Vanilla Buttermilk Cake Recipes

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SKINNY VANILLA BUTTERMILK CAKE



Skinny Vanilla Buttermilk Cake image

You can stir together this skinny vanilla buttermilk cake in minutes and then use it a multitude of ways. It's become my "go-to" cake since discovering it and I think it may become yours too.

Provided by Martha McKinnon | Simple Nourished Living

Categories     Dessert

Time 34m

Number Of Ingredients 12

1 cup flour (all-purpose or cake)
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg, at room temperature
1/4 cup 1/2 stick butter, at room temperature
2/3 cup low-fat buttermilk
1-1/2 teaspoons vanilla
1 tablespoon confectioners sugar (optional)
4 cups sliced strawberries
1 tablespoons sugar

Steps:

  • Position your oven rack in the center of your oven and preheat the oven to 350F degrees. Spray an 8-inch round baking pan with nonstick baking spray with flour. (Such as Bakers Joy or Pam with flour)
  • In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt until well blended.
  • Add the egg, butter, buttermilk and vanilla to the flour mixture. Using an electric mixer on medium-low speed, beat the mixture for 1 minute, until blended. Scrape the sides and bottom of the bowl with a spatula and then beat on medium speed for 1 minute more, until everything is incorporated and well blended.
  • Spread the batter evenly into the prepared pan.
  • Bake in a preheated oven for 20-24 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Remove the pan from the oven and set it on a wire cooling rack for 10 minutes, then remove the cake from the pan and place it on the rack (top side up) to cool completely.
  • When completely cool, sprinkle with the confectioners sugar if desired and serve with strawberries
  • For the strawberries, in a large bowl, toss together the strawberries and 1 tablespoon sugar until well combined. Let stand for at least 15 minutes, until the sugar melts and strawberries begin to release their juices.

Nutrition Facts : ServingSize 1 slice cake (1/8 recipe) with 1/2 cup strawberries, Calories 189 kcal, Carbohydrate 28.1 g, Protein 3.3 g, Fat 7.5 g, Fiber 1.4 g

BASIC BUTTERMILK CAKE



Basic Buttermilk Cake image

This came in a pamplet in the free Hallmark Magazine. You can use this basic recipe for a layer cake with icing, cupcakes or a sheet cake with icing or a glaze. I wanted to keep so am posting here. Prep time is a guess as I have not personally made this cake yet. Makes two 8-inch round or square layers, or two dozen cupcakes, or one 9 x 13 x 2 inch cake or 10 muffin-size cupcakes

Provided by TXOLDHAM

Categories     Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

3/4 cup unsalted butter, softened
1 1/2 cups sugar
3 large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup buttermilk, at room temperature
1 1/2 teaspoons vanilla

Steps:

  • Preheat oven to 350 with rack in the middle of the oven. Butter cake pans and line the bottoms with wax paper or parchment paper cut to fit. Butter the paper. If making cupcakes, use paper liners or butter the cupcake pan.
  • Beat the butter and sugar at medium speed with electric mixer until light and fluffy in a large mixing bowl. Beat in eggs one at a time. Scrape bowl and beaters to incorporate.
  • Sift the flour with the baking powder and baking soda. Add one quarter of the dry mixture to the butter-egg mixture and then add the vanilla and a third of the buttermilk. Repeat beginning and ending with the flour mixture and scraping well after each addition.
  • Pour the batter into the prepared pans and spread to the edges with a spatula. Bake 25 to 30 minutes or until a toothpick inserted into center comes out clean.
  • Cool in pans of a rack for 5 minutes. Turn pans onto the rack, remove parchment paper or was paper and cool completely before frosting.

