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How quick and easy is this buttermilk cake? I thought you'd never ask, so I'll give you an example of just how easy it is! This old-fashioned brown sugar cake derives much of its delightful texture from buttermilk.
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Ingredients Buttermilk Cake:
- Give 3 cup for cake flour
- Take 6 - eggs
- Require 4 stick unsalted butter, softened
- Require 2 1/4 cup for sugar
- Prepare 2 tsp - vanilla
- Get 1/2 tsp salt
- Provide 1/2 cup buttermilk
- Require 1/2 tsp for baking soda
- Provide 1 tsp baking powder
Covered in creamy real chocolate frosting and a boatload of chocolate chips, it's THE best chocolate cake EVER. 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. This buttermilk crumb cake is a breakfast favorite when guests arrive.
Buttermilk Cake instructions:
- Preheat oven to 325°F.
- Grease and flour Bundt pan or tube pan.
- Beat butter until light and gradually add sugar, vanilla and then eggs, one at a time.
- With mixer on low, add buttermilk.
- Sift together all the dry ingredients and add slowly.
- Pour batter into pan and bake for about 1 hour and 20 minutes, until a toothpick comes out clean.
- Allow cake to cool 15 or 20 minutes in the pan.
- Gently remove and serve at room temperature with fresh fruit or lemon curd.
To make one day ahead: just bake, cool completely, and cover pan tightly in in aluminum foil. For an even more decadent treat. This Vanilla Buttermilk Cake Recipe from scratch is so moist, flavorful, and versatile! This vanilla cake is my absolute favorite for making fancy layer cakes. It bakes up with little-to-no dome and has a soft yet I also love the flavor of this cake—classic vanilla with the slight tang of buttermilk.
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