Sweet & Fluffy Buttermilk Cake Recipe for Homemade Happiness

My grandma’s secret buttermilk cake recipe has been a cherished family tradition for generations.

Soft, pillowy textures make this dessert absolutely irresistible.

Memories of childhood summers flood back with each delectable slice.

Rich, tangy notes from buttermilk create a magical depth of flavor that sets this cake apart.

Baking this treat feels like wrapping yourself in a warm, comforting embrace.

Delicate crumbs melt on your tongue, promising pure culinary bliss.

You absolutely need to experience this extraordinary dessert right now.

Ingredients In Mary Berry Buttermilk Cake

• Buttermilk: A tangy dairy ingredient that adds moisture and tender texture to the cake.
• Flour: The base ingredient that provides structure and body to the cake.
• Brown Sugar: Offers a rich, caramel-like sweetness and deep color to the cake.
• Butter: Provides richness, flavor, and helps create a tender crumb.

• Baking Soda: Helps the cake rise and creates a soft, light texture.
• Salt: Enhances the overall flavor and balances the sweetness of the cake.

• Egg: Binds ingredients together and adds structure to the cake.
• Vanilla: Provides a warm, classic flavor that complements the buttermilk and brown sugar.

• Topping Ingredients: Will create an additional layer of flavor and moisture to the finished cake.

How To Bake Mary Berry Buttermilk Cake With Ease

Step 1: Prepare Baking Equipment

Grab a 9-inch round cake tin and line it with parchment paper. Lightly grease the sides and bottom to ensure easy cake removal.

Step 2: Preheat The Oven

Warm up your oven to 350°F (175°C), creating the perfect environment for baking your cake.

Step 3: Cream Butter And Sugar

In a large mixing bowl, blend butter and brown sugar until the mixture becomes smooth and creamy, creating a rich foundation for your cake.

Step 4: Incorporate Egg

Add the egg and whisk until the mixture becomes silky and well-integrated, ensuring a consistent texture.

Step 5: Add Liquid Ingredients

Pour in buttermilk and vanilla, stirring gently to combine all the wet ingredients into a harmonious blend.

Step 6: Mix Dry Ingredients

Gradually sprinkle flour, baking soda, and salt into the wet mixture. Stir carefully until just combined, avoiding overmixing.

Step 7: Transfer Batter

Carefully pour the cake batter into the prepared tin, spreading it evenly for uniform baking.

Step 8: Initial Baking

Place the cake in the preheated oven and bake for 30 minutes until golden and a toothpick comes out clean.

Step 9: Prepare Topping

While the cake bakes, mix the topping ingredients in a separate bowl.

Step 10: Final Baking

After the initial 30 minutes, remove the cake and pour the prepared topping over it. Return to the oven and bake for an additional 10 minutes.

Step 11: Cool And Serve

Allow the cake to cool in the pan for 20 minutes. Serve warm or at room temperature, enjoying the delicious homemade treat.

Tips That Help With Mary Berry Buttermilk Cake

• Measure Precisely: Use exact measurements for flour, buttermilk, and baking soda to ensure the cake's perfect texture and rise.
• Room Temperature Matters: Allow butter, eggs, and buttermilk to sit at room temperature for smoother mixing and better cake consistency.
• Gentle Mixing Technique: Stir ingredients until just combined to prevent overmixing, which can make the cake tough and dense.
• Topping Application: Spread the topping evenly for a consistent flavor and attractive appearance across the entire cake surface.
• Cooling Strategy: Let the cake cool in the pan for 20 minutes to help it set and prevent crumbling when removing from the tin.

Tasty Changes For Mary Berry Buttermilk Cake

• Gluten-Free Buttermilk Cake: Replace wheat flour with almond or coconut flour for a celiac-friendly version that maintains the cake's rich texture.
• Dairy-Free Alternative: Swap buttermilk with coconut milk and use plant-based butter to create a lactose-free cake that's equally moist and flavorful.
• Vegan Buttermilk Cake: Use flax egg instead of regular egg, coconut milk for buttermilk, and vegan butter to transform this recipe into a plant-based treat.
• Low-Sugar Option: Substitute brown sugar with monk fruit sweetener or stevia to reduce overall sugar content while keeping the cake's delightful taste.

What Goes Well With Mary Berry Buttermilk Cake

• Pair with Creamy Coffee Companions: Serve this buttermilk cake alongside a velvety cappuccino or latte, letting the rich espresso balance the cake's subtle sweetness and complement its tender crumb.
• Enhance with Sweet Dessert Wines: Select a light moscato or late-harvest riesling to highlight the cake's delicate flavors, creating a harmonious dessert experience that brings out the subtle vanilla undertones.
• Match with Fresh Fruit Accents: Garnish with macerated strawberries or a dollop of whipped cream with fresh raspberries, adding a bright, tangy contrast to the cake's warm, comforting texture.
• Create Afternoon Tea Moments: Brew a classic Earl Grey or chamomile tea to accompany the cake, transforming your slice into a delightful mid-afternoon indulgence that feels both elegant and cozy.

