White Buttermilk Cake
This moist and tender white buttermilk cake features a delicate crumb with subtle vanilla flavor, making it perfect for celebrations or everyday treats. Its light sweetness and fluffy texture appeal to both dessert lovers and those seeking a classic, versatile cake suitable for various occasions.
Ingredients
Instructions
- Cream sugar and Crisco together until well blended.
- Add buttermilk, egg whites, and vanilla; mix until smooth.
- Combine dry ingredients (flour, baking powder, soda) and gradually add to the wet mixture.
- Pour batter into greased cake pans.
- Bake at 350°F for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure the egg whites are at room temperature before beating them. If you don’t have buttermilk on hand, you can substitute it with a mixture of milk and vinegar or lemon juice. Also, consider using unsalted butter instead of Crisco for a richer flavor. Sifting the flour can help avoid lumps and create a finer crumb.
Serving Suggestions
This White Buttermilk Cake is delightful on its own, but you can elevate it by serving with fresh berries or a dollop of whipped cream. It pairs beautifully with Pearl'S Trifle for a stunning dessert table. Additionally, consider serving it alongside a cup of tea or coffee for a perfect afternoon treat.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. To reheat, place slices in the microwave for about 10-15 seconds or warm in the oven at 300°F for 5-10 minutes to maintain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of White Buttermilk Cake contains roughly 92 calories, with 8g protein, 11g carbohydrates, and 2g fat. It is a good source of protein (16% of the Daily Value), calcium (15% of the Daily Value), and vitamin C (12% 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 whole eggs instead of just egg whites?
Yes, you can use whole eggs instead of just egg whites, but the cake will have a richer color and slightly denser texture. The egg whites help to create a lighter cake, so if you prefer a fluffier result, it's best to stick with the original recipe using only egg whites.
What can I do if my cake doesn't rise?
Another common reason for a cake not rising is overmixing the batter after adding the dry ingredients. Mix just until combined to avoid deflating the batter.
How can I make this recipe gluten-free?
To make this White Buttermilk Cake gluten-free, you can substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend you choose contains xanthan gum to help mimic the elasticity provided by gluten. This will keep the cake's texture and flavor well-balanced.
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).