Chocolate Buttermilk Cake
Hey everyone! This chocolate buttermilk cake is one of my favorite chocolate cakes. It bakes in a 13x9 inch pan and then it's topped with a yummy buttermilk glaze that soaks into the cake making it super moist and tasty. You just won't believe how good this one is...I hope you try it!
If you want the printable recipe plus more details, make sure to go to the blog post link below. There will also be a button on the recipe card there to switch the measurements to metric if you need that.
And as always, please remember I'm a real person and like to provide these videos for free to hopefully help others who also love to bake cakes. Please keep your comments polite. :)
Much love,
Kara Jane
???? LINK TO THE POST WITH PRINTABLE RECIPE: (There is also a button on the recipe card in the post that can convert the recipe to metric for you.)
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Timestamps/Chapters:
00:00 What we're making
00:51 Adding dry ingredients
01:55 Adding liquid ingredients
02:47 Adding butter
03:40 Adding liquid to the batter
04:38 Adding batter to the pan
05:12 Making the glaze
06:45 Adding the glaze
07:48 Enjoy
#chocolatecake #baking
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Soft fluffy BUTTER CAKE │Easy & Moist butter cake
RECIPE:
SHOP:
In this video I'll be sharing my very best butter cake recipe! It took me about 15 tries to get to this cake, as I was struggling to get the perfect balance of flavour and softness, but I finally got it! This butter cake is soft, fluffy and goes perfectly with a hot cup of tea! I LOVE having butter cake slightly warm, so if I'm having it the next day, I'll heat it up in the microwave for about 10-15 seconds. If you haven't tried butter cake warm, then you need to try it! :D I hope you all enjoy the recipe!
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INGREDIENTS:
All ingredients must be at room temperature :)
- 1 cup (220g) salted butter
- 1 cup (220g) caster sugar
- 1 tbsp unflavoured vegetable oil
- 5 eggs
- 1 and 3/4 cups (220g) all purpose flour or cake flour
- 3 tsp baking powder
- 1/2 cup (112g) buttermilk
- 1 and 1/2 tsp vanilla extract/essence
- If using unsalted butter, add in 1/2 a teaspoon of salt to the dry ingredients
- Regular sugar can be used as a substitute for caster sugar
Bake at 150c for 1 hour or until a toothpick comes out clean. Do not open the oven too early otherwise this will effect the texture of the cake. If you want to check your cake earlier, then only start checking it at 50 minutes :)
I used an 8 inch square cake tin for this recipe, but any 8 inch tin will work :)
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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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Thanks for watching!
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 -
-------------------------------------------------------------
SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
OR
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:
-------------------------------------------------------------
Blog:
Instagram:
Facebook:
Music: YouTube Audio Library (Papov - Yung Logos)
If you enjoy my content, then please subscribe and don't forget to turn on the notification bell so that you're updated whenever I upload a new video :)
Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase :)
Thanks for watching!
#41 Fig Preserve Cake with a rich buttermilk glaze
Sharing another great dessert! Don't count this one out...it is unique, moist, delicious! The fig preserves make it so moist, without adding a heavy taste and the glaze is heavenly!
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Buttermilk Fruit Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Buttermilk Fruit Cake. This Buttermilk Fruit Cake is one of those cakes that is perfect any time of the day. It's moist and buttery, it's loaded with dried and candied fruits (which is the way fruit cakes must be) and it's nicely spiced with ground cinnamon, nutmeg, ginger, and cloves. But take note, this fruit cakes does not contain eggs.
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Moist Lemon Buttermilk Pound Cake
Moist and tender lemon pound cake with a lemon buttermilk glaze. This is the perfect easy cake to throw together for a last-minute gathering, brunch, or spring dessert. Works great in bundt cake pans too!
PRINT THE RECIPE ►
BOSCH MIXER LINK ►
HOW TO USE A SCALE FOR BAKING ►
CAKE GOOP ►
Lemon Pound Cake Recipe ►
4 ounces (113 g) unsalted butter softened but not melted
8 ounces (227 g) sugar
4 large eggs room temperature
8 ounces (227 g) cake flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 ounces (142 g) buttermilk room temperature
1 teaspoon lemon extract
2 Tablespoons lemon zest
Lemon Buttermilk Glaze Recipe ►
6 ounces (170 g) powdered sugar sifted
2 ounces (57 g) lemon juice fresh-squeezed
2 Tablespoons buttermilk powder
1 Tablespoon unsalted butter very soft but not melted
1/8 teaspoon salt
*If you don’t have buttermilk powder for the glaze, use 2 Tablespoons of real buttermilk and add an extra 1/4 cup (1 ounce) of powdered sugar.
CHAPTERS ►
00:00 Intro
00:27 Making the batter
01:48 Mix-ins and flavors
02:12 Baking the cake
02:49 Bundt cake
02:58 Cooling the cake
03:23 Making the glaze
04:24 Glazing the cake
04:48 Storing the cake
05:25 Tasting the cake
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