Vanilla Buttermilk Cake
User Reviews
5
Vanilla Buttermilk Cake
Description
The Vanilla Buttermilk Cake uses a combination of ingredients like buttermilk, butter, and vegetable oil which together produce a moist and soft crumb. Whisking sugar and egg first introduces air, lending lightness, while vanilla bean paste adds aromatic flavor. The leavening agents, baking powder and baking soda, ensure the cake rises evenly and attains a tender texture.
Baked in an 8-inch square pan until golden and set, the cake is cooled using parchment paper for easy removal, preventing damage to the delicate crumb. The finishing touch is a Swiss meringue buttercream frosting which adds a creamy, smooth topping without overpowering the cake’s gentle flavors. Sprinkles provide a decorative touch if desired.
This cake serves well as a bright dessert for gatherings or casual occasions, with a balance of moist richness and soft texture that appeals broadly.
Ingredients
For the vanilla buttermilk cake
- baking spray nonstick
- 3/4 cup granulated sugar
- 1 large egg at room temperature
- 1 cup buttermilk well shaken
- 2 tablespoons (1 oz) butter melted, unsalted
- 2 tablespoons vegetable oil mild
- 2 teaspoons vanilla bean paste or vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- buttercream frosting Swiss meringue
- Sprinkles store-bought or homemade, optional
Instructions
- Position a rack in the center of your oven and preheat the oven to 350ºF (177°C). Butter or coat an 8-inch (20-cm) square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.
- In a large bowl, whisk the sugar and egg until pale and thick, about 1 minute. Add the buttermilk, butter, oil, vanilla, and salt. Whisk until smooth and emulsified.
- Add the flour, baking powder, and baking soda and whisk until well-combined and smooth.
- Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula.
- Bake the cake until puffed and golden, and a tester inserted into the center comes out clean, 30 to 35 minutes.
- Set the pan on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool completely.
- Top the cooled cake with swoops and swirls of Swiss meringue buttercream frosting and sprinkles, if desired. Store the cake, loosely covered, in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 256kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 207mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
