This recipe may be a mouthful (literally and literarily) but I promise it's so worth it. This cake with its super healthy "secret ingredient" is so incredibly moist, decadently delicious and even, you know, kind of healthy, that you won'
* Please sing along to the tune of "It's My Party." * Have you ever made yourself a birthday cake? After reading The Pastry Queen , I decided that this would be my year to bake my own cake. I'm gonna tell you right now....I am NOT a cake decorator. (That's probably obvious by now.) It wasn't gorgeous, but it was GOOD! The Pastry Queen is one of those cookbooks where you feel like you've gained 10 pounds just from READING it. I LOVE reading the stories behind recipes; they actually make me a bit teary...the back story and memories behind the food. One of the recipes that caught me eye was the White-on-White Buttermilk Cake with Jack Daniel's Buttercream. I changed it up just a bit, adding vanilla bean paste and almond extract to the cake and the buttercream I changed to amaretto. BE WARNED....this buttercream is RICH. And buttery. REALLY buttery. As in, I think Paula Deen would marry it. Delicious, yes, but I might switch it up for a less buttery buttercream next go-round. Vanilla Bean Buttermilk Cake with Amaretto Buttercream {adapted from The Pastry Queen} 3 c. cake flour 3/4 tsp baking soda 3/4 tsp salt 1 and 1/2 tsp baking powder 3 sticks unsalted butter, room temp. 2 and 1/3 c. sugar 3 large egg whites, room temp. 2 tsp vanilla bean paste 1/2 tsp almond extract 1 and 1/2 c. buttermilk, room temp. Place oven racks on the upper and lower thirds of the oven. Preheat to 350. Line the bottom of three 9-inch cake pans with parchment paper. Butter the pans and coat with flour. Combine the flour, baking soda, salt and baking powder in a medium bowl. Set aside. Cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the eggs whites, vanilla bean past and almond extract. Beat on medium speed until combined, scraping down bowl as needed. Add 1/3 of the flour mixture and beat on low, until combined. Add half the buttermilk, beat until combined. Continue alternating ingredients, ending with the flour. Scrape the sides and bottom of bowl as needed. Spoon the batter into prepared pans. Place 2 pans on the top rack and the third on the bottom rack. Bake for 25-35 minutes until a toothpick inserted in the middle comes out clean. (The pans may be done at different times.) Allow the cakes to cool in the pans on a cooling rack for 10 minutes. Invert the cakes onto the cooling racks and cool completely. Amaretto Buttercream 3 eggs 4 egg yolks 1/2 c. water 2 c. sugar 6 sticks unsalted butter, room temp. 1/4 tsp. salt 3 TBSP. amaretto Using the whisk attachment of your mixer, whip the eggs and yolks on high speed for about 5 minutes. Meanwhile, in a medium saucepan, combine the water and sugar. Simmer until the mixture registers between 234-240 degrees (soft-ball stage) on a candy thermometer. Immediately pour the mixture into a heatproof measuring cup with a spout. With the mixer on low, add the sugar mixture to the eggs in a slow, thin stream. Increase the speed to medium and beat about 7 minutes, until the syrup has cooled. (The bowl should be barely warm.) Add the butter, a half stick at a time, and beat on medium speed about 30 seconds after each addition. After all of the butter has been added, beat on medium speed for 3 additional minutes, until slightly thickened. Stir in the salt and amaretto. {It's so smooth and glossy!!!} Frost the completely cooled cake. Cover the cake....it will keep at room temperature for 2 days. {I use strips of wax paper slipped underneath the cake when frosting. Once the cake is frosted, pull out the strips and your cake plate will be clean around the edges.} And those 10 pounds you'll gain from the buttercream? I hear they plump up and smooth out wrinkles. ;) Have you ever made your own birthday cake?
This vanilla buttermilk cake is the perfect combination of the classic pound cake texture that's more richly dense with a full vanilla buttery flavor, topped with a vanilla buttermilk glaze.
This tender buttermilk cake with rich orange cream-cheese frosting is sure to become your go-to for any festive occasion. The recipe can easily be adjusted to suit any party need: Make this single layer cake for birthdays, bake it as a sheet cake for backyard barbecues, or as a double-layer cake for even bigger celebrations.
A soft and fluffy buttermilk cake with a luscious rhubarb buttercream frosting.
Southern Favorite The Breakfast Staples Forever Ingrained Every good cook has a coveted pancake formula they look too when a short stack is in order. Many times these glorious, tattered recipe card…
Perfectly tender vanilla buttermilk cake, made for high altitude baking.
Store cake in a covered container for 3 to 4 days in the refrigerator. Take out to room temperature before serving.
This Vanilla Buttermilk Layer Cake is so moist and flavorful! The buttermilk in the recipe makes the crumb so tender and soft. This is a wonderful go-to vanilla cake!
This chocolate buttermilk cake recipe is made in one bowl and is super moist! One batch makes 3, 8-inch cake layers, and is frosted with delicious chocolate buttercream frosting.
Indulge in the rich simplicity of our Buttermilk Pound Cake, a moist and flavorful classic with a delightful crumb. Perfect for any occasion, it's a baking masterpiece that pairs well with your favourite hot beverage.
**THIS IS A DIGITAL DOWNLOAD** Upon purchase, the file will be available for download on Etsy. This is a FROM SCRATCH vanilla cake pop recipe that has been tested to create the perfect cake pop consistency. This is the perfect solution to avoid the preservatives and additives in boxed cake mixes. Ingredients include flour, sugar, butter, eggs, baking powder, salt, vanilla extract, buttermilk (or regular milk w/ lemon juice or vinegar) Please dont hesitate to reach out if you have any questions. dippedanddazzlednj [!at] gmail.com
Tender vanilla cupcakes topped with vanilla buttercream frosting is an easy recipe suitable for any occasion.
thank you so much to aiya matcha for sponsoring this post! all opinions are my own. the cooking grade matcha blend that i used is available here . xo
Andrew Shotts left his job as pastry chef at the San Francisco chocolate company Guittard to launch his own little business, Garrison Confections, in ...
makes enough for two small, tall cakes
Sweet berries in every bite.
Vanilla cake with chocolate frosting is a classic combination. This moist, fluffy layer cake is perfect for birthdays & special occasions.
[the_ad id="417"]Ingredients2 c all-purpose flour2 c granulated sugar3/4 c cocoa powder1 1/2 tsp baking soda1/
Peanut butter cake filled with chocolate chips and topped with a creamy, peanut butter frosting.
Did you notice anything funny about my picture? Nothing at all? How about that I have a slice of cake and I have a whole cake showing? That’s because I baked three of these beauties. Two f…
A beautiful, simple, triple layer cake with cream cheese frosting perfect for the family or any celebration! You will need three non stick 8" cake tins.
Buttermilk Sheet Cake with Caramel Icing is a tender and moist sheet cake covered with a super easy caramel flavored icing. Perfect for potlucks!
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Baked taquitos with peaches and chicken are both sweet and savory. A chipotle yogurt dip adds an interesting kick. A quick, easy and delicious weeknight dinner, Tex-Mex style.
