Buttermilk Cake Recipe Martha Stewart
Ingredients
This recipe for Martha Stewart’s buttermilk cake will produce an incredibly moist and flavorful cake. The ingredients needed to make it are fairly simple. You will need 2 ¾ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, 1 ½ sticks of unsalted butter, 2 cups of granulated sugar, 4 large eggs, 2 teaspoons of pure vanilla extract, and 1 cup of buttermilk.
Instructions
The first step in baking this cake is to preheat your oven to 350 degrees Fahrenheit and grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar together until light and fluffy. This will take about 3 minutes. Then add the eggs, one at a time, beating well after each addition. Add the vanilla and mix until combined. Alternate adding the dry ingredients and the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter between the two pans and bake for 35-40 minutes or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool for 10 minutes before transferring them to a wire rack to cool completely before frosting.
Nutrition
One slice of this cake contains approximately 416 calories, 16.5 grams of fat, 61.4 grams of carbohydrates, and 4.2 grams of protein. It is also a source of dietary fiber, vitamins A, C, and D, calcium, potassium, and iron. This cake contains a moderate amount of sugar, so it should be consumed in moderation.
Serving Suggestions
This cake can be enjoyed as is or topped with a dollop of whipped cream and fresh berries. It is also delicious with a drizzle of chocolate or caramel sauce, or with a cream cheese frosting. Whatever topping you choose, this moist buttermilk cake is sure to be a hit!
Storing and Freezing
This cake can be stored tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days. To freeze, wrap the cake in plastic wrap and place in a sealed freezer bag. It will keep in the freezer for up to 3 months.
Tips and Tricks
For an extra moist cake, substitute half of the buttermilk with plain yogurt. This will help to keep the cake moist for days. If you don't have buttermilk on hand, you can make a substitute by combining 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and letting it sit for 10 minutes. Also, if the cake is browning too quickly in the oven, cover it loosely with aluminum foil while it continues to bake.
Conclusion
Martha Stewart’s buttermilk cake is an incredibly moist and flavorful cake that is sure to be a hit with family and friends. With just a few simple ingredients and a little bit of time, you can have a delicious cake that everyone will love. Serve it as is or top it with a dollop of whipped cream and fresh berries for a decadent treat. Enjoy!
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