Mary Berry Buttermilk Cake is made with all-purpose flour, sugar, salt, baking powder, baking soda, buttermilk, eggs, vanilla extract, vegetable oil, and unsalted butter. This delicious Mary Berry Buttermilk Cake recipe creates a tasty dessert that takes about 1 hour and 45 minutes to prepare and can serve up to 15 people.
Mary Berry Buttermilk Cake Ingredients
For the Cake:
- 2 ¾ cups all-purpose flour (345g)
- 2 cups sugar (400g)
- 1 teaspoon salt (5g)
- 2 teaspoons baking powder (10g)
- ½ teaspoon baking soda (2.5g)
- 1 ½ cups buttermilk (360ml) (full fat preferred)
- 3 large eggs
- 1 egg yolk
- 2 teaspoons vanilla extract (10ml)
- 2 tablespoons vegetable oil (30ml)
- 1 cup unsalted butter (2 sticks) (226g), room temperature
For the Glaze:
- ½ cup unsalted butter (1 stick) (113g)
- ¼ cup packed brown sugar (light or dark) (50g)
- 1 teaspoon vanilla extract (5ml)
- ¼ cup buttermilk (60ml)
- 2 cups confectioner’s sugar (240g)
How To Make Mary Berry Buttermilk Cake
- Preheat Oven: Preheat your oven to 325°F (163°C) and grease or spray a 13×9 inch glass pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda. Set aside.
- Mix Wet Ingredients: In another bowl, whisk buttermilk, whole eggs, egg yolk, vanilla extract, and vegetable oil. Set aside.
- Combine Butter and Flour: Cut butter into pieces. Gradually add to the flour mixture while mixing on medium speed until the mixture resembles coarse sand.
- Add Liquids: Mix in half of the liquid mixture until just combined. Add the remaining liquid mixture and mix only until incorporated. Avoid over-mixing.
- Bake: Pour batter into the prepared pan and bake for about 45 minutes, or until golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Glaze: Cool the cake on a wire rack for 15 minutes. Poke holes with a skewer and cover with warm glaze. Let the cake sit for 30 minutes before cutting.
- Prepare Glaze: Melt butter in a saucepan over low/medium heat. Stir in brown sugar, vanilla, and buttermilk until the sugar is dissolved.
- Finish Glaze: Add confectioner’s sugar and stir until smooth. If clumpy, continue stirring until most clumps dissolve.
- Apply Glaze: Pour the warm glaze over the warm cake, allowing it to soak in. If the glaze cools, reheat slightly before applying.
Recipe Tips
- Use Room Temperature Butter: Make sure your butter is at room temperature before mixing. Cold butter can create lumps in the batter and affect the cake’s texture.
- Don’t Over-Mix: Mix the batter just until combined. Over-mixing can make the cake dense and tough.
- Check for Doneness: Start checking the cake 5 minutes before the suggested baking time. A toothpick should come out with a few moist crumbs, not clean, to avoid over-baking.
- Pour Glaze on Warm Cake: Apply the glaze while both the cake and glaze are still warm. This helps the glaze soak in better and gives a nice finish.
- Cool Cake Before Glazing: Let the cake cool for about 15 minutes before glazing to prevent the glaze from melting off or becoming too runny.
What To Serve With Buttermilk Cake?
This delicious Buttermilk Cake pairs well with fresh berries, whipped cream, vanilla ice cream, or a dusting of powdered sugar. It also can be enjoyed alongside a cup of coffee, tea, milk, or hot chocolate for a tasty dessert.
How To Store Leftovers Buttermilk Cake?
- Refrigerate: Let the leftover Buttermilk Cake cool to room temperature. Then, cover it with plastic wrap or place it in an airtight container. Store in the refrigerator for up to 1 week.
- Freeze: Allow the cake to cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. To thaw, remove from the freezer and let it sit at room temperature for a few hours before serving.
How To Reheat Leftovers Buttermilk Cake?
- In The Oven: Preheat your oven to 300°F (150°C). Place the cake on a baking sheet and cover it loosely with foil. Heat for about 10-15 minutes, or until warmed through.
- In The Microwave: Place a slice of cake on a microwave-safe plate. Heat on medium power for 20-30 seconds, checking to ensure it’s warmed to your liking.
Mary Berry Buttermilk Cake Nutrition Facts
Serving Size: 1 slice (approximately 1/15 of the cake)
- Calories: 350
- Total Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 80mg
- Sodium: 150mg
- Potassium: 150mg
- Total Carbohydrate: 50g
- Dietary Fiber: 1g
- Sugars: 35g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Tiffin Recipe
- Mary Berry Marble Cake
- Mary Berry Traybake Chocolate
- Mary Berry Chocolate Fudge Cake
Mary Berry Buttermilk Cake
Description
Mary Berry Buttermilk Cake is made with all-purpose flour, sugar, salt, baking powder, baking soda, buttermilk, eggs, vanilla extract, vegetable oil, and unsalted butter. This delicious Mary Berry Buttermilk Cake recipe creates a tasty dessert that takes about 1 hour and 45 minutes to prepare and can serve up to 15 people.
Ingredients
For the Cake:
For the Glaze:
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and grease or spray a 13×9 inch glass pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda. Set aside.
- Mix Wet Ingredients: In another bowl, whisk buttermilk, whole eggs, egg yolk, vanilla extract, and vegetable oil. Set aside.
- Combine Butter and Flour: Cut butter into pieces. Gradually add to the flour mixture while mixing on medium speed until the mixture resembles coarse sand.
- Add Liquids: Mix in half of the liquid mixture until just combined. Add the remaining liquid mixture and mix only until incorporated. Avoid over-mixing.
- Bake: Pour batter into the prepared pan and bake for about 45 minutes, or until golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Glaze: Cool the cake on a wire rack for 15 minutes. Poke holes with a skewer and cover with warm glaze. Let the cake sit for 30 minutes before cutting.
- Prepare Glaze: Melt butter in a saucepan over low/medium heat. Stir in brown sugar, vanilla, and buttermilk until the sugar is dissolved.
- Finish Glaze: Add confectioner’s sugar and stir until smooth. If clumpy, continue stirring until most clumps dissolve.
- Apply Glaze: Pour the warm glaze over the warm cake, allowing it to soak in. If the glaze cools, reheat slightly before applying.
Notes
- Use Room Temperature Butter: Make sure your butter is at room temperature before mixing. Cold butter can create lumps in the batter and affect the cake’s texture.
- Don’t Over-Mix: Mix the batter just until combined. Over-mixing can make the cake dense and tough.
- Check for Doneness: Start checking the cake 5 minutes before the suggested baking time. A toothpick should come out with a few moist crumbs, not clean, to avoid over-baking.
- Pour Glaze on Warm Cake: Apply the glaze while both the cake and glaze are still warm. This helps the glaze soak in better and gives a nice finish.
- Cool Cake Before Glazing: Let the cake cool for about 15 minutes before glazing to prevent the glaze from melting off or becoming too runny.
Mary Berry Buttermilk Cake