Buttermilk Cake

  • 2 C cake flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp salt
  • ½ C unsalted butter, softened
  • 1 C sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 C buttermilk
Simple syrup:
  • ½ C water
  • ½ C sugar
  • Whipped cream:
  • 2 C heavy whipping cream
  • ½ C powdered sugar
  1. Turn oven to 350 degrees.
  2. Spray a 9 inch spring form pan with non-stick spray.
  3. Line the bottom with a 9 inch round of parchment paper. Spray the paper.
  4. In a medium bowl sift together flour, baking powder, baking soda and salt.
  5. Set aside. In a another medium bowl, beat together butter and sugar until light and fluffy.
  6. Add in vanilla.
  7. Add eggs, one at a time, beating well after each addition.
  8. Add the flour mixture in three additions, alternating with the buttermilk ending with flour.
  9. Pour batter into the prepared pan and smooth the top.
  10. Bake until golden, about 40-45 minutes. Cool in the pan on a cooling rack for 20 minutes.
  11. With the cake still in the pan, poke holes all over the top with a toothpick or bamboo skewer. Slowly and evenly pour the simple syrup over the top of the cake.
  12. Let cake sit for an additional 20 minutes to be sure all the syrup gets soaked in.
  13. Remove cake from pan and invert onto a cake plate.
  14. Spread whipped cream all over the tops and sides of the cake. Refrigerate until serving time.
For the simple syrup:
  1. In a small saucepan over high heat, combine water and sugar. Bring to a boil and remove from heat. Sugar should be dissolved. Pour clear syrup into a small pitcher and set aside to cool completely.
For the whipped cream:
  1. In a large bowl, pour in heavy cream. With mixer on medium high, beat cream until frothy.Add in powdered sugar and continue to beat until cream is thickened and holds a stiff peak. Spread whipped cream around the sides and on top of the cake. Keep refrigerated until serving.

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