VANILLA BUTTERMILK POUND CAKE

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VANILLA BUTTERMILK POUND CAKE

Like any good pound cake, this vanilla buttermilk pound cake is deep, rich, and moist. Extra richness and tang are added by the buttermilk, and the caramel frosting provides a lovely sweet counterpoint. You’ve discovered the perfect cake if you’re searching for something simple but yet elegant. Despite being a very simple recipe, this pound cake tastes and looks like a labor-intensive project. Without any heroics, you’ll be the dessert hero!

Course: Dessert   

Cuisine: United States

Setup Time: twenty-five minutes

Cooking Time: forty-five minutes

Time Spent: One Hour Ten minutes

10 slices per serving

439 kcal of calories

EQUIPMENT NEEDED FOR VANILLA BUTTERMILK POUND CAKE:

  • Measurement cups, spoons, and mixing bowls
  • Blender Spoon Bundt pan Cable cooling rack

INGREDIENTS NEEDED FOR VANILLA BUTTERMILK POUND CAKE:

  1. One cup softened butter and two ⅓ cups sugar
  2. One and a half teaspoons of vanilla extract
  3. Three big, room-temperature eggs
  4. Three cups of all-purpose flour, levelled and scooped
  5. 1 teaspoon baking powder
  6. ½ teaspoon baking soda
  7. 1 cup buttermilk

ICING FOR CAKE

  1. Homemade or store bought caramel
  2. ⅓ cup heavy whipping cream
  3. 1 cup confectioners’ sugar

INSTRUCTIONS FOR VANILLA BUTTERMILK POUND CAKE:

  1. Turn the oven on to 350°. Oil and dust a 10-in. Place the Bundt tube pan aside.
  2. Beat sugar and butter together until frothy and light. One egg at a time, vanilla or cookie nip, and beat thoroughly after each addition.
  3. The batter will be thick. In a separate bowl, whisk together the flour, baking soda, and baking powder. Add to the creamed mixture in batches, alternating with buttermilk.
  4. Take out one cup of batter and add two tablespoons of caramel sauce to it. (1 tablespoon if the sauce is runny). Mix by stirring.
  5. Pour regular batter into the bottom of the Bundt pan, pour caramel batter on top, and pour remaining regular batter on top.
  6. Place in the ready pan.
  7. Bake for 45 to 50 minutes, or until a toothpick inserted in the centre comes out clean.

TIPS:
If you don’t have buttermilk, you can make it with two tablespoons of vinegar or lemon juice and one cup of ordinary milk. After letting it settle for five minutes, you can proceed.
To prevent the cake from sticking, make sure you grease and flour the whole inside surface of the bundt pan.

Changes:
Would you like to modify and customise this recipe? Here are a few methods for achieving that!

Chocolate: To make a chocolate variation of this cake, use chocolate sauce.
Plain: Make a vanilla cake and frosting without the caramel.
Replace the caramel sauce with butterscotch sauce.

If your cake won’t release, tap it firmly all around the surface of the pan to help loosen it.

Notes:

The nutritional information I offer is approximate, and the actual nutritional content may differ depending on the components and portion proportions.
nourishment

One slice of food, 439 kcal of calories, 90g of carbohydrates, 7g of protein, 6g of fat, 3g of saturated fat, 1g of polyunsaturated fat, 2g of monounsaturated fat, 0.01g of trans fat, 63 mg of cholesterol, 170 mg of sodium, 132 mg of potassium, 1g of fibre, 61g of sugar, 267 IU of vitamin A, 0.05 mg of vitamin C, 98 mg of calcium, and 2 mg of iron are included in each serving.

Recipe by: Rob Maria’s Mixing Bowl.

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