Name: White velvet buttermilk cake recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 6 oz butter; 14 oz cake flour; 2 tsp vanilla; 1/4 tsp salt; 14 oz granulated sugar; 10 oz buttermilk; 1 Tbsp baking powder; 16 oz unsalted butter; 1/2 tsp baking soda; 13 oz granulated sugar; 3 oz flour; 5 oz egg whites; 2 tsp vanilla extract; 1 tsp salt; 4 oz vegetable oil; 16 oz whole milk

Milk Cake

What type of pan should I use for making Milk Cake?

When should I add sugar while making Milk Cake?

My Milk Cake looks grainy and lumpy, is this normal?

How can I prevent my Milk Cake from sticking to the pan?

The milk is not reducing even after simmering for a long time. What should I do?

Can I make Milk Cake without sugar for a healthier version?

Why is it important to cool the Milk Cake at room temperature?

White velvet cake gets it's flavor and velvety texture from buttermilk. A moist, tender cake that is great for any special occasion. This recipe makes two 8" round cakes about 2" tall. Serves 24Bake at 335F for 30-35 minutes until a toothpick comes out cleanly. 

Milk

Eggs

Wheat

Vegetarian

Butter & Margarine

gram

butter

Flour & Meal

cake flour

Extracts

milliliter

vanilla extract

Seasonings

salt

Sugars & Sweeteners

sugar

buttermilk

Rising Agents

baking powder

unsalted butter

baking soda

all purpose flour

egg whites

Oils

vegetable oil

whole milk

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Cholesterol

Dietary Folate Equivalents

Choline

Vitamins

Vitamin B6

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Beta-carotene

Vitamin A

Selenium

Minerals

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Water

Calories

Protein

Manganese

Lutein+zeaxanthin

Folic Acid (B9)

Pantothenic acid (B5)

Dietary Fiber

Vitamin D

Vitamin K

Everyone will flip over this moist, delicious buttermilk cake. My friends have nicknamed it "crack". No one has to know how EASY it is!

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This buttermilk cake recipe has the most perfect flavor and fluffy texture. It’s a classic buttermilk cake and one that you will make over and over again. It’s perfectly paired with a chocolate buttercream frosting or made into a bundt cake with a dusting of powdered sugar. This is a foolproof recipe that works every time!

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No-Mixer Buttermilk Cake

In Canada, where cookbook author Gail Simmons grew up, “bumbleberry” refers to a mix of berries—usually blueberries, raspberries, and blackberries. Here, she layers the fruit in a wide skillet over a thin layer of sugar that caramelizes while the cake bakes. The tender, lemony buttermilk cake is the perfect canvas for the berries.
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The cake is tender, moist, and buttery, thanks to the buttermilk, butter, and peanut butter. There’s no sugar in the cake batter and is instead lightly sweetened with honey. The streusel layer is chock full of peanut butter flavor and is bursting with chocolate chips. Best of all, the cake is made in one bowl in 5 minutes. No one has to know how fast and easy it is to make.

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White velvet buttermilk cake recipe

Dairy

Baking Goods

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White velvet buttermilk cake recipe

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