Thursday, February 23, 2017

Buttermilk Cake with 'Faux Buttercream'

I had some fun in the kitchen last week.
I had gotten some heavy cream and decided to make butter, and a byproduct of home made butter is buttermilk.
I've used buttermilk in cornbread before but wanted to use some in a cake.  A lady I know makes a chocolate cake with buttermilk, but I'd already made a couple of chocolate cakes and wanted to make a different cake this time.  I didn't want everyone to think I only knew how to make Chocolate Cake, even if it is sooooo good. 
I should mention, I'm making cakes every couple of weeks for a cake raffle at the local legion. 
It's a win win situation, they get a cake to raffle off, and I get to bake a cake, giggle, and decorate it.
I like baking cakes, and decorating them as well but don't like them hanging around my house.  That cute little voice they use that keeps saying ' I'm here, cut a piece, try me out'.   It wears on you.  And then before you know it, that little slice you took just to taste becomes a bigger and bigger slice and then the whole cake is gone. 
But I'm outsmarting that voice, I bake and then take the cake for a little ride and drop it off.  

This time round I baked a Buttermilk Cake using my own home made butter and buttermilk in not only the cake, but also the frosting.
Buttermilk Cake with faux buttercream frosting
Buttermilk cake with plum filling
The lady who won the cake was generous enough to share with all of us, and I got a taste. 
I think this is a keeper, and since I've got lots of butter in the freezer, as well as buttermilk, this will be a repeat. 
Home Made Butter

yield: 1 cake, serves manyprint recipe

Buttermilk Cake

prep time: 10 MINScook time: 25 MINStotal time: 35 mins
This is an old-fashioned recipe, using home made butter and buttermilk. It's a little tangy, sweet and a lovely change of pace from regular 'white' cakes.


  • 3/4 cup butter (I used my own homemade butter)
  • 1 1/2 cups sugar
  • 3 eggs (jumbo or large)
  • 2 cups All Purpose flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 cup buttermilk ( I used the buttermilk I had left after making the butter)
  • 1 1/2 teaspoons Vanilla Extract ( I used my own homemade)


  1. Preheat the oven to 350 degrees, butter 2 - 8 inch round pans, placing parchment paper on the bottom of the pan if desired, and butter that as well. 
  2. Beat the butter, sugar and vanilla extract together until the mixture is almost white in color and the sugar has dissolved. 
  3. Add the eggs, one at a time and beat together. The batter will look like it's separating, but that's normal. 
  4. Sift together the flour, baking powder and baking soda and set aside. Add the wet and dry ingredients alternating the dry and wet, starting with the dry, (1/4 of the dry, then 1/3 of the wet), beating well after each addition. Finish off with the dry. 
  5. Pour the batter into the two pans, and then tap the pans a couple of times, to get the bubbles out. My trick is to raise the pans up a couple of inches and then drop them down on the counter. This forces any air bubbles out, and helps the cake to bake more evenly. Bake at 350 degrees for 25 minutes or until a toothpick inserted in the middle comes out clean.  
  6. Frost and serve.  I used my Best Ever Frosting, (Boiled Milk Frosting)for the top and a mixture of the frosting and plum jelly for the middle.
Created using The Recipes Generator
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

1 comment:

  1. This is just beautiful! Thanks so much for sharing your awesome recipe with us at Full Plate Thursday. Hope you are having a great day and come back to see us real soon!
    Miz Helen


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