Mary Berry Buttermilk Cake is a delightful dessert perfect for any occasion. This cake is moist, fluffy, and has a lovely, rich flavor thanks to the buttermilk. It’s simple to make and will impress your friends and family with its deliciousness. Plus, it’s versatile! You can serve it plain, add a glaze, or pair it with fruit for a refreshing treat.
How to Make Mary Berry Buttermilk Cake
Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup unsalted butter
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
- In another bowl, combine buttermilk, eggs, vanilla extract, and oil. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Melt the butter and stir into the batter until smooth.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 1 hour or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
How to Serve Mary Berry Buttermilk Cake
You can serve Mary Berry Buttermilk Cake as is or dress it up with a simple glaze made from powdered sugar and milk. For a fruity touch, top it with fresh berries or sliced fruit. It also pairs wonderfully with whipped cream or a scoop of vanilla ice cream.
How to Store Mary Berry Buttermilk Cake
To keep this cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. To freeze, wrap the cake tightly in plastic wrap and aluminum foil and store it in the freezer for up to 3 months.
Tips to Make Mary Berry Buttermilk Cake
- Use room temperature ingredients for a better texture.
- Make sure to measure flour correctly—spoon and level it off instead of scooping straight from the bag.
- Don’t overmix the batter; mix until just combined for a light, fluffy cake.
Variation
You can add flavors like lemon or almond extract for a different twist. Also, try incorporating chocolate chips or nuts for added texture.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can use regular milk, but the cake may not be as moist. To mimic buttermilk, add one tablespoon of vinegar or lemon juice to one cup of milk and let it sit for 5 minutes.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.
Can I double the recipe?
Absolutely! If you’d like a larger cake, just double all the ingredients. You may need to adjust the baking time slightly, so keep an eye on it.
Mary Berry Buttermilk Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
- In another bowl, combine buttermilk, eggs, vanilla extract, and oil. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Melt the butter and stir into the batter until smooth.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 1 hour or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.