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Buttermilk Cake

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Buttermilk Cake is a tender, moist, and slightly tangy dessert that’s incredibly versatile and easy to make. Its delicate crumb and subtle sweetness make it perfect as a stand-alone treat or a base for frosting, glazes, or fresh fruit toppings. Whether you’re baking for a casual get-together or a special occasion, this classic cake never disappoints.

 

Ingredients

Scale

For the Cake:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

For the Optional Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons buttermilk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
  2. Mix the Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar:
    • In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes.
  4. Add Eggs and Vanilla:
    • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Incorporate Dry Ingredients and Buttermilk:
    • Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
  6. Bake the Cake:
    • Pour the batter into the prepared pan(s) and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
    • Cool the cake in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  7. Prepare the Glaze (Optional):
    • Whisk together the powdered sugar, buttermilk, and vanilla extract in a small bowl until smooth. Drizzle over the cooled cake.
  8. Serve and Enjoy:
    • Slice and serve plain, or pair with fresh berries, whipped cream, or a scoop of ice cream.

Notes

  • For added flavor, you can mix in lemon or orange zest with the wet ingredients.
  • Store the cake in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
  • This recipe can also be used for cupcakes; adjust the baking time to 18–22 minutes.

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Find it online: https://inqelab.com/buttermilk-cake/