Vanilla-Buttermilk Cake

Buttermilk adds tangy flavor to every aspect of this layer cake, from the batter to the frosting. Rich and moist, this buttermilk cake is a favorite for any occasion.

Vanilla-Buttermilk Cake
Yield: 1 3-layer (9-inch) cake
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  1. 1 1⁄2 cups unsalted butter, softened
  2. 1 1⁄2 cups sugar
  3. 3⁄4 cup firmly packed light brown sugar
  4. 4 large eggs
  5. 1 tablespoon vanilla extract
  6. 3 3⁄4 cups all-purpose flour
  7. 3⁄4 teaspoon baking powder
  8. 3⁄4 teaspoon baking soda
  9. 1 1⁄2 teaspoons salt
  10. 2 cups whole buttermilk
  11. 1 recipe Buttermilk Filling (recipe follows)
  12. 1 recipe Buttermilk Frosting (recipe follows)
  13. Garnish: white chocolate curls and raspberries
  1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Line pans with parchment rounds, and spray again. Set aside.
  2. 2. In a large bowl, combine butter and sugars. Beat at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla, beating well.
  3. 3. In a large bowl, sift together flour, baking powder, baking soda, and salt. Add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture and beating well after each addition. Divide batter evenly among prepared pans.
  4. 4. Bake until a wooden pick inserted in the center comes out clean, 20 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. 5. Spread Buttermilk Filling evenly between layers. Spread Buttermilk Frosting over top and sides of cake. Garnish with white chocolate curls and raspberries, if desired.
  1. Note: Garnish with raspberries right before serving.
Taste of the South
Buttermilk Filling
Yield: about 3 cups
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  1. 1 (1⁄4-ounce) envelope unflavored gelatin
  2. 1 1⁄2 cups whole buttermilk, divided
  3. 1⁄2 cup firmly packed light brown sugar
  4. 1⁄2 cup sugar
  5. 1 teaspoon vanilla extract
  6. 1 cup heavy whipping cream, chilled
  1. In a medium bowl, combine gelatin and 1⁄2 cup cold buttermilk. Let stand for 3 to 5 minutes.
  2. In a medium saucepan, combine remaining 1 cup buttermilk and sugars. Heat over medium heat, stirring frequently, until sugar is dissolved, 3 to 4 minutes. Pour a small amount of hot buttermilk mixture into gelatin mixture to soften, whisking well. Pour softened gelatin mixture into remaining hot buttermilk mixture, whisking well to remove any lumps. Pour into a bowl, and refrigerate, covered, for 30 to 40 minutes, or until mixture reaches room temperature.
  3. In a large bowl, beat cream at high speed with an electric mixer until stiff peaks form. Fold into room-temperature buttermilk mixture. Cover tightly, and refrigerate until set, 4 to 6 hours.
Taste of the South
Buttermilk Frosting
Yield: about 4 cups
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  1. 1 cup unsalted butter, softened
  2. 8 cups confectioners’ sugar
  3. 1⁄2 cup whole buttermilk
  4. 1 teaspoon vanilla extract
  1. In a large bowl, beat butter at medium-high speed with an electric mixer until fluffy. Gradually add confectioners’ sugar and buttermilk, beating at medium speed until smooth. Add vanilla, beating well.
Taste of the South


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