MOIST YELLOW BUTTERMILK CAKE FROM SCRATCH WITH PUDDING & COOL WHIP RECIPE - (4.5/5)
Provided by á-45241
Number Of Ingredients 14
Steps:
- Place a rack in the center of the oven and preheat to 350 degrees. Butter and flour two 9" round cake pans and set aside. Sift the flour, salt, soda and baking powder into a medium-sized bowl and set aside. In a separate large mixing bowl, cream together the butter, vegetable oil, sugar and vanilla. Beat in 1 egg at a time, fully incorporating the first egg before adding the next. Add approximately ⅓ of the dry ingredients, stir to combine then add ½ of the buttermilk and repeat the process, ending with the final ⅓ of the dry ingredients. Scrape the sides and bottom of the bowl to ensure all ingredients are completely combined. Divide the batter equally into 2 prepared cake pans. Bake for 25-30 minutes until a toothpick inserted into the center pulls out with just a few moist crumbs attached. Remove the cakes to a cooling rack and allow them to cool for 10-15 minutes before removing the cakes from the pans and cooling completely on the rack. While the cakes are cooling, whip the Cool Whip together with the milk and vanilla. Add the instant pudding mix and beat on high speed for about 5 minutes until thick and creamy. When the cakes have cooled, spread ¾ cup icing on only the top surface of the first cake. Place the second cake on top and cover the entire cake with the remaining icing. Cut the cake into large slices and enjoy! Note: Melted, rather than softened, butter can cause holes to form in your cake, known as 'tunneling.' It is best to set your butter out to allow it to reach room temperature on its own.
MOIST YELLOW CAKE
This is moist and delicious yellow cake that will be a favorite in your recipe file. It calls for 24 servings so it's a good start on a wedding cake. For other occasions you could make one 9x13 and 12 cupcakes. I'm sure you will like this recipe!
Provided by Isaiah
Categories Desserts Cakes Yellow Cake Recipes
Time 50m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x13 inch pans. Sift together the flour, baking powder and baking soda. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 239.6 calories, Carbohydrate 37.1 g, Cholesterol 44.6 mg, Fat 8.7 g, Fiber 0.5 g, Protein 3.7 g, SaturatedFat 5.2 g, Sodium 255.3 mg, Sugar 22.2 g
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.
GRANDMA'S MOIST CAKE
This very moist yellow cake recipe comes from my boyfriend's grandmother. We usually serve it with chocolate buttermilk icing.
Provided by Patricia Taylor
Categories Desserts Cakes Yellow Cake Recipes
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans.
- In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Combine the milk and vanilla, add alternately to the creamed mixture with the flour, ending with the flour. Mix only as much as necessary. Pour into the prepared pans.
- Bake for 15 to 20 minutes in the preheated oven. Cake will pull away from the sides of the pan slightly when done. Allow cakes to cool in the pans for a few minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 393.9 calories, Carbohydrate 53.9 g, Cholesterol 104.3 mg, Fat 17.7 g, Fiber 0.7 g, Protein 5.5 g, SaturatedFat 10.5 g, Sodium 471.5 mg, Sugar 34.6 g
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MOIST YELLOW BUTTERMILK CAKE RECIPE - EVERYDAY DISHES
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- Place a rack in the center of the oven and preheat to 350 degrees. Butter and flour two 9" round cake pans and set aside.
- In a medium bowl, whisk together the eggs, yolks, 1/3 cups buttermilk and the vanilla, set aside.
- In the bowl of a stand mixer combine the flour, salt, baking soda and sugar. Blend for 30 seconds on low speed. Next add softened butter and remaining buttermilk. Once mixture is combined, mix for 2 minutes to fully incorporate. Add the egg mixture in 3 batches, scraping after each addition.
- Divide the batter equally into 2 prepared cake pans. Bake for 25–30 minutes until a toothpick inserted into the center pulls out with just a few moist crumbs attached. Remove the cakes to a cooling rack and allow them to cool for 10–15 minutes before removing the cakes from the pans and cooling completely on the rack.
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- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds (see #6 in Cake Baking Tips), then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. I recommend using nonstick spray for greasing.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 3 full minutes. The creamed butter and sugar will be extra creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Turn the mixer down to medium-high speed and beat in the 4 egg yolks one at a time, letting each egg yolk fully mix into the batter before adding the next. Beat in the vanilla extract until combined.
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