Nutrition Facts : Calories 302.6, Fat 13.1, SaturatedFat 7.8, Cholesterol 84.2, Sodium 176.1, Carbohydrate 42.1, Fiber 0.6, Sugar 26.2, Protein 4.5

VANILLA BUTTERMILK CAKE



Vanilla Buttermilk Cake image

This vanilla buttermilk cake, made from pantry ingredients, was a huge hit with our testers. Easy enough that it's kid- and novice baker-friendly, but it still makes an impressively moist and flavorful cake. Our testers slathered it with everything-icing, ice cream, fruit, lemon curd-and even loved it on its own. Trust us when we tell you this cake is simplicity at its best.

Provided by Yossy Arefi

Categories     Dessert

Time 1h

Number Of Ingredients 13

Nonstick baking spray
3/4 cup granulated sugar
1 large egg (at room temperature)
1 cup buttermilk (well shaken)
2 tablespoons (1 oz) unsalted butter (melted)
2 tablespoons mild vegetable oil
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
Swiss meringue buttercream frosting
Store-bought or homemade sprinkles (optional)

Steps:

  • 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 Facts : ServingSize 1 portion, Calories 256 kcal, Carbohydrate 32 g, Protein 3 g, Fat 13 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 38 mg, Sodium 207 mg, Fiber 1 g, Sugar 19 g, UnsaturatedFat 4 g

VANILLA BUTTERMILK CAKE



Vanilla Buttermilk Cake image

The is the perfect old fashioned buttermilk Cake. The cake has a moist, fine crumb and lovely vanilla flavor. It's perfect filled and iced with Old Fashioned American Buttercream.

Provided by Eileen Gray

Categories     Cakes/Cupcakes Recipes

Time 50m

Number Of Ingredients 9

2 1/2 cups (11.25 oz, 315g) cake flour
1 teaspoon baking powder
1/2 teaspoon table salt
1/4 teaspoon baking soda
1 cup (8 oz, 240 ml) vegetable oil
4 large eggs
1 cup (8 oz, 240 ml) buttermilk
1 tablespoon vanilla extract
2 cups (16 oz, 448g) granulated sugar

Steps:

  • Preheat the oven to 350°F. Line the bottom of three 8" round cake pans with parchment paper, or butter and flour the bottom of the pans (don't butter/flour the sides). (see note)
  • Sift the flour with the baking powder, salt and baking soda and set aside.
  • Combine the oil, eggs, buttermilk, vanilla and sugar in a mixer bowl. Mix on medium speed to combine the ingredients, continue mixing for 2-3 minutes to emulsify the ingredients. With the mixer running on low, add the flour mixture.
  • Divide the batter evenly between the pans. Bake until the top springs back when lightly pressed or a toothpick inserted in the middle of the cake comes out clean, about 30 minutes.
  • Cool in the pan for 10 minutes before turning out onto a cooling rack.
  • Cool completely before filling and icing.

Nutrition Facts : Calories 3761 calories, Carbohydrate 435 grams carbohydrates, Fat 231 grams fat, Protein 15 grams protein

VANILLA BEAN BUTTERMILK CAKE



Vanilla Bean Buttermilk Cake image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 10 to 12 servings

Number Of Ingredients 18

2 cups sugar
2 sticks (1 cup) unsalted butter
4 eggs, room temperature
3 vanilla beans
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon sea salt
3 cups all-purpose flour
1 1/2 cups buttermilk
2 cups sugar
2 tablespoons butter
1 cup heavy cream
1/2 teaspoon sea salt
4 sticks (2 cups) butter, unsalted
One 8-ounce package cream cheese
4 tablespoon shortening
1 teaspoon pure vanilla extract
One 2-pound bag powdered sugar

Steps:

