Have you ever wanted a sweet treat that is comforting and satisfying? Well, look no further! We bring you the best vanilla butter cake recipe that will make your mouth water and satisfy your taste buds. But
before we get to the recipe, let’s know a little about the history of this classic dish.
Vanilla Buttermilk Pound CakeTraditional
pound cakePound cake has a long and interesting history dating back to 18th century Europe. It was originally called “pound cake” because its simple recipe called for a pound of flour, butter, sugar and eggs. This simple method made it easy for everyone to remember and prepare, quickly making it a family favorite.
The evolution of the pound cake
Over time, the pound cake recipe has changed to include new flavors, variations and ways to prepare it. One of them is Vanilla Buttermilk Cake, which combines the traditional pound cake with the rich and delicious taste of buttermilk and the sweet and aromatic taste of vanilla.
The perfect combination
The flavors and textures of the vanilla milk cake are perfect. The vanilla gives the cake a little sweetness and warmth, and the buttermilk gives it a little darkness and makes the wife sweet and chewy. Together, they create a dessert that is too good to pass up.
Ingredients You need buttermilk and vanilla cakeEssentials
2 cups all-purpose flour
1/2 teaspoon wood powder
1/4 teaspoon of salt
1 cup unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 teaspoon of pure vanilla extract
1 cup buttermilk
Optional extras:Vanilla Buttermilk Pound Cake
1/2 cup chopped walnuts
1 cup fresh or frozen fruit
1/2 cup chocolate chipsExchange of
ingredients:
Whole wheat flour for a healthier option
Almond or coconut flour for gluten-free need
sDairy-free coconut butter or oil for a vegan alternative
Step by step recipe
Preparation of ingredients
:Set your oven to 325°F (165°C) and grease a 9 x 5 inch pan.Mix the flour, baking powder and salt in a medium bowl. To reserve. Cake preparation,br>
:Vanilla Buttermilk Pound Cake
In a large bowl, cream the softened butter and sugar until light and fluffy.Add the eggs one at a time, beating well after each addition.
Add the vanilla extract after mixing.
Alternate adding the flour mixture and the buttermilk to the butter mixture. Mix until well combined.
If using optional ingredients, gently fold them into the dough.Pour the batter into the prepared cake pan and use a spatula to smooth the top.
Readiness check
Bake for 60 to 75 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist bubbles attached.Before moving the cake to a rack to finish cooling, let it cool for 15 minutes in the pan.
Tips and tricks
Measuring the ingredients
For accurate measurements, use a kitchen scale.
For accurate results, pour the flour into the measuring cup and level with a knife.
Grease the moldFor best results,
use butter, non-stick cooking spray.Paint the mold evenly, paying particular attention to the corners and crevices.
Cooling and storage
Before cutting, let the cake cool completely so it doesn’t crumble.
The cake can be stored at room temperature for up to 3 days in an airtight container or wrapped tightly in plastic wrap.
Presentation suggestions
Vanilla Buttermilk Pound CakeWith seasonal fruits
For a refreshing contrast, top your slice of vanilla milk cake with fresh fruit or fruit compote.
With whipped cream
A dollop of whipped cream gives this rich dessert a light and airy touch.
Hot or cold:
You can enjoy your vanilla butter cake slightly warm or straight from the fridge for a different experience every time.
Health benefits of buttermilk vanilla cakeVanilla
NutrientsVanilla
contains antioxidants, which can help protect your body from free radicals and oxidative stress.
The benefits of milk
Buttermilk is a good source of probiotics, which are good for gut health and overall digestion.
The value of moderation
As with any dessert, vanilla milk cake should be consumed in moderation to maintain a healthy diet.
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Vanilla Buttermilk Pound Cake
A dense, moist and fluffy pound cake with warm flavors of vanilla and nutmeg. It’s a simple cake that can make a beautiful centerpiece.
ingredients
375g all-purpose flour (3 cups)
600 g of sugar (3 cups)
1 teaspoon of baking powder
1 teaspoon of fine salt
½ teaspoon freshly ground nutmeg if available
171 g butter at room temperature (1 ½ stick)
155 g of neutral-flavored oil, such as canola (¾ cup/6 ml oz)
5 large eggs
1 teaspoon of vanilla extract
244 g of milk (1 cup)
Vanilla syrup:
400 g of sugar (2 cups)
480 g of water (2 glasses)
1 teaspoon of vanilla extract
Vanilla frosting:
115 g powdered sugar (1 cup)
2 to 4 tablespoons of heavy cream or water
½ teaspoon of vanilla extract
GUIDELINESPreparation
Place an oven rack near the bottom of the oven and, if you have one, place a baking stone on it. Set the oven to 350°F (177°C or gas mark 4) to prepare.
Prepare the bundt pan by spraying it with cooking spray or brushing it with a pastry brush, then dust it with flour.
Prepare the cake batter.
Put the flour, sugar, baking powder, salt and nutmeg in a large bowl or the bowl of a mixer with a whisk. Mix on low speed until well combined.
Add the butter, which should be soft and at room temperature, to the flour mixture and mix on medium-low speed until you see no more pieces of butter. It should feel like sand.
In a medium bowl or measuring cup with a nozzle, combine the oil, eggs, vanilla extract and buttermilk. Stir them to combine.
Mix well by adding one third of the egg mixture to the flour mixture. Then add another third, mix well and add the rest. Mix the dough for 30 to 60 seconds on medium speed to give it texture.
Pour the dough into the mold you have prepared. Tap the mold several times on the work surface to even it out and eliminate large air bubbles.
kitchen
It will take some time to bake the cake. You can start checking the cooking after an hour, but it will probably be ready in an hour and 15 minutes to an hour and 25 minutes. The top of the cake should not move or wobble and should not be too sticky. When you touch it lightly with your finger, it should return to its original shape and the internal temperature should be 205°F (96°C).
Let the cake cool in the pan for about 10 minutes, then invert by placing a cooling rack upside down on top of the pan and inverting both at the same time. Carefully lift and remove the pan from the cake.
Vanilla syrup
While the cake is cooling, heat the sugar and water in a small saucepan until the sugar dissolves. After a few minutes, add the vanilla and mix.
Use a pastry brush to spread the syrup all over the warm bread, try to get it in all the crevices if your Bundt cake is very decorated.
Vanilla filling
To make the frosting, simply beat the powdered sugar until there are no lumps and add about half the liquid (all the vanilla extract plus a little cream or water).
Mix it all together and see how it looks. Add more liquid if it is too thick. You can add more powdered sugar if it seems too runny.
Spread the cream over the cake. If you want the frosting to be thick, make it when the cake is completely cooled. If you want the cream to be more transparent, you can do it while the bread is still a little warm.
CONSERVATION
This cake will keep well for a week at room temperature.
To freeze, slice the bread, wrap individually, and then place in an airtight container.
he remarks
Measuring Ingredients:
For accurate measurements, use a kitchen scale.
For accurate results, pour the flour into the measuring cup and level with a knife.
Grease the moldFor best results,
use butter, non-stick cooking spray.
Paint the mold evenly, paying particular attention to the corners and crevices.
COOLING AND STAGE
Before cutting, let the cake cool completely so it doesn’t crumble.
The cake can be stored at room temperature for up to 3 days in an airtight container or wrapped tightly in plastic wrap.
