There’s something incredibly comforting about the dense, tender crumb of a well-baked buttermilk pound cake. The subtle tang of buttermilk, combined with the rich butter flavor, creates a cake that is both moist and indulgent, making it the perfect treat for any occasion. The beauty of this cake lies not just in its flavor, but in its ability to pair well with almost anything—be it fresh berries, whipped cream, or a simple dusting of powdered sugar.
Growing up, I often watched my grandmother make her classic old-fashioned buttermilk pound cake, filling the house with the scent of vanilla and buttery goodness. That nostalgic connection to family and tradition is part of what makes this cake so special. It’s more than just a dessert; it’s a part of my story.
Buttermilk pound cake is a classic recipe that has been passed down for generations. The inclusion of buttermilk adds moisture and a slight tang, which sets it apart from other cakes. This buttermilk pound cake recipe is simple, yet elegant—combining pantry staples like butter, sugar, and eggs into a dense, yet incredibly moist cake. It’s versatile enough for a casual get-together or a special celebration, and its flavor only improves over time.
Why does this recipe work? The buttermilk’s acidity helps to tenderize the cake, ensuring that every bite is soft, while the butter provides richness. The key to success lies in mixing the ingredients gently to prevent overworking the batter and losing that delicate texture. This vanilla buttermilk pound cake delivers a perfect balance of sweetness and richness, making it a go-to dessert for any occasion.
Quick Recipe Card
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Difficulty Level: Easy
- Servings: 12-14 slices
Nutritional Information (per serving)
- Calories: 290
- Fat: 15g
- Carbohydrates: 36g
- Protein: 3g
- Fiber: 1g
Equipment Needed
- 9-inch (23 cm) Bundt pan
- Hand mixer or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Cooling rack
Ingredients
- 2 ½ cups (315g) all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 5 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 1 cup (240ml) buttermilk
- ½ cup (120ml) whole milk
Brief Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla extract.
- Gradually add dry ingredients to the wet ingredients, alternating with buttermilk and whole milk.
- Pour batter into the prepared pan and bake for 75-90 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Ingredient Deep Dive
When it comes to a buttermilk pound cake, the quality of ingredients is essential to achieving that rich, tender texture that everyone loves. Here’s a closer look at the key ingredients that make this cake so special:
1. Buttermilk
The star ingredient in this buttermilk pound cake recipe is, of course, buttermilk. Its tangy acidity helps activate the baking powder, resulting in a light and tender cake. Buttermilk also contributes to the cake’s moisture, keeping it soft and fresh even days after baking. If you don’t have buttermilk on hand, you can easily substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of whole milk and letting it sit for 5 minutes.
2. Butter
Butter is what gives the buttermilk pound cake its rich, indulgent flavor. Use high-quality unsalted butter to control the amount of salt in your recipe. Butter also adds to the cake’s smooth texture, creating a velvety crumb that’s hard to resist.
3. Sugar
Granulated sugar is the sweet foundation of the vanilla buttermilk pound cake. It helps create a tender texture by preventing the cake from becoming too dense. The sugar also plays a role in browning the crust, giving it that irresistible golden color.
4. Eggs
Eggs are essential for binding the ingredients together, contributing structure and moisture to the buttermilk cake recipe. For best results, use large eggs at room temperature. This helps the ingredients incorporate evenly, avoiding a lumpy batter and ensuring a smooth texture.
5. Flour
All-purpose flour is the backbone of this buttermilk pound cake. It provides the structure needed for the cake while still keeping it tender. For a slightly denser texture, you could use cake flour, which has a finer grain and less protein.
6. Vanilla Extract
Vanilla extract is the flavor enhancer that complements the buttermilk in the old-fashioned buttermilk pound cake. The rich, sweet aroma of vanilla pairs perfectly with the other ingredients, making every bite feel comforting and familiar.
7. Baking Powder and Salt
Baking powder helps the cake rise, ensuring that the buttermilk cake is light and fluffy, while a pinch of salt balances the sweetness and heightens the flavors in the cake.
