Buttermilk Butter Cake Recipe
Ingredients
This buttery buttermilk cake recipe is both delicious and easy to make. The cake is light, moist, and perfectly sweet. To make it, you will need: 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ¼ teaspoon salt, 1 cup (2 sticks) unsalted butter, softened, 1 cup granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract, 1 cup buttermilk.
Instructions
First, preheat your oven to 350°F and grease a 9-inch round cake pan with butter. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract, then add the dry ingredients in three batches, alternating with the buttermilk and beating until just combined. Pour the batter into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Serving Suggestions
This buttermilk butter cake is delicious served as is, but it can also be dressed up with a simple glaze or frosting. For a simple glaze, combine 1 cup powdered sugar with 2 to 3 tablespoons milk or cream and a pinch of salt. Whisk the ingredients together until smooth and pour over the cooled cake. For a creamier frosting, combine 1/2 cup softened butter with 1/2 cup cream cheese and 1 teaspoon of pure vanilla extract. Beat together until smooth and spread over the cooled cake. You can also add a sprinkle of cinnamon or nutmeg to the frosting for a little extra flavor.
Storage
This buttermilk butter cake can be stored at room temperature in an airtight container for up to 3 days. For best results, make sure to wrap the cake tightly in plastic wrap or aluminum foil before storing. The cake can also be frozen for up to 3 months. To freeze, wrap the cake tightly in plastic wrap or aluminum foil and store in an airtight container. When ready to eat, thaw in the refrigerator overnight and serve at room temperature.
Nutrition
This buttery buttermilk cake is rich in flavor and has a great balance of carbohydrates, fat, and protein. Each slice contains approximately 250 calories, 12 grams of fat, 33 grams of carbohydrates, and 4 grams of protein. It is also a good source of fiber, with 2 grams per serving.
Tips
To make sure your cake comes out perfectly every time, make sure to measure your ingredients accurately and use the best quality butter you can find. If you don’t have buttermilk on hand, you can make a buttermilk substitute by combining 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let the mixture sit for 5 minutes before using.
For a richer flavor, you can also add ½ cup of chopped nuts, such as walnuts or pecans, or ½ cup of shredded coconut to the batter before baking. This cake also pairs beautifully with fresh fruit or a scoop of vanilla ice cream.
Conclusion
This buttery buttermilk cake recipe is the perfect way to enjoy a classic dessert. It’s simple to make and can be dressed up with a glaze or frosting for a special occasion. And best of all, it’s sure to please even the pickiest eaters. So why not give it a try? You won’t be disappointed.
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