Best 5 Amish Buttermilk Cake Recipes

AMISH BUTTERMILK CAKE

Steps:

• Preheat the oven to 375°F or 180°C.
• Using an electric mixer, cream the butter and sugar, then add the buttermilk and baking soda, mix to combine.
• Add the flour and vanilla to the buttermilk mixture and beat just until combined.
• Pour the batter into a greased 9x13 pan and bake for 30 minutes. The cake is done when a toothpick to the center comes out clean or when the cake bounces back when the center lightly pressed.
• While the cake is baking, make the nut topping. Combine the butter, milk, brown sugar, and chopped nuts in a bowl and stir until well blended.
• Once the cake is warm, spread the topping over the surface of the cake and place it under the broiler with low heat for about 2 minutes or until the nut topping starts to bubble.
• Remove from the oven, transfer to a wire rack and cool before serving.

AMISH CAKE

Steps:

• Preheat oven to 375 degrees F.and grease and flour bottom of 9x13 pan.
• For cake: cream butter and sugar together until fluffy.
• Blend in buttermilk or sour milk and 2 teaspoons of baking soda, there should be some foaming.
• Add 3 cups flour and mix until blended.
• Add vanilla last.
• Pour batter into prepared pan and Bake 25-30 minutes or until knife inserted comes out clean.
• For topping: blend soft butter, milk, brown sugar and nuts in a small bowl.
• When cake comes out of oven and is still warm, spread with topping mixture and return to oven to bake until bubbly. About 1-2 minutes.
• Remove from oven again and cool.

AMISH BUTTERMILK CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Melt butter, stir in brown sugar, flour and oats.
• Press into 9 or 10 inch spring form pan.
• Beat cream cheese, and brown sugar in a bowl until smooth.
• Beat in the buttermilk, flour and soda until smooth.
• Beat in two large eggs until mixed, add in vanilla, dont overbeat.
• Spoon into prepared crust lined pan.
• Sprinkle the top with the crushed macarrons.
• Bake in oven for 70 minutes or until set.
• This tends to be jiggly for a long time, so dont over cook, but keep centre semi jiggily. If desired turn heat off and let cool with door ajar.
• This also puffs up to the top of pan, top browns, and when cooled does fall in the centre area.
• Cool before cutting.
• Serve with raspberry sauce and fresh raspberries.

AMISH BUTTERMILK CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x11-inch cake pan.
• Combine flour, white sugar, brown sugar, butter, and baking soda in a bowl until crumbly. Transfer 1 cup of crumbs to a small bowl and set aside. Add buttermilk and cinnamon to remaining crumbs and mix until batter is just combined and moist. Pour batter into the prepared cake pan and sprinkle reserved crumbs on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

AMISH CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and set aside.
• Whisk flour, cocoa powder, baking soda, and salt together in a large bowl.
• Cream brown sugar and butter together in a separate large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, until well incorporated. Gradually add buttermilk, followed by vanilla extract, and mix until well combined.
• Add flour mixture to butter mixture in thirds, alternating with hot water, beginning and ending with the dry ingredients, beating just until combined. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove baking dish from the oven and transfer to a wire rack to completely cool.