Perfect Buttermilk Cake Recipes

BASIC BUTTERMILK CAKE

Steps:

• Preheat oven to 350 with rack in the middle of the oven. Butter cake pans and line the bottoms with wax paper or parchment paper cut to fit. Butter the paper. If making cupcakes, use paper liners or butter the cupcake pan.
• Beat the butter and sugar at medium speed with electric mixer until light and fluffy in a large mixing bowl. Beat in eggs one at a time. Scrape bowl and beaters to incorporate.
• Sift the flour with the baking powder and baking soda. Add one quarter of the dry mixture to the butter-egg mixture and then add the vanilla and a third of the buttermilk. Repeat beginning and ending with the flour mixture and scraping well after each addition.
• Pour the batter into the prepared pans and spread to the edges with a spatula. Bake 25 to 30 minutes or until a toothpick inserted into center comes out clean.
• Cool in pans of a rack for 5 minutes. Turn pans onto the rack, remove parchment paper or was paper and cool completely before frosting.

SIMPLE BUTTERMILK CAKE

Steps:

• Preheat an oven to 400 F.
• If you want to add some spice, add that to the flour mixture (but know the cake is perfectly lovely without any spice). Set this dry mixture aside.
• Enjoy!

AUNTIE'S BUTTERMILK CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 1- 13 x9 inch square cake pan.
• Cream shortening and sugar together and add 1 tablespoon buttermilk.
• Sift flour three times and add baking powder and salt.
• Combine 1 1/2 cups buttermilk with 1/2 teaspoon baking soda. Alternate adding buttermilk to shortening mixture with flour.
• Beat egg whites until stiff and fold into batter. Stir in the vanilla and almond extracts. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Once cool frost with frosting of your choice. If you want you can add orange extract to the frosting, about 1 teaspoon.

PERFECT BUTTERMILK PANCAKES

Steps:

• Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.
• Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
• Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

THE PERFECT PRESENT BUTTERMILK CHOCOLATE CAKE RECIPE WWW.THE-PERFECT-PRESENT.COM RECIPE - (3.8/5)

Steps:

• Preheat Oven to 300° F (This is not a typo! This is a slow bake chocolate cake recipe.) Use Crisco Shortening to lightly grease and flour the 9 x 13 in. Baking Dish. (It's a one layer chocolate cake!) Place all the ingredients on the left into a mixing bowl. Mix at medium or medium high speed until all ingredients are blended and smooth. Pour into greased and floured baking dish Bake for 1 hr. Test by sticking with knife. If it comes out clean, it's done! Allow to cool. White Frosting Place the powdered sugar, softened butter, and vanilla in a mixing bowl. Add a little milk. Mix at high speed until smooth and creamy. Add milk as required to get the right consistency.