How To Store Mary Berry Buttermilk Cake Correctly

• Store cake in an airtight container for up to 5 days. Cover with plastic wrap or aluminum foil to prevent drying out.
• Wrap completely cooled cake tightly in plastic wrap, then aluminum foil. Freeze for 2-3 months. Thaw overnight in refrigerator before serving.
• Keep cake covered at room temperature for 2-3 days. Place in a cake carrier or cover with a cake dome to maintain moisture.
• Warm individual slices in microwave for 15-20 seconds. For whole cake, warm in preheated 300F oven for 10-15 minutes to restore softness.

Mary Berry Buttermilk Cake Questions Made Simple

• Can I use regular milk instead of buttermilk?

No, buttermilk provides the unique tangy flavor and helps create a tender crumb. If you don’t have buttermilk, mix 1 tablespoon of white vinegar or lemon juice with 1 cup of milk and let it sit for 5 minutes.

Overmixing can develop gluten in the flour, making the cake tough and dense. Gently mix until ingredients are just incorporated to keep the cake tender and light.

• How do I know when the cake is fully baked?

Insert a toothpick or cake tester into the center. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid overbaking, which can dry out the cake.

Why Mary Berry Buttermilk Cake Is So Soft And Sweet

• Bake with Ease: Perfect for bakers of all skill levels, this buttermilk cake requires simple ingredients and straightforward mixing techniques that anyone can master.
• Versatile Crowd-Pleaser: Suitable for casual family gatherings, afternoon tea, potlucks, or weekend dessert cravings with its comforting and classic flavor profile.
• Quick Homemade Delight: Minimal prep work and basic kitchen tools make this recipe a go-to option for busy home cooks wanting a delicious dessert without complex steps.
• Adaptable Serving Style: Enjoy warm or at room temperature, providing flexibility for serving and making it convenient for different preferences and occasions.

Buttermilk Cake Recipe

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4.8 from 18 reviews

• Total Time: Approximately 55 minutes
• Yield: 8 1x

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Description

Buttermilk cake delivers a luxurious slice of homemade comfort with its moist, tender crumb and subtle tangy richness. Rich vanilla notes and delicate sweetness make this classic dessert a perfect companion for afternoon tea or special celebrations you’ll savor with pure delight.

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Ingredients

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Main Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup buttermilk
• 1 large egg

Cake Base Ingredients:

• 1/4 cup butter (very soft)
• 1 cup light brown sugar (firmly packed)
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Topping Ingredients:

• 3 tablespoons melted butter
• 1/2 cup light brown sugar (firmly packed)
• 2 tablespoons half and half
• 1/8 teaspoon salt
• 3/4 cup diced pecans

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Instructions

1. Prepare a 9-inch round cake tin by lining and greasing the surface to prevent sticking.
2. Warm the oven to 350°F (175°C) for optimal baking conditions.
3. Cream butter and brown sugar together until the mixture becomes light and uniform.
4. Incorporate the egg thoroughly, mixing until the batter appears smooth and well-integrated.
5. Gently fold in buttermilk and vanilla extract, stirring until ingredients are evenly distributed.
6. Gradually add flour, baking soda, and salt, mixing carefully to avoid overmixing and maintain a tender texture.
7. Transfer the batter into the prepared cake tin, ensuring an even spread.
8. Place the cake in the preheated oven and bake for 30 minutes, allowing the cake to develop a golden color and firm structure.
9. Prepare the topping mixture while the cake is baking, combining ingredients until well blended.
10. After the initial 30-minute baking period, carefully pour the prepared topping over the partially baked cake.
11. Return the cake to the oven and continue baking for an additional 10 minutes to set the topping and complete the cooking process.
12. Remove from the oven and let the cake rest in the pan for 20 minutes, allowing it to cool and set.
13. Serve the cake warm or at room temperature, enjoying the rich, moist texture and complementary flavors.

Notes

• Ensure butter is softened at room temperature for smoother mixing and better cake texture.
• Use fresh buttermilk for the most tender and moist cake crumb, avoiding substitutes when possible.
• Check cake doneness by inserting a toothpick in the center – it should come out clean with a few moist crumbs.
• For gluten-free version, swap wheat flour with a 1:1 gluten-free baking blend to maintain similar consistency.

• Prep Time: Approximately 15 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 283 kcal
• Sugar: 20 g
• Sodium: 186 mg
• Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.5 g
• Carbohydrates: 33 g
• Fiber: 1.5 g
• Protein: 3 g
• Cholesterol: 40 mg