Best 7 Buttermilk Date Cake Recipes

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Buttermilk Date Cake is a delightful and moist cake that is perfect for any occasion. The combination of buttermilk and dates creates a unique flavor that is sure to please everyone. This easy-to-make cake is also incredibly versatile and can be customized to your liking. Whether you prefer a classic buttermilk date cake or one with a twist, there is sure to be a recipe out there that is perfect for you. In this article, we will explore the different variations of buttermilk date cake and provide you with the best recipe to suit your taste and preferences.

Check out the recipes below so you can choose the best recipe for yourself!

MOIST DATE CAKE



Moist Date Cake image

This cake becomes more moist each day that it is covered. This recipe was my Grandmother's and we always had this cake at Christmas. I know the recipe is at least 60 years old.

Provided by nanniesue

Categories     Desserts     Cakes     Holiday Cake Recipes

Yield 11

Number Of Ingredients 16

1 cup dates, pitted and chopped
1 teaspoon baking soda
1 cup boiling water
1 cup white sugar
2 ½ cups all-purpose flour
1 cup chopped walnuts
1 egg
1 teaspoon vanilla extract
1 pinch salt
1 tablespoon butter
1 cup buttermilk
1 cup white sugar
1 pinch salt
4 tablespoons all-purpose flour
1 cup chopped walnuts
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 C). Grease and flour two 8 inch round cake pans. Set aside. Put dates in a bowl with soda and pour boiling water on top. Set a side.
  • In a large mixing bowl, mix together 1 cup sugar, 2 1/2 cups flour and 1 cup chopped walnuts. Add egg, 1 teaspoon vanilla, pinch of salt and tablespoon butter. Mix to combine. Finally, stir in chopped dates with liquid. Mix well. Pour batter into prepared pans.
  • Bake for 25 to 30 minutes. Cake will pull away from sides of pans and be golden brown.
  • In a medium saucepan, combine buttermilk, 1 cup sugar, pinch of salt and 4 tablespoons flour. Cook on medium heat until thickened. Stir in 1 teaspoon vanilla and remaining cup of walnuts.
  • Spread mixture between layers and on top of cake. Let filling run down the sides of cake.

Nutrition Facts : Calories 458.2 calories, Carbohydrate 74.3 g, Cholesterol 20.6 mg, Fat 15.9 g, Fiber 3.3 g, Protein 8.1 g, SaturatedFat 2.3 g, Sodium 181.8 mg, Sugar 46.6 g

SIMPLE BUTTERMILK CAKE



Simple Buttermilk Cake image

This easy buttermilk cake is light and tasty and bakes in just 10 to 15 minutes. It's perfect plain or with berries with coffee or tea, or frost it.

Provided by Molly Watson

Categories     Dessert     Cake

Time 35m

Number Of Ingredients 11

1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
Optional: 1/8 to 1/4 teaspoon ground cinnamon, cardamom, or nutmeg
2/3 cup sugar (plus more for sprinkling)
1/4 cup butter (room temperature)
1 egg
1/2 teaspoon vanilla extract
1/2 cup buttermilk
Optional: 1/4 teaspoon lemon extract

Steps:

  • Preheat an oven to 400 F.
  • If you want to add some spice, add that to the flour mixture (but know the cake is perfectly lovely without any spice). Set this dry mixture aside.
  • Enjoy!

Nutrition Facts : Calories 189 kcal, Carbohydrate 30 g, Cholesterol 39 mg, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, Sodium 259 mg, Sugar 18 g, Fat 7 g, ServingSize 1 cake (6 to 8 servings), UnsaturatedFat 0 g

BUTTERMILK DATE CAKE



Buttermilk Date Cake image

My mother used to call this inch cake since it is so rich, you could only eat a inch at a time! Moist, rich, luscious! Perfect to take to a casual affair since it is left in the dish it is cooked in. I have never had anybody say they didn't love it. This recipe came from the Austin, TX Junior League Cookbook. Enjoy!

Provided by YaYa1689

Categories     Dessert

Time 1h

Yield 1 Cake, 12-18 serving(s)

Number Of Ingredients 16

1 (8 ounce) package dates, pitted and chopped
1 teaspoon baking soda
1 cup boiling water
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla
1 egg
1 1/2 cups flour
1/4 teaspoon salt
1 cup chopped pecans
1/4 cup flour
1/4 cup butter, melted
1 cup buttermilk
1 cup sugar
1 cup chopped pecans
1 teaspoon vanilla

Steps:

  • Sprinkle dates with soda; cover with boiling water and let stand for 30 minutes.
  • Cream shortening and sugar until light.
  • Add vanilla and egg; beat well.
  • Sift flour and salt together.
  • Add flour mixture and date mixture alternately to creamed mixture, beating well after each addition.
  • Stir in pecans.
  • Pour into greased and lightly floured 9 x 13 inch baking dish.
  • Bake 350 degrees for 30 minutes.
  • Let cool in dish.
  • ICING.
  • Over Medium heat.
  • Melt butter; stir in flour; slowly stir in buttermilk; simmer, sitrring until slightly thickened.
  • Add sugar and continue cooking until sugar is dissolved.
  • Stir in pecans and vanilla.
  • Spread on cake while cake is still warm.
  • May be frozen after completely cooled.

