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White Buttermilk Cake

Course Cakes, Dessert
Cuisine American, Southern
Keyword white-buttermilk-cake, white-cake-recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 servings
Calories 406kcal
Author Melissa Sperka

Ingredients

  • 3 cups cake flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 cup butter softened
  • 2 cups granulated sugar
  • 2 tsp clear vanilla extract
  • 1/4-1/2 tsp almond extract
  • 6 large egg whites
  • 1 1/2 cups whole buttermilk

Instructions

  • Preheat the oven to 350°F. Grease and flour a 13 x 9 inch cake pan or spray with baking spray.
  • In a medium bowl use a whisk to sift together the flour, baking powder and salt. Set aside.
  • In a large bowl, use an electric mixer to cream together softened butter, sugar, vanilla and almond flavorings. Beat for 3-5 minutes until creamy and pale yellow in color.
  • Add the egg whites. Beat on medium-high speed for 2 minutes or just until fluffy. 
  • Lower the speed of the mixer and gradually add the sifted dry ingredients alternately with the buttermilk. Stop and scrape the sides of the bowl periodically so all of the ingredients fully combine.
  • After all ingredients have been added, increase the mixer speed and beat for 30 seconds to 1 minute longer.
  • Use a large non stick spatula and scrape the batter from the bowl into the pan.
  • Bake for 35-38 minutes or until a toothpick inserted into the center comes back clean.
  • Cool in the pan for 30 minutes then turn out onto a cooling rack to cool completely. Frost as desired.

Notes

Yield: 1 [13 x 9] inch sheet cake or 2 [8 or 9] inch rounds. Bake time 25-30 minutes for round pans.

Nutrition

Serving: 1serving | Calories: 406kcal | Carbohydrates: 58g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 293mg | Potassium: 205mg | Fiber: 1g | Sugar: 35g | Vitamin A: 523IU | Calcium: 89mg | Iron: 1mg