Bake for 25-30 minutes until a toothpick inserted into the center of the cakes comes out clean. In a separate bowl, combine flour, baking powder, and salt. (see note) Sift the flour with the baking powder, salt and baking soda and set aside. 315 grams is 2 1/2 cups but the recipe says to use 2 1/4 c of flour. For frosting I use my favorite vanilla buttercream which is just sweet enough that it balances the flavors of the cake perfectly. You also want to make sure that youve poked holes in the warm cake with a skewer to help the glaze soak into the cake. One comment made to me was that they thought it was store bought! I read that its possible to substitute 29 pans for a Bundt pan but I have no idea of time or temperature. In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. I made half the recipe. First, if you dont like buttermilk, dont panic. 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! If desired, you may frost your homemade white cake with another frosting. Let cool 10 minutes and turn out. 1 cups buttermilk 4 egg whites 1 cups white sugar 2 cups prepared frosting Directions Preheat oven to 350 degrees F (175 degrees C). Sift together flour, baking powder, and salt in a bowl. This is an easy cake to make! In fact, this might be one of the best ways to consume leftover buttermilk. Feel free to use a different kind of frosting if you prefer. I use the one that uses more flour (1 cup = 140 grams) to make sure you dont end up with too much flour, and also because thats how I see many bakers measure it when they dont use kitchen weight (without them knowing about the different methods). Using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Before you scroll, theres lots of important stuff in the post!including the FAQ section, which may answer any questions you might have about this recipe. Storing buttermilk is pretty simple. Whisk until smooth and emulsified. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I love baking and all things cooking. Hi Cynthia, I recommend checking out my article on how to convert cake pan sizes :). This is an excellent cake. 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. Well cover everything you need to know to make this recipe, answer questions and share our expert tips. Is there an actual conversion to use cake flour? I made the recipe exactly as written except that Im lactose intolerant, so I used vanilla almond milk. Absolutely the best. This is a great recipe to have on hand as it can be dressed up or paired with just about any filling or frosting you can think of! I would suggest to mix the butter with the dry ingredients and add the buttermilk to that without the sugar, then beat the egg whites with the sugar to create a meringue (until the mixture forms peaks) and fold that mixture in with the rest of the cake. Make sure the cake cools before consuming as this allows the flavors to mix. After the last addition, mix just until the batter is combined. It was delicious. Substitute some of the gluten free flour blend with almond flour. We made this cake for a simple dinner party and everyone loved it. Absolutely! Bundt Pans Also known as a tube pan. I use egg whites in this recipe to lighten the texture and help the cake rise. A detailed list of ingredients is provided in the recipe card below, but here are the key items youll need to make it: If youve only eaten white cake from a box mix, youre in for a treat! Turned out great! I am keen to do a cake similar to your gender reveal cake for my daughters birthday (it looks so pretty)but would like to base it off this recipe as I like sour cream in cakes, do you think the food gel/dye will hold up? Well youre in luck because you dont really taste the buttermilk in cakes. Hi Shiran, Set one cake layer on a plate or cake stand. Add in half the liquid mixture and mix on medium speed, just until incorporated. , Love love love this extra moist cake!! The secret is like you said: do not over mix in the final mixing of dry ingredients. Line the bottoms with parchment paper. 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. I love your cake recipes they are easy and straightforward to follow..keep up the good work. You can use 1% or buttermilk, but it will slightly affect the flavor and texture. Last Updated on February 25, 2023 by Eden. This recipe is amazing! Next, divide the batter evenly between prepared baking pans. Don't fill the cupcake liners more than 2/3 of the way full or they will overflow and go flat. In another medium bowl combine sour cream and milk. Youre daily dose of sugar and charm. My question though is the color. Then add in of your liquids, then dry, then liquids and the rest of your dry. At times, I'll develop recipes just with that in mind and use a boxed mix. Grease a nonstick 10-cup bundt pan with cooking spray. Assembly: If the cakes rose too much, cut their rounded top with a serrated knife to make them flat. In the bowl of a stand mixer, cream together softened butter, sugar, vanilla and almond flavorings. It depends on the recipe, but for the frosting recipe you can leave it out or use a bit of whole milk instead. Instructions. Fill your cake pans to the halfway point and place in the center of the oven for an even bake. Feel free to use your best judgment. Storage I tried it. A big hit with everyone. Allow cakes to cool for 15 minutes, then gently remove from pan and allow them to cool completely on a wire rack. Thanks, Rachel. Beat well at high speed with whisk attachment until light and fluffy. Hi Jasmine, yes, you can fold in 1 cup or more chopped Oreos or Oreo crumbs, and you can add some to the frosting as well. Combine - In a liquid measuring cup combine the buttermilk, vanilla extract, and oil. I made this white cake recipe for my granddaughter and her cousins birthday party. I made this cake yesterday for a New Years Eve party. If so how many whole eggs? This step may take about 4 to 5 minutes. In another bowl, add the buttermilk, oil and vanilla. Add the buttermilk, butter, oil, vanilla, and salt. The