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buttermilk cake

Classic Birthday Cake

February 17, 2022 By Ashley Leave a Comment

Nothing screams nostalgia more to me than a classic birthday cake. A fluffy, airy yellow cake topped with lots of pillowy chocolate frosting. It’s the cake that reminds me of birthdays. It’s that familiar box cake situation moms all over America would bake in a glass casserole dish for any occasion. Likely it was topped with chocolate store bought icing, but when that frosting was made from scratch, you knew it was a special occasion. My classic birthday cake is a scratch made version of that nostalgic cake. My fluffy, tender buttermilk cake is topped with a rich and custardy chocolate French buttercream. Even better than the classic.

Birthday Cake

Buttermilk Cake

This buttermilk cake is my go-to “yellow” cake. Buttermilk is a natural tenderizer making the cake moist, soft and fluffy, all while lending a slight tangy buttermilk flavor. Vanilla takes the main stage for the flavor of this cake, so be sure to use real vanilla and not imitation vanilla. Though, if you’re looking for that box cake flavor, imitation will work to help replicate that flavor.

Birthday Cake

The texture of this cake is dreamy, with a tight crumb, that is sturdy enough for stacking and splitting, but is also delicate and melt in your mouth. A true powerhouse cake. I bake this cake in an 8×8 pan, though you can also bake it in a 9×9 pan. This recipe can be doubled for a 9×13 pan, or 3-8″ pans. I don’t recommend using this recipe for cupcakes as it is mean to bake up flat. Check out this recipe for birthday cupcakes.

Birthday Cake

Chocolate French Buttercream

I could sit here and type all of the ways that I love French buttercream, but I’ve done that already over on my post about all about French buttercream. French buttercream is silky, luxurious, and custardy. And the chocolate version? My favorite way to use French buttercream. It’s airy and light like a mousse, but silky and creamy like a pudding. It’s ridiculously good.

Birthday Cake

I like to slather the top of the cake with lots of buttercream and top with an assortment of sprinkles. Store the cake at room temperature for a day, but because the buttercream has egg yolks in it, it has to be refrigerated any time after. Store, wrapped well, in the refrigerator. Bring to room temperature before serving. But really, it’s so good, you’re not likely to have leftovers.

Birthday Cake

If you make my classic birthday cake, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more cake recipes, check out these posts:

Blood Orange Olive Oil Pistachio Bundt Cake

Brown Butter Chocolate Chip Cake with Bourbon Dulce de Leche Buttercream

Grapefruit Poppyseed Loaf Cake

Champagne Strawberry Truffle Cake

Birthday Cake
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Classic Birthday Cake

Tender, fluffy buttermilk cake topped with rich and silky chocolate French buttercream
Prep Time30 mins
Cook Time40 mins
Course: Dessert
Servings: 1 – 8×8 or 9×9 square cake

Ingredients

Buttermilk Cake

  • 7 ounces cake flour
  • 7 ounces granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 4 ounces unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1.5 ounces canola oil
  • 6 ounces buttermilk, room temperature
  • 2 teaspoons pure vanilla extract

Chocolate French Buttercream

  • ½ batch French Buttercream
  • ⅓ cup bittersweet chocolate, melted and cooled to room temperature
  • sprinkles (always optional but always recommended)

Instructions

Buttermilk Cake

  • Preheat the oven to 350F.
  • Prepare the cake pan. You can use an 8×8 or 9×9 pan. Brush the bottom sides of your cake pans with melted butter. Line the bottom and sides of the pan with parchment paper.
  • In the bowl of a stand mixer, combine the cake flour, granulated sugar, baking powder, baking soda, and salt. On low speed, mix for 1 minute to combine.
  • In a measuring cup, whisk together the egg whites, oil and vanilla.
  • With the mixer on low-medium speed, add in the softened butter pieces, one or two pieces at a time. Mix until the mixture resembles cornmeal. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
  • With the mixer still on low, pour in the buttermilk and mix until the flour mixture is moistened.
  • Turn the mixer speed to medium (4 or 6) and beat for *2-3 full* minutes. The mixture should be whipped, thick, and lighter in color.
  • Stop the mixer. Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
  • Turn the mixer speed on low, add the remaining buttermilk and egg white mixture in three parts, scraping down the bowl after each addition has been mixed in.
  • Once all the wet ingredients have been incorporated, give the bowl a final scrape and mix with a spatula. Pour the batter into the pan.
  • Bake the cake for 30-40 minutes. Start checking the cake at 30-35 minutes to test for doneness. The cake is done when a toothpick comes out clean or with a few moist crumbs, and the top of the cake feels springy and set when touched.
  • Tap the cake pan firmly against the counter to remove excess steam. If your cake domes at all, use a clean kitchen towel to gently push the dome down. Cool the cake for 15 minutes in the pan.
  • Run a palette or butter knife around the cake in their pan before turning it out to cool completely on a cooling rack.

Chocolate French Buttercream

  • In the bowl of a stand mixer, combine the prepared buttercream and room temperature melted chocolate.
  • Beat on low until well combined, silky and creamy.

