Buttermilk White Cake – a delicious recipe with butter, sugar, egg whites, flour, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 150 degrees Celsius.
2
Coat a 24- by 24-centimeter cake pan with parchment paper.
3
Cream together the butter and sugar until lighter in color. While continuing to beat, add the egg whites one by one.
4
Separately, sift together the flour, baking powder, and a pinch of salt. Add this dry mixture to the butter mixture and combine well.
5
Add the buttermilk little by little until well incorporated. Pour the batter into the cake pan.
6
Bake about 40 minutes. Carefully check the oven as you do not want the cake very golden, but rather white.
7
For the frosting, stir the fruit juice 1 tablespoon at a time into the powdered sugar until a thick frosting has formed. Frost the cake and serve.
1715
kcal
Calories
83
g
Fat
225
g
Carbs
25
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 9 ingredients. The key ingredients include: 9/16 cup butter room temperature, 1 3/4 cups sugar, 4 egg whites, 3 5/8 cups flour, and more.
Yes, Buttermilk White 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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