Free Purple & Gold Recipe Binder Printables, What to Put (Write) on a Baby Shower Cake. Im planning to bake this cake for my daughters birthday. If people want to substitute different ingredients they should not make this cake. Add the powdered sugar one cup at a time, making sure to mix well after each addition, stopping to scrape down the sides of the bowl as needed. Substitute for Buttermilk: No Buttermilk? Beat in more powdered sugar if frosting is too thin. Frosted cake can be kept tightly covered in the fridge for 3-4 days. Decorate with edible flowers or sprinkles. You can find this at your local grocery store. So moist and it has the perfect texture. Hi Sivan, you can replace some of the milk with it, but not too much. That means you can enjoy this delectable dessert all weekend and even for lunch on Monday. Reagan, yay! Please note that because I develop recipes using cups I cant guarantee that weighing the ingredients will produce the exact same results. You can use a 10 x 2 pan or two 8 x 2 round cake pans. (You want the cake to still be warm when you pour the glaze on it, so dont let the cake cool completely. Your recipe is getting added to my collection of yummy cakes. I used light brown sugar though. Add the heavy whipping cream, vanilla extract, and salt and mix on medium speed until fully combined, making sure to scrape down the sides of the bowl. Let it sit for five minutes before adding to the batter. (I often begin assembling and filling my cake layers while the layers are partially frozen. Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. Go to Recipe 12. Can I use this recipe of vanilla frosting if I want to cover my cake with fondant? So appreciated! Is there no need to beat the egg whites before folding in. ), Food Safety, Allergy & Nutrition Disclaimers. To avoid this, simply mix the dry and wet ingredients until fully incorporated. I explain it some in the post too . In another medium bowl combine sour cream and milk. Mix until combined. Can I substitute with unsweetened applesauce? Do you have any suggestions with regards to this ? I put white food dye in too help with the icing colour but the cakes came out relatively white, and tasted amazing, everyone loved it! Fold egg white mixture into batter until just combined. Its an excellent source of protein. Preheat oven to 350 F. Grease and flour a 9 x 13-inch baking pan or line with parchment paper. It brings a pleasant tang to baked goods while adding a little fat. What buttermilk does in a cake is it gives it moisture and a really amazing taste, but nothing like if you were to drink it straight from the glass. Its one of my favorites too and thanks so much for that great review. The cake will thaw pretty quickly, so thats good news for anyone that wants to consume it out of the freezer. Gather the ingredients. I was wondering if you have a video on this cake? Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes. One comment made to me was that they thought it was store bought! Add the Sugar: Gradually add the sugar and mix at medium speed for 2-3 minutes. The color might be slightly different due to editing, but my cake was more white than yellow in color. Add immediately into a greased 9x13-inch cake pan and put into a preheated oven. I made half the recipe. This blog generates income via ads. Thank you so much for this recipe, definitely a winner! Hi Kitcheniest, Thanks so much for your nice comments on the recipe. This site contains affiliate links, if you make a purchase through them, we receive a small commission. Here are some ideas for when to serve this easy buttermilk cake recipe: Vanilla ice cream, buttermilk ice cream, or chocolate ice cream. For this cake, youll use the reverse creaming method. I have a question. Thank you for bringing this to our attention! My friend loved the cake so much, she has asked me to make them as mini cupcakes for her Christmas party! If you dont have a way to sift, simply add the ingredients into a mixing bowl and gently whisk them together using a fork. It will be a thin batter - that's ok. Place in the oven for 45-50 minutes or until a skewer inserted in the middle comes out clean. Divide batter evenly between prepared pans. Because homemade white cake is perfect for any occasion. Mixing for a minute or more is too long and can cause a dense or tough cake. Bake for 28 to 32 minutes or until a toothpick inserted into the center of the cakes comes out clean. In another bowl, add the buttermilk, whole eggs, egg yolk, vanilla extract and vegetable oil. In a double boiler or heatproof bowl over a small saucepan, warm the chocolate and butter until its melted. Classic