This deep dive into the ingredients shows how each component plays an important role in creating the perfect buttermilk pound cake. Now that you know the fundamentals, you can experiment with different variations, such as adding citrus zest or using different extracts for a unique twist.
Equipment Needed
When making a buttermilk pound cake, using the right tools can make all the difference in achieving the perfect texture and flavor. Here are the essential pieces of equipment you’ll need, along with some alternatives and care tips:
1. Bundt Pan (9-inch)
A Bundt pan is ideal for this buttermilk pound cake recipe, as its unique shape ensures even baking and a beautiful presentation. The fluted design also allows the cake to bake evenly and helps create a delicate crust. If you don’t have a Bundt pan, you can use a 9-inch round cake pan or a tube pan, but be aware that the baking time may need to be adjusted slightly.
Care Tip: Be sure to grease and flour the pan well before pouring in the batter to prevent sticking, or use a non-stick baking spray with flour for easier removal.
2. Stand Mixer or Hand Mixer
A stand mixer (such as a KitchenAid) or a hand mixer is essential for beating the butter and sugar until fluffy. This step is critical for achieving a light, airy texture in the vanilla buttermilk pound cake. If you prefer mixing by hand, use a sturdy wooden spoon and beat the mixture vigorously, but be prepared for a more dense cake.
Alternative: If you don’t have a mixer, a whisk and elbow grease can still get the job done, though it may require more effort to achieve the desired texture.
3. Mixing Bowls
You’ll need at least two medium-sized mixing bowls: one for dry ingredients and one for wet ingredients. Glass or stainless steel bowls work best as they won’t react with ingredients like baking powder or buttermilk.
4. Measuring Cups and Spoons
Accurate measurements are crucial when making a buttermilk cake recipe. Be sure to use standard US measuring cups for dry ingredients (flour, sugar) and liquid measuring cups for wet ingredients (buttermilk, milk, vanilla). This ensures the correct balance of ingredients for a perfect texture.
5. Cooling Rack
A cooling rack is essential for allowing your buttermilk pound cake to cool properly, preventing condensation from making the cake soggy. Place the cake on the rack immediately after removing it from the pan to allow air to circulate around the cake, ensuring an even cooling process.
Care Tip: Clean the cooling rack thoroughly after each use to prevent any grease buildup that could affect the texture of future cakes.
Using the right equipment ensures that your old-fashioned buttermilk pound cake comes out perfectly every time. Whether you’re a seasoned baker or a novice, these tools will help make the process smoother and more enjoyable.
Step-by-Step Instructions
Making a buttermilk pound is straightforward, but following these steps closely will ensure your cake turns out light, moist, and delicious. Here’s how to do it:
1. Preheat the Oven
Start by preheating your oven to 325°F (165°C). This ensures the oven is at the right temperature for even baking. As the oven heats up, grease and flour your Bundt pan to prevent the cake from sticking once it’s baked.
2. Cream the Butter and Sugar
In a large mixing bowl, use a stand mixer or hand mixer to cream together 1 cup (226g) unsalted butter and 2 cups (400g) granulated sugar. Beat on medium speed until the mixture becomes light and fluffy, about 4-5 minutes. This step is crucial for the airy texture that makes buttermilk pound cake so irresistible.
3. Add the Eggs and Vanilla
Add 4 large eggs, one at a time, beating well after each addition. This helps the eggs incorporate smoothly into the butter-sugar mixture. Then, add 2 teaspoons of vanilla extract and beat until combined. The eggs add richness to the cake, and the vanilla enhances the flavor, giving your buttermilk pound cake recipe its signature taste.
4. Mix the Dry Ingredients
In a separate bowl, sift together 3 cups (360g) of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. These dry ingredients help provide structure and lift to the cake. Sifting the flour can help prevent clumps and ensure the dry ingredients are evenly distributed.
