taste the real vanilla (use the best vanilla you can find).

It's nice to have a simple recipe that doesn’t require cake flour, since I don’t always have it on hand. The cake ended up being a pale yellow. This didn’t really make a difference to me, but if you are hoping for pure white cake, a recipe without egg yolks may be a better choice. Also, Luchetti's book provides helpful tips, in a conversational format, and is definitely worth reading along with the recipe.

Everyone can use a classic white cake recipe, and this one is really easy and quick to throw together. I always use parchment paper in the bottom of my pans (after a disaster where half the cake stuck to the pan and friends were coming for dinner), so there was no issue with removing the cakes.

They took about 30 minutes to bake in my oven. This would make a great birthday cake, frosted anyway you like it. I served it with freshly whipped cream and sliced strawberries from the garden. The only thing I would change next time is to cut the sugar—maybe even in half—because I found the cake itself really sweet.

I saw a photo online of a cookie monster cake, and I wanted to duplicate it. So I decided to use this recipe as well as David's chocolate chip cookie recipe. Due to my following a gluten-free diet, I used gluten-free all-purpose flour. The cake was very good. It was not too sweet, yet sweet enough to enjoy. Even after 3 days it still tastes good. This was an easy recipe and definitely one to make again.

HUNGRY FOR MORE?

#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Comments

Can this be halved for a single layer cake?

We haven’t tried this, Rebecca, so we can’t say if it would work. Baking recipes don’t always turn out as expected when you attempt to halve them, however, I suspect it would probably work fine for this recipe since the ingredients can be easily halved and the cakes are baked in separate pans.

Has anyone tried this recipe using gluten free all purpose flour (with or without anthem gum)? Did it work? Thanks!

Geri, we do have a reader who has had great success substituting gluten-free flour here. Here recommendation is cup4cup brand, but I think any similar one should work. Do let us know how it turns out.


Step-by-Step Guide to Prepare Eggless buttermilk fruitcake#4wkschallenge Ultimate

Hello everybody, welcome to our recipe page, If you’re looking for new recipes to try this weekend, look no further! We provide you only the best Eggless buttermilk fruitcake#4wkschallenge recipe here. We also have wide variety of recipes to try.

Before you jump to Eggless buttermilk fruitcake#4wkschallenge recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less Within the Kitchen.

Remember when the only people who cared about the ecosystem were tree huggers as well as hippies? That’s a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. According to the industry experts, to clean up the environment we are all going to have to make some changes. These kinds of changes need to start happening, and each individual family needs to become more environmentally friendly. Continue reading for some methods to go green and save energy, generally in the kitchen.

Changing light bulbs is definitely as good an area to start as any. Of course you shouldn’t confine this to just the kitchen. You need to replace your incandescent lights with energy-saver, compact fluorescent light bulbs. They cost a small amount more in the beginning, but they last ten times longer, and use a lesser amount of electricity. Utilizing these longer-lasting lightbulbs has the benefit that many fewer lightbulbs make it into landfills. It goes further than simply exchanging the lights, though turning off lights that aren’t needed is definitely another good thing to do. The family spends a lot of time in the kitchen, and how often does the kitchen light go on in the morning and is left on all day long. And it’s not confined to the kitchen, it goes on in other parts of the house as well. Make a habit of having the lights on only when they are required, and you’ll be astonished at the amount of electricity you save.

The kitchen by itself offers you many small ways by which energy and money can be saved. Green living is actually something we can all perform, without difficulty. It’s concerning being sensible, more often than not.

We hope you got benefit from reading it, now let’s go back to eggless buttermilk fruitcake#4wkschallenge recipe. To cook eggless buttermilk fruitcake#4wkschallenge you need 12 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Eggless buttermilk fruitcake#4wkschallenge:

  1. Use 1 1/2 cups of all purpose flour.
  2. Prepare 1/2 tsp of salt.
  3. You need 1 tsp of baking soda.
  4. Provide 1/2 tsp of freshly grated nutmeg.
  5. Provide 3/4 tsp of cinnamon.
  6. Prepare 1/4 tsp of ginger.
  7. Use 1/4 tsp of ground cloves.
  8. Get 1 cup of buttermilk.
  9. Use 1/2 cup of margarine melted and cooled.
  10. Prepare 1/2 tsp of vanilla essence.
  11. Prepare 3/4 cup of light brown sugar.
  12. Use 2 cups of dried or candied fruits.

Instructions to make Eggless buttermilk fruitcake#4wkschallenge:

  1. Weigh and measure your ingredients,assemble in a working area.Preheat oven to 180 degrees and prepare a baking pan.
  2. In a bowl whisk flour with salt,baking soda and spices. Add the dried fruits and toss to coat all the fruits.
  3. In another bowl whisk together the buttermilk,melted butter,vanilla and sugar..
  4. Stir the buttermilk mixture into the dry ingredients,mixing very well.
  5. Immediately pour into a prepared pan smoothing the top with a spatula.Bake in a preheated oven for 50-60 mins until a toothpick comes out dry..
  6. Once done cool In the pan for 15 mins then transfer to a wire rack. Decorate as you wish.

Heart Cake, Dreamy Vanilla Vegan Gluten-free Cake, Eggless & Dairy-free Cake Batter Dip. Basic eggless vanilla sponge cake, made using whole wheat flour. A simple and easy basic sponge Fat, i have used oil instead of butter, i have not tried using butter in the recipe yet, will update the. Eggless Fruit Cake loaded with dried fruits, nuts and filled with the aroma of all the warm spices. So excited to be sharing Christmas Fruit Cake recipe which is not only eggless but also non-alcoholic.

