White Buttermilk Cake (Old-Fashioned)

whitebuttermilkcake This White Buttermilk Cake recipe is a classic that every baker should have in their recipe file. It can be adapted and frosted with your favourite frosting to celebrate birthdays, served for casual gatherings or any special occasion cake.

3 cups cake flour
1 Tbsp. baking powder
½ tsp. sea salt
1 cup butter, softened
2 cups granulated sugar
2 tsp. clear vanilla extract
¼-½ tsp. pure almond extract
6 large egg whites
1½ cups whole buttermilk

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease and flour a 9x13” cake pan or spray with baking spray.

In a medium bowl use a whisk to sift together the flour, baking powder and salt. Set aside.

In a large bowl, use an electric mixer to cream together butter, softened, sugar, vanilla and almond flavourings. Beat for 3-5 minutes until creamy and pale yellow in colour.

Add the egg whites. Beat on medium-high speed for 2 minutes or just until fluffy.

Lower the speed of the mixer and gradually add the sifted dry ingredients alternately with the buttermilk. Stop and scrape the sides of the bowl periodically so all of the ingredients fully combine.

After all ingredients have been added, increase the mixer speed and beat for 30 seconds to 1 minute longer.

Use a large non stick spatula and scrape the batter from the bowl into the pan.

Bake for 35-38 minutes or until a toothpick inserted into the center comes back clean.

Cool in the pan for 30 minutes then turn out onto a cooling rack to cool completely. Frost as desired.

Makes one 9x13” sheet cake or two (8 or 9") rounds. Bake time 25-30 minutes for round pans.

Cook's Notes:

When making a White Cake to keep the batter white use egg whites and clear vanilla extract. A more profound effect on the colour of the batter would be using egg yolks and regular vanilla. That would transform this into a different colour and you’d lose the white cake.
You can frost this cake with any flavour of icing that you like and decorated to suit the occasion. It can be cut into shapes and made into petit fours, cut in half to make a square , or baked in round cake pans for a classic shape layer cake.
Frosting Suggestions - Whipped Chocolate Icing, Brown Sugar Buttercream, 7 Minute Frosting, Strawberry Icing, Vanilla Buttercream, Cream Cheese Frosting and beyond. You’re only limited by your imagination.
You can make cool and freeze this cake for up to 3 months. Thaw in the refrigerator overnight.
Depending on the icing White Buttermilk Cake can be stored chilled for up to 4 days.