Mile High Buttermilk Cake
3- 8" layers
- 4 c cake flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 c unsalted butter
- 3 c sugar
- 2 TBS vanilla
- 1 inch of vanilla bean, seeds scraped into the batter pod set aside (add the pod to the sugar bowl for vanilla sugar)
- 2 c buttermilk
- 6 egg whites, unbeaten
- Sift together the flour, salt, baking powder and baking soda.
- Cream butter and sugar unitl light and fluffy.
- Beat in vanilla and vanilla scrapings.
- Add dry ingredients alternately with the buttermilk, beating well after each addition.
- Add egg whites and beat at medium speed for two minutes.
- Divide equally between 3 greased and wax paper lined 8" round pans.
- Bake at 350 for 20 minutes, reduce heat to 325 and bake for 25 minutes more, or until the cake tests done.
- Cool in pans 10 minutes, then turn out and finish cooling on racks.
- Fill and frost as desired.
Marsha johnson
I see no frosting recipe. I guess it’s up with us. Did you use a 7 minutes icing and a lemon curd between layers and on top? It really looks delicious and I will make this. I love lemon.
Marye
Marsha - try the whipped lemon frosting here- you might need to double it. -https://www.restlesschipotle.com/lemon-cream-cake/
Angie
IAM assuming you fold in the beaten egg whites into the batter, then pour into cake pans ???
Marye
Yes. 🙂
Trish - Mom On Timeout
I love using buttermilk in cake recipes! Creates such a tender and moist cake - love it!