Vanilla Buttermilk Cake
Yield: 1 double-layer cake
Cook Time: 45-50 minutes
Tips: To soften individual cake slices, reheat in microwave for about 10-15 seconds.
Vanilla Buttermilk Cake recipe is made with buttermilk and 5 eggs, producing a
delightfully spongy, moist and slightly dense 2-layer cake. The delicious frosting is made with with white chocolate and whipped cream, giving it a uniquely delicious flavor and hearty texture. The sweetness of the frosting is perfectly balanced by the cake due to the addition of buttermilk to the cake batter.
This cake tastes delicious at room temperature or briefly warmed in the microwave (about 10-15 seconds). Warming the cake will soften the cake as well as the frosting, and will really make the flavors pop! Vanilla Buttermilk Cake can also be made as a sheet cake, using a 9x13-inch baking pan. (Sheet cakes only need to be frosted on the top and sides.)
This cake tastes delicious at room temperature or briefly warmed in the microwave (about 10-15 seconds). Warming the cake will soften the cake as well as the frosting, and will really make the flavors pop! Vanilla Buttermilk Cake can also be made as a sheet cake, using a 9x13-inch baking pan. (Sheet cakes only need to be frosted on the top and sides.)
Recipe▼
Ingredients
- Cake
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 2 cups sugar
- 5 eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups buttermilk
- Frosting
- 4 ounces white chocolate (morsels or solid bar)
- 1/4 cup plus 2 tablespoons heavy whipping cream
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 4 1/2 cups powdered sugar
Directions
Cake
Preheat oven to 350° F. Butter bottom and sides of 2 8x2-inch cake pans, then line with parchment paper. Set aside.
In a medium bowl, sift together flour, baking powder and salt. Set aside.
Cut the butter into 1-inch chunks, then add to electric mixer bowl. Beat on medium-high for about 3 minutes or until butter is creamy and light in color. Scrape sides and bottom of bowl, then beat again for about 15 seconds. Add sugar and mix until creamy. Add eggs (one at a time) and mix again until well-blended and smooth.
In a small bowl, add vanilla to buttermilk. Reduce the mixer speed to low, and add 1/2 of the dry ingredients. Once blended, add the buttermilk mixture and mix until well-blended. Add the remaining dry ingredients and mix until smooth and well-blended.
Pour or spoon equal amounts of mixture into cake pans. One at a time, hold the pans filled with batter about 1 inch from the counter top and let drop to reduce the amount of air bubbles in the cake batter. Allow to sit for about 30 seconds, then place in oven and bake for 45-50 minutes or until the tops of the cakes are lightly brown and a pointed knife or toothpick inserted into center of cakes comes out clean.
Allow cakes to completely cool before applying frosting. Prepare frosting while cakes are cooling (recipe follows).
Once cakes have completely cooled, place cake on cake pan, plate or whatever platform you will be storing cake. Place the flattest of the two cakes on cake pan. If cake is shaped like a mound, cut off rounded mound so second cake will rest on a flatter surface (you will only need to cut off about 1/4-3/8 of an inch). Frost bottom layer of cake, then place other cake on top of frosted cake and apply remaining frosting. Apply only as much frosting as you want - no need to use all the frosting if you prefer a more lightly-frosted cake. Store in refrigerator.
Frosting
While cakes are cooling, prepare the frosting:
In a medium microwaveable bowl, combine white chocolate and cream. Microwave on high for 30-second intervals (about 3 times or 1 1/2 minutes), stirring between each. Once chocolate and cream mixture are smooth, remove from microwave and allow to cool completely.
In large electric mixer bowl, combine chocolate mixture with butter and beat at medium speed until creamy. Add vanilla, beating again until well-combined. Gradually add powdered sugar, beating until smooth.
Follow cake recipe for frosting application instructions.
Preheat oven to 350° F. Butter bottom and sides of 2 8x2-inch cake pans, then line with parchment paper. Set aside.
In a medium bowl, sift together flour, baking powder and salt. Set aside.
Cut the butter into 1-inch chunks, then add to electric mixer bowl. Beat on medium-high for about 3 minutes or until butter is creamy and light in color. Scrape sides and bottom of bowl, then beat again for about 15 seconds. Add sugar and mix until creamy. Add eggs (one at a time) and mix again until well-blended and smooth.
In a small bowl, add vanilla to buttermilk. Reduce the mixer speed to low, and add 1/2 of the dry ingredients. Once blended, add the buttermilk mixture and mix until well-blended. Add the remaining dry ingredients and mix until smooth and well-blended.
Pour or spoon equal amounts of mixture into cake pans. One at a time, hold the pans filled with batter about 1 inch from the counter top and let drop to reduce the amount of air bubbles in the cake batter. Allow to sit for about 30 seconds, then place in oven and bake for 45-50 minutes or until the tops of the cakes are lightly brown and a pointed knife or toothpick inserted into center of cakes comes out clean.
Allow cakes to completely cool before applying frosting. Prepare frosting while cakes are cooling (recipe follows).
Once cakes have completely cooled, place cake on cake pan, plate or whatever platform you will be storing cake. Place the flattest of the two cakes on cake pan. If cake is shaped like a mound, cut off rounded mound so second cake will rest on a flatter surface (you will only need to cut off about 1/4-3/8 of an inch). Frost bottom layer of cake, then place other cake on top of frosted cake and apply remaining frosting. Apply only as much frosting as you want - no need to use all the frosting if you prefer a more lightly-frosted cake. Store in refrigerator.
Frosting
While cakes are cooling, prepare the frosting:
In a medium microwaveable bowl, combine white chocolate and cream. Microwave on high for 30-second intervals (about 3 times or 1 1/2 minutes), stirring between each. Once chocolate and cream mixture are smooth, remove from microwave and allow to cool completely.
In large electric mixer bowl, combine chocolate mixture with butter and beat at medium speed until creamy. Add vanilla, beating again until well-combined. Gradually add powdered sugar, beating until smooth.
Follow cake recipe for frosting application instructions.
