Aunties Buttermilk Cake

Moist, tender, and utterly scrumptious, Auntie’s Buttermilk Cake is a family favorite that’s sure to become a staple in your household too. This vintage recipe yields two beautiful cakes with a delicate crumb and subtle tang, perfect for topping with your favorite frostings and decorations.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup buttermilk, at room temperature

Instructions

Preheat your oven to 350°F (180°C) and grease two 9-inch round cake pans, then line the bottoms with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Set aside.

In a large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, beating well after each addition.

Beat in the vanilla extract.

With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture.

Beat just until combined.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Once the cakes are completely cool, you can frost and decorate them as desired.

Notes

Don’t overmix the batter, as this can lead to dense cakes.

Also, make sure to have the buttermilk at room temperature, as this will help the cake to be tender and moist.

If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice.

Let it sit for 5-10 minutes to thicken before using.

Make sure to grease the pans properly to prevent the cakes from sticking.

You can also dust the pans with flour or cocoa powder for added non-stick insurance.

If you’re not using the cakes right away, you can store them at room temperature for up to 3 days or wrap them tightly and freeze for up to 2 months.

Nutrional Value

• Calories: 420
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 60mg
• Sodium: 250mg
• Total Carbohydrates: 52g
• Dietary Fiber: 0.5g
• Sugars: 34g
• Protein: 4g