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    You are in: Home / Recipes / Basic Buttermilk Cake Recipe
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    Basic Buttermilk Cake

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    TXOLDHAM's Note:

    This came in a pamplet in the free Hallmark Magazine. You can use this basic recipe for a layer cake with icing, cupcakes or a sheet cake with icing or a glaze. I wanted to keep so am posting here. Prep time is a guess as I have not personally made this cake yet. Makes two 8-inch round or square layers, or two dozen cupcakes, or one 9 x 13 x 2 inch cake or 10 muffin-size cupcakes

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 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. 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. 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.

    Ratings & Reviews:

    • on December 09, 2009

      55

      This cake is really lovely. Before baking...I tried a wee bit of the batter. It was like velvet...so I knew the baked cake would be wonderful...and I was not wrong. I usually don't have much luck making cakes from scratch...but this one turned out perfectly. I baked it in a 9x13 pan and put a chocolate icing on top. Thank you for sharing this wonderful cake!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 17, 2013

      25

      What an ordinary cake! I'm amazed at the stellar reviews here. It tastes and has the exact consistency of a boxed cake. Too airy, and the taste was bland. I was hoping the buttermilk would give it a little density as it usually does in baked goods, and also a slight tang with the vanilla. This cake had neither. What a disappointment. It tasted nothing like a good, homemade cake.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 19, 2013

      55

      I've been looking a long time for a good moist cake and this is the one. I toped it with a chocolate icing. Perfect! I'll make it again. Here's the icing I used. <br/>1 stick butter softened<br/>2/3 c. Hershey's Cocoa<br/>3 c. powdered sugar<br/>1/3 c. milk<br/>1 tsp. vanilla extract<br/>Beat softened butter, cocoa, powdered sugar, milk and vanilla until smooth. <br/><br/>Yummy! Enjoy!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Basic Buttermilk Cake

    Serving Size: 1 (94 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 302.5
     
    Calories from Fat 118
    39%
    Total Fat 13.1 g
    20%
    Saturated Fat 7.8 g
    39%
    Cholesterol 84.1 mg
    28%
    Sodium 176.1 mg
    7%
    Total Carbohydrate 42.1 g
    14%
    Dietary Fiber 0.5 g
    2%
    Sugars 26.1 g
    104%
    Protein 4.5 g
    9%

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