Best 2 The Best Vanilla Buttermilk Cake Recipes
Indulge in the delightful symphony of flavors with our exquisite Vanilla Buttermilk Cake. This culinary masterpiece is a harmonious blend of classic vanilla and tangy buttermilk, resulting in a moist, tender crumb and a flavor that will tantalize your taste buds. Whether you prefer a traditional Vanilla Buttermilk Cake, a luscious Vanilla Buttermilk Pound Cake, or the unique charm of a Vanilla Buttermilk Bundt Cake, this article has it all. Embark on a delightful baking journey as we guide you through each recipe, ensuring a perfect cake every time. From the delicate aroma of vanilla beans to the rich, creamy texture of buttermilk, these recipes will elevate your baking skills and leave you with a cake that is both visually stunning and irresistibly delicious.
Let's cook with our recipes!
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.
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
Tips:
- Use room temperature ingredients: This will help the batter mix more evenly and produce a more tender cake.
- Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a preheated oven: This will help the cake rise evenly.
- Don't open the oven door during baking: This can cause the cake to fall.
- Let the cake cool completely before frosting it: This will help the frosting set properly.
Conclusion:
Vanilla buttermilk cake is a classic for a reason. It's moist, fluffy, and flavorful. With a few simple tips, you can make the best vanilla buttermilk cake that will be a hit at any gathering. Whether you're a seasoned baker or a beginner, this recipe is sure to impress.
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