wedge salad with buttermilk dressing, How to Make Delicious and Easy Monkey Bread. You can store this cake in an airtight container at room temperature for one to two days or in the fridge for up to four days.If storing the cake in the fridge, I recommend setting it out a little bit ahead of time so that it can come to room temperature. Using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until smooth and creamy - about 1 minute. . Its not a big deal but I was surprised. Also, add in 1 tablespoon of lemon zest and make sure to top the cake with a lemon buttercream frosting, similar to the one we use on our lemon elderflower cake. Read the Tips and FAQ section in this post to answer questions about substituting it. If the cakes rose too much, cut their rounded top with a serrated knife to make them flat. And also how many 6, inch layers would this recipe make roughly? I think Ill try it again with the cream cheese frosting. The strips are easy to use: Soak them in water, squeeze out the water, and place them around the cake pans. Be careful not to over-mix. Unsalted Butter Use good quality, pure butter when baking. * Percent Daily Values are based on a 2,000 calorie diet. Im always a little scared to make an unfamiliar cake for guests, but I thought it sounded so good, I decided to be brave and try it. Drop file here. , Love love love this extra moist cake!! Im not sure how the cake would turn out if you followed this recipe exactly, because I have included both baking powder and baking soda. Some of them have designs and others are smooth. I am on a strict diet, so no butter, milk or sour cream for me. I was wondering, would this cake work as a layer in an ice cream cake? Set aside. HI! Use large, organic eggs when baking this recipe. Be careful not to over-mix (as the texture of the cake will not be as nice). Thank you! This buttermilk cake recipe has the most perfect flavor and fluffy texture. You could make two thick cake layers if you would rather, you'll just need to bake them a bit longer. Best white cake ever. This is a foolproof recipe that works every time! Hi Can i use the whole egg instead of only the whites? Can I ask, whats the difference between this cake a a vanilla cake?, Vanilla cakes typically use the whole egg and have more of an off white color, white cakes just use egg whites. You can also subscribe without commenting. Oil captures the gases that are released from the interaction of the baking powder and baking soda, and slows down gluten formation to keep certain baked goods tender and fluffy in texture! So glad you and your wife love the recipe! When you pour the glaze over the warm cake, the glaze should still be warm, but not hot. Can this recipe be converted to a yellow cake? This moist vanilla buttermilk cake is a favorite. Remove from the oven and allow to cool in the pan for about 20 minutes, then remove the cakes from the pans and transfer to a wire rack to cool completely.. I had to use 1/4 cup of salted butter because I ran out of unsalted to I omitted the salt on the frosting. Yes! Unsalted butter: This will be used for both the cake and the glaze. You can store it in the fridge or freeze it. Check the cake by inserting a toothpick into the center. Thanks for the recipe! It was the best white cake I have ever made. Wonderful recipe! Add in of your dry ingredients to the egg/butter mixture and mix on low until just combined. I use egg whites in this recipe to lighten the texture and help the cake rise. I made this for our Christmas gathering and everyone raved about it! This cake goes with so many different flavors and there are several ways you can top it! And if yes, how much to use? The chocolate mixture might look a little curdled, but it's okay. Its a classic buttermilk cake and one that you will make over and over again. It makes them moist and just brings out all the other flavors. Since childhood, my wife always loved white wedding cakes (back when that was the norm). White cake is one of those classic recipes that never gets old or goes out of style. ** Nutrient information is not available for all ingredients. If you have access to buttermilk, use that as thats what will taste best in this recipe. Gluten is what gives bread its amazing structure, but for cakes, we want them light and airy. Mix well and add the buttermilk. When you bake a cake in a loaf pan its often called pound cake. . I havent tested them in this recipe so I cant say which one is the best substitute. Absolutely the best. Bake for 25-30 minutes until a toothpick inserted into the center of the cakes comes out clean. At times, I'll develop recipes just with that in mind and use