Classic buttermilk cake is refined with fresh berries and whipped cream. It’s tangy and rich, with hints of lemon zest. Try it for your next dessert!
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If you’re familiar with buttermilk cake, then this is old hat for you. If not, you might be scratching your head right now, right? buttermilk? in a cake?
Let me assure you, if you’re in the unfamiliar camp, buttermilk makes a glorious cake. It’s actually a custard tart, and it’s pretty sweet.
You eat buttermilk pancakes, right? buttermilk biscuits? Buttermilk tastes great in many things. Last year Garrett made a buttermilk pudding that was amazing.
In this recipe, the buttermilk pie is a sweet custard pie that’s topped with simple whipped cream to keep the berries in place.
The natural acidity of the berries balances out the sweet custard of the cake.
Buttermilk Shopping Tips
Almost all grocery stores carry buttermilk. It’s usually in the same place you find half and half or cream. Here are some more tips for buying buttermilk.
- Low-fat buttermilk or full-fat buttermilk both work well in this recipe.
- This recipe calls for 1 cup of buttermilk, but buttermilk is typically sold in bulk. If you have leftover buttermilk, don’t let it go to waste. If you can’t use it before it goes bad, freeze leftovers for up to 3 months.
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Buttermilk Cake Troubleshooting Tips
This cake is easy, but the only area that can be a little tricky is making sure the cake is structured correctly. Just follow these tips.
- Bake until the center of the cake is jiggly but not runny.
- Before serving, cool the buttermilk pie completely to give it time to fully prepare.
- Use an over thermometer to check the temperature of your oven. The slightly gentler baking at 325°F ensures the pudding cooks evenly, preventing it from settling.
How to store buttermilk cake
refrigerator: Once completely chilled, store the buttermilk cake, tightly covered with foil, in the refrigerator for up to 5 days.
freezer: We do not recommend freezing this cake. Its high moisture content means the texture is unattractive once thawed.
More recipes to try with buttermilk!
- Easy Buttermilk Waffles
- Overnight oats with strawberry buttermilk
- Classic southern buttermilk biscuits
- Buttermilk Fried Chicken
- Vanilla Buttermilk Pie
From the editors of Simply Recipes
buttermilk cake
ingredients
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4 big eggs
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1 Cup sugar
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1 teaspoon Finely grated Lemon peel
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1 tablespoon all purpose flour
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4 tablespoon (1/2 stick) butter, melted and cooled
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1 Cup buttermilk
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1 teaspoon vanilla extract
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1 unbaked 9-in pie crust
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1 Cup cold heavy cream
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20-30 raspberries (or half as many strawberries, halved)
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handful blueberries
method
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Preheat the oven:
Preheat oven to 325°F.
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make filling:
In a mixing bowl, beat the eggs, then beat in the sugar and lemon zest until well combined. Fold in the flour and melted butter. Beat in the vanilla and buttermilk.
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Fill and bake the cake base:
Pour the batter into an uncooked pie shell (frozen is fine). Bake at 325°F for about 50 minutes or until the center of the pudding is just set (may still be a little wobbly).
Remove from oven and allow to cool. The pudding may puff up a bit in the oven; it will deflate as it cools.
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Decorate and serve:
Whip the chilled cream until it holds stiff peaks. Once the cake has cooled to room temperature, spread the whipped cream over the cake.
Arrange the raspberries and blueberries decoratively on the whipped cream.
Serve immediately or refrigerate until ready to serve.
| nutritional information (per serving) | |
|---|---|
| 506 | calories |
| 30g | Fat |
| 52g | carbohydrates |
| 8g | protein |
