Buttermilk Cake

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Everybody needs a plain but delicious cake in his or her repertoire, and we hope this will be yours. It’s light, moist, not too sweet, and goes with everything. Try topping it with strawberries and powdered sugar in the summer, or caramel sauce in the winter, or maybe even some bourbon hard sauce.

Gooey Pumpkin Butter Cake

Butter Cake (Photo credit: Wikipedia)

 

Ingredients (adapted from Lottie and Doof):

  • 2 cups + 2 Tbsp. cake flour, sifted
  • 1 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 8 Tbsp. unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 1 cup buttermilk, shaken

 

 Instructions:

  1. Preheat oven to 350 degrees F. Butter an 8-inch square cake pan and line bottom with a square of parchment paper, then butter parchment or use silicone bakeware.
  2. Sift together flour, baking powder, baking soda, and salt. Set aside.
  3. Beat butter and sugar in a large bowl until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition.
  4. Stir in buttermilk until just combined (mixture may look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated.
  5. Spread batter evenly in cake pan. Bake until golden and a toothpick inserted in center of cake comes out mostly clean, 35 to 40 minutes. Cool in pan on a rack for 10 minutes, then flip onto cooling rack and cool for another hour.
  6. Serving options are mostly endless, but we recommend serving it with bourbon hard sauce, or fruit and whipped cream.

 

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