Buttermilk vanilla cake recipe how to#

If you’ve only eaten white cake from a box mix, you’re in for a treat! This scratch recipe is incredibly easy to prepare.

Buttermilk vanilla cake recipe how to#

By using just egg whites, you’ll create a lighter cake and it will help keep it perfectly white.īutter and sugar creamed until light and fluffy Wet and dry ingredients mixed in Egg whites beat to stiff peaks Egg whites folded into cake batter How to Make White Cake

Egg whites: Egg yolks have fat in them, which can weigh down the cake.Granulated sugar: I love brown sugar in cakes, but for this recipe you want to stick with granulated sugar to get that classic white cake look.

The butter and sugar need to be creamed together for a good 4 to 5 minutes to create a super light, fluffy cake. Unsalted butter: I recommend using unsalted butter since the amount of salt in salted butters can vary between different brands.However, clear vanilla will ensure that the cake remains perfectly white. Clear vanilla extract: Pure vanilla extract may be used as well.Don’t skip the buttermilk! If you don’t have any, you’ll need to make a buttermilk substitute using regular milk and vinegar (or lemon juice). Buttermilk: Creates a soft, tender crumb and also provides moisture.Salt: Enhances the vanilla flavor and also balances out the sweetness of the batter.If you don’t keep cake flour on hand, you can make a substitute with just two ingredients. Cake flour has a lower protein content than all-purpose flour which creates a tender, fine crumb. Cake flour: I suggest sticking with cake flour versus all-purpose flour.But don’t let the word “simple” fool you - there’s still plenty of flavor in this cake!Ī detailed list of ingredients is provided in the recipe card below, but here are the key items you’ll need to make it: In a Mondrian and not a Pollock kind of way.This is a simple white cake recipe topped with my favorite vanilla buttercream. This cake is really a blank canvas, so go crazy with it. So if strawberries aren’t in season or don’t look great where you are, then use whatever fruit your heart desires. When there are as few ingredients as this in a recipe, you really have to ensure that each one is the best it can be. Even with a cinnamon ginger smoked paprika swirl. Just plain good, easy happiness.Īnd you can’t beat that. Each bite tastes like a bit of happiness. It is the simplest of simple – a buttermilk vanilla bean cake batter is topped with ruby red in season strawberries and a sprinkling of sugar before being escorted to the oven, where the cake puffs up around the berries, encasing them in its warmth, and the sugar creates a delicious golden crust.īut this just makes it all the more alluring. There are surely going to be a few skeptics out there and to you, I present this cake. What if we just took as few quality ingredients as possible, threw them in a pan, and called it a cake? Today we’re going to learn how to K.I.S.S.Īpparently, not everything in life has to be chocolate mocha covered, cinnamon ginger smoked paprika swirled, with a pickled cherry on top.īut in this day and age when it feels like everything has done been before, sometimes we (I) feel this compulsion to throw our (my) whole spice rack and half of our (my) pantry into a meal to ensure that it’s original.īut maybe what would be really crazy? Is if we didn’t. Spring desserts don’t get simpler or more delicious than this strawberry vanilla bean buttermilk cake.