Best Zulas Buttermilk Cake Recipes
KIM'S BUTTERMILK SPICE CAKE
This spice cake was inspired by a recipe from one of my mom's old cookbooks. It was my great-grandpa's favorite cake, and I used to make it for him all the time. It's a simple cake that's not too sweet, and has a rather strong spice flavor. Err on the side of underbaking the cake rather than overbaking, or it'll be dry.
Provided by Kim
Categories Spice Cake
Time 1h30m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Whisk together flour, cinnamon, baking powder, baking soda, salt, cloves, nutmeg, and allspice in a bowl until well combined.
- Cream together butter, brown sugar, and white sugar in a large bowl with an electric mixer until light and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Mix in vanilla extract. Add in half of the flour mixture, and stir until just combined. Pour in buttermilk, and mix until just combined. Add in remaining flour mixture and mix until just combined. Pour batter into the prepared pan and spread into an even layer.
- Bake in the preheated oven until the middle of the cake springs back lightly when touched, 40 to 45 minutes. Remove from the oven and allow the cake to cool completely before frosting.
- For the frosting, cream butter in a large bowl until smooth. Add cream cheese and beat until thoroughly combined. Mix in confectioners' sugar, 1 cup at a time, and beat until smooth after each addition. Mix in vanilla and salt. Add in heavy cream and beat until frosting is smooth, about 2 minutes. Frost cooled cake as desired.
Nutrition Facts : Calories 586.9 calories, Carbohydrate 71.1 g, Cholesterol 131 mg, Fat 31.8 g, Fiber 0.8 g, Protein 6.5 g, SaturatedFat 19.6 g, Sodium 498.6 mg, Sugar 53.5 g
BUTTERMILK COCOA CAKE
Moist and tender with a delightful frosting, this cake is one I've made time and again after finding the recipe in an old community cookbook. It's perfect for a family dinner, picnic or potluck.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-15 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, combine the cocoa and water until smooth; add butter. Bring just to a boil. Remove from the heat. , In a large bowl, combine the flour, sugar and baking soda; add cocoa mixture. Combine eggs, oil and buttermilk; add to cocoa mixture and beat until smooth. , Pour into a greased 13x9-in. baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , In a large saucepan, bring the cocoa, butter and buttermilk to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Spread over the warm cake. Sprinkle with pecans if desired. Cool on a wire rack.
Nutrition Facts : Calories 504 calories, Fat 23g fat (9g saturated fat), Cholesterol 62mg cholesterol, Sodium 234mg sodium, Carbohydrate 72g carbohydrate (55g sugars, Fiber 1g fiber), Protein 4g protein.
ZULA'S BUTTERMILK CAKE
My husband's mother made this recipe and he wanted one. She passed away about 12 years ago. I called his aunt, who got the recipes his mother had, and thankfully she found that recipe and gave it to me. He likes it because it isn't overly sweet. He said his mother liked it because she didn't have to bother with making icing!
Provided by Karla Harkins
Categories Cakes
Time 1h30m
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 350. Grease and flour a Bundt cake pan.
- 2. Beat egg whites, add 1/2 cup sugar. Beat until stiff peaks form. Let sit while mixing remaining ingredients.
- 3. Cream remaining sugar with shortening and egg yolks, add buttermilk with soda dissolved in it.
- 4. Add dry ingredients. Fold in egg whites gently. Bake at 350, start checking for doneness after 1 hour.
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