Buttermilk Loaf Cake

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This cake is so good. This is one of those recipes that you will be making again and again. The buttermilk gives this cake that fresh taste. So, are you ready to learn how to make buttermilk cake? Join me in the bistro kitchen!

Table of Contents

The Best Soft Rich Cake Recipe

This is one of my favorite cakes and a great way to use that carton of buttermilk. One of the benefits of buttermilk is it doesn’t go sour or bad very easily and you can keep it for quite some time. Especially if you use longer-lasting buttermilk.

So, if you are like me and want to do something else then just drink the milk you can try this cake recipe. The cake gets silky smooth, soft, and dense just like you want the perfect cake to be. With that rich buttery taste.

Try this recipe and I’m sure it will be one of your favorite cake recipes from now on.

What You Need For This Recipe

To make this delicious buttermilk loaf cake you need a number of ingredients. So, have the following ingredients ready when you start:

• Vegetable oil
• Butter
• Sugar
• Eggs
• Buttermilk
• Cake flour
• Vanilla extract
• Salt
• Baking powder

Note that the full ingredients list, including measurements, can be found in the recipe card below.

How To Make Buttermilk Loaf Cake

1. Start with preheating the oven to 325°F. Grease and flour an 8 or 9-inch cake pan then set it aside.
2. Take a large mixing bowl like these OXO mixing bowls. Make certain your butter is at room temperature before you start mixing else it will not work.
3. Take your mixer and beat the softened butter with the oil together in a creamy mixture. This takes about 3 minutes.
4. Then gradually add the granulated sugar to the oil and butter mixture. Beat the mixture on high until light and fluffy.
5. The mixture should have a pale-yellow color and this takes about 3 minutes.
6. Now add the eggs, mix until a complete egg is incorporated into the batter before adding the second egg.
7. Then add the vanilla extract before beating the batter on high for 3 minutes to incorporate as much air into the mixture as possible.
   
8. Take a separate bowl and sift the cake flour, baking powder, and salt.
9. Take a spoon and add a quarter of the cake flour into the batter, then add about a quarter of the buttermilk.
10. Repeat until all of the cake flour and buttermilk is mixed into the cake batter.
11. Put a piece of parchment paper in the cake loaf pan so you can easily remove the cake once it is baked.
12. Bake for 35-40 minutes or until the cake is golden brown. Take a bamboo skewer and check if it comes out clean.
13. Not every oven is the same so when the cake mixture sticks to the bamboo leave it in for another 5 minutes and check again.
14. When the cake is done take it out of the oven and let it sit in the loaf pan for 10 minutes before removing it from the pan and let it cool.

Can You Substitute Cake Flour For All-Purpose Flour?

Yes, you can substitute and use all-purpose flour in your cake recipe. If you have cake flour, use it but else you can add all-purpose flour.

The difference when using all-purpose flour is your cake will not be as soft and dense compared to one made with cake flour. However, you still will get an amazingly delicious cake.

Can You Make Loaf Cake Ahead?

Yes, you can make this loaf cake recipe ahead of time. Cake in general is great to make ahead and store so you can serve it for a couple of days.

As long as you store it properly so it will not dry out you can eat this cake for a couple of days if it lasts that long, of course.

How To Store Loaf Cake

There are two ways to store your loaf cake:

• Room temperature – you can keep your cake at room temperature for up to 3 days. Wrap it in some plastic
• Refrigerator – you can keep your cake wrapped in foil for up to 3 days in the fridge as well
• Freezer – want to keep it long freeze the cake for up to 3 months. Slice your loaf cake and wrap the slices individually or with two slices

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