5. Alternate Adding Dry Ingredients and Buttermilk
Slowly add the dry ingredients to the butter mixture, alternating with 1 cup (240ml) of buttermilk. Start by adding a third of the dry ingredients, then half the buttermilk, and repeat until all ingredients are incorporated. Be careful not to overmix; stop once everything is just combined. Avoid overmixing to prevent the cake from becoming dense and heavy.
6. Pour the Batter into the Pan
Pour the batter into the prepared Bundt pan, smoothing the surface with a spatula. Make sure the batter is evenly distributed and that it reaches all corners of the pan to avoid uneven baking.
7. Bake the Cake
Place the Bundt pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown on top and slightly pulling away from the sides of the pan.
8. Cool the Cake
After baking, take the cake out of the oven and place it on a cooling rack. Let it cool in the pan for about 10 minutes, then invert the cake onto the rack to cool completely. Cooling the cake helps maintain its structure and prevents it from becoming soggy.
9. Serve and Enjoy
Once fully cooled, slice the cake and serve. You can enjoy your buttermilk pound cake on its own or pair it with fresh fruit, whipped cream, or a drizzle of chocolate sauce. If you’re making a vanilla buttermilk pound cake, a light dusting of powdered sugar can be a simple and elegant finishing touch.
These step-by-step instructions will guide you in creating a buttermilk cake recipe that is both easy and foolproof. Remember, patience is key when baking, so take your time and enjoy the process!
Expert Tips and Tricks
To help you bake the perfect buttermilk pound cake, here are some expert tips and tricks from professional bakers. These insights will ensure that your cake turns out delicious every time, with a perfect texture and flavor.
1. Room Temperature Ingredients
Ensure the butter, eggs, and buttermilk are at room temperature before starting. Room temperature ingredients blend together more easily, resulting in a smoother batter and a lighter, fluffier cake. Cold butter can cause the batter to be lumpy, which may affect the texture of your buttermilk pound cake.
2. Don’t Overmix the Batter
When mixing the dry ingredients with the wet ingredients, mix until just combined. Overmixing the batter can develop the gluten in the flour, making the cake dense and tough. For the best results, fold in the dry ingredients gently, allowing the flour to incorporate without overworking the batter.
3. Use Cake Flour for a Tender Texture
For an extra light and tender cake, try using cake flour instead of all-purpose flour. Cake flour’s lower protein content creates a softer, more delicate texture. If you don’t have cake flour, you can make a substitute by replacing 1 cup of all-purpose flour with 1 cup of all-purpose flour minus 2 tablespoons, and then adding 2 tablespoons of cornstarch.
4. Add a Pinch of Salt
While the salt in the recipe helps to balance the sweetness, you can add a pinch more if you want to enhance the flavors of your buttermilk pound cake recipe. Salt also intensifies the vanilla flavor, making the cake even more delicious.
5. Make-Ahead Instructions
If you want to make your buttermilk cake recipes ahead of time, you can bake the cake a day or two in advance. Store it at room temperature in an airtight container to maintain freshness. The flavor of the cake improves as it sits, and it’s perfect for when you’re planning ahead for special occasions.
6. Storage Guidelines
To keep your old fashioned buttermilk pound cake fresh, store it at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap, place it in an airtight container, and freeze for up to 2 months. To defrost, simply leave it at room temperature for a few hours before serving.
7. Fixing Common Issues
If your cake turns out too dense or crumbly, it could be due to overmixing or using cold ingredients. Always make sure to mix the batter gently and use room temperature ingredients. Additionally, ensure your oven is preheated properly to allow for even baking.
By following these expert tips, you’ll be able to make the most out of your buttermilk pound cake and create a dessert that’s perfect for any occasion.
Variations and Customizations
While the classic buttermilk pound cake is delicious on its own, there are many ways to personalize the recipe to suit your taste or dietary needs.
Seasonal Adaptations
- Citrus Buttermilk Pound Cake: Add a refreshing twist by incorporating lemon or orange zest into the batter. The citrus will complement the richness of the buttermilk and add a vibrant flavor to your cake. You can even drizzle a citrus glaze over the top for extra zing.
