???? Brown Sugar Buttermilk Cake - AwesomeSauce!!!
This Brown Sugar Cake is so super simple and easy to make. It's a classic combination of caramel flavours, in a moist rich cake.
Ingredients:
120g (125 mL / ½ cup) butter
340g (375 mL / 1½ cups) packed dark brown Demerara sugar
280g (500 mL / 2 cups) all purpose flour
5 mL (1 tsp) baking powder
2 mL (½ tsp) baking soda
2 mL (½ tsp) coarse salt
2 eggs
10 mL (2 tsp) pure vanilla extract
250 mL (1 cup) buttermilk
Method:
Pre heat oven to 180ºC (350ºF).
Grease a 9” round cake tin and place a parchment disk in the bottom.
In a stand mixer cream together the brown sugar and butter.
In another bowl mix together the dry ingredients: flour, baking powder, salt, and baking soda.
Once the butter / sugar is fully creamed, add the eggs one at a time.
Mix in the vanilla.
With the mixer running on low, spoon in half the flour mixture; mix to combine.
Then add in half the buttermilk; mix to combine.
Then add the remaining flour and buttermilk; mix until just combined.
Put batter into cake tin and bake 40 - 50 minutes, until cake tester comes out clean.
Cool in the tin before releasing.
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The Most AMAZING Vanilla Cake Recipe
Made from scratch with only a handful of ingredients, this Vanilla Cake Recipe is the perfect dessert for any occasion. Far from boring, this classic cake is flavorful and has a tender and moist crumb. It’s so light, fluffy, and easy to make that you’ll never go back to box mix!
RECIPE:
Whether you are making a cake for a birthday party, wedding, or just a general get-together, it is hard to go wrong with this traditional vanilla cake recipe. I think this the best vanilla cake recipe out there as it has a buttery and perfectly even crumb that holds up well on its own but will practically melt in your mouth when you take a bite. I've updated my vanilla cake recipe for an even more tender crumb and foolproof bake no matter what climate or season you're in!
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It took me months to perfect this VANILLA CAKE recipe! Soft fluffy vanilla cake
RECIPE:
When I say this recipe took me MONTHS to perfect, I mean it! This vanilla cake has the most soft, tender, melt-in-your mouth crumb and is bursting with vanilla flavour. A great base recipe that can be paired with literally any type of frosting and filling!
HOMEMADE CAKE RELEASE:
INGREDIENTS:
For this recipe I would highly recommend using gram measurements, especially for the flour for accurate results. It has a high fat/liquid ratio so slight adjustments to the quantities can throw off the balance of the cake ????
Vanilla Cake
- 2¼ cups (300 g) flour - regular all purpose (see note 1 if you want to use cake flour)
- ¼ cup (25 g) cornflour - also known as cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temperature
- ½ cup (105 g) unflavoured vegetable oil - I use canola
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1¼ tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1½ cups (337 g) buttermilk - room temperature. See note 3 below if using a homemade buttermilk substitute.
Bake at 165 °C (329°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Vanilla Buttercream Frosting (see note 2 below)
- 1½ cups (340 g) unsalted butter - room temperature
- 3 cups (375 g) icing sugar - also known as powdered sugar/confectioners sugar
- 1½ tsp vanilla essence/extract
- 1½ tbsp milk - heavy or whipping cream okay too
Note 1. You can use cake flour in replacement of the all purpose flour and cornstarch in this recipe (325g total required).
Note 2. This frosting is an American buttercream so is a ‘sweeter’ frosting, although my recipe does use a lot less icing sugar compared to a regular American buttercream. However, if you still want an even less sweet frosting, I’d recommend a Swiss meringue or French buttercream.
Note 3. I use store bought buttermilk which is thicker than a homemade substitute. For this recipe, because it uses a lot of buttermilk, a homemade substitute doesn't give the same results. If you are using a homemade version you will need to reduce the amount of buttermilk to about 1 1/4 cups (275g).
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Mile High Buttermilk Layered Cake#amazing #goodeats #yummyrecipe #homemade
Hello ???? Everyone!! Teresa made this wonderful Mile High Buttermilk Cake it’s delicious WoW!! Enjoy the video. Then try it out☺️
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Ingredients:
INGREDIENTS
4 Cups of White Lily All-Purpose Flour
1 Tsp of Baking Soda
1/2 Tsp of Baking Powder
1/2 Tsp of Salt
2 Sticks of Land O Lakes Butter
3 Cups of Dixie Crystal Sugar
2 Tsp of Vanilla Extract
2 Cups of Buttermilk
6 Egg Whites
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!
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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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Lemon Blueberry Buttermilk Cake
Ok guys, I did a lot of testing to figure out how to get those dang blueberries to stay in the cake and not all sink to the bottom! This lemon cake is tart, tangy and ohhhh so moist and then dotted with those sweet blueberries and frosted with cream cheese. Bring this cake to your next summer BBQ and be the star of the party!
RECIPE ►
Lemon Blueberry Cake Ingredients ►
13 oz (368.54 g) cake flour
12 oz (368.54 g) granulated sugar
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
8 oz (226.8 g )unsalted butter (softened)
8 oz (283.5 g) buttermilk (Or regular milk with 1 Tbsp white vinegar added)
3 oz (85.05 g) vegetable oil
3 large eggs (room temperature)
2 Tbsp lemon zest
2 Tbsp fresh lemon juice
2 tsp lemon extract
2 Tbsp AP Flour (for dusting blueberries)
3 cups blueberries (You can use frozen but don't thaw them)
Cream Cheese Frosting Ingredients ►
16 oz (226.8 g) cream cheese (room temperature)
8 oz (226.8 g) unsalted butter (room temperature)
1 tsp lemon extract
1/2 tsp salt
32 oz (447.62 g) powdered sugar (sifted)
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