Best Old Fashioned Buttermilk Wedding Cake Recipes

Southern Living Old Fashioned Butter Cake image

Provided by Shabby Sign Shoppe

Categories Dessert

Time 1h5m

Yield 1 cake, 30 serving(s)

Number Of Ingredients 9

2 1/4 cups butter, softened
3 cups sugar
9 large eggs, separated
6 3/4 cups sifted cake flour
2 tablespoons baking powder
3/4 teaspoon salt
2 1/4 cups milk
1 tablespoon almond extract
2 tablespoons vanilla extract

Steps:

Grease and flour 1 (12-inch), 1 (9-inch), and 1 (6-inch) round cakepan; set aside.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts.
Beat egg whites at high speed until stiff peaks form; fold into batter. Spoon 2 cups batter into 6-inch pan, 4 cups batter into 9-inch pan, and remaining batter into 12-inch pan.
Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Wrap layers in plastic wrap to prevent drying; chill.
NOTE: Layers may be wrapped in aluminum foil and frozen for up to 1 month. Unwrap and thaw at room temperature about 2 hours.
Makes 1 (12-inch) layer, 1 (9-inch) layer, and 1 (6-inch) layer. Frost as desired. Add a fruit cream inbetween for added BAM!

Nutrition Facts : Calories 349, Fat 16.2, SaturatedFat 9.7, Cholesterol 102.6, Sodium 259.5, Carbohydrate 45.4, Fiber 0.5, Sugar 20.4, Protein 5.2

Old Fashioned Buttermilk Wedding Cake image

Provided by Nancy Greathouse

Categories Cakes

Time 3h25m

Number Of Ingredients 11

1 c butter or margarine, softened
3 c sugar
4 c cake flour
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
2 c buttermilk
1 tsp vanilla extract
1/2 tsp butter flavoring
1/2 tsp almond extract
8 eggs

Steps:

1. Preheat over to 350°F (180°C). Grease and flour three 9-inch (23-cm) round cake pans. In a large mixing bowl, cream the butter and sugar until fluffy. Add flour, baking soda, baking powder, and salt. Pour in buttermilk and begin mixing slowly. Continue to mix until well blended. Add flavorings and stir. In another bowl, beat egg whites until stiff. Fold the egg whites into the cake batter. Divide the batter evenly among the prepared pans. Bake for 20 minutes at 350°F (180°C), then lower heat to 300°F (150°C) and bake for about 25 minutes longer, until a toothpick inserted near the center comes out clean. Remove cakes from oven and cool on racks. After 10 minutes, remove from pans and continue cooling on racks.
2. Cream Cheese Frosting * 8 ounces (225 g) cream cheese, softened * 3 cups (750 mL) confectioners' sugar * 2 teaspoons (10 mL) vanilla extract Combine ingredients in a mixing bowl and beat until smooth. Spread frosting between cooled layers and on top and sides of cake. You don't need a wedding to enjoy this cake!