The recipe for this cake was on the fridge door for over a year. Why I haven’t for a year baked this cake is a question I cannot reply. I really don’t know why. Even my friend Yiouli tried this recipe out and confirmed how yummy the cake came out.
And then one day while cleaning the fridge, I decided to clear the fridge door. You can imagine the situation of the fridge door. Full of notes, drawings and pictures of our cutest family member. So this was the time I decided to finally try the recipe out and bake that freaking cake.
And it didn’t disappoint me a bit. It is one of the fluffiest and dreamy cakes I have yet baked. So please find the recipe below to bake it and try it out yourself.
Buttermilk Vanilla Cake
Yield: 24cm diametre mould
The fluffiest vanilla cake you can bake.
Prep time
Cook time
Total time
Ingredients
- 225gr real butter at room temperature
- 363gr white sugar
- 4 eggs at room temperature
- 1 tsp vanilla extract
- 285gr buttermilk
- 460gr self rising flour
Instructions
- Preheat the oven at 175 degreed Celsius.
- In a standing mixer bowl blend the butter with the sugar until there is cream
- Pour the eggs and the vanilla extract and keep on mixing until completely incorporarted to the mixture.
- Then pour in the buttermilk and mix at slow speed just until it gets incorporated to the rest of the batter.
- Finally add in the flour and mix gently with a silicon spatula.
- Fill in the baking mould
- Bake for about 70 minutes until the knife goes out clean from the centre of cake.
- Let it cook completely and unmould.
Notes
The buttermilk can be replaced with 145gr milk and 140gr greek yogurt.
In case the mould is not silicone, do not forget to properly grease it for east unmoulding.
In case the mould is not silicone, do not forget to properly grease it for east unmoulding.
