Discover the secret to effortless baking with this Classic Vanilla Buttermilk Cake, a perfect one bowl cake recipe for any occasion. You will love how simple it is to create a moist, tender crumb with rich vanilla flavor. This recipe is your go-to for a delicious treat without the fuss.
Key Ingredients & Substitutions:
- All-Purpose Flour: You can use cake flour for an even finer crumb, just remember to measure by weight.
- Granulated Sugar: Feel free to slightly reduce the amount if you prefer a less sweet cake.
- Buttermilk: For a quick substitute, add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill the rest with regular milk to equal 1 cup; let it sit for 5 minutes.
- Vanilla Extract: Use a good quality pure vanilla extract for the best flavor.
- Neutral Oil: Vegetable oil or canola oil works best. You can also use melted unsalted butter if you prefer.
Ingredients:
For the Cake:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (120ml) neutral oil
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) buttermilk, at room temperature
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk or buttermilk
- ½ teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 8
- Calories per serving: Approximately 350 (without glaze)
- Tools Needed: 8×8 inch square baking pan, large mixing bowl, whisk, spatula.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan
Preheat your oven to 350°F (175°C). Lightly grease and flour an 8×8 inch square baking pan, or line it with parchment paper for easy removal.
2. Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar. Make sure there are no lumps and the ingredients are well combined.
3. Add Wet Ingredients
Create a well in the center of your dry ingredients. Pour in the neutral oil, egg, pure vanilla extract, and buttermilk. This is the beauty of a one bowl cake recipe!
4. Mix Until Just Combined
Using a whisk or spatula, mix the wet and dry ingredients until they are just combined. Be careful not to overmix, as this can lead to a tough cake. A few small lumps are perfectly fine.
5. Pour into Pan and Bake
Pour the batter evenly into your prepared baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Cool the Cake
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. If you’re making the glaze, wait until the cake is cool.
7. Prepare and Apply Glaze (Optional)
Whisk together powdered sugar, milk, and vanilla extract until smooth. You can add more milk a little at a time for a thinner glaze, or more powdered sugar for a thicker one. Drizzle the glaze over the cooled cake.
Variation Ideas:
- Lemon Buttermilk Cake: Add 1 tablespoon of lemon zest to the batter for a bright citrus flavor.
- Almond Vanilla Cake: Substitute half of the vanilla extract with almond extract for a nutty twist.
- Chocolate Chip Cake: Fold in ½ cup of mini chocolate chips with the wet ingredients.
- Berry Burst Cake: Gently fold in ½ cup of fresh blueberries or raspberries at the end of mixing.
Storage Instructions:
Store any leftover Classic Vanilla Buttermilk Cake tightly covered at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. If glazed, consider storing it in the refrigerator.
Frequently Asked Questions (FAQ):
- Can I make this cake in a different sized pan?
Yes, you can use a 9-inch round pan, but adjust the baking time. Start checking for doneness around 25-30 minutes.
- Why is my cake dry?
Overmixing the batter or overbaking are common reasons for a dry cake. Be sure to mix until just combined and remove the cake from the oven as soon as a skewer comes out clean.
- Can I use regular milk instead of buttermilk?
While you can make a substitute for buttermilk, using genuine buttermilk provides the best flavor and tender texture in this one bowl cake recipe.
- How do I know when the cake is done?
Insert a wooden skewer or toothpick into the center of the cake; if it comes out clean with no wet batter, your cake is ready.
- Can I freeze this cake?
Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and then in foil, and it will keep for up to 2 months. Thaw it in the refrigerator overnight.
- What if I don’t have a neutral oil?
You can use melted unsalted butter as a substitute, but be aware it will impart a slightly different flavor to your one bowl cake.