Filed Under: Cakes and Cupcakes Tagged With: birthday cake, buttermilk cake, chocolate buttercream, chocolate frosting, French buttercream, sheet cake, sprinkles, yellow cake

Strawberry Rose Buttermilk Cake

June 10, 2020 By Ashley 8 Comments

Whenever I ask you guys what kind of recipes you want to see on the blog, more often than not, the request is for my cake recipes. As many of you know, I ran a wedding cake business up until the end of 2019. It was a lot of fun (and a lot of hard work) and I built a super successful business, but decided it was time to take a break to be able to spend more time with my family as well as blog and teach cake decorating full-time. The cake recipes I share here are mostly ones that I used for my business, tried and true client favorites that I have made for years. This strawberry rose buttermilk cake is a recipe I have made many, many, many times and is always a favorite.

Strawberry Rose Buttermilk Cake

My strawberry rose buttermilk cake is one of those cakes that combines flavors in such a way that they’re balanced, and light but straightforward in flavor. This cake is super fruity from the strawberries, and slightly floral from the rosewater, with a deep flavor and a bit of a tang from the super moist, and tender vanilla buttermilk cake.

Strawberry Rose Buttermilk Cake

About the mixing method

Let me tell you – this buttermilk cake is a KEEPER. It’s the perfect foundation for most fillings and frostings, and it makes for beautiful layer cakes. This buttermilk cake is mixed using the reverse creaming, or two stage method. Reverse creaming cakes have a tighter, more delicate and soft crumb. They tend to be more compact, with less of a rise compared to creamed cakes, and have a melt-in-your-mouth texture. Reverse creaming cakes can be delicate, so they are easiest to layer, carve, stack, etc. when they are chilled. The reverse creaming method gives me exactly what I’m looking for in a white/yellow cake base. This method of creaming and my recipe is partly adapted by Rose Levy Beranbaum’s The Cake Bible. In recent years, I’ve used a recipe I adapted from my dear friend, Liz over at Sugar Geek Show, from her book Artisan Cake Company’s Visual Guide to Cake Decorating, which is also an adapted recipe from The Cake Bible.

Check out Sugar Geek Show’s Cake Decorating Basics tutorials for beginners.

Strawberry Rose Buttermilk Cake

How to make the buttermilk cake

If you haven’t made a cake using this method, don’t be afraid of it. It’s super easy if you follow the notes on the stages of batter texture along the way in the recipe. And, while we’ve been conditioned to “mix until just combined” or “don’t over mix” so that we don’t over develop the gluten which would result in a tough cake, those rules don’t apply the same in this cake. In the instructions, butter is mixed into the dry ingredients until the mixture resembles coarse bread crumbs. Mixing the butter into the dry ingredients coats the flour, preventing too much gluten formation.

Then, a small amount of liquid is added, just until the dry ingredients are *just* moistened and the mixture is beaten on medium-high for two full minutes until lightened in color, and thick like soft-serve ice cream. This mixing is crucial as it helps to form the structure of your cake. The remaining wet ingredients are added in three parts. The cake batter will be a bit on the thicker side.

Strawberry Rose Buttermilk Cake

You will also notice that this recipe doesn’t have baking soda, but uses all baking powder instead. A bit unusual considering there is an acidic ingredient – buttermilk. Baking soda neutralizes the acid in the buttermilk, and also contributes to the rise of the cake. Too much acid can prevent the cake from developing the proper structure, but also can prevent it from browning. So, why did I skip on the baking soda then? Neutralizing the buttermilk also tames the flavor.  I wanted full buttermilk flavor. This cake is not too acidic without the baking soda so it browns well and rises properly.

For this recipe, a scale is also required. Scratch cakes can be tricky to make sometimes, and the baking science is very important in the making and baking of scratch cake. We need cakes to be consistent in taste and texture, and bake up with no problems – no sinking, no overflowing, no rubbery layers, etc. A scale is key in getting consistent results. I use this one from Amazon. This recipe will not work if you convert it to volume (cups) measurements.

Strawberry Rose Buttermilk Cake

I also do not recommend using this recipe for cupcakes. This recipe is designed to bake up somewhat flat, and is also more compact. I use a different, slightly less delicate recipe for cupcakes (it’s ah-mazing) that can accompany all sorts of fillings and frostings that I’ll share soon.

About the Italian meringue buttercream

For this cake, I opted to use velvety smooth Italian meringue buttercream. My how-to post for Italian meringue buttercream can be found here. The strawberry buttercream is super fruity, silky and smooth, with just a hint of rose water. To really get a super concentrated strawberry flavor, I recommend using a jam (homemade or store bought) over a puree. Purees aren’t as concentrated in flavor and can be a bit watery. I’ve provided my strawberry reduction jam in the recipe. Really, strawberries and rose go together like peanut butter and jelly. They compliment each other really well and are amazing when paired with the buttermilk cake. However, you can omit the rosewater if you wish- this cake will still be amazing.

Strawberry Rose Buttermilk Cake

I decorated my strawberry rose buttermilk cake with fresh strawberries and edible dried rose petals. I love the delicate, romantic look of it.