- Pumpkin Spice Buttermilk Pound Cake: During fall, try adding some canned pumpkin and a mix of warming spices like cinnamon, nutmeg, and cloves. This variation turns the cake into a festive treat, perfect for Thanksgiving or any autumn gathering.
Dietary Modifications
- Gluten-Free Buttermilk Pound Cake: To make a gluten-free version of this cake, simply substitute the all-purpose flour with a gluten-free flour blend. Check that your baking powder is gluten-free if needed.The texture might be slightly different, but it will still be rich and delicious.
- Vegan Buttermilk Pound Cake: You can easily make a vegan version by swapping the butter for vegan butter or coconut oil and replacing the eggs with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). Use a plant-based buttermilk, like almond milk mixed with lemon juice or vinegar, to maintain the tangy flavor.
Flavor Variations
- Chocolate Buttermilk Pound Cake: Add a couple of tablespoons of cocoa powder to the dry ingredients for a chocolatey twist. You can also fold in some chocolate chips for extra richness. This creates a decadent, fudgy version of your buttermilk pound cake recipe.
- Almond Buttermilk Pound Cake: For a more nutty flavor, incorporate almond extract into the batter and sprinkle sliced almonds on top before baking. This adds a lovely aroma and depth of flavor that pairs beautifully with the tangy buttermilk.
Decoration Ideas
- Glazed Pound Cake: Top your cake with a simple glaze made from powdered sugar and milk. You can flavor the glaze with vanilla, almond, or citrus extracts to complement the cake’s flavors.
- Fruit Topping: Fresh berries like strawberries, blueberries, or raspberries make a fantastic topping for vanilla buttermilk pound cake. Serve with whipped cream for an extra indulgence.
- Whipped Cream and Chocolate Shavings: If you want to add a rich finish, top the cake with freshly whipped cream and chocolate shavings. This simple decoration elevates the cake’s appearance and adds a touch of luxury.
Layered Pound Cake
- Buttermilk Pound Cake Cake Layers: If you’re looking for something more elaborate, you can cut the buttermilk cake recipes into layers and fill them with jam, whipped cream, or frosting. This makes for a beautiful layered cake that’s perfect for birthdays or other special occasions.
No matter which variation you choose, these customizations will add a unique flair to your buttermilk pound cake. Feel free to experiment with different flavors and toppings to make the cake truly your own.
Serving and Presentation
The beauty of buttermilk pound cake lies in its versatility and simplicity, making it a perfect option for a variety of occasions. Here are some ideas to make your cake even more irresistible when serving:
Plating Suggestions
- For a clean and elegant presentation, slice the buttermilk pound cake into even, thick slices and arrange them neatly on a decorative platter. The dense, moist texture will be visually appealing when cut.
- You can also serve the cake on a cake stand, especially if you’ve made a vanilla buttermilk pound cake with beautiful glaze or toppings. This adds an extra touch of sophistication, making it perfect for a formal gathering.
Accompaniment Recommendations
- Whipped Cream: Light, fluffy whipped cream is an ideal companion to buttermilk pound cake. Its creaminess complements the cake’s richness without overpowering the flavor. You can also infuse the whipped cream with vanilla or citrus zest to match the cake’s flavor profile.
- Fresh Fruit: A topping of fresh fruit like strawberries, raspberries, or blueberries brings a burst of color and sweetness. The tartness of the fruit balances the rich, buttery cake, creating a harmonious combination of flavors.
- Ice Cream or Sorbet: Serve the cake warm with a scoop of vanilla ice cream or fruity sorbet. The coolness of the ice cream against the warm, dense cake creates an unforgettable texture contrast.
Special Occasion Presentations
- Elegant Garnishes: For birthdays, holidays, or any special occasion, garnish the buttermilk pound cake with edible flowers, like pansies or violets, for a visually stunning dessert. A dusting of powdered sugar on top of the cake also adds a refined touch.
