Description of this recipe
This Buttermilk Cake with Buttercream Frosting is a classic dessert that embodies the essence of comfort food. With its tender crumb and rich, creamy frosting, this cake is perfect for any occasion, from birthdays to family gatherings. The buttermilk adds a subtle tang that balances the sweetness of the frosting, creating a harmonious flavor profile that will leave you wanting more.
Why you will love this recipe
You will love this recipe for its simplicity and versatility. The cake is easy to make, requiring only basic ingredients that you likely already have in your pantry. The addition of buttermilk ensures a moist and tender texture, while the buttercream frosting can be customized with your favorite flavors or decorations. Whether you enjoy it plain or adorned with sprinkles and berries, this cake is sure to impress your family and friends.
Introduction
Baking a cake from scratch can be one of the most rewarding experiences in the kitchen. The aroma of a freshly baked cake wafting through your home is enough to bring anyone to the table. This Buttermilk Cake with Buttercream Frosting is a delightful treat that combines the richness of butter with the tanginess of buttermilk, resulting in a cake that is both moist and flavorful. The buttercream frosting is creamy and sweet, making it the perfect complement to the cake’s light texture. Whether you are an experienced baker or just starting out, this recipe is approachable and yields delicious results every time.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup buttermilk (room temperature)
For the Buttercream Frosting:
- 1 cup unsalted butter (softened)
- 3–4 cups powdered sugar (adjust for sweetness)
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream or milk
- Pinch of salt
Optional Add-Ins:
- Sprinkles
- Fresh berries
- Chocolate shavings
- Lemon or almond extract (for flavor variation)
Preparation:
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper for easy removal. This step is crucial to ensure that your cake layers come out of the pans without sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This will help to evenly distribute the leavening agents throughout the flour, ensuring a uniform rise.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together until light and fluffy. This should take about 2–3 minutes on medium speed. Properly creaming the butter and sugar is key to achieving a light texture in your cake.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract, which adds a lovely aroma and flavor to the cake.
Step 5: Alternate Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—do not overmix, as this can lead to a dense cake.
Step 6: Bake the Cake
Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 7: Make the Buttercream Frosting
In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. Add the vanilla extract, heavy cream, and a pinch of salt. Increase the speed to high and beat for 2–3 minutes, or until the frosting is light and fluffy. Adjust the consistency by adding more cream (for a softer frosting) or powdered sugar (for a stiffer frosting).
Step 8: Assemble and Frost the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of buttercream frosting on top. Add the second cake layer and frost the top and sides of the cake with the remaining frosting. Use a spatula or piping bag for a polished look.
Step 9: Garnish and Serve
Decorate the cake with sprinkles, fresh berries, or chocolate shavings if desired. Slice and enjoy the moist, buttery goodness!
Serving Suggestions:
This Buttermilk Cake pairs beautifully with a cup of coffee or tea. Serve it at birthday parties, family gatherings, or simply as a delightful dessert after dinner. For an extra touch, consider serving it with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips:
- Ensure your butter and eggs are at room temperature for the best texture.
- If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes.
- To make the frosting even more flavorful, consider adding a tablespoon of cocoa powder for chocolate buttercream or citrus zest for a zesty twist.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Nutritional Information:
- Calories: 350 per slice (based on 12 slices)
- Protein: 2g
- Sodium: 200mg
Conclusion
This Buttermilk Cake with Buttercream Frosting is a timeless dessert that is sure to become a favorite in your household. Its moist texture and delightful flavor make it perfect for any occasion. With simple ingredients and straightforward steps, you can create a cake that not only tastes amazing but also looks beautiful. Whether you’re celebrating a special event or just indulging in a sweet treat, this cake is sure to impress.
Questions and Answers:
- Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk, but the cake may not be as moist. To mimic buttermilk, add 1 tablespoon of vinegar or lemon juice to a cup of milk and let it sit for 5 minutes before using. - How can I store leftover cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months. - Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them wrapped in plastic wrap at room temperature. Frost the cake just before serving for the best texture. - What can I add to the buttercream frosting for flavor?
You can add various flavorings to the buttercream, such as cocoa powder for chocolate frosting, citrus zest for a fresh taste, or even almond extract for a nutty flavor. - Is this cake suitable for special dietary needs?
This recipe contains gluten and dairy. For gluten-free options, you can substitute the all-purpose flour with a gluten-free flour blend. For dairy-free options, use vegan butter and a non-dairy milk alternative.
