Best Perfect Buttermilk Cake Recipes

THE PERFECT PRESENT BUTTERMILK CHOCOLATE CAKE RECIPE WWW.THE-PERFECT-PRESENT.COM RECIPE - (3.8/5)

The Perfect Present Buttermilk Chocolate Cake Recipe www.The-Perfect-Present.com Recipe - (3.8/5) image

Provided by MiaRedhead

Number Of Ingredients 17

Ingredients

2 Cups Sugar
3/4 Cup Hershey's Cocoa
2 Teaspoons Baking Soda
2 Eggs (I use large eggs)
1 Teaspoon Salt
1 Cup Buttermilk
Remember that you can freeze buttermilk so you have to make another buttermilk chocolate cake recipe.
1 Cup Mazola Vegetable Oil
1 1/2 Teaspoons Vanilla Extract
1 Cup Boiling Water
2 Cups Flour
White Frosting
11/2 lbs. (24 oz.) Powdered Confectioners Sugar
1/4 Pound Stick of Butter (Softened)
1 Teaspoon Vanilla Extract
Pinch of Salt
Milk

Steps:

Preheat Oven to 300° F (This is not a typo! This is a slow bake chocolate cake recipe.) Use Crisco Shortening to lightly grease and flour the 9 x 13 in. Baking Dish. (It's a one layer chocolate cake!) Place all the ingredients on the left into a mixing bowl. Mix at medium or medium high speed until all ingredients are blended and smooth. Pour into greased and floured baking dish Bake for 1 hr. Test by sticking with knife. If it comes out clean, it's done! Allow to cool. White Frosting Place the powdered sugar, softened butter, and vanilla in a mixing bowl. Add a little milk. Mix at high speed until smooth and creamy. Add milk as required to get the right consistency.

PERFECT BUTTERMILK CAKE

Perfect Buttermilk Cake image

Buttermilk cake is tender and moist, with a crackly exterior from a coating of granulated sugar. Enjoy a slice with or without a simple glaze!

Provided by @MakeItYours

Number Of Ingredients 9

Ingredients

1 cup (2 sticks) unsalted butter, room temperature (plus more for greasing the pan)
2 1/2 cups granulated sugar, plus 3 tablespoons for the pan
5 large eggs, room temperature
1 teaspoon almond extract
1 tablespoon pure vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 cups buttermilk

Steps:

Preheat the oven to 325°F. Grease a 9 or 10 inch bundt pan. Butter the inside of the bundt pan and then sprinkle granulated sugar around the pan. Be sure to grease the crevices well.
In the bowl of a stand mixer combine the butter and sugar. Beat on medium for 7-8 minutes until light and fluffy. Add the eggs and extracts. Beat until combined.
Mix together the flour, baking soda, and salt in a medium bowl. Set aside.
Add half of the flour and mix until just combined (you can no longer see the flour). Then add 1/2 of the buttermilk. Repeat.
Scoop or pour the cake batter into your prepared bundt pan.
Bake the cake in your preheated oven until the cake starts to pull away from the side of the pan, 60-70 minutes. Be sure not to open the door until the cake is done.
Allow the cake to cool in the pan for 10 minutes, then flip it onto a cooling rack and allow it to cool completely.
Store in an airtight container on the countertop for 4-5 days.
Cake is a dense, moist pound cake consistency. The granulated sugar in the batter and coating the pan crystallizes into the most delicious, almost crackly exterior on the soft cake.
Beating the butter and sugar for an extended period of time really allows them to cream together and gives that amazing texture to the cake.
Can use a powdered sugar glaze on top: one cup powdered confectioner's sugar, with enough fresh lemon juice to be as thick as corn syrup.
Top with powdered sugar and fruit.
Can top with whipped cream and sliced fruit.
Can also bake in 2 (9x5) pans, watch cook time.