Buttermilk Cake
Buttermilk cake is a moist and flavorful dessert that combines the tanginess of buttermilk with the sweetness of sugar and the richness of eggs. Its light texture and delightful almond and vanilla notes make it perfect for celebrations or as a comforting treat with coffee.
Ingredients
Instructions
- Cream sugar and shortening.
- Beat in eggs one at a time.
- Sift dry ingredients together.
- Blend in the dry ingredients alternating with buttermilk. Beat well.
- Add almond flavoring and vanilla.
- Mix well.
- Bake in a greased and floured Bundt pan for 1 hour at 350°.
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before adding them to the mixture. If you don't have buttermilk, you can substitute it with a mixture of milk and vinegar or lemon juice (1 cup of milk with 1 tablespoon of vinegar or lemon juice). This recipe can also be adapted by adding a teaspoon of cinnamon for a warm spice flavor.
Serving Suggestions
This buttermilk cake is delightful on its own but can be served with a dusting of powdered sugar or a drizzle of glaze for added sweetness. Pair it with fresh berries or a scoop of vanilla ice cream for a lovely dessert. It also pairs beautifully with Cherry Torte for a double dessert treat at gatherings.
Storage & Reheating
Store leftover buttermilk cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds, or until just warmed through. This keeps the cake moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Cake contains roughly 43 calories, with 2g protein, 6g carbohydrates, and 1g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 774mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of oil instead of Crisco?
Yes, you can substitute Crisco with an equal amount of vegetable oil or melted butter. Using butter will add a rich flavor, while oil will keep the cake moist. Just ensure that any substitution is in a liquid form for proper mixing.
How do I know when the cake is done baking?
You can check if the cake is done by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If there's wet batter on the toothpick, bake for a few more minutes and check again.
Can I freeze the buttermilk cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to three months. Thaw it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).