This is a simple white cake recipe topped with my favorite vanilla buttercream. Place the cake flour, sugar, salt, baking powder, and baking soda into the bowl of your stand mixer with the paddle attachment attached. Baking Powder + Baking Soda Both are dry leavening agents used to increase the volume and lighten the cakes texture. Love your website, great recipes and beautiful photos! After the last addition, mix just until combined. I used a homemade 7 minute frosting. You can also usevanilla bean paste which will give it more of a vanilla flavor and make it a vanilla buttermilk cake. Coat 2, 8- inch round pans with nonstick spray. Hi Stephanie, you can use this recipe and leave out the sprinkles. Hi Susannah, I recommend checking out my article on how to convert pan sizes to alter the recipe . In a large bowl, whisk the sugar and egg until pale and thick, about 1 minute. Set aside.. Beat - In a mixing bowl with the paddle attachment, beat butter and sugar n medium-high speed until light and fluffy. i love white cake, but i am a single person. Add the egg whites. You might also see cultured, low-fat organic buttermilk which is even better. buttermilk cake, vanilla buttermilk cake, vanilla cake, (full fat is best, but low fat will work as well), (2 sticks) (room temperature do not microwave), (dark or light brown sugar, I used light). Use the highest fat content milk you have; whole milk is best. If your butter is very yellow, that may cause that. . Thank you for the fantastic recipe! When you pour the glaze over the warm cake, the glaze should still be warm, but not hot. In a large mixing bowl, whisk together the cake flour, baking powder, and salt. Go to Recipe 12. Grease and flour two 8 x 2 inch round cake pans. Im planning to bake this cake for my daughters birthday. It will be a thin batter - that's ok. Place in the oven for 45-50 minutes or until a skewer inserted in the middle comes out clean. Hi Reagan, Im so glad everyone loved this cake. i followed the second instruction for adding the eggs and the cake turned out nice and moist. Do not skimp on the creaming time. I believe that anyone, even beginners, can bake amazing desserts! Don't attempt to decorate until they are completely cool. I had to use 1/4 cup of salted butter because I ran out of unsalted to I omitted the salt on the frosting. Store cake in an airtight container in the refrigerator for up to four days. This website does not specialize in higher elevation baking. Cream butter, shortening, and sugar in a separate bowl with an electric mixer until well combined. Dried edible flowers work just as well as fresh ones. I made it for dessert and also enjoyed a cup with my morning coffee! So moist and it has the perfect texture. Set aside. Thanks Last Updated on February 25, 2023 by Eden. So, I havent tried this cake as mini cupcakes. Id like to use it again, but thought it might be nice to change it up. You can also subscribe without commenting. Bake them at 400 F for 5 minutes then reduce the temperature to 335 F for 10 more minutes or until a toothpick comes out clean. 2 sticks of butter and all!!!! Set aside Buttermilk is a fermented beverage that can be substituted for white vinegar. Here is a substitution: To a measuring cup, add 1 Tablespoons vinegar or lemon juice. I only made 1/2 recipe and baked it up in a true 88 pan, then slathered on some cream cheese frosting. No baking snobbery here. Lower the speed of the mixer, and add the sifted dry ingredients alternately with the buttermilk. I love this cake, everyone whos has it also loves it! In a standing mixer fitted with the paddle attachment or using a handheld mixer, beat butter and sugar on medium speed until light and fluffy, 3-4 minutes. Unsalted Butter Use good quality, pure butter when baking. Also, add in 1 tablespoon of lemon zest and make sure to top the cake with a lemon buttercream frosting, similar to the one we use on our lemon elderflower cake. Can I ask, whats the difference between this cake a a vanilla cake?, Vanilla cakes typically use the whole egg and have more of an off white color, white cakes just use egg whites. Its one of my favorites too and thanks so much for that great review. It depends on the recipe, but for the frosting recipe you can leave it out or use a bit of whole milk instead. Traditionally, its the liquid left behind after churning butter. Its so perfect. This is an excellent cake. This is one of the best recipes I have used for a basic white or yellow cake. This white cake recipe is tender, light, moist, and fluff and layered with creamy, satiny-smooth vanilla frosting. In