This simple vanilla buttermilk cake recipe, made with brown butter in the cake and frosting, was a hit with all who ate it. I have to admit that this moist, single layer cake, that I served with fresh peaches and a brown sugar sour cream sauce was luscious.
With summer clearly here-evidenced by my dying overheated flowers-I felt like a dessert with fresh fruit.
I almost made shortcake with fresh peaches, but then I saw this cake recipe with buttermilk. And brown butter. And well, nothing could hold me back!
Table of contents
I keep dry buttermilk on hand for making biscuits and sometimes I even have the real thing.
However it's so easy to make your own, you should never worry if you don't have it in the fridge!
Why I Loved this Buttermilk Cake with Brown Sugar Frosting
Well, for one thing I love cake!
And this simple cake was simple! And luscious. And really simply elegant.
I would serve this golden cake to anyone and I know they would love it!
Serving this to a group of friends on a warm Friday night was a great way to start a very hot weekend.
And thank goodness there was enough left over for dessert tonight!
Make this simple buttermilk cake in a 9" round single layer cake pan.
Want a layer cake? Just double the recipe and use two round cake pans!
And if you want a chocolate buttermilk cake try this one.
Questions on Buttermilk?
A buttermilk cake contains buttermilk which add moisture and tanginess to the cake. It also creates a tender, moist crumb cake. Buttermilk can also be used in place of water in a box cake mix which makes the cake taste more like homemade.
While milk makes for a fluffier cake and a more neutral tasting cake, it is buttermilk that makes a more tender cake. Duff Goldman says when you are baking with buttermilk you can always tell the difference
Buttermilk is fermented milk. Traditional buttemilk is the liquid that is leftover after churning cream into butter. Cultured buttermilk is made with a lactic acid bacteria.
I wouldn't recommend it. Buttermilk has a different acidity than regular milk so it reacts differently with baking soda and powder. It also has its own flavor.
This is a soured milk mixture which is made by placing 1 tablespoon of white vinegar or lemon juice in a measuring cup. Fill the cup to the 1 cup measure with milk. Give a stir and let sit a few minutes. You should notice the milk slightly curdling.
How To Make Buttermilk Cake (Notes on Ingredients)
Prepare a cake pan by lining with parchment paper or spraying a cake pan with cooking spray.
Make your buttermilk if you don't have actual buttermilk!
Make the brown butter using unsalted butter. This makes enough brown butter for the brown sugar frosting also.
Just don't forget to remove 2 tablespoons of brown butter and place it another bowl that you will use for the frosting.
This good vanilla cake can be made with a vanilla bean or vanilla extract.
Since I had a vanilla bean buried deep in my pantry, I tried it in this vanilla buttermilk cake recipe.
I'll be honest. I think good vanilla extract works just fine.
I use Costco's, but Nielsen Massey is also great.
Then it's time to combine the dry ingredients. All purpose flour is used in the dry mixture as well as sugar, brown sugar, baking powder and soda, and salt.
I use Diamond crystal kosher salt.
If you use another type of salt remember that all salt is not created equal.
This is a great chart from Epicurious that may help explain the differences.
Why Use 2 Leavening Agents?
Baking soda helps the cake rise by combining with the acid in the buttermilk and the brown sugar.
This helps the cake brown and creates flavor.
Baking powder adds additional leavening to help the cake rise.
Which is better? Light or Dark Brown Sugar?
This is up to you. I prefer a more molasses caramel flavor which dark brown sugar adds. Light brown sugar contains less molasses so the flavor isn't quite as strong.
As for the brown sugar in the frosting. This was an addition made by me.
If you don't want the brown sugar icing to be grainy them make sure to stir it into the melted butter first until it dissoves well.
Since I only added enough for flavor I didn't feel the need to stir!
Mine was slightly grainy but no one commented except to say that the frosting was over the top.
I'll take it!
Making the Cake
In a 4 cup measuring cup, combine the room temperature eggs, buttermilk and vanilla extract if using.
Whisk this liquid mixture into the dry ingredients and last but not least, stir in the brown butter.
No need for a stand mixer with this cake-just make sure not to overmix or you will have a tough cake!
Now just scrape into the pan and bake.
While the cake is baking prepare the brown sugar frosting, slice the peaches and make the simple sour cream brown sugar sauce!
Pro Suggestion:
I loved fresh peaches with this buttermilk vanilla cake recipe though berries are acceptable, too
BONUS DESSERT:
As for the sour cream brown sugar sauce which is one of my absolute favorites...
This was a childhood favorite of mine.