a boxed mix. Melt the butter in a saucepan over low/medium heat. Set aside Ill bake one at time. 75 classic cookie recipes for every occasion! Is there an actual conversion to use cake flour? For this particular cake, I used my favorite vanilla buttercream frosting recipe but increased the amount of frosting so I had enough to decorate the whole cake. Then youll add in the liquid in two parts and mix. Or, bake that classic buttermilk pound cake for your dinner party. . The cake batter will bake up the same whether baked in a 139 inch pan or two, 8 round cake pans. Sift together the flour, baking powder and salt and set aside. In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Thanks! Make sure to bring all of your ingredients (butter, buttermilk, and egg whites) to room temperature before getting started. hey! To see food safety, allergy & nutrition disclaimers, go here: Your email address will not be published. ConfessionI ate A LOT of this cake. Thank you so much for this recipe, it is perfect. Can I use this recipe to make a marble cake and cover it with fondant? Do not skimp on the creaming time. This will help to prevent overmixing and create a lighter cake. If you want to use a different sweetener, check outthese sugar substitutions. Absolutely! See all of our cake pan recommendations below. Thank you for the recipe! Hi Shiran, Let set up for about 30 minutes before cutting and serving. Its so perfect. Once ready, divide the luscious vanilla cake batter between three prepared 8 inch cake pans. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. 1 sticks (170g) unsalted butter, softened ( holds it shape but dents when pressed). Grease a nonstick 10-cup bundt pan with cooking spray. Thanks Bounce the pan on the counter to remove air bubbles. In a large mixing bowl (or the bowl of your stand mixer), cream together the butter and shortening until light and fluffy with an electric mixer. Thanks! How many cupcakes can you make in a batch? Also make sure to read the Tips and FAQ section in this post to answer questions about substituting it if you have to. Set aside. If you absolutely cannot get buttermilk, then you can substitute it by adding one tablespoon of lemon juice or white vinegar to a measuring cup, then pour in regular milk until it measures one cup. Add buttermilk, oil, eggs, and vanilla. Beat butter and vanilla extract together in a bowl until creamy. Thank you for NOT asking impertinent questions or altering the recipe. Im needing to make a half sheet cake (2 actually, since it will be a 2-layer cake) and the customer wants white cake. Store any leftovers covered in the fridge for several days. The maximum upload file size: 2 MB. I used a bit less sugar but that was only difference. Often, youll want to use buttermilk and milk in your cakes. The buttermilk also makes the cake wonderfully moist, and its tanginess works wonderfully with the lemon flavour. Cake should be kept in the fridge, but bring it to room temperature before serving. Put simply, cake just makes us happy! Was wondering if it makes a difference that I live at 5200 feet above sea level? In the bowl of a stand mixer, cream together softened butter, sugar, vanilla and almond flavorings. Because of you I will invest my time and money to bake this cake. Coat again with nonstick spray. I tried it. There are several vanilla products I have seen in the UK supermarkets: Vanilla flavour (usually the cheapest, and lightest in colour), vanilla extract (slightly expensive, but flavoursome), vanilla paste (usually mixed in a thicker/syrupy extract) or vanilla pod (the purest source, unless you are lucky enough to grow the vanilla orchid). I dont know if youre photos are just in natural lighting and edited or if my coloring is just WAY off!! I mean I gave some away as well, but I personally ate way too much. Then add in of your liquids, then dry, then liquids and the rest of your dry. We've added a tablespoon of vanilla extract to the recipe to ensure that we have plenty of vanilla flavor. As long as you you dont overfill the pans with batter (about 3/4 full), it would be ok. hello! Like sour cream, this acidic ingredient also helps tenderize gluten, giving the cake a softer, fluffier texture. In a large mixing bowl, whisk together the cake flour, baking powder, and salt. They dont share their recipe, and I am determined to make it. Lightly flour the pan and knock any extra flour from the pan. Wow this cake was absolutely AMAZING!!! If youre looking for a classic cake recipe that has the most delicious buttermilk flavor, this is it! The lemon aroma pairs amazingly with the buttermilks acidic nature, so feel free to