Best Buttermilk Birthday Cake Recipes
BEST BUTTERMILK BIRTHDAY CAKE
This is a cake that my kids request for their birthdays almost every year. It is a vanilla cake that we top with a chocolate or lemon icing.
Provided by Sherrybeth
Categories Dessert
Time 1h30m
Yield 12-14 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F and grease and flour 2 nine inch round cake pans.
- In a medium bowl, stir together flour, baking soda, baking powder and salt.
- In a large bowl, beat the butter, shortening and sugar together and whip until creamy. Do not overbeat.
- Beat in the eggs and the vanilla extract.
- Slowly add half of the flour mixture to the butter mixture and combine well.
- Add buttermilk and stir until combined.
- Add the remaining flour mixture and stir until all ingredients are well mixed. Again, be careful not to overbeat.
- Pour into prepared pans.
- Reduce oven temp to 300 and bake for 40-50 minutes until cake is done in the middle.
- Cool and frost with your favorite icing.
Nutrition Facts : Calories 304.6, Fat 9.6, SaturatedFat 4, Cholesterol 47, Sodium 314.6, Carbohydrate 48.6, Fiber 0.8, Sugar 27.4, Protein 5.3
NEVER-FAIL BUTTERMILK-CHOCOLATE CAKE
Grandma Emogene's recipe for a buttermilk-chocolate cake.
Provided by Karen B
Categories Desserts Cakes Chocolate Cake Recipes
Time 45m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10x15-inch baking pan.
- Combine flour, sugar, oil, buttermilk, cocoa, eggs, baking soda, vanilla extract, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Add boiling water and mix well. Pour into the prepared baking pan.
- Bake in the preheated oven for 15 minutes. Increase oven temperature to 350 degrees F (175 degrees C) and continue to bake until a toothpick inserted into the center comes out clean, 20 to 25 more minutes.
Nutrition Facts : Calories 333.8 calories, Carbohydrate 45.8 g, Cholesterol 23.9 mg, Fat 15.1 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 2.1 g, Sodium 328.4 mg, Sugar 25.9 g
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- Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, pour in the buttermilk and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
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- Preheat the oven to 350ºF. Whisk together the flour, salt, baking soda, baking powder, and sugar. Add the oil, eggs, buttermilk, and vanilla, and stir to combine.
- Coat two 6-inch cake pans (or one 9-inch pan) with nonstick spray (or butter liberally). I like to cut a round of parchment paper and fit it into the bottom of each pan. Pour half of the batter into each pan and bake for about 25 minutes or until an inserted toothpick comes out clean. Cool in pan for 15 minutes before inverting onto a cooling rack. Cool completely.
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