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6 inch Vanilla Buttermilk Cake

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5 from 1 review

  • Author: Fadela
  • Total Time: 50 minutes
  • Yield: 10 slices

Description

Recipe for 6-inch vanilla buttermilk cake, fluffy, tender and perfectly moist for layered cake (for 3 layers of 6-inch/15 cm)

Ingredients

  • 150 g (2/3 cup) Butter - unsalted and softened
  • 300 g (1 1/2 cups) Granulated Sugar
  • 3 large Eggs - at room temperature
  • 1 1/2 tsp of Vanilla Extract
  • 270 g (2 1/4 cups) Cake Flour
  • 1 1/2 tsp of Baking Powder
  • 1/2 tsp of Baking Soda
  • 1/4 tsp of Salt
  • 220 ml (1 cup) Buttermilk

Instructions

  1. Preheat the oven to 165°C (325°F) and prepare three 6-inc/ 15 cm round cake pans by greasing and lining the bottoms with parchment paper. (Alternatively, bake in two 6 inch/ 15 cm pans or in 3 batches in one pan).
  2. In a bowl, mix and sift together the dry ingredients: flour, baking powder, baking soda, and salt.
  3. In another large bowl or in the bowl of your stand mixer, place the sugar and butter, and whisk together for 2-3 minutes until creamy and smooth.
  4. Add the eggs and vanilla, and beat again for at least 3-5 minutes until the mixture becomes voluminous.
  5. Finish by alternately and gradually incorporating the dry ingredients mixture and the buttermilk into the batter, gently folding with a flexible spatula until well combined.
  6. Pour the batter into the prepared pans and bake on the middle rack for 30-35 minutes until they are golden brown and puffed. (Check for doneness by inserting a toothpick into the center of the cake; it should come out clean).
  7. Let the cakes cool in their pans for a few minutes before gently removing them and placing them upside down on a cooling rack.
  8. Once completely cooled, wrap the cakes in plastic wrap and refrigerate for at least 2 hours before assembling the layer cake.

Equipment

Notes

*For the best baking results, I recommend using a digital scale to measure ingredients in grams instead of cups. Precise measurements ensure consistent and perfect outcomes every time.

Storage: Up to 3-4 days at room temperature in an airtight container or in the refrigerator, and up to 3 months in the freezer.

 

Substitute for Buttermilk: Use the same amount of milk with a bit of white vinegar or lemon juice, or an equal mixture of milk and heavy cream, or milk and plain yogurt.

For an 18 cm (7 inch) pan: Multiply the quantities by 1.2

For a 20 cm (8 inch) pan: Multiply the quantities by 1.3

For a 25 cm (10 inch) pan: Multiply the quantities by 1.6

For a 30 cm (12 inch) pan: Multiply the quantities by 2

Flavor the batter by adding approximately 50-100 g of spreadable paste, fruit puree, or about 1 teaspoon of spices, citrus zest, extracts, etc.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: cake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 360
  • Sugar: 31.3 g
  • Sodium: 170.2 mg
  • Fat: 14.6 g
  • Carbohydrates: 53.1 g
  • Protein: 5 g
  • Cholesterol: 90.6 mg

Find it online: https://sweetlycakes.com/en/6-inch-vanilla-cake/