If baking is a science, then this is an experiment you’re going to love. We’ve created a one easy vanilla cake recipe that bakes up into a moist, buttery dessert. But the real beauty of this batter is that a few ingredients additions, and it can be transformed into an entirely different dessert.
Bake this master recipe into a cinnamon swirl coffee cake, a chocolate and vanilla marble loaf or maybe even a rustic rhubarb upside-down cake. You’d never guess that each of these delectable desserts starts with the same batter. Get ready to add this astoundingly versatile recipe to your baking repertoire.
Basic Buttermilk Batter
Prep Time: 15 minutes
Cook Time: 55 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 40 minutes
Makes: 1 cake
2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
3/4 cup unsalted butter, room temperature
1 cup granulated sugar
3 large eggs
2 tsp vanilla
1 cup buttermilk
1. Preheat oven to 350ºF.
2. In a medium bowl, mix flour, salt, baking powder and baking soda.
3. In a large bowl, using an electric mixer or sturdy wooden spoon, cream butter and sugar until light and fluffy, about 2 minutes. Beat in eggs and vanilla.
4. Add in one-third of flour mixture followed by one-third of buttermilk. Repeat additions, ending with buttermilk. Mix until batter is just combined. Do not over-mix.
5. Proceed with any one of the three cake variations below.
Variation 1: Chocolate and Vanilla Marble Loaf
Divide Basic Buttermilk Batter (recipe above) evenly between two mixing bowls. In one bowl, mix in 2 Tbsp cocoa powder and 1 Tbsp sugar; leave the other batter as is. Grease a 9-inch (23 cm) loaf pan. Pour one-third basic batter into pan lengthwise, covering only one side. Pour one-third chocolate batter into pan beside basic batter for two long strips of cake batter. Repeat additions, forming a checkerboard pattern, finishing with chocolate batter. Run a small wooden spoon side to side through loaf to create the marble effect. Bake in preheated 350ºF oven until a toothpick inserted in the centre comes out clean, about 55 minutes. Remove cake from pan and transfer to a wire rack to cool. Slice and serve.
Variation 2: Rhubarb Upside-Down Cake
Toss 2 cups of chopped fresh rhubarb in a large bowl with 3 Tbsp granulated sugar. Let rhubarb and sugar stand for 2 minutes. Grease an 8-inch (20 cm) round cake pan. Chop 2 Tbsp unsalted butter into small pieces and arrange over the bottom of cake pan. Add rhubarb to cake pan in an even layer over butter. Pour Basic Buttermilk Batter (recipe above) over rhubarb and smooth top. Bake in preheated 350ºF oven until a toothpick inserted in the centre comes out clean, about 50 minutes. Let cool for 10 minutes, then invert onto a serving plate so the rhubarb is on top and remove pan. Cool, slice and serve.
Variation 3: Glazed Cinnamon Swirl Coffee Cake
In a small bowl, mix 1 cup of brown sugar with 2 tsp ground cinnamon. Pour half the prepared Basic Buttermilk Batter (recipe above) into a greased Bundt pan. Sprinkle brown sugar mixture over top. Pour remaining batter into Bundt pan and smooth top. Bake in preheated 350ºF oven until a toothpick inserted in the centre comes out clean, about 50 minutes. Remove cake from pan and transfer to a wire rack to cool. To make the glaze, mix 1 cup icing sugar with 1 tsp cinnamon and 3 Tbsp buttermilk. Add more buttermilk if necessary to reach a thinner consistency. Pour glaze over cooled cake. Slice and serve.
Eager to keep baking? Try these Best Birthday Cake Recipes.