This cake is really excellent. You will want to make this recipe over and over again. The buttermilk gives this cake that fresh taste. Are you ready to learn how to bake a cake with buttermilk? Come with me to the restaurant kitchen!
This cake is one of my favorites, and it’s a fantastic way to use up that carton of buttermilk. One good thing about buttermilk is that it doesn’t go bad or sour very quickly, so you can store it for a long time. Especially if you use buttermilk that lasts longer.
If you want to do something else besides drink the milk, you can try this cake recipe. The cake becomes soft, smooth, and dense, just way you want the ultimate cake to be. With that deep, buttery flavor.
This recipe will definitely become one of your favorite cake recipes from now on.
Ingredients
- One and a half cups of cake flour
- ¼ cup of butter at room temperature
- 1/4 cup of vegetable oil
- ¾ cup of sugar
- Two eggs that are at room temperature
- 1 teaspoon of vanilla extract
- 1½ tablespoons of baking powder
- ¾ cup buttermilk
- ½ teaspoon of salt
Instructions
- Setting the oven to 325°F/162°C before cooking. Set aside an 8- or 9-inch cake pan that has been greased and floured.
- Before you start mixing, make sure the butter is at room temperature. Otherwise, it won’t work. Get a big bowl for mixing.
- Take your mixer and beat the softened butter with the oil together in a creamy mixture. It takes roughly three minutes.
- Gradually add the granulated sugar to the oil and butter mixture. Beat the mixture on high until light and fluffy. The mixture should have a pale yellow color and this takes about 3 minutes.
- Now add the eggs and stir until the batter is completely mixed in with the first egg. Then add the second egg.
- Then add the vanilla extract before beating the batter on high for 3 minutes to incorporate as much air into the mixture as possible.
- Take a separate bowl and sift the cake flour, baking powder, and salt.
- Now take a spoon and add a quarter of the cake flour into the batter, then add about a quarter of the buttermilk. Keep doing this until all of the cake flour and buttermilk are combined into the mixture.
- Put a piece of parchment paper in the cake loaf pan so you can easily take the cake out when it’s done baking.
- Bake the cake for 40 to 45 minutes, or until it is golden brown. Take a bamboo skewer and check if it comes out clean. If the cake is still dirty, put it back in the oven for 5 more minutes and check again.
- 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 letting it cool.
Frequently Asked Questions
Can You Use Cake Flour Instead of All-Purpose Flour?
You can use all-purpose flour instead of cake flour in your recipe. substitute cake flour if you have it, but if you don’t, you can substitute all-purpose flour.
If you use all-purpose flour instead of cake flour, your cake won’t be as soft and dense. But you’ll still get an incredibly tasty cake.
Can You Make Loaf Cake in Advance?
You can make this loaf cake recipe ahead of time, yes. It’s fantastic to create cake ahead of time and keep it for a few days so you can serve it.
You can eat this cake for a couple of days, as long as you keep it in a cool, dry place so it doesn’t dry out.
How to Keep Loaf Cake
You can keep your loaf cake in two different ways:
- At room temperature, you can preserve your cake for up to three days. Put it in some plastic.
- You may also preserve your cake covered in foil in the fridge for up to three days.
- Freezer: You can freeze the cake for up to three months if you want to keep it for a long time. Cut your loaf cake into slices and wrap each slice separately or with two slices.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 206 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 42mg Sodium: 221mg Carbohydrates: 27g Fiber: 0g Sugar: 13g Protein: 3g