Best Moms Buttermilk Cake Recipes

MOM'S BUTTERMILK CHOCOLATE CAKE

Mom's Buttermilk Chocolate Cake image

Provided by Food Network

Categories dessert

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 cup (2 sticks) unsalted butter, plus more for greasing the pan
2 cups all-purpose flour
2 cups sugar
11/2 teaspoons baking soda
4 tablespoons unsweetened cocoa powder
1/2 cup buttermilk
2 eggs
1 teaspoons vanilla extract
1/2 cup (1 stick) unsalted butter
3/4 cup buttermilk
4 tablespoons unsweetened cocoa powder
1 pound confectioners' sugar

Steps:

Preheat the oven to 350 degrees F.
For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl. Combine the butter, cocoa and 1 cup water in a medium saucepan and bring to a boil while mixing. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 10 minutes in the pan before turning out on a rack to cool completely.
For the frosting: Make the frosting as soon as the cake is out of the oven. Combine the butter, buttermilk and cocoa in a small saucepan and bring to a boil while mixing. Combine with the confectioners' sugar in the bowl of a stand mixer and beat until smooth. Spread the frosting evenly on the cake.

MOM'S CITRUS BUTTERMILK CAKE

Mom's Citrus Buttermilk Cake image

Everyone raves over this lovely lemon cake. It's divine with fresh raspberries and a scoop of vanilla ice cream. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1 cup shortening
2 cups sugar
4 large eggs, room temperature
2 teaspoons lemon extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
GLAZE:
1-1/2 cups confectioners' sugar
1 tablespoon grated orange zest
5 tablespoons orange juice
1 tablespoon grated lemon zest
5 tablespoons lemon juice
1/4 teaspoon salt

Steps:

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream shortening and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extract. In another bowl, whisk together flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating after each addition., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. , Poke holes in warm cake using a fork or wooden skewer. Mix glaze ingredients; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely.,

Nutrition Facts : Calories 488 calories, Fat 18g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 304mg sodium, Carbohydrate 75g carbohydrate (50g sugars, Fiber 1g fiber), Protein 6g protein.