Mile High Buttermilk Cake
Mile High Buttermilk Cake is a towering, fluffy dessert featuring layers of tender cake infused with vanilla and buttermilk. Topped with orange butter frosting and filled with creamy vanilla filling, it’s perfect for celebrations and special occasions, offering a delightful blend of citrus and classic cake flavors.
Ingredients
Instructions
- Sift together cake flour, baking soda, baking powder, and salt.
- Cream together butter and sugar until light and fluffy.
- Beat in vanilla.
- Add dry ingredients alternately with buttermilk, beating well after each addition.
- Add egg whites; beat at medium speed for 2 minutes.
- Pour batter into three waxed paper-lined 9-inch round cake pans.
- Bake at 350°F (175°C) for 20 minutes.
- Reduce oven temperature to 325°F (160°C) and bake for an additional 25 minutes or until the cake tests done.
- Let the cakes cool for 10 minutes.
- Spread vanilla filling between the layers of the cake.
- Top with orange butter frosting.
Tips & Substitutions
For a lighter texture, ensure the butter is at room temperature before creaming with sugar. If you don't have buttermilk, you can substitute with milk mixed with a tablespoon of vinegar or lemon juice. For an extra flavor twist, consider adding a teaspoon of almond extract along with the vanilla. Be cautious not to overmix when incorporating the dry ingredients with wet to maintain the cake's fluffiness.
Serving Suggestions
This Mile High Buttermilk Cake is perfect for celebrations, served alongside a cup of coffee or tea. Consider pairing it with a refreshing Quick Cherry Salad for a delightful contrast. The creamy vanilla filling and orange butter frosting enhance its flavor, making it a standout dessert. Garnish with fresh berries or a dusting of powdered sugar for an elegant finish.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap individual slices in plastic wrap and place them in the freezer for up to two months. To enjoy later, simply thaw at room temperature or reheat briefly in the microwave for a warm slice.
Nutrition & Diet Analysis (per serving)
Each serving of Mile High Buttermilk Cake contains roughly 505 calories, with 11g protein, 75g carbohydrates, and 1g fat. It is an excellent source of iron (34% of the Daily Value) and protein (22% of the Daily Value). Note that it is relatively high in sodium, at 600mg per serving (26% 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 all-purpose flour instead of cake flour?
While cake flour is ideal for achieving a tender cake, you can substitute all-purpose flour. To mimic cake flour's lower protein content, measure one cup of all-purpose flour, remove two tablespoons, and add two tablespoons of cornstarch. This helps maintain a light texture.
How can I make the cake more moist?
To enhance moisture, ensure you don’t overbake the cake. Use a toothpick to check for doneness—when it comes out with a few moist crumbs, it's perfect. Additionally, consider brushing the layers with a simple syrup made of equal parts sugar and water for added moisture before frosting.
Can I make this cake in advance?
Absolutely! You can bake the cake layers a day ahead. Cool them completely, wrap tightly in plastic wrap, and store in the fridge or at room temperature. Frost just before serving to maintain freshness and presentation.
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).