In the pictures of the cake in this post, the cake was sliced while it was slightly chilled. Cutting a chilled cake allows for the cake to not fall apart when cutting it, but also it makes for neat and tidy slices. Serve the cake at room temperature.

For more cake and cupcake recipes, check out these recipes:

Black Forest Cupcakes

Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting

Chocolate Stout Cake

Strawberry Rose Buttermilk Cake
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4.86 from 7 votes

Strawberry Rose Buttermilk Cake

This strawberry rose buttermilk is super fruity from the strawberries, and slightly floral from the rosewater, with a deep flavor and a bit of a tang from the super moist, and tender vanilla buttermilk cake. 
This recipe yields 2-8" cakes, both just under 2" tall. For a loftier 3-layer cake, make a batch and a half.
Prep Time1 hr 30 mins
Cook Time40 mins
Stacking and Decorating30 mins
Total Time2 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: cake, layer cake, strawberry buttercream, strawberry rose, strawberry rose buttermilk cake, swiss meringue buttercream
Servings: 24 1x2x5 slices

Equipment

  • Electric Stand Mixer
  • Bake Even Strips (optional)

Ingredients

Quick Strawberry Jam

  • 3 cups (680g) fresh or frozen strawberries
  • 1/3 cup (66g) granulated sugar
  • 1 tablespoon fresh lemon juice

Buttermilk Cake

  • 14 oz (397g) unbleached cake flour
  • 14 oz (397g) granulated sugar
  • 1 teaspoon fine sea salt
  • 1 tablespoon + 1 teaspoon baking powder
  • 8 oz (226g) unsalted butter, room temperature
  • 4 large eggs
  • 2 oz (57g) canola oil
  • 10 oz (284g) buttermilk, room temperature
  • 1 tablespoon pure vanilla extract

Strawberry Italian Meringue Buttercream

  • 12 oz (339g) strawberry jam
  • 1/8 - 1/4 teaspoon rose water, to taste
  • 1 batch of Italian meringue buttercream

Instructions

Make the quick strawberry jam:

  • Combine the strawberries, sugar and lemon juice in a large saucepan.
  • Place the pan over medium-low heat, stirring occasionally until the strawberries are softened.
  • Using a potato masher or the back of a wooden spoon, smash the strawberries to release their juices and break them up.
  • Simmer the mixture for 30- 45 minutes, or until the mixture is reduced and has thickened.
  • Push the hot strawberry mixture through a fine mesh sieve. Discard the leftover pulp.
  • Let the mixture cool to room temperature. Refrigerate until ready to use.

For the Strawberry Buttercream:

  • Mix the cooled strawberry jam into the prepared Italian meringue buttercream. Add 1/2 cup/4oz at a time, to ensure the jam gets thoroughly mixed into the buttercream.

Make the buttermilk cake:

  • Heat the oven to 350F. Prepare your cake pans. Brush the bottoms and sides of your cake pans with melted butter. Line the bottoms and sides with parchment paper.
  • Combine the buttermilk, oil, eggs and vanilla in medium bowl. Whisk to thoroughly combine. Pour 40z/113g of the wet ingredients into a separate mixing cup.
  • In the bowl of a stand mixer, combine the cake flour, sugar, baking powder and salt. On low speed, mix for 1 minute.
  • With the mixer still running, add in the softened butter chunks, one or two pieces at a time. Mix until the mixture resembles cornmeal. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
  • With the mixer still on low, pour in the 4oz of liquid and mix until the flour mixture is moistened.
  • Turn the mixer speed to medium (4 or 6) and whip for *two full* minutes. The mixture should be whipped up, thick, and lighter in color.
  • Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
  • With the mixer speed on low, add the remaining wet ingredients in three parts, scraping down the bowl after each addition has been mixed in.
  • Once all the wet ingredients have been added, give the bowl a final scrape and mix with a spatula. Evenly divide the batter among the prepared pans.
  • Bake the layers for 35-45 minutes. Check the cake at 30-35 minutes to test for doneness. If a toothpick comes out clean, and the top of the cake feels springy and set when touched, take the cakes out.
  • Tap the cake once, firmly against the counter to remove excess steam. If your cakes dome at all, use a clean kitchen towel to gently push the domes down. Cool the cakes for 15 minutes in the pans.
  • Run a palette or butter knife around the cakes in their pans before turning them out to cool completely on cooling racks.
  • Wrap in plastic wrap and chill in the refrigerator a couple hours.
  • In a stand mixer fitted with the paddle attachment, combine the strawberry jam at little at a time, rosewater and Italian buttercream.
  • Be sure to mix on low and mix in a little bit of the jam at a time so that the buttercream doesn't separate.
  • Torte the cake for 4 layers. Fill and frost the cake. Finish with fresh cut strawberries and edible/food safe rose bud petals.

Filed Under: Cakes and Cupcakes Tagged With: buttercream, buttermilk, buttermilk cake, cake, cake filling, italian meringue buttercream, layer cake, rose, strawberry

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Hi, I’m Ashley! Welcome to the Little Vintage Baking blog – where you will find recipes, tutorials, resources and more for bakers and cake decorators.
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