chocolate icing goes very well with the cake and my children enjoyed this! You can also FOLLOW US on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious recipes, cocktails, desserts, and parties! I think Ill try it again with the cream cheese frosting. Hi Then, let them come to room temperature. Thank you for the recipe! Enjoy! After all ingredients have been added, increase the mixer speed and beat for 1 minute longer. The 10 x 2 will take about 25 minutes and the two rounds will take 30-35 minutes to bake. The reverse creaming method just means youll mix up all the dry ingredients in one bowl, the liquid in another bowl, then you cut in the room temperature butter into the dry mixture and mix until its crumbly. Preheat oven to 350F/180C. Preheat oven to 350 degrees F (175 degrees C). Thanks in advance for your answer;). Like sour cream, this acidic ingredient also helps tenderize gluten, giving the cake a softer, fluffier texture. How many cupcakes can you make in a batch? Yay! Ill bake one at time. Is there a substitute? I was wondering if you have a video on this cake? I used a homemade 7 minute frosting. The frosting was also a big hit. 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. Place the cake flour, sugar, salt, baking powder, and baking soda into the bowl of your stand mixer with the paddle attachment attached. Made this for the first time tonight to use up leftover buttermilk. My mother used to make a strawberry cake using a white cake mix with strawberry jello and frozen strawberries in juice added. Add 1 tablespoon vinegar to a 1 cup measuring cup, then fill it to the 1 cup mark with milk. I LOVE this cake and its one of my absolute favorites. Read the Tips and FAQ section in this post to answer questions about substituting it. Bake for 35-38 minutes or until a toothpick inserted into the center comes back clean. Any thoughts on how to incorporate strawberry jello into the cake to make it strawberry flavored? Using a good quality vanilla extract makes all the difference in flavor since vanilla is the primary flavor in this cake. Gluten is what gives bread its amazing structure, but for cakes, we want them light and airy. Once your cakes are completely cool, you can assemble your masterpiece! Can you use Cake flour instead of all purpose? 1 cups (296g) buttermilk if you do not have buttermilk, see substitution below. I used light brown sugar though. I folded in 1/2 cup coconut to the cake before baking. Thank you so much for this recipe, it is perfect. Beat until combined. Bake Depending on the pan, this cake will bake for 25 35 minutes. Add hot water and stir until chocolate cake batter is smooth. After the last addition, mix just until combined. Hello Shiran. Set bowls aside. In a separate bowl, whisk together the flour, baking soda and salt. * Percent Daily Values are based on a 2,000 calorie diet. We prefer chocolate buttercream, but you can also add cream cheese frosting, vanilla frosting, or whipped Swiss buttercream. Its 5 stars for a reason. 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. If you love this cake, here are more of our homemade cake recipes to try: Let us know what you think about this buttermilk cake recipe by leaving a comment and review below! Repeat, ending with the remaining flour. thank you for such an amazing recipe!!! Free Purple & Gold Recipe Binder Printables, What to Put (Write) on a Baby Shower Cake. Wrap the cake in plastic as soon as it cools. I made a round layer and 913 of this recipe. It was the best white cake I have ever made. Butter two 9-inch cake pans (8-inch would work too) that are at least 2-inch high, and line the bottoms with parchment paper (I like to cut out rounds of parchment the size of my cake pans). Its perfectly paired with a chocolate buttercream frosting or made into a bundt cake with a dusting of powdered sugar. You can drink buttermilk by itself. 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 . Mix flour, baking powder, baking soda, and salt together in a separate bowl. 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. 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. White Cake Frosting Ingredients Mmm, frosting. Adjustments will need to be made for that. To save time, I made it two weeks ahead and froze each layer wrapped separately. Can I use a 9 x 13 pan to bake this cake? If your butter is very yellow, that may cause that. Comment * document.getElementById("comment").setAttribute( "id", "a385899299cf4aee078d90f439a08fb7" );document.getElementById("be52ca374e").setAttribute( "id", "comment" ); Attachment Please note that because I develop recipes using cups I cant guarantee that weighing the ingredients will produce the exact same results. it cant sit out covered? Scrape down the sides and bottom of the bowl as needed. Substitution for Cake Flour: Using all purpose flour (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). Sift together the flour, baking powder and salt and set aside. The extra heat at the beginning will help the cupcake dome up and make a tight connection to the cupcake wrapper. But overall, its a perfect cake. Found this recipe just to use up my buttermilk but will now be used over and over- so good!! When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. All Rights Reserved. Hi Marsha, Im so glad you enjoyed the recipe! Hi Jane. Set aside. Pour the cake batter into the prepared cake pans and spread around into one even layer. And thanks for the 5 stars. But dont let the word simple fool you theres still plenty of flavor in this cake! The instructions were clear/perfectly written, which I greatly appreciated. Granulated Sugar White sugar sweetens the cake. The strips are easy to use: Soak them in water, squeeze out the water, and place them around the cake pans. August 27, 2018 By Melissa Diamond 203 Comments. Thanks! The glaze is made from buttermilk, so I thought it safer to keep leftovers in the refrigerator. Are each of the layers 2 inches tall? Bake them at 400 F for 5 minutes then reduce the temperature to 335 F for 10 more minutes or until a toothpick comes out clean. Just remember that there is a video in the recipe card below that will show the mixing method as well. ConfessionI ate A LOT of this cake. Im going to make one for Christmas and bring it to my family. 