Best 6 Moms Buttermilk Cake Recipes
Buttermilk cake, a delectable treat with a tender crumb and a rich, buttery flavor, holds a special place in the hearts of many. This classic Southern cake derives its name from the use of buttermilk, which imparts a lovely tanginess and moist texture. Often referred to as "mom's buttermilk cake," it evokes memories of warm kitchens, family gatherings, and the comforting aroma of freshly baked goodness. This article delves into the world of buttermilk cakes, providing tips for achieving the perfect cake, exploring variations, and presenting a collection of tried-and-tested recipes that will surely satisfy every sweet tooth.
Let's cook with our recipes!
MOM'S CITRUS BUTTERMILK CAKE
Everyone raves over this lovely lemon cake. It's divine with fresh raspberries and a scoop of vanilla ice cream. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream shortening and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extract. In another bowl, whisk together flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating after each addition., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. , Poke holes in warm cake using a fork or wooden skewer. Mix glaze ingredients; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely.,
Nutrition Facts : Calories 488 calories, Fat 18g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 304mg sodium, Carbohydrate 75g carbohydrate (50g sugars, Fiber 1g fiber), Protein 6g protein.
MOM'S BUTTERMILK CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl. Combine the butter, cocoa and 1 cup water in a medium saucepan and bring to a boil while mixing. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 10 minutes in the pan before turning out on a rack to cool completely.
- For the frosting: Make the frosting as soon as the cake is out of the oven. Combine the butter, buttermilk and cocoa in a small saucepan and bring to a boil while mixing. Combine with the confectioners' sugar in the bowl of a stand mixer and beat until smooth. Spread the frosting evenly on the cake.
MOM'S LEMON BUTTERMILK CAKE
Mild, moist and light. So much better than store-bought it can't be compared. The glaze is meant to soak in, not sit on top. Family Note: this is Mom-Mom's exact recipe, Aunt Julie's favorite growing up.
Provided by laurenpie
Categories Dessert
Time 1h23m
Yield 1 Large Tube Cake, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Grease and flour a large tube pan (doesn't have to be the type with removable bottom).
- Cream together shortening and sugar, beat in eggs and lemon extract.
- Sift together flour, 1/2 tsp salt, baking soda, and baking powder; beat into creamed mixture.
- Stir in buttermilk.
- Bake at 325 degrees for 60 minutes.
- While cake is cooking, mix together glaze ingredients.
- After 60 minutes cooking time, remove cake from oven. Immediately pour glaze over top of cake and return to oven for 3 minutes.
- Cool for 8 minutes, then remove from pan by inverting onto a platter.
- Fully cool before slicing. Best prepared several hours ahead (or even a day ahead), then served at room temperature.
Nutrition Facts : Calories 388.7, Fat 14.4, SaturatedFat 3.7, Cholesterol 47.1, Sodium 231, Carbohydrate 61.1, Fiber 0.6, Sugar 44.6, Protein 4.2
MOM'S BUTTERMILK COOKIES
I treasure my mother's recipe for these comforting cookie pillows. The tender treats are topped with thick frosting and a sprinkling of chopped walnuts. -Jane Darling, Simi Valley, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a separate bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are lightly browned, 10-12 minutes. Remove to wire racks to cool. , For frosting, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Spread over cookies; if desired, sprinkle with chopped walnuts.
Nutrition Facts : Calories 135 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 88mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERMILK POUND CAKE
Make and share this Buttermilk Pound Cake recipe from Food.com.
Provided by MightyStickFigure
Categories Dessert
Time 1h25m
Yield 1 10inch cake
Number Of Ingredients 11
Steps:
- Beat butter at medium speed with an electric mixer 2 minutes or until creamy.
- Gradually add sugar, beating 5 to 7 minutes.
- Add eggs, 1 at a time, beating just until yellow disappears.
- Stir in flavorings.
- Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
- Beat at low speed just until blended after each addition.
- Pour batter into a greased and floured 12-cup bundt pan.
- Bake at 325° for one hour and five minutes or until a wooden pick inserted in the center comes out clean.
- Cool in pan on a wire rack 10-15 minutes; removes from pan, and cool on wire rack.
- Pour buttermilk glaze over warm cake.
Nutrition Facts : Calories 4955.8, Fat 209.8, SaturatedFat 124.7, Cholesterol 1343.8, Sodium 3245, Carbohydrate 700.7, Fiber 10.1, Sugar 414.6, Protein 73.9
MOM'S BUTTERMILK CORNBREAD
This recipe was given to me by my mom. Good old Southern skillet cornbread.
Provided by MarkWayne
Categories Cornbread
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Oil an 8-inch cast iron skillet. Heat in the preheated oven for 3 to 4 minutes.
- Whisk cornmeal, buttermilk, egg, oil, salt, baking powder, and baking soda together in a mixing bowl. Pour batter into the hot skillet.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer cornbread to a serving plate.
Nutrition Facts : Calories 197.2 calories, Carbohydrate 29.5 g, Cholesterol 32.6 mg, Fat 6.5 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 515 mg
Tips:
- Use quality ingredients: Fresh, high-quality ingredients will ensure the best flavor and texture for your buttermilk cake.
- Don't overmix the batter: Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
- Bake the cake at the right temperature: The cake should be baked at a moderate temperature (350°F or 175°C) to ensure even baking and prevent burning.
- Cool the cake completely before frosting: This will prevent the frosting from melting and becoming runny.
- Store the cake properly: Buttermilk cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Conclusion:
Buttermilk cake is a classic and delicious dessert that can be enjoyed by people of all ages. With its moist, tender crumb and tangy flavor, buttermilk cake is a perfect choice for any occasion. Whether you're a seasoned baker or a beginner, these tips will help you create a buttermilk cake that will impress your friends and family.
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