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Moist Buttermilk Yellow Cake
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- #62547
A moist and flavorful yellow cake made from scratch. Try topping it with a rich chocolate or strawberry buttercream frosting.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups sugar
5 large eggs
2 teaspoons vanilla extract
1 1/4 cup buttermilk
directions
Preheat the oven to 350 degrees F. Grease 2 8-inch round cake pans and line them with parchment paper.
Sift together the flour, baking powder, and salt and set aside.
Place the butter in a large mixing bowl. Beat on medium-high speed for 3-4 minutes or until light and fluffy. Scrape down the sides of the bowl as needed.
With the mixer running, add the sugar to the butter in 1/4-cup increments, beating well after each addition. Add the eggs one at a time, again beating well after each addition and scraping down the sides of the bowl as needed.
Combine the vanilla and buttermilk.
With the mixer running on low speed, alternately add the flour mixture and buttermilk mixture in small amounts. Beat until the batter is smooth.
Divide the cake batter between the prepared cake pans. Place the pans in the oven and bake at 350 degrees F for 45-50 minutes or until the cake tests done when a toothpick is inserted in the middle.
Remove the cakes from the oven and let them cool in the pans on a wire rack. When cool, remove the cakes from the pans and frost as desired. Store the buttermilk yellow cakes in an airtight container.
The unfrosted cake layers can be wrapped in airtight packaging and frozen for up to 2 months.
recipe tips
Make sure your butter, eggs, and buttermilk are at room temperature for a smoother batter and even baking.
Sifting the flour, baking powder, and salt helps to aerate the mixture, resulting in a lighter cake.
Cream the butter and sugar until light and fluffy. This incorporates air and gives the cake a light texture.
Add eggs one at a time to ensure each is fully incorporated into the batter. This helps in achieving a uniform texture.
Alternating between adding dry and wet ingredients prevents the batter from becoming too thick or thin, ensuring a consistent texture.
Once you start adding flour, mix just until combined. Overmixing can lead to a dense cake.
Divide the batter evenly between the pans and smooth the tops for even baking.
Allow the cakes to cool in the pans for about 10-15 minutes before removing them. This helps the cakes set and reduces the risk of breaking.
This cake pairs well with various frostings. Chocolate, vanilla, strawberry, or cream cheese frosting are excellent choices.
Store the cake in an airtight container to keep it moist. If you freeze it, wrap it well to prevent freezer burn.
common recipe questions
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter. If you do, reduce the added salt in the recipe to a pinch or omit it altogether to balance the flavors.
What if I don't have buttermilk?
You can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of regular milk. Let it sit for 5 minutes before using.
How do I know when the cake is fully baked?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached, and the cake starts to pull away from the edges of the pan.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 19, 2017
I agree that this is a VERY moist cake but that's what I was looking for. Excellent recipe!!
July 20, 2013
This is a VERY moist cake. I was actually looking for something a little lighter but it is called "moist yellow cake" so I guess it delivered. I think it's the buttermilk that makes it very moist. I might play around with the ratios of ingredients to see if I can make it lighter. If you want a very moist cake then you've found it. It has really good flavor and nice color.