Buttermilk White Cake
A light, fluffy buttermilk white cake with subtle tang and tender crumb, perfect for celebrations or afternoon tea, appealing to those who love classic, moist vanilla cakes.
Ingredients
Instructions
- Mix the soda and cream of tartar with the cake flour.
- In a separate bowl, cream together sugar and shortening.
- Gradually add the dry mixture to the creamed mixture, alternating with buttermilk.
- Stiffly beat the egg whites and fold them into the batter gently.
- Add vanilla extract to taste.
- Pour the batter into a prepared baking pan and bake in a 350°F oven for about 30 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your egg whites are at room temperature before beating them stiff. You can substitute the buttermilk with plain yogurt or milk mixed with a splash of vinegar if needed. If you don't have shortening, unsalted butter works well as an alternative, but it may slightly alter the cake's texture. For a flavor twist, consider adding lemon zest or almond extract.
Serving Suggestions
Serve the buttermilk white cake plain or dusted with powdered sugar for a simple yet elegant dessert. Pair it with fresh berries or a scoop of vanilla ice cream for a delightful contrast. This cake also makes a wonderful base for layered desserts, where you can fill it with whipped cream and fruit. It pairs beautifully with Aunt Callie'S Chocolate Cake for a mixed dessert platter.
Storage & Reheating
Store any leftover buttermilk white cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk White Cake contains roughly 271 calories, with 3g protein, 34g carbohydrates, and 2g fat. It is an excellent source of potassium (69% of the Daily Value), and a good source of iron.
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 all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour as a substitute, but the cake may not be as light and tender. To mimic cake flour, you can replace 2 tablespoons of all-purpose flour with cornstarch for every cup of flour needed.
How can I make this cake gluten-free?
To make a gluten-free version of this cake, substitute the cake flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum, which will help provide structure to the cake.
What can I do if my cake sinks in the middle?
A sinking cake usually indicates that it was underbaked or that the oven temperature was too low. Always check for doneness by inserting a toothpick into the center. Additionally, avoid overmixing the batter, as this can incorporate too much air and lead to collapse.
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).