The Best White Cake Recipe With Buttermilk

June 12, 2023 Post a Comment

Buttermilk Vanilla Cake Recipe From Scratch from wonkywonderful.com

This white cake is moist, light and fluffy, and it’s made even better with buttermilk. This recipe is sure to be a hit at your next gathering. It’s a classic white layer cake that’s perfect for any occasion. The flavor of this cake is simply divine and it’s made with ingredients that are easy to find. Whether you’re looking for a dessert to serve at a birthday party, or a treat to take to a potluck, this white cake with buttermilk is sure to be a crowd pleaser.

Ingredients

For the cake:

2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

For the frosting:

1/2 cup (1 stick) unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
3-4 tablespoons heavy cream or milk

Instructions

For the cake:

Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, beat together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Beat until all the ingredients are combined.
Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

For the frosting:

In a large bowl, beat together the butter and powdered sugar until light and fluffy, about 3 minutes.
Stir in the vanilla extract and 3 tablespoons of the heavy cream or milk.
If the frosting is too thick, add additional cream or milk, a teaspoon at a time, until the desired consistency is reached.
Spread the frosting over the cooled cake and serve.

Nutrition

This cake recipe yields 16 servings. Per serving, the cake contains:

Calories: 418 kcal
Fat: 16 g
Carbohydrates: 65 g
Protein: 4 g
Cholesterol: 59 mg
Sodium: 192 mg

The nutrition facts may vary depending on the ingredients used.

Tips and Tricks

This white cake with buttermilk is a great recipe to have in your repertoire. Here are some tips and tricks to make sure your cake turns out perfect every time:

Make sure your ingredients are at room temperature before you start. This will ensure that the cake bakes evenly.
To make sure the cake layers are even, use a kitchen scale to weigh out the batter for each pan. You want them to be as close to the same weight as possible.
Be sure to grease and flour your cake pans before adding the batter. This will help ensure that the cake won’t stick to the pans.
Let the cake cool completely before frosting. If you try to frost the cake while it’s still warm it won’t hold up as well.
For a lighter frosting, beat the butter and powdered sugar until light and fluffy before adding the cream or milk. This will make the frosting more stable.

Conclusion

This white cake with buttermilk is sure to be a hit at your next gathering. The flavor of this cake is simply divine and it’s made with ingredients that are easy to find. The buttermilk makes the cake moist and fluffy, and the frosting is light and fluffy. This recipe is easy to make and sure to be a crowd pleaser. Make sure to follow the tips and tricks above to ensure that your cake turns out perfect every time.