VANILLA BUTTERMILK CAKE
The is the perfect old fashioned buttermilk Cake. The cake has a moist, fine crumb and lovely vanilla flavor. It's perfect filled and iced with Old Fashioned American Buttercream.
Provided by Eileen Gray
Categories Cakes/Cupcakes Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Line the bottom of three 8" round cake pans with parchment paper, or butter and flour the bottom of the pans (don't butter/flour the sides). (see note)
- Sift the flour with the baking powder, salt and baking soda and set aside.
- Combine the oil, eggs, buttermilk, vanilla and sugar in a mixer bowl. Mix on medium speed to combine the ingredients, continue mixing for 2-3 minutes to emulsify the ingredients. With the mixer running on low, add the flour mixture.
- Divide the batter evenly between the pans. Bake until the top springs back when lightly pressed or a toothpick inserted in the middle of the cake comes out clean, about 30 minutes.
- Cool in the pan for 10 minutes before turning out onto a cooling rack.
- Cool completely before filling and icing.
Nutrition Facts : Calories 3761 calories, Carbohydrate 435 grams carbohydrates, Fat 231 grams fat, Protein 15 grams protein
VANILLA BUTTERMILK CAKE RECIPE
This Vanilla Buttermilk Layer Cake is so moist and flavorful!
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans.
- In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Set aside
- In another bowl, add the buttermilk, oil and vanilla. Set aside..
- In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears.
- With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). After the last addition, mix just until combined. Be careful not to over-mix.
- Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out.
VANILLA BEAN BUTTERMILK CAKE
Provided by Food Network
Categories dessert
Time 2h45m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat oven to 350 degrees F. Spray three 8-inch round cake pans with nonstick baking spray and set aside.
- Combine the sugar and butter in a large mixing bowl; cream together until light and fluffy, using an electric mixer on medium to high speed, about 2 minutes. One at a time, add the eggs, making sure to mix well between each addition. Split the vanilla beans in half lengthwise and scrape out the seeds with a knife; add to the batter and mix until well incorporated.
- In a separate mixing bowl, sift together the baking powder, baking soda, salt and flour. Pour half of the flour mixture into the batter and mix on low to medium speed until well incorporated, scraping the bowl as needed. Add the buttermilk to the batter and continue mixing until well incorporated. Add the remaining flour mixture; mix until all ingredients are well combined. Pour the batter into the prepared cake pans, making sure it is evenly distributed. Bake until a knife inserted into the middle of the cake comes out clean, about 45 minutes. Allow the cakes to cool completely before stacking.
- For the salted caramel filling: Add the sugar to a saucepan and cook on low to medium heat until fully melted and beginning to acquire a caramel color, about 10 minutes. Add the butter and mix until blended. Once the butter is incorporated into the sugar, cook for another 2 minutes over low heat, being sure not to burn the mixture. Add the heavy cream, then turn off the heat and let the mixture bubble, stirring just once. When the bubbling stops, add the sea salt. Let cool.
- For the buttercream frosting: Combine the butter, shortening and cream cheese in a large mixing bowl; blend with an electric mixer on medium speed until light and fluffy. Add the vanilla extract, then blend in the powdered sugar, one cup at a time, until incorporated. Once all the sugar is incorporated, blend for 1 minute more, or until frosting is smooth.
- Spread the salted caramel filling between the cake layers and then stack the cake. Frost with the buttercream frosting.
VANILLA BUTTERMILK CAKE
This vanilla buttermilk cake, made from pantry ingredients, was a huge hit with our testers. Easy enough that it's kid- and novice baker-friendly, but it still makes an impressively moist and flavorful cake. Our testers slathered it with everything-icing, ice cream, fruit, lemon curd-and even loved it on its own. Trust us when we tell you this cake is simplicity at its best.
Provided by Yossy Arefi
Categories Dessert
Time 1h
Number Of Ingredients 13
Steps:
- Position a rack in the center of your oven and preheat the oven to 350ºF (177°C). Butter or coat an 8-inch (20-cm) square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.
- In a large bowl, whisk the sugar and egg until pale and thick, about 1 minute. Add the buttermilk, butter, oil, vanilla, and salt. Whisk until smooth and emulsified.
- Add the flour, baking powder, and baking soda and whisk until well-combined and smooth.
- Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula.
- Bake the cake until puffed and golden, and a tester inserted into the center comes out clean, 30 to 35 minutes.
- Set the pan on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool completely.
- Top the cooled cake with swoops and swirls of Swiss meringue buttercream frosting and sprinkles, if desired. Store the cake, loosely covered, in the refrigerator for up to 3 days.
Nutrition Facts : ServingSize 1 portion, Calories 256 kcal, Carbohydrate 32 g, Protein 3 g, Fat 13 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 38 mg, Sodium 207 mg, Fiber 1 g, Sugar 19 g, UnsaturatedFat 4 g
THE BEST VANILLA BUTTERMILK CAKE
from smittenkitchen.com. She says "This might be one of the best yellow cakes to come out of my kitchen, and I will certainly be coming back to it to try it in cupcake format soon." Makes one three-layer 9-inch round cake [Equivalent in batter to an 8-inch square; we scaled it up for a 10-inch square/middle tier of the wedding cake] I found it very important to use the parchment paper, otherwise your cake WILL stick (I know from experience). Also, it may look like a mistake, but both baking powder amounts are supposed to be there, food.com would not let me enter a T and tsp measurement on one line. Please add all the baking powder when directed.
Provided by sofie-a-toast
Categories Dessert
Time 36m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 325°F Butter three 9-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
- 2. Combine the cake flour, sugar, baking powder, and salt in a large mixer bowl. With the mixer on low speed, blend for 30 seconds. Add the butter and 1 1/4 cup of the buttermilk. Mix on low speed briefly to blend; then raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.
- 3. In a smaller bowl, whisk together the whole eggs, egg yolks, vanilla, and the remaining 1/3 cup buttermilk until well blended. Pour one-third of the egg mixture into the cake batter at a time, folding it in completely after each addition. There will be 9 cups of batter; our 3 cups batter into each pan.
- 4. Bake for 26 to 28 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean.
- 5. Turn the layers out onto wire racks by placing a rack on top of a pan, inverting it, and lifting off the pan. Peel off the paper liners and let cool completely. When the layers have cooled, place a cardboard cake board on top of a layer, invert again, and lift off the rack. To make the layers easier to handle, wrap them on their boards completely in plastic, so they don't dry out, and refrigerate them.
Nutrition Facts : Calories 645.1, Fat 26.9, SaturatedFat 15.9, Cholesterol 188.4, Sodium 398.9, Carbohydrate 92.6, Fiber 0.9, Sugar 51.8, Protein 9.1
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