Vanilla Buttermilk Cake is the old fashioned layer cake we all know and love. After years of cake successes and flops, I’m confident in this homemade vanilla cake.
This Vanilla Buttermilk Cake is an extra moist vanilla cake that is sure to certainly bring joy in abundance when filled with raspberry and lemon, and enrobed in dreamy white chocolate b͎u͎t͎t͎ercream frosting. Impressive in stature as it is whimsical in appearance and delectable on the tongue. Vanilla Buttermilk Cake serves up romance on a platter for any occasion. It’s versatile, perfect for birthdays, fancy dinner parties, or a simple summer cookout.
It can be served as is, or you can add seasonal sprinkles on top to suit any holiday. You could even add a few drops of food coloring to the b͎u͎t͎t͎ercream to match the occasion.
But don’t you go thinking I’d ever share a boring vanilla cake recipe with you all! Oh no it’s the combination of ingred͎i͎e͎nts that gives it amazing texture and flavor. This is a vanilla cake you’ll never get bored of, promise and I hope this becomes your new favorite!
For the Cake:
1 cup unsalted b͎u͎t͎t͎er, softened
3 cup granulated sugar
1 cup low fat b͎u͎t͎t͎ermilk
5 large eggs
1/4 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
3 cup all purpose flour
1/2 cup shortening
1 tsp. vanilla bean paste
For the White chocolate b͎u͎t͎t͎ercream:
1 cup unsalted b͎u͎t͎t͎er, softened
2 1/2 cup powdered sugar Pinch of salt
6 oz. white chocolate, chopped
1/4 cup heavy whipping cream
1/4 tsp. vanilla extract
For the Filling:
1/2 cup lemon curd
1/2 cup seedless red raspberry jam
1 pint fresh red raspberries
1 to 2 batches White Chocolate Buttercream
Make The Cake:
Preheat the oven to 350°F. Spray 3 9×2-inch baking pans with nonstick spray (or b͎u͎t͎t͎er and flour) and line the bottoms with parchment rounds.
In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beaт the b͎u͎t͎t͎er, shortening and sugar together on medium sp̾e̾e̾d until smooth and creamy, about 4 to 5 minutes.
Beat in the eggs and vanilla extract on high sp̾e̾e̾d until combined, about 2 minutes. Sc rαpє down the sides and up the bottom of the bowl with a rubber spatula as needed.
With the mixer on low sp̾e̾e̾d, alternately add the flour mixture with the b͎u͎t͎t͎ermilk and mix just until combined. Whisk the batter on medium sp̾e̾e̾d for 2 to 3 minutes to aerate it.
Divide the batter evenly between the cake pans and smooth the tops.
Bake for around 25 to 28 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
Set the cakes in the pans on wire racks and cool for 15 minutes. Turn the cakes out of the pans and allow to cool completely.
Make The White Chocolate Buttercream:
In a small bowl, add the chopped white chocolate. Melt in the microwave, stirring every 30 seconds until the chocolate is melted and smooth. Allow to completely cool.
In a large bowl, beaт together the b͎u͎t͎t͎er, sugar and salt until light and fluffy.
Add the whipping cream into a cup, stir in the vanilla extract.
Gradually pour the cream mixture into the frosting and mix on low speed until incorporated. Add the melted (but cooled) white chocolate and mix on medium-high speed for 3 minutes until combined.
Assemble and decorate:
Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Then spread an even layer of the raspberry jam over the layer of frosting.
Top with the 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting and continue to spread an even layer of the lemon curd over the layer of frosting.
Top with the third cake layer. Spread the remaining frosting all over the top and sides.
Arrange the fresh raspberries on the top of the cake, as desired. Refrigerate cake for at least 30 minutes before slicing and serving.
Cover leftover cake tightly and store in the refrigerator.