Description
Discover the perfect buttermilk cake recipe with tips, variations, and more for a moist, tangy dessert everyone will love.
Ingredients
Scale
Ingredients List
- 1 cup (240 ml) buttermilk – Provides moisture and tanginess.
- 2 1/2 cups (300 g) all-purpose flour – The structure of the cake.
- 1 1/2 cups (300 g) granulated sugar – Sweetens the cake and helps with browning.
- 1/2 cup (115 g) unsalted butter, softened – Adds richness and moisture.
- 3 large eggs, room temperature – Binds the ingredients and adds structure.
- 1 tsp vanilla extract – Enhances flavor.
- 1 tsp baking soda – Leavening agent that helps the cake rise.
- 1/2 tsp baking powder – Additional leavening for a fluffy texture.
- 1/2 tsp salt – Balances the sweetness and enhances flavor.
Instructions
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups of all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream 1/2 cup unsalted butter and 1 1/2 cups granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in 1 tsp vanilla extract.
- Incorporate Buttermilk: With the mixer on low, gradually add 1 cup buttermilk, mixing until just combined.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Add Optional Ingredients: If using, fold in 1 tbsp lemon zest and 1/2 cup chopped nuts or chocolate chips until evenly distributed.
- Pour Batter into Pan: Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely before frosting or serving.
Notes
- Flavor Enhancements: Consider adding extracts (like almond or lemon) or zest to enhance the cake’s flavor profile.
- Moisture Retention: To keep the cake moist, consider brushing the layers with a simple syrup before frosting.
- Even Baking: Rotate your cake pan halfway through baking to ensure even heat distribution, preventing overcooked edges or an undercooked center.
- Frosting Techniques: Apply a crumb coat—a thin layer of frosting—to seal in the crumbs before adding the final layer for a smooth finish.