Scratch Yellow Buttermilk Cake

16
Ingredients

32m
Prep Time

28-32m
Cook Time

1h
Ready In

recipe by:
Ann Krezmer

"Scrumptious cake from scratch"

Original is 12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (252.3 g)
Calories 915.3
Total Fat - 42.4 g
Saturated Fat - 25.9 g
Cholesterol - 161.7 mg
Sodium - 292.7 mg
Total Carbohydrate - 133.1 g
Dietary Fiber - 3.2 g
Sugars - 109.7 g
Protein - 7.3 g
Calcium - 195.6 mg
Iron - 1.6 mg
Vitamin C - 0.1 mg
Thiamin - 0.2 mg

Step 1

CAKE

Step 2

Preheat the oven to 350 degrees F.

Step 3

Butter the bottom and sides of three 9-inch round cake pans.

Step 4

Line with parchment paper and grease the paper.

Step 5

Place the eggs and the yolks in a medium bowl.

Step 6

Add the vanilla and 1/4 cup of buttermilk.

Step 7

Whisk to blend well.

Step 8

Combine the flour, sugar, baking powder, and salt in a large mixer bowl and whisk to blend.

Step 9

Add the remaining buttermilk and butter to the dry ingredients and with the mixer on low speed, blend together.

Step 10

Raise the mixer to medium speed and beat until light fluffy, about 2 minutes.

Step 11

Add the egg mixture in 3 additions, scraping down the sides of the bowl after each addition.

Step 12

Mix only until thoroughly incorporated.

Step 13

Divide the batter among the prepared pans.

Step 14

Bake the cake layers for 28-32 minutes or until a toothpick inserted in the center comes out clean.

Step 15

Let the cake layers cool in the pan for 10 minutes, then carefully turn out the cakes onto a wire rack and peel off the paper liners.

Step 16

Cool completely before frosting.

Step 17

FROSTING:

Step 18

Place all the ingredients in a food processor and pulse to incorporate.

Step 19

Then, process until frosting is smooth

Tips

No special items needed.

2 Reviews

Write Review