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Simple Pleasures Made Simply Delicious: Buttermilk White Cake

Simple Pleasures Made Simply Delicious: Buttermilk White Cake

Day 129

Think summertime. Think simple and elegant. Think of peaches
and raspberries and blueberries because those fruits pair beautifully with this
cake. Ice creams made from these fruits pair beautifully with it too.

My favorite combination is this cake, served with a scoop of
(preferably home-churned) peach ice cream for the ultimate summer dessert. For
whatever reason, buttermilk works wonders with peaches and berries.

My daughter Tate found this recipe on an incredible blog
called *
Add a Pinch, and added her own icing idea. She and her friend
Marina made it together recently with stupendous results. It was shared and
enjoyed within an embarrassingly short period of time.

1 cup (2 sticks) butter, softened
½ cup vegetable shortening
2 teaspoons baking powder
½ cup whole milk, room temperature
½ cup buttermilk, room temperature
2 teaspoons vanilla extract

Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick
baking spray or coated well with shortening or butter and floured, taking care
to remove all excess flour.

Cream together butter and shortening until light and fluffy with an
electric mixer. Slowly add sugar one cup at a time, making sure to fully
incorporate each cup before adding another. Add eggs one at a time, making sure
to fully incorporate each egg before adding another.
Sift together flour, baking powder, and salt. Pour milks and vanilla into
measuring cup and whisk together with a fork. Add to butter and shortening
mixture alternately with milk mixture, beginning and ending with dry
ingredients.
Gently stir all ingredients until well combined. Stop mixer and scrape down
sides and bottom of bowl, making sure to have all ingredients mixed well.
Evenly distribute cake batter between cake pans and place pans into oven.
Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the
center comes out clean. Remove and allow to cool slightly in cake pans for
about 5 minutes, then cool completely on a wire rack.
2 sticks butter, at room temperature
32 oz. confectioner’s sugar
Beat butter until fluffy and creamy. Gradually add sugar, beating at low
speed until well blended. Add vanilla and buttermilk, a little bit (about a
teaspoon) at a time, adding more until desired consistency is reached. For
icing an entire cake, a thicker frosting is best.

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