alter this cake into a delicious lemon buttermilk cake. I really love baking from scratch. It seemed to almost caramelize and be over buttery, but still delicious! Im already I love with your white cake recipe. Add parchment paper to the bottom, butter, and add a little flour for easy removal. Hello Shiran. White cakes only use egg whites, which helps to keep the cake light and fluffy and also gives it the classic white color. Storing the cake in the freezer will help keep the moisture content in, and its how professional bakers store their goods as well. Its so moist and delicious. Flip them out onto wire racks to continue cooling then begin the leveling process. you just knew it was coming I found the frosting to be very sweet. Whisk well and set aside. Mix the butter until nice and smooth, then add your sugar for 3-5 minutes until it lightens and becomes fluffy! You can also FOLLOW US on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious recipes, cocktails, desserts, and parties! Make sure the butter is at room temperature and soft. You can drink buttermilk by itself. Butter and line two 8-inch (20 cm) cake pans with parchment paper. I substituted the 1 tablespoon vanilla extract in cake and icing for two teaspoons of vanilla extract and one teaspoon of almond extract and it tasted wonderful and received rave reviews from my family. Hi Shiran, Check the cake by inserting a toothpick into the center. The layers of tender cake and vanilla buttercream frosting make this simple cake the ideal canvas for any cake decoration you can imagine! 1 cup sour cream (full fat) cup milk (whole milk if you can get it) 2 teaspoon vanilla extract (can use clear extract) Cream Butter, Oil & Sugar: Add the butter, oil and sugar to a large mixing bowl and beat them together until the mixture is light in color and fluffy, about 2-3 minutes. Using a spatula fold the mixture until its smooth. Add in eggs, one at a time, beating well after each addition. Sift together the flour, baking powder and salt and set aside. Comment * document.getElementById("comment").setAttribute( "id", "a385899299cf4aee078d90f439a08fb7" );document.getElementById("be52ca374e").setAttribute( "id", "comment" ); Attachment Set bowls aside. This cake is so delicious! Preheat the oven to 325 degrees Fahrenheit. The best one Ive come across so far! The glaze is cooked on the stove (its really easy though) and then its poured over the warm cake (that youve poked holes in) and allowed to soak in. Its scientific, but essentially, if the cake batter is a little acidic, then it will help to make the cake more moist and tender because it will break down the longer strands of gluten that can be tough. 2023 SUGAR AND CHARM. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Storage Love it and the buttercream icing! Beat until smooth and scrape down the bottom and sides of the bowl. For this recipe, youll need one and a half cups, so make the substitution above once and then make half that amount.Now, just understand that you wont end up with the same exact cake if you use this substitute, so if youre really just wanting a good vanilla cake that doesnt use buttermilk, then you can find my recipe for that here: Favorite Vanilla Bean Cake. Top with the second cake layer. I whipped it up yesterday and was very pleased with the results. I used a homemade 7 minute frosting. This is because each one has its own purpose. This post contains affiliate links. Hi Susannah, I recommend checking out my article on how to convert pan sizes to alter the recipe . Im so glad everyone loved it. However you may not want to use the glaze if youre making this into a layer cake because it will make the cake layers very very soft and may not lift out of your cake pans properly.If you do decide to make this as a layer cake not use the glaze, you may want to check out my recipe for vanilla buttercream here: Vanilla Bean Buttercream. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. For frosting I use my favorite vanilla buttercream which is just sweet enough that it balances the flavors of the cake perfectly. Dried edible flowers work just as well as fresh ones. Why? Just the way it is. This Vanilla Buttermilk Cake Recipe from scratch is so moist, flavorful, and versatile! Just remember that there is a video in the recipe card below that will show the mixing method as well. Is it possible to fold in Oreo crumbs and make it a cookies and Creme cake? Next, divide the batter evenly between prepared baking pans. When ready to use, thaw on the countertop still wrapped, until condensation forms on the wrapping. Hi! Vanilla cakes typically use the whole egg and have an