Simple Pleasures Made Simply Delicious: Buttermilk White Cake
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.
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.
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.
measuring cup and whisk together with a fork. Add to butter and shortening
mixture alternately with milk mixture, beginning and ending with dry
sides and bottom of bowl, making sure to have all ingredients mixed well.
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.
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.