Sunday, February 23, 2014

Buttermilk Cake

This buttermilk cake recipe from Model Bakery cookbook is delicious, and has become my go-to recipe for cake bases. I served one of the cakes bases with a layer of canned fruits. 

1 cup unsalted butter softened at room temperature
2 3/4 cups cake flour *
1 tsp baking powder
1 tsp baking soda
1/2 tsp fine sea salt
1 1/4 cups buttermilk
1 tsp vanilla extract if you are using
1 3/4 cups sugar *I reduced the sugar to 1 1/2 cups 
4 eggs at room temperature

*To make cake flour, I remove 2 tbsp flour from 1 cup of all-purpose flour and replace it with 2 tbsp of cornstarch.

Sift the flour, baking powder, baking soda, salt and leave it aside. Mix the vanilla with the buttermilk and leave it aside. Beat the butter using an electric mixer until it is smooth, then add the sugar gradually and beat it till the mixture becomes light in texture. Beat in the eggs one at a time. Add the flour mixture alternating with the buttermilk and beat till the batter is smooth. 

Prepare three 8" round cake pans by lightly putting butter on the side, lining it with parchment paper and dusting the inside with flour. Divide the batter evenly into prepared pans, smooth the top and tap the cake pans on the working surface to remove air bubbles. I have placed it in different size pans, the amount of batter put in the pan will double when baked, remember this when choosing the baking pan.

Bake in a 350F preheated oven for 20 to 30 minutes or until a skewer inserted in the middle comes out clean, the time depends on the type of pan used. Let the cake cool in the pan for about 10 minutes before inverting on a rack and peeling the parchment paper. The cake can be stored wrapped in plastic wrap at room temperature for up to 1 day. This soft cake is wonderful for cake bases.

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25 comments:

  1. I've never made a buttermilk cake before. It must have a wonderful tang to it! Looks great!

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    Replies
    1. Thank you Asiya. Actually the cake doesn't have a tangy taste rather it is like a soft buttercake and spongy but not too spongy :)

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  2. Delicious looking cake...lovely texture

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  3. I like such simple yet delicious things :)

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  4. Butter milk cake looks so spongy and moist :) great recipe and like your presentation too ;)

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  5. Lovely cake! It looks moist and tender!

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  6. Cake flour is a mixture of flour and corn flour? all this time I thought it was self raising flour , flour and baking powder!?!

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  7. Super yummy!!!! I made a buttermilk pie a while back. It turned out pretty delicious! Your cake is so pretty!

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  8. Yummy cake... Btw one doubt... Buttermilk mostly added as egg replacement right, why u added both ??

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    Replies
    1. The recipe from the book I mentioned called for both I think adding both makes the cake soft

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  9. This looks delicious!!!!
    Have a nice day

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  10. Love the flowers and the cake also! It looks delicious and a slice right now would be heavenly!

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  11. I have never tried a buttermilk cake... but after seeing your recipe... I need to try it soon. :)

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  12. I have tried yogurt cakes but never buttermilk ones. Looks easy and delish :)

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  13. Le mie torte preferite!!!:-))
    Ciao,felice domenica

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  14. It looks so soft. Never tried a cake with buttermilk. Definitely going to experiment this one!

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Thank you for commenting :)

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