Skinny Vanilla Buttermilk Cake Recipes

SKINNY VANILLA BUTTERMILK CAKE

Steps:

• Position your oven rack in the center of your oven and preheat the oven to 350F degrees. Spray an 8-inch round baking pan with nonstick baking spray with flour. (Such as Bakers Joy or Pam with flour)
• In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt until well blended.
• Add the egg, butter, buttermilk and vanilla to the flour mixture. Using an electric mixer on medium-low speed, beat the mixture for 1 minute, until blended. Scrape the sides and bottom of the bowl with a spatula and then beat on medium speed for 1 minute more, until everything is incorporated and well blended.
• Spread the batter evenly into the prepared pan.
• Bake in a preheated oven for 20-24 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Remove the pan from the oven and set it on a wire cooling rack for 10 minutes, then remove the cake from the pan and place it on the rack (top side up) to cool completely.
• When completely cool, sprinkle with the confectioners sugar if desired and serve with strawberries
• For the strawberries, in a large bowl, toss together the strawberries and 1 tablespoon sugar until well combined. Let stand for at least 15 minutes, until the sugar melts and strawberries begin to release their juices.

VANILLA BUTTERMILK CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans.
• In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Set aside
• In another bowl, add the buttermilk, oil and vanilla. Set aside..
• In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears.
• With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). After the last addition, mix just until combined. Be careful not to over-mix.
• Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out.

VANILLA BUTTERMILK CAKE

Steps:

• Position a rack in the center of your oven and preheat the oven to 350ºF (177°C). Butter or coat an 8-inch (20-cm) square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.
• In a large bowl, whisk the sugar and egg until pale and thick, about 1 minute. Add the buttermilk, butter, oil, vanilla, and salt. Whisk until smooth and emulsified.
• Add the flour, baking powder, and baking soda and whisk until well-combined and smooth.
• Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula.
• Bake the cake until puffed and golden, and a tester inserted into the center comes out clean, 30 to 35 minutes.
• Set the pan on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool completely.
• Top the cooled cake with swoops and swirls of Swiss meringue buttercream frosting and sprinkles, if desired. Store the cake, loosely covered, in the refrigerator for up to 3 days.

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.

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.