Easy Buttermilk Cake

    2 hours 10 minutes

    Buttermilk has a distinctly sour taste. Make your own by adding 1 tablespoon of lemon juice or vingear to one cup of milk and wait 10 minutes while it curdles.

    22 people made this

    Serves: 14 

    • 2 3/4 cups (400g) cake flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 360ml buttermilk
    • 1/2 teaspoon bicarbonate of soda
    • 3/4 cup (155g) butter
    • 1 1/2 cups (300g) white sugar
    • 1 tablespoon buttermilk
    • 4 egg whites
    • 1 teaspoon vanilla essence
    • 1 teaspoon almond essence

    Preparation:30min  ›  Cook:40min  ›  Extra time:1hour cooling  ›  Ready in:2hours10min 

    1. Preheat oven to 180 degrees C. Lightly grease and flour a 20cm round cake tin or a 13x23cm cake tin.
    2. In a medium bowl sift flour three times and add baking powder and salt. Set aside.
    3. In a small bowl combine buttermilk with bicarbonate of soda. Set aside.
    4. In a large bowl cream butter and sugar together then add 1 tablespoon buttermilk. Alternately stir in one third of buttermilk mixture and then one third of the flour mixutre until all combined.
    5. Whisk egg whites until stiff and fold into mixture. Stir in the vanilla and almond essences. Pour mixture into prepared cake tin.
    6. Bake in preheated oven for 30 to 40 minutes or until a toothpick inserted into the centre of the cake comes out clean. Once cool use a simple icing like one flavoured with orange essence or coffee.

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    Reviews in English (22)


    Are you kidding me?? This is by far THE BEST cake I have ever made from scratch! And I have tried a lot of homemade cake recipes. I did make some slight alterations: I added 2 Tablespoons of coconut cream pudding mix(that is the dry mix) and about 1/4 c milk. I didn't think there was enough liquid. All the rest of the directions I followed exactly. BTW, for those who don't like coconut, you can't detect any coconut flavor in the cake at all. My family LOVED this cake. They ate them very fast and kept commenting everytime they had a piece how delicious it was. I added a frosting that made it even better. It has a caramel flavor and is called buttermilk frosting. I will post it for anyone who wants to try.  -  21 Mar 2008  (Review from Allrecipes USA and Canada)


    I've tried this recipe twice. Once in a 13x9 inch pan and once in a bundt pan. Each time additional time of up to 15-20 minutes was required to bake batter completely. My family and friends thought this cake was not their favorite. I don't think I'll try it again.  -  17 Feb 2000  (Review from Allrecipes USA and Canada)


    This has to be exactly the recipe my great granny always used! It was lost several years ago and I've been looking ever since. This is perfect the way it is, absolutely no need to change a thing! I didn't have the problem of needing extra baking time either. The perfect comfort food! I top it with the buttermilk sauce from a recipe on this site-Apple Cake with Buttermilk Sauce. That's how granny always served it, and the sauce recipe was with the cake recipe! Thank you for giving me back a piece of my childhood!  -  14 Dec 2007  (Review from Allrecipes USA and Canada)