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. I followed the recipe exactly so Im not sure where it came off, but would love your insight! Add the egg whites. Im planning to bake this cake for my daughters birthday. It will always be my go to wedding cake. There is a restaurant in Austin that makes this cake and it is what I call a moaner. When it comes out clean, the cake is done. Some of my other favorites to pair with this white include: This white cake is buttery, moist, tender, and layered with creamy vanilla buttercream frosting. Storing the cake in the freezer will help keep the moisture content in, and its how professional bakers store their goods as well. what if I have one pane? Hi Ari, both are pure vanilla extracts, but the higher the quality, the better the flavor, and every brand tastes different. White cakes only use egg whites, which helps to keep the cake light and fluffy and also gives it the classic white color. I love this cake, everyone whos has it also loves it! The process of making and developing something from the ground up, well, it just makes me happy! Best white cake ever. Add the other half of the flour mixture and beat just until combined. Grease and flour a 13 x 9 inch cake pan or spray with baking spray. Cake. Stir with a fork to combine. It will smooth out. Hi Joan, you can try this in a bundt pan, although it is meant to be baked in traditional cake pans. Thank you for NOT asking impertinent questions or altering the recipe. Gather the ingredients. Use the highest fat content milk you have; whole milk is best. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. easy to make and so delicious. I think they would probably work though and its worth a try. Here are some suggestions on what pans you can use to make this cake: Sheet Cake Pan Sheet cakes are cakes baked in a rectangular cake pan that ranges in size from 9x13x2 to 107. Vanilla cakes typically use the whole egg and have an off-white color. Add flour mixture and buttermilk. Greg DuPree. Combine Dry Ingredients: Combine the flour, baking powder, baking soda and salt in a medium-sized bowl and set the mixture aside. 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. Since childhood, my wife always loved white wedding cakes (back when that was the norm). After all, everything goes with vanilla cake! Top your cake with multicolored sprinkles for birthdays, add gel food coloring to the frosting to suit any holiday, or enjoy the cake as is any day of the year. 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. What is high quality vanilla? Love your website, great recipes and beautiful photos! It seems like every cake i bake turns out dry or heavy and think its the elevation? Dried edible flowers work just as well as fresh ones. Scrape down the sides of the bowl and mix again just until all the ingredients are mixed well. Beat in more powdered sugar if frosting is too thin. Hi Reagan, Im so glad everyone loved this cake. 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. Please take time to do your research on what adjustments should be made. Check the cake by inserting a toothpick into the center. Add egg whites and vanilla and mix until it is smooth-ish. I have tried many wedding cake recipes and this one is truly amazing. Beat on medium-high speed for 3 minutes until fluffy. 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. Your email address will not be published. Beat the eggs in one at a time. I usually use greek yogurt, yogurt, or buttermilk. If you use a loaf pan for this recipe you will most likely need to make two cakes. Set aside. Here are ourbest tipsfor making this cake: Buttermilk cake is very versatile and can be made in different pans. 1 cup buttermilk 1 teaspoon vanilla extract 1 teaspoon baking soda teaspoon salt 1 cups all-purpose flour For the topping: 3 tablespoons melted butter cup light brown sugar firmly packed 2 tablespoons half and half teaspoon salt cup diced pecans US Customary - Metric Instructions For the cake: Preheat the oven to 350F. Whisk the cake flour, baking powder, baking soda, and salt together. This will incorporate air and lighten the ingredients. This buttermilk coffee cake ticks all the boxes and then some. will it work in a 913 pan? 1 and 1/2 cups (360ml) buttermilk, at room temperature* Vanilla Buttercream 1 and 1/2 cups ( 345g ) unsalted butter, softened to room temperature 5 and 1/2 cups ( 650g) confectioners' sugar 1/3 cup (80ml) whole milk or heavy cream 1 and 1/2 teaspoons pure vanilla extract 1/8 teaspoon salt Cook Mode Prevent your screen from going dark Instructions (340g/3 sticks) unsalted butter, softened to room temperature, (700g) powdered sugar, sifted, plus more as needed, White chocolate Swiss meringue buttercream, https://www.instructables.com/community/US-vs-UK-flour/. Then unwrap and decorate! hi! Divide batter evenly between prepared pans. I used white butter. Dont microwave it as that over-heats it and can heat it unevenly. Adjust amounts as needed. 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. The cake will thaw pretty quickly, so thats good news for anyone that wants to consume it out of the freezer. Thank you so much for sharing your wonderful expertise and recipe! Add in of your dry ingredients to the egg/butter mixture and mix on low until just combined. This is the MOST helpful comment I have EVER read. Some of them have designs and others are smooth. In a large bowl, whisk the sugar and egg until pale and thick, about 1 minute. Tender, moist, and fluffy, this white cake recipe is made completely from scratch and is so much better than a box mix. If the cakes rose too much, cut their rounded top with a serrated knife to make them flat. Wow great recipe. Grease and flour 2 9-inch round baking pans.