BASIC BUTTERMILK CAKE
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
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
BUTTERMILK CAKE
This is my favorite cake, and it is an old family recipe. The citrus glaze makes this cake moist and delicious.
Provided by puppitypup
Categories Dessert
Time 1h20m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees.
- Grease and flour a tube cake pan. The one I use has a removable bottom and a very large center hole.
- Sift dry ingredients together.
- Cream shortening and sugar. Add eggs one at a time. Mix until just incorporated.
- Mix in dry ingredients until just incorporated.
- Stir lemon juice and lemon extract into the buttermilk. Mix into cake batter just until incorporated.
- Pour cake batter into the prepared tube cake pan, place pan on a half sheet covered with aluminum foil and bake for one hour.
- While cake is cooking, mix together glaze ingredients.
- When one hour is up, slowly pour glaze over cake and return cake to the oven for three more minutes.
- Remove cake from oven and let sit for eight minutes. Then remove from pan.
- Serve at room temperature. It's best prepared several hours or even a day ahead.
Nutrition Facts : Calories 493.7, Fat 19.1, SaturatedFat 5, Cholesterol 62.8, Sodium 259.4, Carbohydrate 76.4, Fiber 0.8, Sugar 54.6, Protein 5.7
BUTTERMILK POUND CAKE
Provided by Alton Brown
Categories dessert
Time 1h40m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Arrange a rack in the middle of the oven and heat to 375 degrees F.
- Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour.
- Combine the remaining 12 ounces of butter and sugar in the bowl of a stand mixer and cream for 6 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again stopping once to scrape down the sides of the bowl. This will take approximately 1 1/2 minutes. Add the vanilla and salt and beat on medium speed for 30 seconds.
- With the mixer on the lowest speed add the flour in 3 installments, alternating with the buttermilk, beginning and ending with the flour, making sure each portion is fully incorporated before adding the next. After the final addition, beat the batter for 30 seconds on medium speed until almost smooth.
- Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour in a tube pan or in loaf pans, until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and spring back when pressed, but the crack around the center will appear moist.
- Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack for 10 minutes longer. Store the cake on the rack covered with a tea towel for up to 3 days.
AUNTIE'S BUTTERMILK CAKE
I got this recipe, as well as so many others, from my favorite aunt. She loved to bake--she used to say it was her "therapy," and I feel the same way!
Provided by Jeannette Gartner
Categories Desserts Cakes Sheet Cake Recipes
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 1- 13 x9 inch square cake pan.
- Cream shortening and sugar together and add 1 tablespoon buttermilk.
- Sift flour three times and add baking powder and salt.
- Combine 1 1/2 cups buttermilk with 1/2 teaspoon baking soda. Alternate adding buttermilk to shortening mixture with flour.
- Beat egg whites until stiff and fold into batter. Stir in the vanilla and almond extracts. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Once cool frost with frosting of your choice. If you want you can add orange extract to the frosting, about 1 teaspoon.
Nutrition Facts : Calories 299.3 calories, Carbohydrate 44.9 g, Cholesterol 1.1 mg, Fat 11.5 g, Fiber 0.5 g, Protein 4.3 g, SaturatedFat 2.9 g, Sodium 208 mg, Sugar 22.9 g
BUTTERMILK POUND CAKE II
Tangy, moist, and flavorful pound cake. Can be eaten plain or use as a base for numerous dessert ideas.
Provided by Cathy
Categories Desserts Cakes Pound Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
- Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 488.8 calories, Carbohydrate 75.1 g, Cholesterol 134.5 mg, Fat 18.3 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 10.7 g, Sodium 289.2 mg, Sugar 51.3 g
BUTTERMILK POUND CAKE
This is a wonderful pound cake that even the most picky eaters will love! Every time I make this, it is gone in no time.
Provided by Mom2BreBre
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Cream butter, gradually add sugar, beating at medium speed of an electric mixer until well blended.
- Add eggs, one at a time, beating after each addition.
- Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
- Stir in flavorings.
- Pour into greased and floured 10-inch tube pan.
- Bake at 325 degrees F (163 degrees C) for 1 hour.
