Monday, May 27, 2019

Buttermilk Birthday Cake

Buttermilk Birthday Cake, Buttermilk Cake Recipe, White Cake, White Velvet Cake, Sprinkle CakeThis buttermilk cake is the result of months of re-testing my White Velvet Cake recipe that I created last year.  That original recipe was really good already, but after a few changes, I made it so much better, and have since adjusted the recipe in that blog post, as well.

It's still a butter-based cake, but rather than just beating the butter and sugar for a couple of minutes, I experimented with creaming them together for at least 10-12 minutes, which not only lightens the color of the butter for a whiter cake, but it helps create the light fluffy cake crumb that makes this cake so irresistible.

I still used all egg whites - six in total - rather than whole eggs.  Using just whites makes an impossibly light and airy cake batter, and of course, eliminating the yolks preserves the pure white color of the cake, as well.  There's no need to be intimidated by using just egg whites, because there's no whipping of the whites separately to soft peaks or firm peaks or stiff peaks, or anything like that.  They are simply mixed into the batter.  And the leftover yolks are perfect for homemade pudding or custard pies, custard-based ice cream, or lemon curd.





Buttermilk Birthday Cake, Buttermilk Cake Recipe, White Cake, White Velvet Cake, Sprinkle Cake

Buttermilk Birthday Cake, Buttermilk Cake Recipe, White Cake, White Velvet Cake, Sprinkle Cake

Buttermilk Birthday Cake, Buttermilk Cake Recipe, White Cake, White Velvet Cake, Sprinkle Cake

Buttermilk Birthday Cake, Buttermilk Cake Recipe, White Cake, White Velvet Cake, Sprinkle Cake

Buttermilk Birthday Cake, Buttermilk Cake Recipe, White Cake, White Velvet Cake, Sprinkle Cake




My main changes were to increase the sugar a little (not just for sweetness, but also for added moisture), to decrease the flour a little (to lighten up the crumb), and to replace the whole milk with buttermilk, and the increased acidity from the buttermilk gave the cake even more lift than it had before.  After using buttermilk for this cake, I started using it in everything, and fell in love with it all over again.  It's really an amazing ingredient.

So after the experimenting and baking was done, many cake pans and mixing bowls had been washed, much cake tasting had commenced and my toddler had blown out all the candles and gotten his fill of frosting, we agreed that this final cake was the quintessential "birthday cake" cake.  The flavor is that classic vanilla birthday cake flavor that you expect from a box mix and love, although of course so much better.  The crumb is simply perfection.  Light, fluffy, soft, moist.  Everything that you want in a cake.  Happily finished with sprinkles.




Buttermilk Birthday Cake, Buttermilk Cake Recipe, White Cake, White Velvet Cake, Sprinkle Cake

Buttermilk Birthday Cake, Buttermilk Cake Recipe, White Cake, White Velvet Cake, Sprinkle Cake

Buttermilk Birthday Cake, Buttermilk Cake Recipe, White Cake, White Velvet Cake, Sprinkle Cake

Buttermilk Birthday Cake, Buttermilk Cake Recipe, White Cake, White Velvet Cake, Sprinkle Cake

Buttermilk Birthday Cake, Buttermilk Cake Recipe, White Cake, White Velvet Cake, Sprinkle Cake

Buttermilk Birthday Cake, Buttermilk Cake Recipe, White Cake, White Velvet Cake, Sprinkle Cake

Buttermilk Birthday Cake, Buttermilk Cake Recipe, White Cake, White Velvet Cake, Sprinkle Cake

Buttermilk Birthday Cake, Buttermilk Cake Recipe, White Cake, White Velvet Cake, Sprinkle Cake

Buttermilk Birthday Cake, Buttermilk Cake Recipe, White Cake, White Velvet Cake, Sprinkle Cake

Buttermilk Birthday Cake, Buttermilk Cake Recipe, White Cake, White Velvet Cake, Sprinkle Cake




Baking Notes and FAQs:

  1. As with everything I bake, my cakes are baked at high altitude (I live in Denver), and to achieve your own perfect results, you may need to make a few slight adjustments if you live at a lower altitude or sea level.  Please read this post and this post for all of my baking FAQs.  There are many articles online that can offer advice on how to adjust your flour, sugar and leavening for various altitudes.
  2. As noted in the recipe below, it's important for the egg whites, buttermilk and butter to be at room temperature.
  3. Cake flour is best in this cake.  It makes a much lighter cake than all-purpose flour does.  Be sure to sift the cake flour after measuring.
  4. I used Wilton Tip 1M for the piping on the cake.


Buttermilk Birthday Cake
printable


Cake.
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 6 egg whites, room temperature
  • 2 1/2 cups buttermilk, room temperature
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 3 1/4 cups cake flour, sifted
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
Buttercream.
  • 1 1/2 cups unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1 tablespoon meringue powder
  • 1 1/2 teaspoons vanilla
  • pinch salt
  • 1-3 tablespoons milk or cream, if needed

Cake.
Preheat the oven to 350 and grease three 8-inch round cake pans.  Sift the flour together with the baking powder and salt and set aside.

In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar for 10-12 minutes, scraping the bowl down every few minutes, until very light and fluffy and pale in color.

In a separate bowl, whisk together the egg whites, buttermilk and vanilla, just to combine.  With the mixer on low, add the wet ingredients to the butter/sugar mixture and mix for 1 minute to combine; it will look lumpy/curdled.  Add the flour, baking powder and salt to the mixture, mix on low for 30 seconds, and then beat on medium speed for 2 minutes for a light and airy batter.

Divide the batter between the cake pans.  Bake for 25-30 minutes until the centers are done, then set the pans on a wire rack, cover loosely with a clean kitchen towel and cool completely.

Buttercream.
In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute until smooth.  With the mixer on low, add the powdered sugar, meringue powder and salt and mix until combined.  Add the vanilla and milk, increase the speed to medium high and whip for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy.

When the cakes are cool, run a knife around the edges, remove from the pans, and frost with the buttercream.

Recipe from Curly Girl Kitchen

5 comments :

  1. This cake looks so yummy and luscious, I think I will be baking this cake very soon.

    ReplyDelete
  2. Looks amazing. Do you bake with true convection or with bottom heat?

    ReplyDelete
    Replies
    1. The heating element in my oven is on top, and I bake cakes in the middle rack. There is a convection setting, but I don't use it for cakes, and usually only use convection for roasting meat and vegetables.

      Delete
  3. Yummy, must bake this cake. My cakes always are soggy in the middle, what is the cause of this issue. Thank you

    ReplyDelete
    Replies
    1. Hmmm, I'm not sure, I can't say I've ever had a soggy cake. But it sounds like they're either under-baked, or there's too much liquid in the recipe.

      Delete

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