fact, this might be one of the best ways to consume leftover buttermilk. Next would be the chlorinated chicken debate!?! Instead of using just the egg whites, could you use the whole egg. Vanilla Extract: Ideally Id like to use vanilla bean paste (which you can still do if you want), but lately vanilla is super expensive, so vanilla extract does the job and itll still taste amazing. Mix flour, baking powder, baking soda, and salt together in a separate bowl. It's easy and bakes in a 139 inch pan, topped with a yummy glaze that soaks in making the cake super moist and tasty. Add the heavy whipping cream, vanilla extract, and salt and mix on medium speed until fully combined, making sure to scrape down the sides of the bowl. I usually use greek yogurt, yogurt, or buttermilk. You may wrap individual slices with plastic wrap and freeze in a large freezer bag for up to 3 months.The cake layers and frosting will also freeze well for up to 3 months. The butter and sugar need to be creamed together for a good 4 to 5 minutes to create a super light, fluffy cake. Scrape down the sides and bottom of the bowl as needed. I accidentally put the vanilla extract in milk and sourcream mixture instead of in the eggs, is that ok? White cake is one of those classic recipes that never gets old or goes out of style. 3 cups (342g) cake flour (spooned into measuring cup and leveled off) If you do not have cake flour see substitution in Notes below. Add in dry ingredients and mix until combined. I made this as a 4 layer cake (baked in 2 99 pans and sliced each into two) and it was delicious! Here are some other recipe ideas you can try: This is the perfect dessert year-round and for any celebration. This post contains affiliate links. Whisk the cake flour, baking powder, baking soda, and salt together. For frosting I use my favorite vanilla buttercream which is just sweet enough that it balances the flavors of the cake perfectly. With the mixer on low speed, add the dry ingredients just until combined. Just cut the butter up and let it sit out on a plate to warm up a bit (for referencethats usually about an hour or a bit longer in about a 73 degree room). Take the refrigerated ingredients out of the fridge 30-45 minutes before making the cake. 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. Its a versatile cake that is perfect for birthdays, dinner parties, or simple gatherings. There is a restaurant in Austin that makes this cake and it is what I call a moaner. Grease and flour 2 9-inch round baking pans. It did not disappoint! Its a classic buttermilk cake and one that you will make over and over again. In the bowl of a stand mixer, cream together softened butter, sugar, vanilla and almond flavorings. 1 sticks (170g) unsalted butter, softened ( holds it shape but dents when pressed). You just need to know the right amount of chocolate/cocoa powder to add to the chocolate batter. I followed this recipe to a T and my boyfriend and I agree this is the best cake we have ever tasted in our lives!!! It could pass as a mud cake (whiteout the mud lol). Is there an actual conversion to use cake flour? Here is a list of the classic ingredients to make this perfect buttermilk cake: Full recipe and step-by-step instructions are in the recipe card below. In another bowl, add the buttermilk, oil and vanilla. I really love baking from scratch. This will incorporate air and lighten the ingredients. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Divide batter evenly between prepared pans. Wow this cake was absolutely AMAZING!!! The baking time will also change. Just grab a cup of milk and drink. I substituted full fat greek yogurt for sour cream as I ran out of it and it was delicious! If you dont know what to do with your leftover buttermilk, weve got you covered. If you dont have a way to sift, simply add the ingredients into a mixing bowl and gently whisk them together using a fork. Classic wedge salad with buttermilk dressing, How to Make Delicious and Easy Monkey Bread. Stop and scrape the beater and sides of the bowl periodically so all of the ingredients fully combine. It does require more ingredients than a boxed mix, but the love that goes into it, can't be matched. I used light brown sugar though. Only mix for about 10 seconds or so. Required fields are marked *. Thank you so much for sharing your wonderful expertise and recipe! Just make sure all your ingredients are fully incorporated and the cake should turn out great . Oh yeah another note EU/UK, we dont have bleached/chemically treated flour readily available, so the flour is already a bit yellower than flour in another country! If desired, you may frost your homemade white cake with another frosting. I recommend using unsalted butter since the amount of salt in salted butters can vary between different brands. Its a quick frosting to make too. Its so dense but light and so moist. In the bowl of a stand mixer fitted with a whisk attachment (or with a large bowl and handheld electric mixer), whip the egg whites on medium-high speed to stiff peaks, about 4 minutes. And this cake would work well with fondant. How to Throw a Last Minute Birthday Party! 