Buttermilk cake is a delightful dessert known for its moist texture and rich flavor. Perfect for any occasion, this cake is easy to make and sure to impress your family and friends. In this article, we’ll share a classic buttermilk cake recipe along with its nutritional value, ingredients, variations, and answers to frequently asked questions.
Nutritional Value
Buttermilk cake is not just delicious; it also offers some nutritional benefits. While the specific values may vary depending on ingredients and portion sizes, here’s a general breakdown per slice (1/12 of a 9-inch cake):
- Calories: Approximately 200
- Protein: 3g
- Fat: 8g
- Carbohydrates: 30g
- Fiber: 0g
- Sugar: 15g
The addition of buttermilk contributes calcium and probiotics, making this cake a slightly healthier dessert option.
Ingredients
For the Buttermilk Cake
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Optional Frosting
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
How to Make Buttermilk Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Step 2: Mix Dry Ingredients
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a separate bowl, cream the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
Step 5: Incorporate Dry Ingredients and Buttermilk
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined.
Step 6: Bake
Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Frost
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. If desired, mix powdered sugar, milk, and vanilla extract to create a simple frosting and spread it over the cooled cake.
Variations
Buttermilk cake is versatile and can be adapted to suit various tastes:
- Chocolate Buttermilk Cake: Add ½ cup of cocoa powder to the dry ingredients for a rich chocolate flavor.
- Lemon Buttermilk Cake: Incorporate the zest of one lemon and replace half of the vanilla extract with lemon extract for a refreshing twist.
- Spiced Buttermilk Cake: Add a teaspoon of cinnamon or nutmeg for a warm spice flavor.
Frequently Asked Questions
1. Can I use regular milk instead of buttermilk?
While buttermilk gives the cake its signature moistness and flavor, you can substitute regular milk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for a few minutes to curdle before using.
2. How should I store the buttermilk cake?
Store the cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week.
3. Can I freeze buttermilk cake?
Yes! Wrap the cooled cake tightly in plastic wrap and aluminum foil before freezing. It can last up to three months in the freezer. Thaw it in the refrigerator before serving.
4. What can I serve with buttermilk cake?
Buttermilk cake pairs beautifully with fresh fruit, whipped cream, or a scoop of vanilla ice cream for an indulgent dessert.
This buttermilk cake recipe is a delightful treat that’s simple to make and perfect for any occasion. With its moist texture and rich flavor, it’s sure to become a favorite in your household. Try out the variations for a personalized twist, and enjoy this delicious dessert with your loved ones!
