Iced Buttery Buttermilk Cake
Recipe: #20611
August 16, 2015
Categories: Desserts, Cakes, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, July 4th, Labor Day Mothers Day, Potluck, Thanksgiving, Oven Bake, Vegetarian, Flour, Buttermilk, Butter/Margarine, Kosher Dairy, more
"I know by now you must have made a thousand different recipes for cakes and most were just so-so, I have been there myself, well sometimes one comes along that is just way to good, this happens to be one of those, This is super-easy, you don’t need a mixer to make it, it’s ridiculously buttery moist and tender, and trust me, there will not be one crumb left! The cake is iced warm, it just doesnt get any better! NOTE for a larger sheet cake size, bake in a 11x17 inch rimmed sheet pan, reduce baking time to 15-18 minutes, the cake will bake out flatter"
Ingredients
- FOR THE CAKE
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- FOR ICING
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Nutritional
- Serving Size: 1 (202.4 g)
- Calories 751.3
- Total Fat - 32.5 g
- Saturated Fat - 20.1 g
- Cholesterol - 117.6 mg
- Sodium - 449.7 mg
- Total Carbohydrate - 115.3 g
- Dietary Fiber - 2.1 g
- Sugars - 100.8 g
- Protein - 4.6 g
- Calcium - 39 mg
- Iron - 0.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees. Coat an 13x9 inch baking pan with baking spray and set aside.
Step 2
In a large bowl whisk together the sugar, flour, baking soda and salt. Whisk in the butter and water until combined. Next whisk in the eggs, vanilla and buttermilk until smooth.
Step 3
Pour the batter into the prepared pan and bake for 40 minutes until a toothpick inserted in the center comes out clean.
Step 4
Place the cake on a wire rack to begin cooling and immediately make the frosting.
TO MAKE ICING
Step 5
In another large bowl whisk together the butter, confectioners sugar, milk and vanilla until no lumps remain. Pour immediately onto the warm cake.
Step 6
Allow the cake to cool before serving.
Tips
No special items needed.