If you find this Eggless buttermilk fruitcake#4wkschallenge recipe useful please share it to your close friends or family, thank you and good luck.


Basic Butter Cake

One of the best tried and tested butter cake recipe that I have made with success. Makes for a light, fluffy, moist yet firm cake that works great for a fondant icing celebration cake. You can marble the cake by adding two tablespoons of cocoa powder to half of the batter and create a ripple effect to your cake. In fact, the cake does not need any icing and tastes great on its own.

You can try adding different flavorings instead of the usual vanilla flavor to this cake recipe with butter. Lemon zest, orange zest, nutmeg, cardamom or cinnamon powder work great as flavorings. This cake works well with any sort of frosting, be it chocolate frosting, buttercream, ganache or any flavored glaze. Sometimes, I like to layer the cake and spread jam, which my son enjoys.

An easy to put together recipe for a butter cake that has a feather light crumb, not overly sweet and one that is sure to win the hearts of your friends and family.


Salt-kissed Buttermilk Cake Recipe

As most of you know by now, I'm not one for pretentious, fussy cakes. A buttermilk base, kiss of lemon and just enough salt to keep things sophisticated make this unpretentious beauty my go-to seasonal cake recipe. It's the kind of cake you can throw together on the fly using whatever berries or fruit are in season - in this case raspberries. I love the way smashed berries bleed into the sugar-crusted top of this cake, but there is no reason you couldn't do something like brown-sugared, sauteed apples later in the year. The whole wheat pastry flour I use delivers a pretty cake with delicate crumb. And the buttermilk lends plenty of richness and flavor allowing me to use a fraction of the butter and sugar you'll find in many cakes.

One of the hallmarks of this cake is the big sugar crystals that are strewn across the top just before baking - along with big salt crystals. The cake bakes at a high temperature and the sugar and salt get nice and crusty. The cake itself isn't particularly sweet, so getting a kick of salty sweetness from the crust is key. Now I recognize that not all of you have XXL grain salt and sugar on hand - it's not the end of the world, you can use regular table sugar, though you'll miss out on the craggy texture. I'd skip the finishing salt altogether if you only have a fine-grain table salt - it's still good.

For those of you interested in the particulars, the finishing sugar I used was Wholesome Sweeteners Organic Turbinado Raw Cane Sugar. The finishing salt was the Pangasinan Star sea salt my friend (and favorite salt geek) Mark Bitterman gave me. In short he calls it, "an exaggerated version of the classic fleur de sel Brittany sea salt widely used in fine cooking, with lush almost billowy crystals that provide a sensuous crunch." He can go on for hours about its other merits (as well as those of other salts) - I've witnessed it :). The next time around I want to try a version using Big Tree Farms' Coconut Palm Sugar in the cake and pair it with their Balinese Sea Salt on top of the cake - not sure what sort of fruit I'd do yet though.

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Basic buttermilk cake recipe - Recipes

  • 1 cup – unsalted butter, softened
  • 2 cups – granulated sugar
  • 6 – large eggs, separated
  • 3 cups – Swans Down Cake Flour
  • 1 tablespoon – baking powder
  • 3/4 teaspoon – kosher salt
  • 1 cup – whole buttermilk
  • 4 teaspoons – vanilla extract
  • Vanilla-Buttermilk Frosting (recipe follows)
  • Garnish: fresh raspberries, fresh mint

Vanilla-Buttermilk Frosting-

  • 1¼ cups – unsalted butter, softened
  • 2¼ pounds – confectioners’ sugar, sifted
  • 2/3 cup – whole buttermilk
  • 1¼ teaspoons – vanilla extract
  • ¼ teaspoon – kosher salt

Preheat oven to 350°. Spray 2 (9-inch) round deep cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray pans again.

In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition. In a medium bowl, whisk together Swans Down® Cake Flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in vanilla.

In a large bowl, using clean beaters, beat egg whites with a mixer at high speed just until stiff peaks form. Stir one-fourth of egg whites into batter. Gently fold in remaining egg whites. Divide batter between prepared pans.

Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Vanilla-Buttermilk Frosting between layers and on top and sides of cake. Garnish with raspberries and mint, if desired.

Vanilla-Buttermilk Frosting-

Make sure butter is softened at room temperature. In a large bowl, beat butter with a mixer at medium speed until creamy. Gradually add sifted confectioners’ sugar and enough buttermilk to achieve a spreadable consistency. Beat in vanilla and salt.


Fluffy, Moist Homemade Yellow Cake Recipe

Ingredients

  • 1 cup unsalted butter softened, room temperature (do not microwave)
  • 2 cups white sugar
  • 2 eggs separated, room temperature
  • 3 teaspoons pure vanilla extract
  • 2 cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk room temperature

Instructions

Video

Tried this recipe? Mention @divascancook or tag #divascancook!


Lemon Buttermilk Bundt Cake

Lemon Buttermilk Bundt Cake really is simple to make. This cake is fluffy and moist with the perfect about of lemon flavoring and the two ingredient glaze is the perfect touch for that extra burst of lemon.

Tips & tricks

Make sure the pan is well greased and you get into all those little grooves of the pan. I use a sauce brush to help spread the butter and shake the excess flour out well. I have been using a silicone bundt cake pan lately and am loving it so if you are looking to buy a new bundt cake pan, think about a silicone one for a fool proof cake release.

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