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Buttermilk Cake

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Buttermilk Cake is a soft, moist, and versatile dessert with a tender crumb and subtle tang from buttermilk. It’s perfect for birthdays, tea time, or any occasion that calls for a lightly sweet and elegant treat.

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 1 cup buttermilk

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan, two 8-inch round pans, or a bundt pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then add vanilla extract.
  5. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with flour. Mix just until combined.
  6. Pour batter into prepared pan(s) and smooth the top.
  7. Bake for 30–35 minutes (round or sheet cake) or 45–55 minutes (bundt) until a toothpick inserted in the center comes out clean.
  8. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely before serving or frosting.

Notes

  • Don’t overmix the batter—this keeps the cake soft and fluffy.
  • Make a quick glaze by whisking powdered sugar with lemon juice or milk and drizzle over the cooled cake.
  • Store tightly wrapped to keep the cake moist for days.
  • To freeze, wrap in plastic and foil and store for up to 2 months.
  • Use a kitchen scale for best accuracy when measuring flour and sugar.

Nutrition

Find it online: https://thefamilycooking.com/buttermilk-cake/