This Strawberry Buttermilk Cake is a truly moist cake recipe, offering a delightful balance of sweet strawberries and tangy buttermilk. You will love how easy it is to make this impressive dessert that is perfect for any occasion.
Key Ingredients & Substitutions:
- Buttermilk: You can create your own buttermilk by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
- Fresh Strawberries: Frozen strawberries will also work, but allow them to thaw and drain thoroughly before using.
- All-Purpose Flour: A gluten-free baking blend can be substituted for a gluten-free moist cake.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup fresh strawberries, hulled and diced
For the Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
How Much Time Will You Need?
Total Time: 50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 8
Tools Needed: 8×8 inch baking pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour an 8×8 inch baking pan to prevent sticking. This ensures your moist cake releases easily.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for later.
3. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. An electric mixer makes this process quick and easy, resulting in a wonderfully moist cake.
4. Add Egg and Vanilla
Beat in the egg until fully incorporated, then stir in the vanilla extract. Scrape down the sides of the bowl to ensure everything is well combined.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix, which can lead to a dry cake.
6. Fold in Strawberries
Gently fold in the diced fresh strawberries. Be careful not to mash them, as you want their juicy pieces distributed throughout your moist cake.
7. Bake the Cake
Pour the batter into your prepared 8×8 inch baking pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Glaze (Optional)
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. If using, whisk together powdered sugar, milk, and vanilla extract for the glaze, then drizzle over the cooled cake. This optional step adds an extra touch to your moist cake recipe.
Variation Ideas:
- Lemon Zest: Add a tablespoon of lemon zest to the batter for a brighter flavor.
- Blueberry Buttermilk Cake: Substitute blueberries for strawberries for a different fruit twist.
- Almond Extract: Use almond extract instead of vanilla for a distinct nutty aroma.
Storage Instructions:
Store leftover Strawberry Buttermilk Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days. You can gently warm individual slices in the microwave for a few seconds if you prefer.
Frequently Asked Questions (FAQ):
Q: Can I use frozen strawberries?
A: Yes, just make sure to thaw and drain them well to avoid adding excess moisture to your moist cake.
Q: What if I don’t have buttermilk?
A: You can make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes before using.
Q: How do I know when the cake is done baking?
A: A toothpick inserted into the center of the cake should come out clean, indicating your moist cake is perfectly baked.
Q: Can I make this cake in a different size pan?
A: Yes, but baking times may vary. Adjust accordingly and test for doneness with a toothpick.
Q: Can I freeze this cake?
A: Yes, wrap cooled cake slices tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature before serving.
Q: Why is my cake not as moist as expected?
A: Overmixing the batter can develop the gluten too much, leading to a tougher, less moist cake. Ensure you mix until just combined.