Soft fluffy BUTTER CAKE │Easy & Moist butter cake
RECIPE:
SHOP:
In this video I'll be sharing my very best butter cake recipe! It took me about 15 tries to get to this cake, as I was struggling to get the perfect balance of flavour and softness, but I finally got it! This butter cake is soft, fluffy and goes perfectly with a hot cup of tea! I LOVE having butter cake slightly warm, so if I'm having it the next day, I'll heat it up in the microwave for about 10-15 seconds. If you haven't tried butter cake warm, then you need to try it! :D I hope you all enjoy the recipe!
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INGREDIENTS:
All ingredients must be at room temperature :)
- 1 cup (220g) salted butter
- 1 cup (220g) caster sugar
- 1 tbsp unflavoured vegetable oil
- 5 eggs
- 1 and 3/4 cups (220g) all purpose flour or cake flour
- 3 tsp baking powder
- 1/2 cup (112g) buttermilk
- 1 and 1/2 tsp vanilla extract/essence
- If using unsalted butter, add in 1/2 a teaspoon of salt to the dry ingredients
- Regular sugar can be used as a substitute for caster sugar
Bake at 150c for 1 hour or until a toothpick comes out clean. Do not open the oven too early otherwise this will effect the texture of the cake. If you want to check your cake earlier, then only start checking it at 50 minutes :)
I used an 8 inch square cake tin for this recipe, but any 8 inch tin will work :)
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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The most amazing white velvet buttermilk cake recipe
If you asked me what our BEST cake recipe was out of all the cake recipes, I would say it's this white velvet cake recipe. Even better than my vanilla cake. This is the cake I would make myself on my birthday if I was one of those crazy people who makes their own cake.
RECIPE ON BLOG ►
*** NOTE: This cake is meant to be measured using ounces or grams, not cups. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. If you need more information on how to use a scale or don't have access to one yet, check out my ounces to cups conversion chart on the blog post below.
HOW TO USE A SCALE TO WEIGH INGREDIENTS ►
White Velvet Cake Ingredients ►
13 oz (369 g) cake flour (do not use AP flour or try to make your own cake flour)
12 oz (340 g) granulated sugar
1 tsp salt
1 Tbsp baking powder
1/2 tsp baking soda
5 oz (142 g) egg whites, room temperature
4 oz (113 g) vegetable oil
10 oz (284 g) buttermilk, room temperature or slightly warm
6 oz (170 g) butter, unsalted and softened
2 tsp vanilla extract
Ermine Frosting Ingredients ►
14 oz (397 g) granulated sugar
3 oz (85 g) flour
16 oz (454 g) whole milk
16 oz (454 g) unsalted butter (room temperature)
2 tsp vanilla extract
1/4 tsp salt
CHAPTER MARKERS ►
00:00 Intro to White Velvet Cake
00:30 Combining the dry ingredients
00:58 Adding the butter
01:20 Why use cake flour?
01:40 Combining the dry ingredients
02:19 Adding the oil, buttermilk, and vanilla
02:29 What is the reverse creaming method?
03:11 Adding the eggs and buttermilk
04:18 Baking the cakes
5:46 Flipping out the cakes
06:06 Tasting the cake
06:43 Ermine buttercream frosting
06:50 Frosting the cake
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OLD SCHOOL BUTTERMILK POUND CAKE ???? (FRIDAY NIGHT CAKE OF THE WEEK)
Another awesome and easy Friday night cake
Every Friday night after i get home from work
i make a cake
This cake is so buttery and delicious
You actually dont need any icing on this cake
Ingredients:
3 cups all purpose flour
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 cup melted butter (2 butter sticks)
3 cups white sugar
6 egg
1 cup buttermilk
Cream butter and sugar together until smooth(about 3-5 minutes)
slowly add eggs 1 at a time
add flavors
add flour and milk (alternating )
starting with flour and ending with flour
pour in greased tube pan
Bake @350 Degrees for 1 hour 20 minutes. Check after 1 hour 10 minutes. Mine was ready at 1 hour . Insert a toothpick in the center of the cake and if the toothpick comes out with batter on it leave your cake in for the complete baking time.
The toothpick must come out clean.
Let cool in pan on wire rack for 20 mins. Then place on cake plate. Make sure to cover so cake won’t dry out. A tight-fit cake pan would be perfect. Enjoy Your Pound Cake.
You can top with a slight glaze if preferred
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THE TASTIEST HOMEMADE BUTTERMILK CAKE! Homemade Buttermilk Cake recipe #homebaking #Buttermilkcake
I baked a yummy, moist homemade Buttermilk Cake few days ago and I can tell you for sure this is one of the tastiest or rather the most tastiest Buttermilk you'd ever Bake!!
This Buttermilk Cake didn't last as we ate all of within two days!! Oh dear! ????????????
Please watch and enjoy.
The recipe will be updated soon here.
Thank you!
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Check out my super stable whipped cream recipe
Decorating a Cake with super stable whipped cream
Here's a sweet sharp tutorial on how to trim your round cakes
How to trim square cakes perfectly
How to crumbcoat a square cake with sharp edges
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Now unto him that is able to do exceeding abundantly above all that we ask or think, according to the power that worketh in us
Ephesians 3:20
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#41 Fig Preserve Cake with a rich buttermilk glaze
Sharing another great dessert! Don't count this one out...it is unique, moist, delicious! The fig preserves make it so moist, without adding a heavy taste and the glaze is heavenly!
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Mile High Buttermilk Layered Cake#amazing #goodeats #yummyrecipe #homemade
Hello ???? Everyone!! Teresa made this wonderful Mile High Buttermilk Cake it’s delicious WoW!! Enjoy the video. Then try it out☺️
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Ingredients:
INGREDIENTS
4 Cups of White Lily All-Purpose Flour
1 Tsp of Baking Soda
1/2 Tsp of Baking Powder
1/2 Tsp of Salt
2 Sticks of Land O Lakes Butter
3 Cups of Dixie Crystal Sugar
2 Tsp of Vanilla Extract
2 Cups of Buttermilk
6 Egg Whites