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Mile High Butttermilk Cake

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a slice of buttermilk layer cake

Mile High Buttermilk Cake

3- 8″ layers

  • 4 c cake flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp 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
  1. Sift together the flour, salt, baking powder and baking soda.
  2. Cream butter and sugar unitl light and fluffy.
  3. Beat in vanilla and vanilla scrapings.
  4. Add dry ingredients alternately with the buttermilk, beating well after each addition.
  5. Add egg whites and beat at medium speed for two minutes.
  6. Divide equally between 3 greased and wax paper lined 8″ round pans.
  7. Bake at 350 for 20 minutes, reduce heat to 325 and bake for 25 minutes more, or until the cake tests done.
  8. Cool in pans 10 minutes, then turn out and finish cooling on racks.
  9. Fill and frost as desired.

buttermilk layer cake uncut

About Marye

With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White has become an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

Reader Interactions

Comments

  1. Angie

    IAM assuming you fold in the beaten egg whites into the batter, then pour into cake pans ???

    Reply

    • Marye

      Yes. 🙂

  2. Jennifer A Stewart

    I love the use of buttermilk because it add such a tang to the cake. I think this will be the centerpiece at my next party! Who doesn’t love cake? No one I know, or want to be friends with!

    Reply

    • Marye Audet

      I totally agree! Let me know what you think.

  3. Sara

    I actually have a quart of buttermilk in my fridge right now to use up, this cake looks mighty tempting 🙂

    Reply

    • Marye Audet

      It’s a great way to use buttermilk for sure!

  4. Susan | LunaCafe

    Looks light and moist–my favorite kind of cake. And buttermilk makes it even better. 🙂

    Reply

    • Marye Audet

      It really is. 🙂

  5. Regan @ The Healthy Aperture Blog

    If you’re going to bake cake, why not make it mile high, right?? This looks and sounds delish 🙂

    Reply

    • Marye Audet

      Absolutely!

  6. Trish - Mom On Timeout

    I love using buttermilk in cake recipes! Creates such a tender and moist cake – love it!

    Reply

    • Marye Audet

      Absolutely! I use it a lot.

  7. tanya

    This tall, fluffy cake has my name written all over it!

    Reply

    • Marye Audet

      LOL! I would have guess that. It really is so good.

  8. Des @ Life's Ambrosia

    Who can resist a light and fluffy buttermilk cake?! I know I can’t 🙂

    Reply

    • Marye Audet

      me either!

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