Vanilla Buttermilk Cake

Every baker needs a versatile, excellent vanilla cake that is full of flavour. A vanilla cake that is classic, moist, can be decorated or paired with nearly any filling combination or covering you can think of and suitable for any occasion.

Mine is this classic vanilla cake that has a hint of tangy buttermilk, the texture is beautifully fluffy and its perfect to use for layer cakes.

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I love using this vanilla cake, the crumb is so soft, but still sturdy, which makes it ideal for stacking and creating the most beautiful layer cakes. The tangy buttermilk, which boosts the flavour, helps to keep the cake tender by inhibiting the gluten formation.

HOW TO MAKE VANILLA BUTTERMILK CAKE

I made this cake using the traditional creaming method, which requires you to mix the butter and sugar together, then at alternating stages add the liquid and dry ingredients. The opposite to this method is call the reverse creaming method, which combines the butter with the dry ingredients, until it becomes a sandy texture before mixing in the remaining ingredients (which is generally liquid ingredients).

BUTTERMILK - THE STAR OF THIS BAKE!

Buttermilk is absolutely necessary for this recipe. The acidity of the buttermilk reacts with the baking powder and baking soda in the recipe, leaving a delicious and fluffy light texture. So, do not use plain milk, you will regret it!

You maybe able to purchase buttermilk with ease, however if like me you find it hard to find where you live. Do not worry, I have you covered. You only need 2 simple ingredients to make your own buttermilk to be used in all your recipes that require it. Check out my Buttermilk Substitute blog post, which provides all the details you need to make it.

• Start by preparing two 8 inch round pan. Line them with parchment paper for best results of cake not sticking.

• In a bowl sieve together the flour, baking powder, baking soda. Then whisk together for about 30 seconds.

• In a jug or bowl add the buttermilk, oil and vanilla, stir and set aside.

• Use a hand mixer or larger mixer to beat butter until smooth, then gradually add sugar. Mix this on medium speed for 3-5 minutes until it is fluffy and lightened in colour.

• Add the eggs one at a time, mix until it is completely combined.

• Add the flour mixture alternately with the buttermilk mixture - 3 additions of dry ingredients and 2 of the liquid. Make sure to begin and end with the dry ingredients.

• Mix the cake mixture on medium speed until the mixture is smooth. Be careful not to over mix.

• Divide the creamy cake mixture evenly between the two cake tins.

• Bake at 180 C (350 F) for 25 - 30 minutes or until a skewer/toothpick inserted comes out clean.

I used this delicious Vanilla Buttermilk Cake to make this Strawberry Layer Cake. Direct link to the Strawberry Layer Cake YouTube tutorial here.

Yield: 12

Author: Sarah G. Brown

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VANILLA BUTTERMILK CAKE

Every baker needs a versatile, excellent vanilla cake that is full of flavour. A vanilla cake that is classic, moist, can be decorated or paired with nearly any filling combination or covering you can think of and suitable for any occasion.

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

• 342g (3 cups) Cake flour
• 2tsp Baking powder
• 1/2 tsp Baking soda
• 1/4 tsp Salt
• 296g (1 1/4 cups) Buttermilk - See substitution to make your own buttermilk, if you are not able to purchase any.
• 54g (1/4 cup) Vegetable oil (a flavourless oil such as canola)
• 1 Tbsp Vanilla extract
• 170g (1 1/2 sticks) Unsalted butter
• 400g (2 cups) Sugar
• 4 eggs

Instructions

1. Preheat the oven to 180 C (350F).
2. Prepare two 8 inch round pan. Line them with parchment paper for best results of the cakes not sticking.
3. In a bowl sieve together the flour, baking powder, baking soda. Then whisk together for about 30 seconds.
4. In a jug or bowl add the buttermilk, oil and vanilla, stir and set aside.
5. Use a hand mixer or larger mixer to beat butter until smooth, then gradually add sugar. Mix this on medium speed for 3-5 minutes until it is fluffy and lightened in colour.
6. Add the eggs one at a time, mix until it is completely combined.
7. Add the flour mixture alternately with the buttermilk mixture - 3 additions of dry ingredients and 2 liquid. Make sure to begin and end with the dry ingredients.
8. Mix the cake mixture on medium speed until the mixture is smooth. Be careful not to over mix.
9. Divide the cake mixture evenly between the two cake tins.
10. Bake at 180 C (350 F) for 25 - 30 minutes or until a skewer/toothpick inserted comes out clean.
11. Allow to cool in tin for 10 minutes before turn out to fully cool on a wire cooling rack.

Notes:

Buttermilk Substitute - If you can not find or purchase buttermilk, you can make your own using only 2 ingredients. Click on the link for all the details.

Calories

418.92

Fat (grams)

18.22

Sat. Fat (grams)

8.29

Carbs (grams)

58.20

Fiber (grams)

0.49

Net carbs

57.72

Sugar (grams)

35.72

Protein (grams)

6.04

Sodium (milligrams)

294.04

Cholesterol (grams)

94.26

Nutritional Info: Per Serving

vanilla-buttermilk-cake

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