Buttermilk Layer Cake – a delicious recipe with shortening, sugar, eggs, flour, salt, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
2
Combine flour, salt, and soda; add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Beat at medium-high speed 2 minutes. Stir in vanilla. Pour batter into 3 greased and floured 8-inch round cakepans.
3
Bake at 350u00b0 for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool completely on wire racks.
4
Spread Caramel Frosting between layers and on top and sides of cake.
5
Chocolate-Buttermilk Cake: Substitute 1/2 cup cocoa for 1/2 cup flour. Pour batter into a lightly greased 13- x 9-inch pan. Bake at 350u00b0 for 40 minutes or until a wooden pick inserted in center comes out clean.
1385
kcal
Calories
77
g
Fat
159
g
Carbs
18
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 cup shortening, 2 cups sugar, 3 large eggs, 2 1/2 cups all-purpose flour, and more.
Yes, Buttermilk Layer 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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