off-white color. It's easy and bakes in a 139 inch pan, topped with a yummy glaze that soaks in making the cake super moist and tasty. Add eggs. Cool your freshly baked cake layers (still in the pan) on the cooling rack for about 10 minutes, and then flip them onto cake boards, individually wrap the warm cake layers tightly with plastic wrap, foil, and freeze! Thank you!!!! You canmake your own cake flour. After the last addition, mix just until combined. Next, add the room temperature eggs one at a time. Vanilla buttercream is a simple, classic, super tasty frosting that pairs perfectly with this cake. Grease and flour 2 9-inch round baking pans. If you want to use whole eggs you can try my funfetti cake recipe (and omit the sprinkles). Next, let's add some buttery goodness. Sift Using a sieve or a sifter, sift together the cake flour, baking powder, baking soda, and salt into a medium bowl. Thank you for the fantastic recipe! I substituted full fat greek yogurt for sour cream as I ran out of it and it was delicious! What is high quality vanilla? I work full time, but when I have any chance to be in my kitchen it is one of my happy places. I opted to make a white layer cake, but you can certainly make this white cake recipe using a 913-inch baking dish and increasing the baking time to 35 to 45 minutes. I dont recommend replacing all of the milk, because this will affect the cakes texture and flavor. 1 cups buttermilk (full fat is best, but low fat will work as well) 3 large whole eggs 1 egg yolk 2 teaspoons vanilla extract 2 tablespoons vegetable oil 1 cup unsalted butter (2 sticks) (room temperature - do not microwave) For the glaze: cup unsalted butter (1 stick) cup packed brown sugar (dark or light brown sugar, I used light) With the mixer on low speed, add the dry ingredients just until combined. Large Eggs Eggs add structure and moisture to the cake. Oil will change the entire texture and flavor of the cake, so its not possible to use it. I havent made the cake yet but intend to try it later today. I wanted a denser , moist cakeand this is it!! easy to make and so delicious. August 27, 2018 By Melissa Diamond 203 Comments. Add the flour, baking powder, and baking soda and whisk until well-combined and smooth. This frosting is creamy, rich in flavor, and goes perfectly with this cake. Once the cake is baked, set on a wire rack to cool for about 15 minutes, then poke holes into the cake with a skewer and cover with the warm glaze. I was wondering if I reduced the butter amount, would it affect the cupcake? Hi Laura. If you prefer to jump to the recipe, scroll to the bottom of the post where youll find the recipe card. Tender, moist, and fluffy, this white cake recipe is made completely from scratch and is so much better than a box mix. For weight in metric measurements, click the metric button under the ingredients in the recipe card. Lurpak is quite light in the yellowness of butter in the UK, european butter also has a higher fat content which can be a paler shade, so look in the Polish/European food stores, or even use plain cream cheese or double boiled cream (mascapone) though it would be more like a japanese cotton cheese cake that is light and jiggly . Take the refrigerated ingredients out of the fridge 30-45 minutes before making the cake. It seems like every cake i bake turns out dry or heavy and think its the elevation? If you use this pan, make sure to butter and flour it as you cant use parchment paper to help release the cake. If your butter is very yellow, that may cause that. 1 cups (296g) buttermilk if you do not have buttermilk, see substitution below. Toffee bits and chopped pecans stud vanilla cake layers, and browned butter lends a special touch to the creamy toffee frosting. Cookie Policy. If it's clumpy, just keep stirring until most of the clumps are dissolved. Beat in vanilla. So this would be a buttermilk pound cake recipe. Gradually beat one egg at a time. Hi Shiran, Add in dry ingredients and mix until combined. Scrape down the sides and bottom of the bowl as needed. The cake is even tastier the next day in my opinion. The cake was delicious and moist and flavorful. Set pan aside to cool slightly. There are different ways to measure flour. Yes, you can use 315 grams of cake flour instead. Filed Under: Cakes, Frostings/Fillings, Recipes Tagged With: birthday cakes, sheet cakes, vanilla. The butter and sugar need to be creamed together for a good 4 to 5 minutes to create a super light, fluffy cake. After one bite, I think youll agree that this is the best white cake recipe! And thanks for the 5 stars. Add in half the liquid mixture and mix on medium speed, just