Nutrition Facts : Calories 4946.6, Fat 209, SaturatedFat 124.8, Cholesterol 1241.8, Sodium 3384.7, Carbohydrate 700, Fiber 10.1, Sugar 413.4, Protein 73.9
BUTTERMILK POUND CAKE
Now that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped-once people taste it, they won't go back to their other recipes with buttermilk. -Gracie Hanchey, De Ridder, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 285 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 134mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTERMILK SPICE CAKE
Steps:
- Preheat the oven to 350 degrees F. Lightly grease and flour 2 (9-inch) cake pans. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside.
MOM'S BUTTERMILK CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl. Combine the butter, cocoa and 1 cup water in a medium saucepan and bring to a boil while mixing. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 10 minutes in the pan before turning out on a rack to cool completely.
- For the frosting: Make the frosting as soon as the cake is out of the oven. Combine the butter, buttermilk and cocoa in a small saucepan and bring to a boil while mixing. Combine with the confectioners' sugar in the bowl of a stand mixer and beat until smooth. Spread the frosting evenly on the cake.
HIGH-ALTITUDE BUTTERMILK DEVIL'S FOOD CAKE
This recipe was given to me by my great-aunt Julee over 40 years ago and I have had to convert it from SE Oklahoma Mountain area altitude to our altitude. We live in NM between 5000 feet and 7000 feet and I bake this 3-layer cake often for my family. If making a sheet cake, I use an 11 x 15 pan for this recipe.
Provided by rlt11_NMC
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h51m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Coat three 9-inch round cake pans generously with cooking spray.
- Mix cake flour, cocoa powder, baking soda, and salt together in a large bowl.
- Beat white sugar, 1 cup butter, 2 teaspoons vanilla extract, and 1 teaspoon almond extract together in a large bowl with an electric mixer on medium speed until light and fluffy. Pour in half of the buttermilk and mix well. Beat in eggs one at a time.
- Beat half of the flour mixture into the creamed butter mixture. Add remaining buttermilk; beat well to combine. Add remaining flour mixture and beat until batter is smooth, about 1 minute. Pour batter into prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 26 to 30 minutes. Let cool in pans, about 15 minutes. Invert onto wire racks and cool completely before frosting, about 45 minutes.
- Beat 1 1/4 cups butter, 2 teaspoons vanilla extract, and 1 teaspoon almond extract in a large bowl with an electric mixer on medium speed until creamy. Beat in milk gradually. Add confectioners' sugar, 2 cups at a time, scraping sides of the bowl as needed, until frosting is smooth. Increase speed to high and beat, adding more milk, 1 tablespoon at a time, until frosting is fluffy and spreadable.
- Spread frosting between cake layers and smooth over top and sides of cake.
Nutrition Facts : Calories 663.1 calories, Carbohydrate 101.9 g, Cholesterol 93.7 mg, Fat 28 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 17.3 g, Sodium 424.1 mg, Sugar 79 g
COCOA-BUTTERMILK CAKE
I adopted this recipe 9/06. It is incredible. The great reviews are not misleading. I don't get why the instructions tell you to trim the cake. I just chilled the cake for a bit and then spread the frosting on the sides of the cake. This will be my main chocolate cake from now on. I didn't take a great picture of the cake, but the one I took gives you a hint of how much I loved this cake. I didn't share it, I just got a fork and ate it for 3 days right off of the platter. The original description follows..... This is a super chocolatey buttermilk cake and icing. Very easy to make. This cake is "the" employee comfort food at the catering company where I work.
Provided by Mrs Goodall
Categories Dessert
Time 50m
Yield 1 9x13 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Butter and line with parchment a 9 x 13 cake pan Melt butter, stir in water and cocoa and whisk until smooth.
- set aside.
- sift together flour, sugar, salt and baking soda.
- In a separate bowl, whick together eggs, buttermilk and vanilla.
- Add cocoa mixture and buttermilk mixture to dry ingredients.
- Combine very well.
- Pour into cake pan and bake until skewer comes out clean.
- Cool for 20 minutes while making icing.
- ICING: Melt butter, add buttermilk and cocoa.
- Whisk until smooth.
- Put powdered sugar into a food processor.
- With motor running, pour cocoa mixture through feed tube.
- Do not over process.
- Put a platter over the cake pan, flip over so that the cake comes out onto the platter.
