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Buttermilk Layer Cake

Buttermilk Layer Cake

Oxmoor House SEPTEMBER 2004

  • Yield: 1 (3-layer) cake

Ingredients

  • 1 cup shortening
  • 2 cups sugar
  • 3 large eggs
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups buttermilk
  • 2 teaspoons vanilla extract
  • Caramel Frosting

Preparation

Beat shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Combine flour, salt, and soda; add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Beat at medium-high speed 2 minutes. Stir in vanilla. Pour batter into 3 greased and floured 8-inch round cakepans.

Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool completely on wire racks.

Spread Caramel Frosting between layers and on top and sides of cake.

Chocolate-Buttermilk Cake: Substitute 1/2 cup cocoa for 1/2 cup flour. Pour batter into a lightly greased 13- x 9-inch pan. Bake at 350º for 40 minutes or until a wooden pick inserted in center comes out clean.

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Buttermilk Layer Cake recipe

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