until incorporated. Combine flour, sugar, cocoa powder, baking soda, baking powder, and salt in a bowl. I only have 2 eight inch springform pans, so Im wondering if the batter is thick enough so that it wont leak out of the sides. Lower the speed of the mixer, and add the sifted dry ingredients alternately with the buttermilk. A big hit with everyone. Keep a close eye on it until a toothpick comes out clean:). Bake for 35-38 minutes or until a toothpick inserted into the center comes back clean. They are less fragile this way! The taste may resemble yogurt, and it has a thick, creamy texture. As opposed to the pure vanilla extract, that is. Using a good quality vanilla extract makes all the difference in flavor since vanilla is the primary flavor in this cake. Thank you. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. why should you refrigerate the cake? This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend, Your email address will not be published. I have tried many wedding cake recipes and this one is truly amazing. I found your recipe via Instagram, made it tonight and with some reduced sugar amount, it was what I wanted light, airy and moist (and yellow coz my butter was yellow), but quite buttery! I used strawberry jam for the filling and it all came about deliciously Im adding this one to my list of cakes to bake for occasions. Grease and flour 2 9-inch round baking pans. Gradually beat in one egg at a time. i followed the second instruction for adding the eggs and the cake turned out nice and moist. Use buttermilk. Can I make this in a 12 x 18 sheet pan and would the bake time differ? 1 Cup Buttermilk 2 teaspoons Rodelle Reserve Vanilla Frosting 1 Cups Unsalted Butter - softened 6 Cups Powdered Sugar 1 teaspoon Rodelle Reserve Vanilla 2 teaspoons Buttermilk Instructions Cake Preheat oven to 375F Cream butter and sugar. Id love for you to share this recipe link or tag it, but please do not share screenshots or copy/paste the recipe to social media as the content and photographs are copyright protected and we (bloggers) work really hard on our content. This milk adds a beautiful tang to the batter and helps to create a moist cake. Your email address will not be published. The instructions were clear/perfectly written, which I greatly appreciated. Either is fine to use as they are generally interchangeable. Vanilla Extract: Ideally Id like to use vanilla bean paste (which you can still do if you want), but lately vanilla is super expensive, so vanilla extract does the job and itll still taste amazing. Butter Toffee-Pecan Layer Cake. How to Throw a Last Minute Birthday Party! In a medium bowl, sift together flour, baking powder, baking soda, and salt. Substitute some of the gluten free flour blend with almond flour. Preheat oven to 350 F. Butter and flour two 9-inch cake pans. Turn the mixer on and add in the butter pieces slowly while you mix on medium speed. Add milk to the 1 mark, stir. I havent tried baking this in a sheet pan, so Im not sure. I have been wanting to make this cake using a good white cake recipe and yours looks incredible and the reviews agree! It can be adapted and frosted with your favorite frosting to celebrate birthdays, casual gatherings or any special occasion cake. Thank you. I added links to both of my favorite products, one that is quite expensive, and another that is more budget friendly. Copyright 2023 My Cake School. Pour batter into prepared pan and bake at 325 degrees for approximately 45 minutes. In a mixing bowl, beat butter, sugar, vanilla and almond extracts for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Youre daily dose of sugar and charm. In small saucepan over medium-low heat, melt together the white chocolate and hot water, stirring until smooth. Mix flour, baking powder, baking soda, and salt together in a separate bowl. How To Make Caramel Sauce Easy & Delicious! In the bowl of an electric mixer fitted with the paddle attachment, beat butter and salt on medium speed until smooth and creamy, about 2 minutes. Hi Shiran, Im so glad you liked itits one of my favorites too. Any of these sizes will work. Storing buttermilk is pretty simple. But save those egg yolks and make creme brulee or Boston cream pie (both are amazing). The rest will dissolve as it sits for a bit. Id like to use it again, but thought it might be nice to change it up. And this cake would work well with fondant. I think they would probably work though and its worth a try. Whisk for at least 30 seconds so the ingredients are well combined. Then, let them come to room temperature. The possibilities are endless for this cake, so feel free to get creative!