- Remove parchment Pour icing over the top of cake and spread evenly over cake to the edges using an offset spatula.
- Do not worry if some goes over the sides.
- Refrigerate cake for 2 hours.
- Remove from refrigerator and with a serrated knife, trim all 4 sides of the cake about 1/4 inch.
- Cut into pieces to serve.
LEMON & BUTTERMILK POUND CAKE
This buttermilk pound cake has a dense, moist crumb and bags of lemon flavour to cut through the richness. Make it for afternoon tea or for a summer picnic
Provided by Diana Henry
Categories Afternoon tea, Dessert
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and flour a loaf tin measuring 22 x 11 x 7cm. Sift the flour with a pinch of salt, bicarbonate of soda and baking powder. Beat the butter and sugar until pale and fluffy, then add the lemon zest. Gradually add the eggs a little at a time, beating well after each addition. Mix the buttermilk with the lemon juice. Fold the flour mixture into the batter, alternating with the buttermilk and lemon mixture.
- Scrape the batter into the loaf tin and bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Leave to sit for 10 mins, then turn out onto a wire cooling rack with a tray underneath it. Set the cake the right way up.
- To make the syrup, put the ingredients in a small saucepan and heat until the sugar has dissolved. Pierce the cake all over with a skewer then, while the cake is still warm, pour the syrup over slowly. Leave to cool.
- Gradually add the lemon juice to the icing sugar and mix until just smooth. If runny, put in the fridge for about 10 mins - you don't want it to set, you just want it become a little firmer. Pour or spread the icing over the cake (the bits that drizzle down the side will be caught by the tray under the cooling rack). This icing won't set hard, but do leave it to set a little before serving.
Nutrition Facts : Calories 291 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
"BEST EVER" BUTTERMILK POUND CAKE
This pound cake is simple to prepare, and can be put together very quickly. It is wonderful when still warm from the oven, or toasted the next day with butter slathered onto it. Exellent with berries.
Provided by The Fat Man
Categories Dessert
Time 1h15m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Grease and flour large bundt pan.
- Spoon flour into measuring cup, add to sifter and when all 3 cups are added, sift.
- Combine flour, sugar and baking soda in mixer bowl of standing mixer (hand-held OK if that is all you have) and mix on medium speed for 30 seconds.
- In separate bowl, lightly beat eggs, then add buttermilk and flavorings and mix.
- Add softened butter and 1/3 of wet mixture to dry ingredients, and mix on medium speed until ingredients are just moistened.
- Scrape bowl down, then beat on high for 1 full minute, turning bowl several times and scraping down sides at least once.
- Add remainder of wet ingredients in 2 additions, beating about 30 seconds after each addition.
- Remove mixer bowl, scrape any batter off beaters into bowl, and with rubber spatula mix batter a few turns to insure that it is well mixed.
- Pour batter into prepared pan, and firmly tap pan on counter top to pop any bubbles in the batter.
- Place on middle rack of preheated oven and cook until done, about 50 minutes to 1 hour.
- If cake bakes longer than 50 minutes, you can butter a piece of foil and lay on top to avoid overbrowning.
- Don't fret if top splits in a circle concentric to the pan -- that is proper for this cake.
- When done, remove to wire rack; cool for 5 minutes, then invert pan and remove (may need to loosen edges with thin knife).
- Do not cover until cool.
Nutrition Facts : Calories 482.3, Fat 17.8, SaturatedFat 10.5, Cholesterol 119, Sodium 124.2, Carbohydrate 75, Fiber 0.8, Sugar 51.1, Protein 6.7
HOMEMADE BUTTERMILK
Making homemade buttermilk is surprisingly easy. Use it in pancakes and cakes, as a marinade for fried chicken or for salad dressings
Provided by Good Food team
Time 5m
Yield Makes 250ml
Number Of Ingredients 2
Steps:
- Mix the milk and lemon juice in a jug. Leave at room temperature for 5-10 mins until the milk has thickened slightly. It won't thicken as much as traditional buttermilk, but it's a great substitute when making scones, soda bread or pancakes. Don't worry if the mixture looks curdled or has small white lumps in it, it will be fine once cooked.
Nutrition Facts : Calories 60 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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