White Buttermilk Cake Food

BASIC BUTTERMILK CAKE

Steps:

• Preheat oven to 350 with rack in the middle of the oven. Butter cake pans and line the bottoms with wax paper or parchment paper cut to fit. Butter the paper. If making cupcakes, use paper liners or butter the cupcake pan.
• Beat the butter and sugar at medium speed with electric mixer until light and fluffy in a large mixing bowl. Beat in eggs one at a time. Scrape bowl and beaters to incorporate.
• Sift the flour with the baking powder and baking soda. Add one quarter of the dry mixture to the butter-egg mixture and then add the vanilla and a third of the buttermilk. Repeat beginning and ending with the flour mixture and scraping well after each addition.
• Pour the batter into the prepared pans and spread to the edges with a spatula. Bake 25 to 30 minutes or until a toothpick inserted into center comes out clean.
• Cool in pans of a rack for 5 minutes. Turn pans onto the rack, remove parchment paper or was paper and cool completely before frosting.

WHITE BUTTERMILK CAKE

Steps:

• Preheat the oven to 350°F. Grease and flour a 13 x 9 inch cake pan or spray with baking spray. Sift together the flour, baking powder and salt and set aside.
• In the bowl of a stand mixer, cream together softened butter, sugar, vanilla and almond flavorings. Beat for 5 minutes until creamy and pale yellow in color.
• Add the egg whites. Beat on medium-high speed for 3 minutes until fluffy.
• Lower the speed of the mixer, and add the sifted dry ingredients alternately with the buttermilk. Stop and scrape the beater and 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 1 minute longer.
• Spread the batter evenly in pan. Bounce the pan on the counter to remove air bubbles.
• Bake for 35-38 minutes or until a toothpick inserted into the center comes back clean.
• Cool completely. Frost as desired.

BUTTERMILK WHITE LAYER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round baking pans.
• Beat butter and vanilla extract together in a bowl until creamy. Mix flour, baking powder, baking soda, and salt together in a separate bowl. Beat butter mixture, alternating with buttermilk, into flour mixture until fully incorporated.
• Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold egg white mixture into batter until just combined. Pour batter evenly into the prepared baking pans.
• Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Spread frosting atop one of the cakes and top with second cake. Spread the remaining frosting over the top cake and around the sides of both cakes.

BUTTERMILK GLAZED CARROT CAKE

Steps:

• LIne three 9 inch cake pans with waxed paper and lightly grease and flour the wax paper.
• Mix the flour, soda, cinnamon and salt together.
• Combine the eggs, sugar, oil, buttermilk, and vanilla in a mixing bowl and beat until smooth.
• Add the dry ingredients gradually, mixing well after each addition. Fold in the carrots, pineapple, coconut and pecans.
• Spoon into prepared pans. Bake at 350*F for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean (don't remove from the pans yet).
• For the glaze, combine the sugar, butter, corn syrup, buttermilk and baking soda in a saucepan and mix well. Bring to a boil over medium high heat and boil for 4 minutes, stirring frequently. Remove from heat and stir in vanilla.
• Drizzle the glaze over the hot cake layers. Cool the layers in the pans on a wire rack for 15 minutes. Remove from the pans and finish cooling on the rack competely.
• For the frosting beat the butter and cream cheese at medium speed in a mixing bowl until light.
• Add the icing sugar and vanilla and beat until smooth. Spread between the layers and over the top and side of the cake.

BASIC WHITE LAYER CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Spread evenly into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread frosting between layers and over the top and sides of cake.

WHITE CHOCOLATE-BUTTERMILK LAYER CAKE

Steps:

• 1 . Heat oven to 350°F Grease and flour two 9- or 8-inch round pans. Place 3/4 cup of the white chocolate chunks in small microwaveable bowl. Microwave on Medium (50%) 1 to 2 minutes or until melted, stirring once halfway through cooking time. Stir until smooth.
• 2 . In large bowl, combine cake mix, buttermilk, vanilla and egg whites; beat at low speed about 30 seconds to mix. Gradually beat in melted butter. Drizzle melted white chocolate into bowl, beating at medium speed 2 minutes, thoroughly scraping side and bottom of bowl once halfway through beating. Spoon batter evenly into pans.
• 3 . Bake until tops spring back when touched lightly in center. Bake 9-inch pans 25 to 30 minutes, 8-inch pans 30 to 35 minutes. Cool cakes in pans 10 minutes. Remove cakes from pans; place on wire racks. Cool completely, about 30 minutes.
• 4 . Meanwhile, place remaining 1 1/2 cups white chocolate chunks in medium microwavable bowl. Microwave on Medium (50%) 3 to 6 minutes or until melted, stirring once halfway through cooking time. Stir until smooth. Cool completely, about 35 minutes.
• 5 . Place 1 cake layer on serving plate; spread with strawberry jam. Top with remaining cake layer.
• 6 . In medium bowl, beat cream cheese at medium speed until soft and fluffy. Add cooled melted white chocolate; beat until of soft spreading consistency. Immediately frost side and top of cake. Arrange strawberry halves on top of cake around edge. Store in refrigerator.

WHITE TEXAS BUTTERMILK SHEET CAKE

Steps:

• Set oven to 350 degrees F.
• Grease a 17" x 11" baking sheet.
• In a bowl mix together the flour and sugar.
• In a saucepan, combine 1/2 cup butter, oil and water; bring to a boil, then pour over flour mixture; beat thoroughly.
• Beat in eggs, vanilla, cinnamon, baking soda and buttermilk.
• Pour into prepared baking pan.
• Bake for about 20 minutes or until cake tests done.
• For frosting;: Cream together 1/2 cup butter, 1 tsp vanilla and the cream cheese; beat in icing sugar, adding more, if necessary to reach the desired consistency.
• Beat until light and fluffy.
• Spread over warm cake.