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    You are in: Home / Recipes / The Best Vanilla Buttermilk Cake Recipe
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    The Best Vanilla Buttermilk Cake

    The Best Vanilla Buttermilk Cake. Photo by Aeonchix

    1/1 Photo of The Best Vanilla Buttermilk Cake

    Total Time:

    Prep Time:

    Cook Time:

    36 mins

    10 mins

    26 mins

    sofie-a-toast's Note:

    from smittenkitchen.com. She says "This might be one of the best yellow cakes to come out of my kitchen, and I will certainly be coming back to it to try it in cupcake format soon." Makes one three-layer 9-inch round cake [Equivalent in batter to an 8-inch square; we scaled it up for a 10-inch square/middle tier of the wedding cake] I found it very important to use the parchment paper, otherwise your cake WILL stick (I know from experience). Also, it may look like a mistake, but both baking powder amounts are supposed to be there, food.com would not let me enter a T and tsp measurement on one line. Please add all the baking powder when directed.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      1. Preheat the oven to 325°F Butter three 9-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
    2. 2
      2. Combine the cake flour, sugar, baking powder, and salt in a large mixer bowl. With the mixer on low speed, blend for 30 seconds. Add the butter and 1 1/4 cup of the buttermilk. Mix on low speed briefly to blend; then raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.
    3. 3
      3. In a smaller bowl, whisk together the whole eggs, egg yolks, vanilla, and the remaining 1/3 cup buttermilk until well blended. Pour one-third of the egg mixture into the cake batter at a time, folding it in completely after each addition. There will be 9 cups of batter; our 3 cups batter into each pan.
    4. 4
      4. Bake for 26 to 28 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean.
    5. 5
      5. Turn the layers out onto wire racks by placing a rack on top of a pan, inverting it, and lifting off the pan. Peel off the paper liners and let cool completely. When the layers have cooled, place a cardboard cake board on top of a layer, invert again, and lift off the rack. To make the layers easier to handle, wrap them on their boards completely in plastic, so they don’t dry out, and refrigerate them.

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    Nutritional Facts for The Best Vanilla Buttermilk Cake

    Serving Size: 1 (160 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 645.1
     
    Calories from Fat 242
    37%
    Total Fat 26.9 g
    41%
    Saturated Fat 15.8 g
    79%
    Cholesterol 188.4 mg
    62%
    Sodium 398.9 mg
    16%
    Total Carbohydrate 92.6 g
    30%
    Dietary Fiber 0.8 g
    3%
    Sugars 51.7 g
    207%
    Protein 9.1 g
    18%

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