Basic Buttermilk Cake – a delicious recipe with unsalted butter, sugar, eggs, flour, baking powder, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
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.
3
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.
4
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.
5
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.
1335
kcal
Calories
89
g
Fat
123
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3/4 cup unsalted butter, softened, 1 1/2 cups sugar, 3 large eggs, at room temperature, 2 cups all-purpose flour, and more.
Yes, Basic Buttermilk Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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