Best 3 Island Buttermilk Cake Recipes
Indulge in the delightful flavors of Island Buttermilk Cake, a classic Southern dessert that embodies the essence of simplicity and homemade goodness. This moist and tender cake boasts a delicate crumb, a tangy buttermilk flavor, and a golden-brown crust that will tantalize your taste buds. With variations like the classic buttermilk cake, coconut buttermilk cake, and chocolate buttermilk cake, this recipe offers a versatile base for creating a variety of delicious treats. Each recipe is carefully crafted with step-by-step instructions and helpful tips to guide you through the baking process, ensuring a successful and enjoyable experience. Whether you're a seasoned baker or just starting out, this comprehensive guide will equip you with the knowledge and skills to create a delectable Island Buttermilk Cake that will impress your family and friends.
Let's cook with our recipes!
ISLAND BUTTERMILK CAKE
This recipe is adapted from Cranberry Island Kitchen in Portland, Me., which specializes in buttermilk-batter cakes. The bakers there make cakes in the shape of clams, but this recipe calls for loaf pans or rectangular pans. The results - sweet from fresh berries, with an excellent tang - can be served at any time of the day or night.
Provided by Julia Moskin
Categories weekday, dessert
Time 1h
Yield About 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees. Grease and lightly flour two 9-by-5-inch loaf pans or a 9-by-13-inch rectangular pan.
- In a bowl, mix oil, 1 and 3/4 cups sugar, nutmeg and salt. Sift flour and baking soda together and add to bowl. Mix in buttermilk and pour batter into prepared pans. If using berries, pour in half of batter, sprinkle on berries and pour remaining batter on top.
- Sprinkle the 2 tablespoons sugar over the surface and bake 30 to 40 minutes, or until a tester comes out clean. Let cool in the pan.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 17 grams, Carbohydrate 33 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 207 milligrams, Sugar 1 gram, TransFat 0 grams
BASIC BUTTERMILK CAKE
This came in a pamplet in the free Hallmark Magazine. You can use this basic recipe for a layer cake with icing, cupcakes or a sheet cake with icing or a glaze. I wanted to keep so am posting here. Prep time is a guess as I have not personally made this cake yet. Makes two 8-inch round or square layers, or two dozen cupcakes, or one 9 x 13 x 2 inch cake or 10 muffin-size cupcakes
Provided by TXOLDHAM
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 with rack in the middle of the oven. Butter cake pans and line the bottoms with wax paper or parchment paper cut to fit. Butter the paper. If making cupcakes, use paper liners or butter the cupcake pan.
- Beat the butter and sugar at medium speed with electric mixer until light and fluffy in a large mixing bowl. Beat in eggs one at a time. Scrape bowl and beaters to incorporate.
- Sift the flour with the baking powder and baking soda. Add one quarter of the dry mixture to the butter-egg mixture and then add the vanilla and a third of the buttermilk. Repeat beginning and ending with the flour mixture and scraping well after each addition.
- Pour the batter into the prepared pans and spread to the edges with a spatula. Bake 25 to 30 minutes or until a toothpick inserted into center comes out clean.
- Cool in pans of a rack for 5 minutes. Turn pans onto the rack, remove parchment paper or was paper and cool completely before frosting.
Nutrition Facts : Calories 302.6, Fat 13.1, SaturatedFat 7.8, Cholesterol 84.2, Sodium 176.1, Carbohydrate 42.1, Fiber 0.6, Sugar 26.2, Protein 4.5
SMITH ISLAND CAKE
Really tender cake layers with buttery vanilla flavor. A lightly sweet ganache icing helps balance out the whole thing. Prepare this showstopper for a special occasion and receive rave reviews. Using aluminum pans really speeds up the assembly and cooking process. The batter holds well while the other layers cook.
Provided by Pam Lolley
Time 5h45m
Yield 16
Number Of Ingredients 14
Steps:
- Prepare icing: Combine cream and corn syrup in a medium saucepan over medium heat; bring mixture just to a simmer, stirring often. Remove from the heat.
- Place chocolate in a large microwave-safe bowl and pour hot cream mixture over top. Sprinkle with salt and let stand 2 minutes. Whisk until completely smooth and let cool to room temperature, about 1 hour. Chill icing in the refrigerator until thickened and spreadable, about 45 minutes, stirring halfway through.
- Meanwhile prepare cake layers: Preheat the oven to 350 degrees F (175 degrees C). Spray nine 8 1/2-inch round disposable cake pans with cooking spray. Line the bottoms with parchment paper and spray that gently with more cooking spray.
- Beat butter in a stand mixer fitted with the paddle attachment at medium speed until smooth and creamy, about 1 minute. Gradually add sugar and beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat just until incorporated after each addition. Beat in vanilla.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Add flour mixture to butter mixture alternately with buttermilk in 3 batches, beginning and ending with flour mixture and beating on medium speed.
- Divide batter evenly (about 1 cup each) among prepared pans and smooth with an offset spatula. Bake, in batches, until a wooden pick inserted in center comes out clean, 12 to 14 minutes. Let cool in pans on wire rack 10 minutes. Turn cakes out onto wire racks to cool completely, about 20 minutes.
- Place 1 cake layer on an 8-inch round cake board and spread with 1/3 cup icing using a small offset spatula. Top with another cake layer and spread with 1/3 cup icing. Repeat the process with remaining layers and icing. Coat the top and sides of the cake with a thin layer of icing. Chill cake for 1 hour and reserve remaining icing.
- Place chilled cake on a wire rack over a rimmed baking pan. Microwave reserved icing at medium (50%) power in 30-second intervals, stirring after each one, until smooth and pourable, 1 to 1 1/2 minutes. Pour icing in a slow, steady stream over the top of the cake, starting at the center and moving to the outer edges so it flows down the sides. Smooth out the sides and fill any gaps with a small offset spatula.
- Chill cake until set, about 1 hour. Carefully transfer cake to a serving plate. Serve at room temperature.
Nutrition Facts : Calories 845.4 calories, Carbohydrate 78.5 g, Cholesterol 188.3 mg, Fat 55.5 g, Fiber 4 g, Protein 10.1 g, SaturatedFat 34 g, Sodium 395.9 mg, Sugar 47 g
Tips:
- For best results, use fresh buttermilk and unsalted butter at room temperature.
- Make sure all ingredients are measured accurately using standardized measuring tools.
- Cream the butter and sugar until light and fluffy to incorporate air and create a smooth, creamy texture.
- Gradually add the eggs one at a time, beating well after each addition to avoid curdling.
- Alternately add the dry ingredients and buttermilk in three additions, beginning and ending with the dry ingredients. This helps to prevent overmixing and ensures a tender crumb.
- Do not overmix the batter. Overmixing can result in a tough, dense cake.
- Bake the cake in a preheated oven to ensure even baking and a golden-brown crust.
- Allow the cake to cool completely before frosting or serving.
Conclusion:
The Island Buttermilk Cake is a classic Southern dessert that is both delicious and easy to make. With its moist, tender crumb and sweet, tangy flavor, it's sure to be a hit with family and friends. Follow the tips and tricks provided in this summary to ensure your Island Buttermilk Cake turns out perfect every time. Whether you serve it plain, with a simple glaze, or topped with your favorite frosting, this cake is sure to be a crowd-pleaser.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