- Layered Presentation: If you’ve made a layered version of your buttermilk cake recipes, consider serving the slices with a drizzle of fruit sauce or chocolate syrup for added flair. You can also top it with a dollop of whipped cream or a scoop of sorbet for a more indulgent experience.
Pairing Suggestions
- The subtle flavor of buttermilk pound cake pairs beautifully with light beverages such as coffee, tea, or a sparkling wine. A cup of freshly brewed coffee or Earl Grey tea complements the cake’s richness, offering a balance of flavors that is perfect for an afternoon treat.
- For a more indulgent pairing, serve the cake with a dessert wine, like a late-harvest Riesling, which will enhance the cake’s sweetness.
Serving buttermilk pound cake is as much about creating a memorable experience as it is about the flavors. Whether you’re hosting a party, enjoying a family gathering, or simply indulging in a quiet moment, these presentation ideas will elevate your cake and impress your guests.
Conclusion
There’s something undeniably comforting about a buttermilk pound cake. Whether you’re preparing it for a special occasion or simply enjoying a slice with your afternoon coffee, this cake delivers on every level: flavor, texture, and versatility. The richness from the buttermilk creates a soft, tender crumb that melts in your mouth, while the hint of vanilla or citrus adds just the right touch of sweetness.
This buttermilk pound cake recipe has stood the test of time, with its roots in classic baking traditions. It’s easy to customize and can be adapted with a variety of flavors, frostings, or fresh fruit toppings, making it perfect for any season or occasion. Whether you prefer a simple vanilla buttermilk pound cake or want to explore more creative variations, this cake is sure to impress.
Now that you know how to make the perfect buttermilk pound cake, it’s time to grab your ingredients and get baking! Don’t forget to share your cake creations with friends and family – they’ll surely ask for seconds. Enjoy the simple joy of baking and savoring this timeless dessert.
FAQ
Can I use regular milk instead of buttermilk in a pound cake?
While you can substitute regular milk for buttermilk, the texture and flavor won’t be quite the same. Buttermilk adds acidity and moisture, creating a softer and more tender cake. If you lack buttermilk, create a substitute by mixing a tablespoon of lemon juice or vinegar into a cup of milk and letting it sit for a few minutes before using it in your buttermilk pound cake recipe.
How do I store leftover buttermilk pound cake?
Leftover buttermilk pound cake should be stored in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, wrap it in plastic wrap and freeze it. When ready to eat, simply thaw it at room temperature or warm it up in the microwave.
Can I make this buttermilk pound cake in advance?
Yes! You can prepare the buttermilk cake recipes a day or two ahead of time. In fact, the cake can sometimes taste even better the next day, once the flavors have had time to meld. Always ensure proper storage by using an airtight container.
Why is my buttermilk pound cake dense?
If your buttermilk pound cake turned out dense, it could be due to overmixing the batter or using cold ingredients. Make sure to mix the batter until just combined, and always bring your ingredients to room temperature before mixing.
Can I add flavor variations to my buttermilk pound cake?
Absolutely! There are endless possibilities for customizing your buttermilk pound cake recipe. You can add citrus zest, chocolate chips, or even swirl in fruit like strawberries or blueberries for extra flavor. The base recipe is versatile enough to handle various flavors, so feel free to experiment and make it your own!
Can I use this recipe to make cupcakes or a smaller cake?
Yes, you can. If you’d like to make a vanilla buttermilk pound cake in a different form, try using muffin tins or a smaller cake pan. Just adjust the baking time accordingly – cupcakes will take around 20-25 minutes, and a smaller cake may need 30-35 minutes.
What’s the difference between a regular pound cake and a buttermilk pound cake?
The main difference lies in the ingredients: a buttermilk pound cake uses buttermilk, which creates a tender texture and slightly tangy flavor. Traditional pound cake is made with regular milk and butter, giving it a denser crumb. Buttermilk adds a unique richness to the cake, making it moist and delicious.