1 cups buttermilk (full fat is best, but low fat will work as well) 3 large whole eggs 1 egg yolk 2 teaspoons vanilla extract 2 tablespoons vegetable oil 1 cup unsalted butter (2 sticks) (room temperature - do not microwave) For the glaze: cup unsalted butter (1 stick) cup packed brown sugar (dark or light brown sugar, I used light) oh my gosh, this was THE best cake EVER!! Preheat oven to 350 degrees F (175 degrees C). Although our recipe also calls for vegetable oil which is wonderful for the moistness of the cake, I love the boost of flavor that the butter gives us. Loaf Pan A loaf pan is a small rectangular pan, we use it to make our coconut cake and our pumpkin bread. Stir it together and let sit a couple minutes to thicken up. Pour batter into prepared pan and bake at 325 degrees for approximately 45 minutes. It is so moist yet very light and fluffy. However you may not want to use the glaze if youre making this into a layer cake because it will make the cake layers very very soft and may not lift out of your cake pans properly.If you do decide to make this as a layer cake not use the glaze, you may want to check out my recipe for vanilla buttercream here: Vanilla Bean Buttercream. Assembly: If the cakes rose too much, cut their rounded top with a serrated knife to make them flat. They top it with a light cream cheese frosting that has a hint of strawberry. about me! Copyright 2022 - Pretty. Spread the remaining frosting over the top cake and around the sides of both cakes. The glaze also uses buttermilk, but dont be scared away by that either. This buttermilk coffee cake ticks all the boxes and then some. In another medium bowl combine sour cream and milk. There are different ways to measure flour. If you use a loaf pan for this recipe you will most likely need to make two cakes. Do you have any suggestions with regards to this ? Mix flour, baking powder, baking soda, and salt together in a separate bowl. When the butter is completely melted, turn off the heat and immediately add in the brown sugar, vanilla and buttermilk. Dont worry, its easy and I go through all the steps in the recipe card below. 2023 SUGAR AND CHARM. So this would be a buttermilk pound cake recipe. Yes, its great if you can get full fat buttermilk, but lately its been hard to find. Line the pan with a strip of parchment paper that hangs over two of the edges. Wonderful cake. Add the dry ingredients to the creamed butter and sugar in three additions alternating with the buttermilk mixture (begin and end with the dry ingredients) on low speed. , Peggy, thats wonderful! I tell my children if you want to start substituting and changing measurements on my recipes, pick another recipe. Bundt pan? Don't fill the cupcake liners more than 2/3 of the way full or they will overflow and go flat. Spray or grease a 139 inch glass pan. Let mix until just combined. A big hit with everyone. Often, youll want to use buttermilk and milk in your cakes. I find this a little confusing..eggs are added twice. Youre daily dose of sugar and charm. If you want to use a different sweetener, check outthese sugar substitutions. I made the recipe exactly as written except that Im lactose intolerant, so I used vanilla almond milk. Bake for 30 minutes at 350 degrees, then allow to rest in pans for 5-10 minutes. You can try to slightly reduce the amount of butter if you like, but I always suggest to stick to the recipe for the best result. Mix well and add the buttermilk. If you love this cake, here are more of our homemade cake recipes to try: Let us know what you think about this buttermilk cake recipe by leaving a comment and review below! We frosted our cake with our Classic Vanilla Buttercream Frosting but so many frostings would be perfect with this cake! Beat butter and vanilla extract together in a bowl until creamy. 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. 