Buttermilk Cake

The scent of freshly baked buttermilk cake wafting through your kitchen is like a warm hug on a chilly day. Imagine cutting into a perfectly golden slice with a light dusting of powdered sugar – it’s pure bliss.

Growing up, my grandma would whip this magical treat whenever we had a family gathering. It was like her secret weapon for winning hearts and minds. This enchanting dessert is perfect for birthdays, holidays, or just because you deserve some sweetness in your life.

I still remember the sheer joy on my family’s faces as they devoured slice after slice of this delectable treat.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: The backbone of our cake; use high-quality flour for best results.
• Granulated Sugar: A necessary sweetener that balances the tangy flavor of the buttermilk.
• Baking Powder: This magical leavening agent helps our cake rise beautifully and stay fluffy.
• Salt: Just a pinch enhances all the flavors and balances the sweetness.
• Unsalted Butter: Use room temperature butter for easy creaming and rich flavor.
• Eggs: Large eggs provide structure and moisture; don’t forget to bring them to room temperature.
• Buttermilk: Adds incredible moisture and tanginess that makes this cake sing with flavor.
• Vanilla Extract: Pure vanilla extract enhances that warm flavor profile we all love.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven and Prepare Pans: Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and line the bottoms with parchment paper.

Sift Dry Ingredients Together: In a large bowl, combine flour, baking powder, and salt. Sifting ensures there are no lumps and helps mix everything evenly.

Cream Butter and Sugar: In another bowl, beat softened butter and sugar until light and fluffy. You’re looking for that airy texture – about 3-4 minutes should do it.

Add Eggs One at a Time: Crack in the eggs one by one while beating on low speed. Make sure each egg is fully incorporated before adding the next.

Mix in Buttermilk and Vanilla Extract: Gradually add in the buttermilk and vanilla extract while mixing thoroughly until you achieve a smooth batter.

Combine Wet and Dry Ingredients: Slowly fold the dry ingredients into the wet mixture using a spatula. Be gentle so you keep that airy texture; over-mixing can make your cake dense.

Pour the batter evenly into prepared pans and bake for 25-30 minutes until golden brown on top and a toothpick comes out clean when inserted into the center.

Once baked to perfection, let your cakes cool in their pans for about 10 minutes before transferring them to wire racks to cool completely.

Enjoy every bite of this heavenly buttermilk cake.

Perfecting the Cooking Process

Start by preheating your oven and gathering ingredients to streamline your baking. Mix the dry ingredients separately before incorporating them into the wet mixture for even distribution. This method ensures your buttermilk cake rises beautifully without any lumps.

Add Your Touch

Feel free to swap vanilla extract with almond for a twist or add lemon zest for a refreshing zing. You can also fold in chocolate chips or nuts to customize your cake according to personal taste preferences.

Storing & Reheating

Store leftover buttermilk cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months; simply thaw before serving.

The first time I made buttermilk cake, my friends devoured it within minutes, claiming it was the best thing they had ever tasted. Their enthusiasm inspired me to bake more often.

FAQ

What makes buttermilk cake so moist?

Buttermilk adds acidity that tenderizes the flour, resulting in a moist crumb.

Can I use milk instead of buttermilk?

Using regular milk will change the texture; adding vinegar can mimic buttermilk’s effect.

How do I know when the cake is done baking?

Insert a toothpick; it should come out clean or with just a few crumbs attached.

Buttermilk Cake

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Save Recipe Recipe Saved

Greek Yogurt Cheesecake is a lighter, creamier version of the traditional cheesecake, incorporating tangy Greek yogurt into the filling. It delivers all the rich and indulgent flavor you love, with a bit less sweetness and a lot more depth, making it the perfect balance of creamy, tart, and delicious.

 

• Author: Mason Recipes
• Prep Time: 15 minutes
• Cook Time: 50–60 minutes
• Total Time: 5 hours (including cooling)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 2 cups plain Greek yogurt (full-fat or 2%)
• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour (optional, helps with stability)
• 1 tablespoon lemon juice (optional, for added flavor)

For the Topping (Optional):

• Fresh fruit (berries, mango, etc.)
• Whipped cream or Greek yogurt (optional)

Instructions

1. Preheat the Oven:
   • Preheat your oven to 325°F (165°C). Grease or line a 9-inch springform pan with parchment paper.
2. Prepare the Crust:
   • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
   • Press the mixture into the bottom of the prepared pan to form a firm crust. Bake in the preheated oven for about 8–10 minutes, or until golden brown. Set aside to cool while you prepare the filling.
3. Make the Cheesecake Filling:
   • In a large bowl, beat the cream cheese and Greek yogurt together until smooth and creamy, about 2–3 minutes.
   • Add the sugar, eggs, and vanilla extract, beating until fully combined. Scrape down the sides of the bowl to ensure everything is well mixed.
   • If using, add the flour and lemon juice, then mix again until just combined.
4. Bake the Cheesecake:
   • Pour the cheesecake filling into the cooled crust and smooth the top with a spatula.
   • Bake at 325°F (165°C) for about 50–60 minutes, or until the center is almost set (it should have a slight wobble).
   • Turn off the oven and leave the cheesecake inside for another hour with the door ajar to cool gradually. This helps prevent cracks from forming.
5. Cool and Chill:
   • Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours, or preferably overnight. This will help the flavors meld and the texture set.
6. Serve:
   • Before serving, top with fresh fruit, a dollop of whipped cream, or extra Greek yogurt if desired.

Notes

• For a gluten-free version, substitute the graham cracker crust with a gluten-free alternative or crushed nuts.
• You can add a swirl of fruit compote or caramel sauce to the filling before baking for an added flavor twist.
• If you prefer a denser cheesecake, you can add a little more cream cheese and reduce the Greek yogurt slightly.

Keywords: Greek Yogurt Cheesecake, healthier cheesecake, Greek yogurt dessert, creamy cheesecake, easy cheesecake, no-crack cheesecake, lighter cheesecake recipe, Greek yogurt recipes, homemade cheesecake.