buttermilk cake recipe

Advanced Cake Sculpting: Bobblehead Cakes

Mike McCarey on craftsy.com

taught by

Mike McCarey

Learn how to sculpt a cake that will turn heads! Cake artist Mike McCarey shares his secrets for constructing and carving a truly sweet caricature.

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Ingredients

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  • 1 cup (240 ml) butter (two sticks)
  • 2 cups (400 gm) sugar
  • 3 whole eggs
  • 2 1/2 cups (325 gm) cake flour
  • 1 teaspoon (5 gms) baking soda
  • 1 teaspoon (5 gms) baking powder
  • 1/2 teaspoon (3 gms) salt
  • 1 1/2 cups (355 ml) buttermilk
  • 1 teaspoon (5 ml) vanilla

Directions

Cream butter, sugar and eggs. Sift flour, soda, baking powder and salt. Add flour mixture to the creamed mixture with buttermilk, starting and ending with flour. Beat until creamy.

Pour into cake pans and bake at 350°F (177°C) until golden brown and cake springs back to the touch.

Cool in pans 10-15 minutes before removing from pans.

When cake is completely cool, wrap in plastic wrap and refrigerate until use.

This recipe makes 2-8 inch round cakes.

 

High Altitude Adjustments Increase flour to 3 cups, decrease baking soda to 1/2 tsp, and decrease baking powder to 1/2 tsp. Bake cake at 325°F for 25-30 minutes.