Buttermilk Vanilla Cake

Why Make This Recipe

Buttermilk Vanilla Cake is a classic dessert that’s loved by many. It’s moist, rich, and has a delightful vanilla flavor. This cake is perfect for any occasion, whether it’s a birthday party, a family gathering, or just a sweet treat for yourself. Using buttermilk makes the cake tender and adds a subtle tang that balances the sweetness. Plus, it’s simple to make and requires easily accessible ingredients.

How to Make Buttermilk Vanilla Cake

Ingredients:

• 2 1/2 cups (280g) all-purpose flour
• 2 1/4 tsp baking powder
• 3/4 tsp salt
• 1 2/3 cups (333g) granulated sugar
• 3/4 cup (170g) unsalted butter at room temperature
• 3 large eggs at room temperature
• 1 Tbsp vanilla (15mL)
• 1 cup (240mL) buttermilk

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, mix together the flour, baking powder, and salt.
3. In a separate bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla.
4. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
5. Divide the batter evenly between the prepared pans.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

How to Serve Buttermilk Vanilla Cake

This cake is delicious on its own, but you can dress it up with various toppings. Serve it plain, or with a dusting of powdered sugar for a simple finish. You could also pair it with fresh berries, whipped cream, or a scoop of vanilla ice cream for extra indulgence.

How to Store Buttermilk Vanilla Cake

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it for longer, you can refrigerate it for up to a week. To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it in the refrigerator before serving.

Tips to Make Buttermilk Vanilla Cake

• Ensure your butter is at room temperature for easier creaming with sugar.
• Don’t overmix the batter; mix just until combined to keep the cake light and fluffy.
• Use fresh ingredients for the best results, especially the buttermilk.

Variation

You can easily change the flavor by adding cocoa powder for a chocolate version, or include lemon zest for a fresh citrus twist. Additionally, consider adding nuts, chocolate chips, or shredded coconut for different textures and flavors.

FAQs

1. Can I use regular milk instead of buttermilk?
Yes, buttermilk adds moisture and a slight tang. If you don’t have buttermilk, you can use regular milk mixed with a tablespoon of vinegar or lemon juice to mimic the tanginess.

2. How can I tell when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.

3. Can I make this recipe as cupcakes instead of a cake?
Yes, you can! Divide the batter into a lined cupcake pan and bake for about 15-20 minutes, or until a toothpick comes out clean.