Buttermilk Cake
Ingredients
All-purpose flour – 2½ cups (310g)
Baking powder – 2 teaspoons
Baking soda – ½ teaspoon
Salt – ¼ teaspoon
Unsalted butter (softened) – 1 cup (227g)
Granulated sugar – 1¾ cups (350g)
Eggs – 3 large
Pure vanilla extract – 2 teaspoons
Buttermilk – 1 cup (240ml)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch (20cm) round cake pans or one 9x13-inch (23x33cm) pan. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
Pour the batter into the prepared pan(s) and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This cake is tender and moist with a slight tang from the buttermilk. It pairs beautifully with vanilla buttercream, cream cheese frosting, or fresh berries and whipped cream.
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