When fresh strawberries were in the grocery my mom would rinse a baket of red ripe strawberries and place them on the table after dinner, along with a bowl of sour cream and brown sugar.
Once you dip a strawberry into sour cream and then into brown sugar there is no going back.
Yes, you could use yogurt, but sour cream is my preference for this very simple berry dessert!
No need to make cake unless you want it!
This vanilla buttermilk cake recipe from scratch was one I found in "Dining In" by Alison Roman.
I love her recipes and this buttermilk cake seemed a great way to celebrate fresh ripe peaches making their way to the market.
Whether you serve this delicious cake with or without fresh fruit, just be sure to serve it.
The compliments just keep pouring in!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Brown Butter Buttermilk Cake with Brown Butter Brown Sugar Icing
- Prep Time: 25 Minutes
- Cook Time: 30-35 Minutes
- Total Time: 0 hours
- Yield: 6 - 8 Servings 1x
- Category: Dessert
- Cuisine: American
Description
This easy one layer brown butter buttermilk cake with brown sugar brown butter frosting is great served with peaches or other fruit, but it also simply divine all on its own. Get ready to receive rave reviews!
Ingredients
1 stick unsalted butter
1 vanilla bean, split and seeds scraped or 1 ½ t vanilla extract
2 c all-purpose flour
½ c sugar
½ c brown sugar (light or dark)
1 ½ t baking powder or 1 t at high altitude
½ t baking soda or ¼ t at high altitude
¾ t kosher salt
1 c buttermilk or 1 T vinegar in a measuring cup and then add milk to reach 1 cup or use dry buttermilk powder mixed with water.
2 large eggs at room temperature
Brown Sugar Brown Butter Frosting
2 T unsalted butter
1 c confectioners or powdered sugar
¼ c brown sugar (light or dark)
2-3 T buttermilk
Dash of vanilla extract
Peaches
Slice 4 ripe peaches into thin slices and place in bowl. Depending on the sweetness of the peaches sprinkle with 2-3 T of brown sugar. Stir and set aside to allow the peaches to have a chance to become juicy!
Sour Cream Topping
16 oz sour cream
¼ c dark brown or light brown sugar
Instructions
Preheat oven to 350. Butter or spray or use parchment paper to grease the pan.
Make buttermilk if you don't have fresh.
In a small pot, melt the 10 T of butter with the vanilla bean and seeds-if using on medium heat. (If using extract, wait to add with the batter.) Cook until the butter is foamy and starting to brown on the bottom, about 5 minutes. It will sizzle and then become quiet. This means it is ready. Use a whisk to scrape up the brown bits from the bottom of the pot, then remove from heat and set aside to cool a bit. Remove 2 T of melted butter and place in a small bowl that you will make the frosting in.
Whisk flour, sugar, brown sugar, baking powder, baking soda and salt in a large bowl.
In a large mixing cup mix together the buttermilk, eggs and vanilla extract-if using. Whisk until egg is incorporated well. Add this liquid mixture to the flour mixture and whisk to blend. Remove vanilla bean from butter if you used it and pour the butter into the batter, whisking just to blend. DO NOT OVERMIX!
Scrape the batter into the prepared pan and bake until the edges are golden brown and the top springs back when pressed slightly and a toothpick inserted into the center comes out clean. Baking time is about 30 minutes in my oven.
Remove cake from oven and let cool completely on a wire rack.
Make the frosting by whisking together the confectioners' sugar, brown sugar, buttermilk and brown butter until the frosting is the consistency you want. If you want it as a glaze you may need to add more buttermilk or milk works fine also. Whisk in a dash of vanilla if you want more of a vanilla flavor. Pour the icing on the cake and spread to the edges. (This only covers the top of the cake.) Let set 10-15 minutes before serving.
Peach Topping (optional)
Slice 4 peaches very thin. Toss with brown sugar and set aside at room temperature. This allows the peaches to develop a delicious brown sugar syrup.
Sour Cream Topping
In a small bowl or even in the sour cream container, whisk the sour cream and brown sugar together. Refrigerate until ready to use.
Notes
This is not an overly sweet cake. It's the icing that gives it flavor.
Cake can be wrapped and kept at room temperature for 2-3 days.
In dry Colorado, I've kept this iced cake for serveral days with no problem. If you live in a more humid area you should probably refrigerate it and bring to room temperature before serving.
This cake can be made with just melted butter but it is the butter and vanillaa that adds flavor to the cake. Honestly-I would never turn down brown butter. Besides making your home smell like the best bakery in the world, it elevates anything it touches. Think potatoes, fish, chicken and veggies.
More Recipes with Buttermilk
Gluten Free Buttermilk Cornbread
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