Cake Recipes That Use Buttermilk – Everyone flips this moist, delicious buttermilk cake with a fabulous pecan filling and crispy, frosted edges. After the first bite, they will be begging for the recipe. They will never believe how EASY it is!
If your friends and family are anything like mine, the first bite of Easy Farmhouse Butterhouse Cake will have you swooning, moaning, sighing, and/or saying “Oh my god!”.
Cake Recipes That Use Buttermilk
I saw a picture of this buttermilk cake in an email sent by King Arthur Flour. The cake looked fabulous and I loved the rustic, charming name. I tried the recipe a while back when some friends came over for lunch. Being a little lazy (and always in a hurry), I simplified it so that you just take one bowl without a mixer. I’ve been making it ever since, always because of the laudatory reviews.
Buttermilk Chocolate Cake
This is such a winner! When a recipe is REALLY good, my husband calls it “candy” (even if it’s meat or vegetables!). This cake is definitely labeled “candy” both literally and figuratively! The cake is extremely moist, full of flavor, and the topping is reminiscent of a delicious combination of sticky bun and pecan pie. And then there is that thin candy-like glaze that forms on the edges of the cake as it bakes, you can see what I mean in the picture below.
It’s actually ridiculously easy! Here at The Café, this is how we label recipes that require minimal effort while leaving you looking like a kitchen rock star. You can read more about our collection of Ridiculously Easy Recipes in this post (yes, we have a whole bunch of these super easy recipes), but below is an example of just how easy this recipe is:
Recently, our granddaughter Elle acted in a play. Her sister Annie (then 12) stayed home while we attended the 40 minute show as she had already seen it. Annie started this buttermilk cake recipe when we left for the play, and by the time we got back, it was ready! It was gorgeous, and later, when we tasted Annie’s cake, everyone agreed that this dessert was definitely “blog-worthy” (highest accolade in our family!).
We’ve also made a video showing how this farmhouse buttermilk cake really does deserve its ridiculously easy moniker. View:
Buttermilk Cakes To Use Up Your Carton
Originally, buttermilk was the liquid left after churning butter from cultured cream. This type of writer is now specifically called a traditional writer. A fermented milk product widely available in most grocery stores and markets today is cultured buttermilk.
Cultured buttermilk is milk made from traditional milk that has been inoculated with an acid culture. The acid culture simulates the naturally occurring bacteria in the traditional product. The result is buttermilk’s characteristic sour taste as well as a thicker product. Sometimes you notice the butter stains in the buttermilk you buy. This is actually butter added by the dairy to simulate the butter residue that is often left behind when churning traditional buttermilk.
If you look at the dairy shelves at your local grocery store, you’ll notice that there are two types of buttermilk: whole milk and low-fat. The difference is just as the names suggest: whole milk buttermilk is made from whole milk, low-fat buttermilk is made from skimmed or 1% milk.
So which one should you buy? It’s really just a matter of personal preference. I prefer whole milk when baking, but with this recipe, either will make a delicious buttermilk cake.
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And if you’re hip, you can even make your own writing pad. See Café Tips below for easy instructions.
Everyone is flipping over this moist, delicious buttermilk cake and begging for the recipe after the first bite. No one will believe how EASY it is!
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Best Buttermilk Recipes To Make Today To Use Up Buttermilk!
Somewhere between the pound cake recipe, the delicious sponge cake, and the bright lemon brunch, this simple vanilla butter cake is a chameleon.
You can serve it as a dessert with a scoop of vanilla ice cream, or you can have a slice for breakfast.
This bundt cake is a dream to slice and deliver, so it’s easy to share (that is, if you want to).
When the cake first comes out of the pan, it resembles a pound cake. The crumb is strong. Light color inside, bronze outside.
Buttermilk Pound Cake
Buuuuut, if you’ve tried my Lemon Blueberry Bundt Cake, you know that if there’s a simple step that can take a cake from gorgeous to SUBLIME, we’ll do it.
To improve the texture of the cake and give it a more vibrant flavor, I borrowed a trick from my grandmother Dorothy’s lemon zest cake.
While the buttermilk cake is still warm, poke holes and spread it with sweet lemon glaze.
Bright citrus flavor percolates cheerfully through every corner of the cake, flooding our (now our lemon buttermilk cake) with joyful flavor and moistening the crumb so that it melts in the mouth.
Best Buttermilk Recipes: 12 Recipes With Buttermilk
5 star rating “I served it at a party last night and it disappeared! It was delicious and so easy to make!” – Cary –
Another tangy ingredient, the two work in harmony with the lemon glaze to give this cake just the right amount of sweetness.
If you don’t normally buy buttermilk, you can substitute 1 cup milk and 1 tablespoon white vinegar or lemon juice for the buttermilk.
Make sure to use at least 2% milk (whole milk is even better). Mix the two together and let sit for 5 minutes, then use as directed.
One Bowl Chocolate Bundt Cake
If you enjoy making delicious desserts, this stand mixer is a worthy investment. Makes mixing easy!
The finishing touch to this lemon buttermilk cake is a light dusting of powdered sugar. It’s just the fairy dust this fantasy cake deserves!
This old-fashioned buttermilk cake recipe is better than the basic one! A simple lemon glaze and buttermilk make it EXTRA moist and divine.
Serving Size: 1 (of 10) Calories: 409 kcal Carbohydrates: 70 g Protein: 7 g Fat: 12 g Saturated Fat: 7 g Trans Fat: 1 g Cholesterol: 92 mg Potassium: 229 mg Fiber: 1 g Sugar: 43 g Vitamin A: 400 IU Vitamin C: 5 mg Calcium: 96 mg Iron: 2 mg
Buttermilk Cake Recipe With Praline Topping
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Hi, I’m Erin Clarke and I fearlessly strive to create healthy meals that are affordable, easy to make and best of all. I am the author and recipe developer here and for The Well Plated Cookbook. I love both sweets and vegetables and am on a mission to save time and food. WELCOME! This simple bundt cake will always turn out perfect and you’ll be baking it for years to come.
Have you always wanted a unique recipe? A recipe that you make so often that you know it by heart and that has made you famous in your inner circle? This classic buttermilk pound cake is one of those recipes, friends, just waiting to be tried. I highly (highly!) recommend it to please you. The taste is pleasant, the texture is “perfect” and it is not difficult to prepare.
Peach Upside Down Cake With Buttermilk Recipe
. I like it to be visible and slightly loose, even in a cake as dense as a pound cake. Not too dry, not oily, a nice crumb indicates the perfect bite of cake more than anything else.
For best success, all ingredients should be at room temperature: read my easy ways to bring cold ingredients to baking temperature in this post.
This pound cake is based on the classic proportions that have stood the test of time, i.e. equal parts butter, eggs, flour and sugar. It’s called a “pound” cake because traditionally the recipe called for one pound each, but I scaled it down to fit in a standard pan. It’s nice and generous, but it doesn’t take all day to cook.
This cake does not require a glaze, sauce, or frosting; all wealth is baked instantly. You can always experiment with toppings later, but for now all you need is a light dusting of powdered sugar. She is getting dressed
Raspberry Buttermilk Cake
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