Wesson Oil Buttermilk Cake
A moist, buttery cake with a tender crumb, featuring the rich flavors of buttermilk and vanilla, perfect for dessert or tea time celebrations.
Ingredients
Instructions
- Cream sugar and Wesson oil together.
- Add eggs, one at a time, beating after each addition.
- Sift baking powder and soda with flour.
- Add buttermilk and vanilla to the mixture.
- Beat until smooth.
- Bake in a 350°F oven until cakes are light brown.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of lemon zest or a pinch of cinnamon. 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. Ensure to beat the batter just until combined to avoid a dense cake. This cake also pairs nicely with the Fastest Lemon Pie for a delightful dessert duo.
Serving Suggestions
This buttermilk cake is delicious on its own, but you can serve it with a dusting of powdered sugar or a drizzle of chocolate ganache for added indulgence. Fresh berries or a scoop of vanilla ice cream make excellent accompaniments. It also pairs well with a cup of coffee or tea for an afternoon treat.
Storage & Reheating
Store any leftover buttermilk cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and place them in the freezer for up to three months. To reheat, simply microwave individual slices for about 10-15 seconds or let them thaw at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Wesson Oil Buttermilk Cake contains roughly 373 calories, with 6g protein, 52g carbohydrates, and 2g fat. It is a good source of calcium (15% of the Daily Value), iron (14% of the Daily Value), and protein (13% 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 Wesson oil?
Yes, you can substitute Wesson oil with other neutral oils like canola or vegetable oil. Just ensure that the oil you choose has a similar flavor profile to maintain the cake's intended taste and texture.
How can I make this cake gluten-free?
To make this buttermilk cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure that the blend contains xanthan gum, or add it separately according to the package instructions for the best results.
What should I do if my cake is too dense?
If your buttermilk cake turns out dense, it may be due to overmixing the batter or using too much flour. Ensure to measure your flour accurately and mix just until the ingredients are combined to achieve a lighter texture. Adding an extra egg can also help create a fluffier cake.
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).