Best Chocolate Buttermilk Cake Recipe
My Chocolate Buttermilk Cake
Ingredients used -
225g of flour
1 tsp of baking powder
½ tsp of baking soda
50g of Cocoa powder
180g of Margarine to be melted slightly
⅔ cup of very hot water
⅔ cup of buttermilk
2 tsps of vanilla flavour
2 eggs
100g of brown sugar
150g of white sugar
For the Procedure
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Berry Buttermilk Cake Recipe: Bake from Scratch | How to Video
Hey guys, welcome to my place! In this video, I'm sharing the Berry Buttermilk Cake with Mascarpone Crème Fraîche frosting recipe from Bake from Scratch magazine MAR/APR 2017.
I thought this cake was perfect for a beginner cake decorator like me so watch what happens and hope you enjoy the video!
For the Sugared Flowers and Berries you will need:
1 Large egg white
Organic food safe flowers
fresh berries
AND
fine granulated sugar
For the Berry Buttermilk Cake you will need:
3/4 cup unsalted butter softened
1/2 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/3 cup sliced blackberries
1/3 cup chopped strawberries
1/3 cup whole blueberries
AND
1/2 teaspoon vanilla extract
For the Mascarpone Crème Fraîche Frosting you will need:
1 8-ounce container of mascarpone cheese
4 cups confectioners sugar
1/2 cup creme fraiche
1 teaspoon vanilla extract
AND
1/2 teaspoon salt
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I am not a pastry chef or professionally trained baker. I just love to try my hand at artisan baking and I’m not perfect. Sometimes it works, sometimes it doesn’t. But at the end of the day, I learn something new and I get a yummy reward at the end.
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THE TASTIEST HOMEMADE BUTTERMILK CAKE! Homemade Buttermilk Cake recipe #homebaking #Buttermilkcake
I baked a yummy, moist homemade Buttermilk Cake few days ago and I can tell you for sure this is one of the tastiest or rather the most tastiest Buttermilk you'd ever Bake!!
This Buttermilk Cake didn't last as we ate all of within two days!! Oh dear! ????????????
Please watch and enjoy.
The recipe will be updated soon here.
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Decorating a Cake with super stable whipped cream
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How to trim square cakes perfectly
How to crumbcoat a square cake with sharp edges
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Why you should use BUTTERMILK for baking and how to make it yourself at home!
RECIPE:
SHOP:
Buttermilk is one of my favourite ingredients to use when it comes to baking! I use it in so many of my recipes, including my soft vanilla cake and red velvet cake. If you’re in a pinch and don’t have buttermilk on hand, or can’t easily access it, you can make a great buttermilk substitute right at home.
INGREDIENTS:
- 1 cup (250 ml) milk
- 1 tbsp (15 ml) white vinegar - lemon juice okay too
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
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???? I FINALLY found this recipe for the fluffiest buttermilk cake on the planet❗
I FINALLY found this recipe for the fluffiest buttermilk cake on the planet!!
Enable translation in your language. On mobile, click 'CC' in the top right corner of the video. On your computer, click on video settings ⚙️ and turn on translation‼️
This cake is the fluffiest and sweetest cake I have ever had!! It is so delicious that I could have eaten the whole darn thing. These simple ingredients make such a delicious cake I definitely suggest you give it a try!! YUM
Ingredients
For the cake:
2 ¾ cups all-purpose flour
2 cups sugar
1 teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
1 ½ cups buttermilk (full fat is best, but low fat will work as well)
3 large whole eggs
1 egg yolk
2 teaspoons vanilla extract
2 tablespoons vegetable oil
1 cup unsalted butter (2 sticks) (room temperature – do not microwave)
For the glaze:
½ cup unsalted butter (1 stick)
¼ cup packed brown sugar (dark or light brown sugar, I used light)
1 teaspoon vanilla
¼ cup buttermilk
2 cups confectioner’s sugar
Instructions
For the cake:
Preheat the oven to 325 degrees Fahrenheit. Spray or grease a 13×9 inch glass pan.
In a large mixing bowl, add the flour, sugar, salt, baking powder and baking soda. Whisk well and set aside. In another bowl, add the buttermilk, whole eggs, egg yolk, vanilla extract and vegetable oil. Whisk well and set aside.
Cut the room temperature butter up into pieces (if not already done). Turn the mixer on and add in the butter pieces slowly while you mix on medium speed. (You can use a hand mixer as well.) Once all the butter is added, mix until the flour mixture becomes crumbly and resembles sand.
Add in half the liquid mixture and mix on medium speed, just until incorporated. Add in the last half of the liquid mixture and mix only until incorporated. Scrape down the sides of the bowl and mix again just until all the ingredients are mixed well. Only mix for about 10 seconds or so. Mixing for a minute or more is too long and can cause a dense or tough cake.
Pour batter into prepared pan and bake at 325 degrees for approximately 45 minutes.
Cake is done when it is golden brown on top and a toothpick inserted into the middle of the cake, comes out with a few moist crumbs. (You do not have to wait until the toothpick comes out clean as that can over-bake your cake. Just make sure there is no raw batter on the toothpick and a few moist crumbs are fine.)
Once the cake is baked, set on a wire rack to cool for about 15 minutes, then poke holes into the cake with a skewer and cover with the warm glaze. Let the cake sit for about 30 minutes before cutting and serving.
For the glaze:
Once the cake is out of the oven, make the glaze. (You want the cake to still be warm when you pour the glaze on it, so don’t let the cake cool completely.)
Melt the butter in a saucepan over low/medium heat. When the butter is completely melted, turn off the heat and immediately add in the brown sugar, vanilla and buttermilk. Stir until the sugar is completely dissolved. Add in the confectioner's sugar and stir well. If it's clumpy, just keep stirring until most of the clumps are dissolved. The rest will dissolve as it sits for a bit.
Set the glaze aside (not in the fridge) until the cake has cooled for about 15 minutes, then poke holes in your still warm cake with skewers, then pour the warm glaze over the warm cake and let it soak in. If the glaze has cooled off a bit, you can turn the burner back on just enough to warm it back up before pouring over your cake.
When you pour the glaze over the warm cake, the glaze should still be warm, but not hot.
Let set up for about 30 minutes before cutting and serving. This will give the glaze enough time to soak into the cake well.
Bon appetit
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Tea Cake or Buttermilk Cake | Recipe 1| My first video????
Tea Cake or Buttermilk Cake| Recipe 1|My first video
Yummy one and very tasty for the evening snacks
Ingredients
1.egg - 1
2.sugar - 1/2cup
3.sunflower oil - 1tbsp
4.vanila essence - 1tsp
5.milk - 1/2cup
6.flour - 1cup
7.butter - 1/8cup
8.baking powder - 1tsp
9.baking soda - 1/2tsp