Buttermilk Breakfast Cake – a delicious recipe with white cake, buttermilk, butter, eggs, light brown sugar, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 350u00b0. Beat first 3 ingredients at medium speed with an electric mixer 1 1/2 minutes or until thoroughly blended; add eggs, 1 at a time, beating well after each addition.
2
Stir together brown sugar and cinnamon in a small bowl.
3
Grease a 12-cup Bundt pan with shortening; sprinkle with 1 Tbsp. granulated sugar.
4
Spoon one-third of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter.
5
Bake at 350u00b0 for 45 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool 20 minutes. Drizzle Buttermilk-Vanilla Glaze over slightly warm cake.
6
Note: For testing purposes only, we used Pillsbury Moist Supreme Classic White cake mix.
853
kcal
Calories
81
g
Fat
19
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: 1 (18.25-oz.) package white cake mix, 1 cup buttermilk, 1/2 cup melted butter, 5 large eggs, and more.
Yes, Buttermilk Breakfast Cake falls under the Breakfast 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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