Vanilla Buttermilk Cake is an extra moist vanilla cake that is sure to impress when filled with raspberry and lemon, and enrobed in dreamy white chocolate buttercream frosting.
February seems to bring out the hopeless romantic in me. My Facebook friends can attest to my ridiculous fascination with cheesy Hallmark romance movies. With as crazy, messy, and wonderful as day to day life can be, the predictable story lines that unfailingly culminate with a big happy-ever-after bow on top appeals to me. What can I say? I’m just a big ol’ gooey mush pot with a serving of sass on the side.
I’m ever grateful to my Bacon Slayer for sitting through countless hours of chick-flicks while keeping his sarcastic comments to a minimum. Although, I can always count on him to flash his best faux-exuberant-smile at the end of the movies, as if he is genuinely thrilled that it all works out in the end–even when it is the 377th time he’s suffered through Kate & Leopold with me. I return the kindness by editing photos by his side and feigning mild interest during UFC matches. I do my best to temper the sarcastic comments flying freely through my mind before coming out of my mouth. After all, marriage is all about compromise.
We find common ground in the little things that we do for each other. Bacon Slayer tackles what he calls “macro” tasks around the house that involve heavy equipment. I handle the “micro” tasks of (mostly) keeping everything organized and the family well fed. It works for us. Every so often we do little romantic gestures for each other outside of the normal day-to-day routine.
This week involved me figuring out how to drive the tractor to clear massive snow drifts from our country driveway. My hope is that my man might actually be able to get up the driveway when he got home. For his turn, he arrived home two hours later, as I was just over halfway done with the snow. He immediately shed his work suit in favor of a snow suit. He then tapped me on the shoulder and sent me inside before I froze my keister off entirely. Then he went on to finish the job.
Now that’s a romantic gesture!
As the old adage goes, the way to a man’s heart is through his stomach. That mantra is practically ingrained in my family. As I tend to bake my feelings, showing my man just how much his gesture meant to me is easy. I use my chosen medium of butter, flour, sugar, and eggs. I celebrate the whole of February with pretty, whimsical, and romantic things that bring me joy. Perhaps it’s that Valentine’s Day is smack in the middle of the month. Maybe it’s the fact that my birthday is a few days later. Nevertheless, I wanted something beautiful and joy-filled as a token of my gratitude for Bacon Slayer.
Vanilla Buttermilk Cake certainly brings joy in abundance with it’s extra moist texture, sweet and sassy balance of raspberry and lemon curd in the filling, enrobed in dreamy white chocolate buttercream. Impressive in stature as it is whimsical in appearance and delectable on the tongue, Vanilla Buttermilk Cake serves up romance on a platter for any occasion.
Many thanks to Robyn of Add a Pinch for creating the best white cake recipe of which I have gently adapted for the base cake recipe.
Dive into this luscious Vanilla Buttermilk Cake!
Calories
Fat
Carbs
Protein
Kirsten Kubert
Yields 1
Vanilla Buttermilk Cake is an extra moist vanilla cake that is sure to impress when filled with raspberry and lemon, and enrobed in dreamy white chocolate buttercream frosting.
1 hrPrep Time
28 minCook Time
1 hr, 28 Total Time
Save RecipeIngredients
- For the Cake:
- 3 C. all purpose flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 C. unsalted butter, softened
- 1/2 C. shortening (such as Crisco brand)
- 3 C. granulated sugar
- 5 large eggs, at room temperature
- 1 C. low fat buttermilk, at room temperature
- 1 tsp. vanilla bean paste
- For the Filling:
- 1/2 C. seedless red raspberry jam
- 1/2 C. lemon curd
- For Finishing:
- 1 to 2 batches White Chocolate Buttercream
- 1 pint fresh red raspberries
Instructions
- Preheat the oven to 350 degrees F. Smear three 9-inch round baking pans with DIY baking pan release lube or grease and flour well, tapping out the excess flour.
- Whisk together the flour, baking powder, baking soda, and salt in a small bowl to combine; briefly set the bowl aside.
- In a large bowl of a stand mixer fitted with a paddle attachment, cream the butter, shortening, and sugar together on medium-low speed until very light, fluffy, and visibly doubled in volume—about 4 to 5 minutes.
- Blend in the eggs, one at a time, until well incorporated after each addition. Stir in the vanilla bean paste.
- Alternately add the flour mixture with the buttermilk, mixing well in between each addition to form a smooth batter. I find that adding each in three alternate additions works best.
- Aerate the batter by whipping it on medium speed for 2 to 3 minutes. Divide the batter evenly between the prepared pans.
- Bake in the preheated oven for 25 to 28 minutes or until a toothpick inserted in the centers comes out mostly clean, with only a crumb or two sticking to it.
- Cool the cake in the respective pans set on a wire rack for five minutes. After that time, turn the cakes out onto the wire racks to cool completely.
- While the cakes are cooling, prepare the White Chocolate Buttercream frosting. Cover the frosting until ready to use.
- Once cake is cool, begin assembly by placing a dab of frosting onto the center of a serving plate, and resting one layer over it. Spread a very thin layer of frosting over the top of the first layer of cake. Stir the raspberry jam before spreading an even layer over the thin layer of frosting to within 1/4-inch of the edge of the cake.
- Place the second layer of cake over the raspberry filling. Spread a very thin layer of frosting over the top of the second layer of cake. Stir the lemon curd before spreading an even layer over the thin layer of frosting to within 1/4-inch of the edge of the cake.
- Set the third layer of cake over the lemon filling. Spread a thin layer of frosting over the top of the third layer of cake before continuing to cover the perimeter of the cake with a thin layer of the frosting. Once the cake is covered with a thin layer of frosting, a.k.a. a “crumb coat” of frosting, apply the remaining frosting as desired to decorate.
- Arrange the fresh raspberries on the top of the cake, as desired.
- Refrigerate cake until 30 minutes prior to serving. Vanilla Buttermilk Cake tastes best when served at room temperature.
Notes
To decorate the cake as shown in the photo, two batches of White Chocolate Buttercream prepared according to the instructions for "decorator's consistency" will be required. I find that wrapping individual layers of the cooled cakes in plastic wrap and freezing them for at least two hours prior to decorating virtually eliminates crumbs in the frosting, as well as helping the set the frosting and layers upon assembly of the cake. br]
Recipe gently adapted from [Add a Pinch .
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