1 and 1/2 cups (360ml) buttermilk, at room temperature* Vanilla Buttercream 1 and 1/2 cups ( 345g ) unsalted butter, softened to room temperature 5 and 1/2 cups ( 650g) confectioners' sugar 1/3 cup (80ml) whole milk or heavy cream 1 and 1/2 teaspoons pure vanilla extract 1/8 teaspoon salt Cook Mode Prevent your screen from going dark Instructions In a separate clean mixing bowl, beat the egg whites to stiff peaks. Im going to try this recipe as Ive been looking for a white cake recipe with good reviews for so long. For this recipe, youll need one and a half cups, so make the substitution above once and then make half that amount.Now, just understand that you wont end up with the same exact cake if you use this substitute, so if youre really just wanting a good vanilla cake that doesnt use buttermilk, then you can find my recipe for that here: Favorite Vanilla Bean Cake. Yes you can use the recipe for another pan size, just make sure not to overfill your pan with batter. I wanted a white cake for my birthday and this one was one hands down the best Ive had!!! Whether youre an experienced baker with dozens of cakes under your belt or are just starting your baking journey, white cake is a classic dessert that every home baker should know how to make. In a separate bowl, add the egg whites, buttermilk, vanilla and oil. It can be adapted and frosted with your favorite frosting to celebrate birthdays, casual gatherings or any special occasion cake. As long as you you dont overfill the pans with batter (about 3/4 full), it would be ok. hello! This is a round pan with a hole in the middle. If you give it a try, we would love for you to leave a comment and photo below! Hey there! So if youre hesitant about trying it in a cake, dont be. Flip them out onto wire racks to continue cooling then begin the leveling process. Storing the cake in the freezer will help keep the moisture content in, and its how professional bakers store their goods as well. I was wondering, would this cake work as a layer in an ice cream cake? Do not over mix the less you mix, the lighter the cake will be. I explain it some in the post too . Sign up with your email address to receive news and updates. Some of my other favorites to pair with this white include: This white cake is buttery, moist, tender, and layered with creamy vanilla buttercream frosting. I didnt have the right size round cake so made it in a square pan. Amount is based on available nutrient data. Thank you. Is there a substitute? I wanted a denser , moist cakeand this is it!! This White Buttermilk Cake recipe is a classic that every baker should have in their recipe file. Set aside. I recommend sticking to the recipe. ** Nutrient information is not available for all ingredients. This is my first attempt for a white cake. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Stir with a fork to combine. Wonderful recipe! Sift Using a sieve or a sifter, sift together the cake flour, baking powder, baking soda, and salt into a medium bowl. My cakes turned out even, flat and white on the edges. Got lots of compliments. 1 cup buttermilk 1 teaspoon vanilla extract 1 teaspoon baking soda teaspoon salt 1 cups all-purpose flour For the topping: 3 tablespoons melted butter cup light brown sugar firmly packed 2 tablespoons half and half teaspoon salt cup diced pecans US Customary - Metric Instructions For the cake: Preheat the oven to 350F. Sift together flour, baking powder, and salt in a bowl. Was wondering if it makes a difference that I live at 5200 feet above sea level? Please note that because I develop recipes using cups I cant guarantee that weighing the ingredients will produce the exact same results. Preheat oven to 350 degrees F (175 degrees C). To see food safety, allergy & nutrition disclaimers, go here: Your email address will not be published. Your email address will not be published. Thanks, Rachel. You can also subscribe without commenting. Read more! In a small bowl, combine the mashed bananas with the lemon juice and set aside. Combine the buttermilk and vanilla extract in a measuring cup and stir until well combined. Let set up for about 30 minutes before cutting and serving. Yay! Butter creates a light and tender texture, gives the cake a buttery flavor, and also helps it rise. What might happen if I make this replacement? You can find this at your local grocery store. I love your cake recipes they are easy and straightforward to follow..keep up the good work. I followed the recipe exactly, sifting, and room temp, etc. Once all the butter is added, mix until the flour mixture becomes crumbly and resembles sand. Butter & Cream Cheese: In the bowl of your mixer, add the butter and cream cheese and mix at medium speed until smooth.
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