  • For the cake: Preheat oven to 350 degrees F. Spray three 8-inch round cake pans with nonstick baking spray and set aside.
  • Combine the sugar and butter in a large mixing bowl; cream together until light and fluffy, using an electric mixer on medium to high speed, about 2 minutes. One at a time, add the eggs, making sure to mix well between each addition. Split the vanilla beans in half lengthwise and scrape out the seeds with a knife; add to the batter and mix until well incorporated.
  • In a separate mixing bowl, sift together the baking powder, baking soda, salt and flour. Pour half of the flour mixture into the batter and mix on low to medium speed until well incorporated, scraping the bowl as needed. Add the buttermilk to the batter and continue mixing until well incorporated. Add the remaining flour mixture; mix until all ingredients are well combined. Pour the batter into the prepared cake pans, making sure it is evenly distributed. Bake until a knife inserted into the middle of the cake comes out clean, about 45 minutes. Allow the cakes to cool completely before stacking.
  • For the salted caramel filling: Add the sugar to a saucepan and cook on low to medium heat until fully melted and beginning to acquire a caramel color, about 10 minutes. Add the butter and mix until blended. Once the butter is incorporated into the sugar, cook for another 2 minutes over low heat, being sure not to burn the mixture. Add the heavy cream, then turn off the heat and let the mixture bubble, stirring just once. When the bubbling stops, add the sea salt. Let cool.
  • For the buttercream frosting: Combine the butter, shortening and cream cheese in a large mixing bowl; blend with an electric mixer on medium speed until light and fluffy. Add the vanilla extract, then blend in the powdered sugar, one cup at a time, until incorporated. Once all the sugar is incorporated, blend for 1 minute more, or until frosting is smooth.
  • Spread the salted caramel filling between the cake layers and then stack the cake. Frost with the buttercream frosting.

VANILLA BUTTERMILK CAKE RECIPE



Vanilla Buttermilk Cake Recipe image

This Vanilla Buttermilk Layer Cake is so moist and flavorful!

Number Of Ingredients 10

1 1/2 sticks (170g) unsalted butter, softened ( holds it shape but dents when pressed)
2 cups (400g) sugar
4 large eggs
3 cups (342g) cake flour (spooned into measuring cup and leveled off) If you do not have cake flour see substitution in Notes below.
2 teaspoons (8g) baking powder
1/2 teaspoon (3g) baking soda
1/2 teaspoon (3g) salt
1 1/4 cups (296g) buttermilk - if you do not have buttermilk, see substitution below
1/4 cup (54g) vegetable oil
1 Tablespoon (12g) vanilla extract

Steps:

  • Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans.
  • In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Set aside
  • In another bowl, add the buttermilk, oil and vanilla. Set aside..
  • In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears.
  • With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). After the last addition, mix just until combined. Be careful not to over-mix.
  • Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out.

BEST VANILLA CAKE



Best Vanilla Cake image

With its outstanding vanilla flavor, pillowy soft crumb, and creamy vanilla buttercream, this is truly the best vanilla cake I've ever had. Make sure you read through the recipe and recipe notes before beginning. This recipe yields approximately 8 cups of batter which is helpful if you need this batter for different cake pans and conversions.

Provided by Sally

Categories     Dessert

Time 4h

Number Of Ingredients 14

3 and 2/3 cups (433g) cake flour (spoon & leveled)
1 teaspoon salt
2 teaspoons baking powder
3/4 teaspoon baking soda
1 and 1/2 cups (345g) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
3 large eggs + 2 additional egg whites, at room temperature*
1 Tablespoon pure vanilla extract (yes, Tbsp!)
1 and 1/2 cups (360ml) buttermilk, at room temperature*
1 and 1/2 cups (345g) unsalted butter, softened to room temperature
5 and 1/2 cups (650g) confectioners' sugar
1/3 cup (80ml) whole milk or heavy cream
1 and 1/2 teaspoons pure vanilla extract
1/8 teaspoon salt

Steps:

  • Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  • Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
  • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, pour in the buttermilk and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  • Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 23-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  • In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 2 minutes. Add more confectioners' sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
  • Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting.
  • Refrigerate cake for at least 1 hour before slicing. This helps the cake hold its shape when cutting.
  • Cover leftover cake tightly and store in the refrigerator for up to 5 days.

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