CARAMEL-DATE UPSIDE-DOWN CAKE



Caramel-Date Upside-Down Cake image

Provided by Sarah Patterson Scott

Categories     Cake     Mixer     Dessert     Bake     Oscars     Date     Family Reunion     Shower     Potluck     Butter     Buttermilk     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 18

Topping:
2/3 cup (packed) golden brown sugar
6 tablespoons (3/4 stick) unsalted butter
1 tablespoon fresh lemon juice
1/4 teaspoon salt
10 ounces Medjool dates (about 14), quartered lengthwise, pitted
Cake:
1 3/4 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
2/3 cup buttermilk
Whipped cream

Steps:

  • For topping:
  • Preheat oven to 350°F. Place sugar and butter in 9-inch-diameter metal cake pan with 3-inch-high sides. Whisk over medium heat until sugar dissolves, butter melts, and sauce is bubbling thickly, about 3 minutes. Whisk in lemon juice and salt. Remove from heat and cool 5 minutes.
  • Arrange date quarters in 3 concentric circles in caramel, rounded side down, covering completely.
  • For cake:
  • Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and both sugars in large bowl until light and fluffy. Beat in vanilla, then eggs, 1 at a time. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Spoon batter over topping in pan.
  • Place cake pan on large baking sheet. Bake cake until puffed and golden and tester inserted into center comes out clean, about 50 minutes.
  • Cool cake in pan on rack 15 minutes. Cut around pan sides and invert warm cake onto platter. Carefully lift off pan. Return any dates that stick to pan to top of cake. Scrape any caramel left in pan over cake.
  • Serve cake warm or at room temperature with whipped cream.

BUTTERMILK POUND CAKE



Buttermilk Pound Cake image

Now that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped-once people taste it, they won't go back to their other recipes with buttermilk. -Gracie Hanchey, De Ridder, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 20 servings.

Number Of Ingredients 8

1 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup buttermilk
Confectioners' sugar, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 285 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 134mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

BEST BUTTERMILK BIRTHDAY CAKE



Best Buttermilk Birthday Cake image

This is a cake that my kids request for their birthdays almost every year. It is a vanilla cake that we top with a chocolate or lemon icing.

Provided by Sherrybeth

Categories     Dessert

Time 1h30m

Yield 12-14 serving(s)

Number Of Ingredients 10

2 2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/4 cup butter, softened
1/4 cup butter flavor shortening (Crisco)
2 eggs
2 tablespoons pure vanilla extract (I have also used vanilla, butter & nut extract for a richer flavor)
2 cups buttermilk

Steps:

  • Preheat oven to 350F and grease and flour 2 nine inch round cake pans.
  • In a medium bowl, stir together flour, baking soda, baking powder and salt.
  • In a large bowl, beat the butter, shortening and sugar together and whip until creamy. Do not overbeat.
  • Beat in the eggs and the vanilla extract.
  • Slowly add half of the flour mixture to the butter mixture and combine well.
  • Add buttermilk and stir until combined.
  • Add the remaining flour mixture and stir until all ingredients are well mixed. Again, be careful not to overbeat.
  • Pour into prepared pans.
  • Reduce oven temp to 300 and bake for 40-50 minutes until cake is done in the middle.
  • Cool and frost with your favorite icing.

Nutrition Facts : Calories 304.6, Fat 9.6, SaturatedFat 4, Cholesterol 47, Sodium 314.6, Carbohydrate 48.6, Fiber 0.8, Sugar 27.4, Protein 5.3

BERRY BUTTERMILK CAKE



Berry Buttermilk Cake image

Buttermilk makes this stir-together cake super tender, but you can use any milk you have in its place. Same goes for the fruit: Use your favorite frozen berries, or a combination, but frozen cherries, mango or peaches work as well. Just cut any big fruit pieces into bite-size pieces before folding into the batter. And if you do happen to have fresh summer fruit around, that'll work, too.

Provided by Dawn Perry

Categories     cakes, dessert

Time 1h15m

Yield 1 (9-inch) square or round cake

Number Of Ingredients 10

1/2 cup/120 milliliters vegetable oil or other neutral oil, plus more for greasing the pan
1/2 cup/120 milliliters buttermilk or milk
2 large eggs
1 tablespoon vanilla extract
1 cup/200 grams plus 2 tablespoons granulated sugar
1 1/2 cups/190 grams plus 1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 (10-ounce/285-gram) bag frozen berries (about 2 cups), any kind, any combination (large berries quartered)

Steps:

  • Heat oven to 350 degrees. Brush a 9-inch baking dish or pan (square or round is OK) with oil and line with parchment paper. In a medium bowl, whisk together 1/2 cup oil, buttermilk, eggs, vanilla and 1 cup sugar. In a separate medium bowl, whisk 1 1/2 cups flour, the baking powder, baking soda and salt to combine. Whisk wet ingredients into dry until just combined. (Some small lumps are fine.) Toss berries on a plate with remaining 1 tablespoon flour. Fold into batter and transfer to the prepared baking dish.
  • Sprinkle evenly with remaining 2 tablespoons sugar. Bake until golden and a toothpick inserted in the middle comes out clean, 53 to 58 minutes. Let cool slightly before serving. Cake will keep, loosely wrapped at room temperature, for about 4 days.

Tips:

  • Use room temperature ingredients. This will help the cake to bake evenly and prevent lumps.
  • Cream the butter and sugar together until light and fluffy. This will incorporate air into the cake and make it tender.
  • Add the eggs one at a time, beating well after each addition. This will help to prevent the cake from curdling.
  • Sift the dry ingredients together before adding them to the wet ingredients. This will help to prevent lumps.
  • Do not overmix the batter. Overmixing can make the cake tough.
  • Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
  • Cool the cake completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

Buttermilk date cake is a delicious and moist cake that is perfect for any occasion. It is easy to make and can be customized to your liking. With a few simple tips, you can make a buttermilk date cake that will impress your friends and family. So what are you waiting for? Give this buttermilk date cake recipe a try today!

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