Why is buttermilk used instead of regular milk?

Buttermilk contains lactic acid that weakens the protein in all-purpose flour, inhibiting gluten formation and producing a noticeably more tender and less dense cake crumb than regular milk achieves. Buttermilk also contributes to the most beautifully moist cake that stays fresh and tender for longer. If buttermilk is unavailable, make a substitute by stirring one tablespoon of white vinegar or lemon juice into one cup of whole milk and allowing to sit for 5 minutes before using.

Why must dry and wet ingredients be alternated during mixing?

Alternating the addition of the flour mixture and the buttermilk in batches rather than adding all at once produces the most evenly emulsified batter without any separation or curdling. Adding all the liquid at once can overwhelm the emulsion created by the creamed butter and eggs, causing the batter to look curdled. The alternating addition maintains the most stable and most smoothly emulsified batter throughout.

How can I tell when the vanilla cake is done?

The most reliable visual indicators are the edges pulling away from the sides of the pan and a toothpick inserted in the center coming out completely clean. Additionally, listen to the cake — a baking cake makes a crackling sound and once that sound stops and the sides pull away, the structure is set and the layers are ready.

Vanilla Cake Easy Moist Buttermilk Scratch Recipe

Name: Vanilla Cake The Most Easy Moist Buttermilk From Scratch Celebration Cake You Will Bake
Prep time: 15 min
Cook time: 30 min
Total time: PT-497455H9M15S
Cuisine: American
Ingredients: 2 1/2 cups 300g All-Purpose Flour; 2 1/4 tsp Baking Powder; 3/4 tsp Salt; 1 2/3 cups 333g Granulated Sugar; 3/4 cup 170g Unsalted Butter softened to room temperature; 3 large Eggs room temperature; 1 tbsp Pure Vanilla Extract; 1 cup 240ml Whole or Low-Fat Buttermilk room temperature; 1 1/2 cups 340g Unsalted Butter softened for frosting; 1/4 tsp Salt for frosting; 5 cups 600g Powdered Sugar sifted; 1/4 cup 60ml Heavy Cream or Whole Milk; 2 tsp Pure Vanilla Extract for frosting; Sprinkles optional

Description

The most moist and fluffy Vanilla Cake made from scratch by sifting 2 1/2 cups flour with baking powder and salt then beating room temperature butter and sugar 2 to 3 minutes adding room temperature eggs one at a time with 1 tbsp vanilla alternating flour and buttermilk in three additions folding final flour by hand dividing between two buttered parchment-lined 8-inch pans tapping to release bubbles baking at 350°F about 30 minutes until edges pull away cooled completely then frosted with silky vanilla buttercream of butter salt powdered sugar cream and vanilla. A completely perfect from-scratch celebration cake recipe.

Ingredients

Scale

2 1/2 cups 300g All-Purpose Flour

2 1/4 tsp Baking Powder

3/4 tsp Salt

1 2/3 cups 333g Granulated Sugar

3/4 cup 170g Unsalted Butter softened to room temperature

3 large Eggs room temperature

1 tbsp Pure Vanilla Extract

1 cup 240ml Whole or Low-Fat Buttermilk room temperature

1 1/2 cups 340g Unsalted Butter softened for frosting

1/4 tsp Salt for frosting

5 cups 600g Powdered Sugar sifted

1/4 cup 60ml Heavy Cream or Whole Milk

2 tsp Pure Vanilla Extract for frosting

Sprinkles optional

Instructions

1. Preheat oven to 350°F. Butter and flour or grease two 8-inch round pans. Line bottoms with parchment.

2. Sift or whisk flour, baking powder, and salt in medium bowl. Set aside.

3. Beat softened butter on medium with whisk attachment until smooth. Add sugar. Beat high 2 to 3 minutes until light and fluffy. Scrape bowl.

4. Reduce to medium. Add room temperature eggs one at a time scraping between each. Add vanilla. Mix high 1 minute.

5. Reduce to low. Add flour in 3 batches alternating with buttermilk. Fold remaining flour by hand with spatula. Do not overmix.

6. Divide batter equally between pans. Tap 4 to 5 times to release air bubbles.

7. Bake about 30 minutes until edges pull away and toothpick comes out clean.

8. Cool in pans 10 minutes. Invert onto wire rack. Remove parchment. Cool completely.

9. For frosting: beat butter and salt medium-high 5 minutes until fluffy. Add sifted powdered sugar 1 cup at a time with 1 tbsp cream between each. Add vanilla. Beat high 1 minute.

10. Spread 1 cup frosting on first cooled layer. Top with second layer. Frost top and sides.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert, Cake, Celebration
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 750
Sugar: 78g
Sodium: 329mg
Fat: 38g
Saturated Fat: 24g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 99g
Fiber: 1g
Protein: 5g
Cholesterol: 144mg

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