A moist vanilla cake that stayed good over a week while I worked through the leftovers alone.
Maybe with sifted powdered sugar it’d look less diseased?
Ingredients:
Cake:
- 2 3/4 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups full fat buttermilk
- 3 large whole eggs
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 tablespoons vegetable oil
- 1 cup unsalted butter, room temperature
Glaze:
- 1/2 cup unsalted butter
- 1/4 cup packed brown sugar
- 1 teaspoon vanilla
- 1/4 cup buttermilk
- 2 cups powdered sugar
Preheat oven to 325 degrees. Grease a 9×13″ pan and set aside.
In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda, then set aside.
In a medium bowl, whisk together the buttermilk, eggs, yolk, vanilla, and oil, then set aside.
Cut the room temperature butter into chunks and add to the dry goods mixture. beat together until the mixture becomes crumbly and resembles sand.
Add half the liquid mixture and beat until just incorporated, then repeat with the remaining liquid.
Pour into the prepared pan and bake 45 minutes, or until golden brown and a toothpick inserted in the center comes out with just a few moist crumbs. Set the baked cake, in the pan, on a rack to cool for 15 minutes while you make the glaze.
To make the glaze, melt the butter in a saucepan. Turn off the heat and add the brown sugar, vanilla, and buttermilk, stirring until evenly mixed.
Add the powdered sugar and stir. Sifting the powdered sugar first would definitely be a good idea!
Let sit 15 minutes, then stir some more to hopefully mix in any lumps.
Poke holes over the whole cake with a skewer, then pour the glaze over the whole top. Let set for half an hour before serving.
Buttermilk Cake
From I Scream for Buttercream.
Cake:
- 2 3/4 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups full fat buttermilk
- 3 large whole eggs
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 tablespoons vegetable oil
- 1 cup unsalted butter, room temperature
Glaze:
- 1/2 cup unsalted butter
- 1/4 cup packed brown sugar
- 1 teaspoon vanilla
- 1/4 cup buttermilk
- 2 cups powdered sugar
Preheat oven to 325 degrees. Grease a 9×13″ pan and set aside.
In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda, then set aside.
In a medium bowl, whisk together the buttermilk, eggs, yolk, vanilla, and oil, then set aside.
Cut the room temperature butter into chunks and add to the dry goods mixture. beat together until the mixture becomes crumbly and resembles sand. Add half the liquid mixture and beat until just incorporated, then repeat with the remaining liquid. Pour into the prepared pan and bake 45 minutes, or until golden brown and a toothpick inserted in the center comes out with just a few moist crumbs. Set the baked cake, in the pan, on a rack to cool for 15 minutes while you make the glaze.
To make the glaze, melt the butter in a saucepan. Turn off the heat and add the brown sugar, vanilla, and buttermilk, stirring until evenly mixed. Add the powdered sugar and stir. Let sit 15 minutes, then stir some more to hopefully mix in any lumps.
Poke holes over the whole cake with a skewer, then pour the glaze over the whole top. Let set for half an hour before serving.
sparecake 