Vanilla Buttermilk Cake (small batch)

I was having my family over for supper on Sunday afternoon. Usually, we all gather at my sister's table, but this week I thought that I would give her a week off.  I had bought one of those President's Choice Holiday Feast Turkey (and fixings) pie that I wanted to cook and to try.  My sister had had one and she said it was really good.

I love pie and I love turkey pie. I just cannot eat a full sized one all by myself, so what better excuse to have the family over than to buy and bake one to share!  So, this is what I did.

We enjoyed this with some scalloped potatoes and green beans on the side.   I wanted something special for dessert and happened upon this delicious cake recipe by Christina Lane.

 

I decided her delicious looking vanilla cake, sized perfectly for the smaller family would be the perfect dessert for us to enjoy!  I did make a few alterations.

First, I used buttermilk. (If you don't have buttermilk, I have found the BEST substitution is to whisk together equal parts of full fat yogurt and full fat milk.)

Second, I did not use the full whack of vanilla extract that she used in either her cake or her buttercream.  I felt it was simply too much, and I didn't want the flavor of the vanilla to overwhelm the cake.  This was a smart move on my part as what I used was just enough.

Third, I did not pipe rosettes of buttercream around the side of the cake.  I am not a great piper and know my limitations.  I opted instead to scatter a few pretty sprinkles over top of the cake to pretty it up.

All good calls on my part. This is quite simply one of the most delicious vanilla cakes I have ever eaten.  Moist and delicious without going over the top.

WHAT YOU NEED TO MAKE VANILLA BUTTERMILK CAKE (SMALL BATCH)

Just a few simple ingredients and not a lot of any of them. Make sure all of your ingredients are at room temperature before beginning.

For the Cake:

• 6 TBS (86g) butter, at room temperature
• 1/2 cup (100g) granulated sugar
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• pinch fine salt
• 3/4 cup (94g) all-purpose plain flour
• 1/4 tsp baking soda
• 6 TBS (89ml/92g) buttermilk

Fur the vanilla buttercream frosting:

• 8 TBS (1/2 cup/115g) butter, at room temperature
• 2 cups (260g) icing sugar
• 1 tsp vanilla extract
• 1 TBS milk or cream
• Cake sprinkles to decorate (optional)

 

You will need a six inch round cake tin to bake this cake. This is the cake tin I use.  I actually have three of them.  They are invaluable when you want to make a single, double or triple layer cake of a smaller size.  

They are made of heavy-duty anodized aluminum and are non-stick as well.  (So long as you don't wash them in the dish washer, and I don't.)

I use the baking parchment that I get at Costco.  It is cheaper in the long run to buy it in a large package if you do a lot of baking like I do.

I get my cake sprinkles at Sweetpolita.  They have a large assortment of cake sprinkles and decorations to suit any occasion and they are excellent quality in my opinion.

As always, I use salted butter, it is the only butter I keep in the house.  I just cut back on the salt in any recipe I am using. In this case I did not add any salt at all.

I use pure vanilla extract. In fact, I have my own homemade vanilla which I use. Its lovely.

No need to sift your flour.  Just measure it out and whisk it together with the soda and salt, (if using.) To measure the flour, spoon it into your measuring cup and then level it off with a flat edge.

I do use free range, free run, organic eggs, but that is a personal preference and has no bearing on the recipe or its results.

HOW TO MAKE VANILLA BUTTERMILK CAKE (SMALL BATCH)

Nothing could be simpler.  Yes, please do make sure your ingredients are at room temperature for the best results possible!  Also do not overbeat the cake but do make sure it is smooth.

Preheat the oven to 350*F/gas mark 4/180*C. Butter a six in round deep cake tin and line the bottom with baking parchment. Set aside.

Whisk the flour and soda together with the salt. Set aside.

Measure out the buttermilk for the cake. Set aside.

Cream the butter and sugar together with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined.

Beat in the flour and the buttermilk, making three dry and two wet additions, beginning and ending with dry.

Spread in the prepared baking tin, smoothing the top over.

Bake for 37 to 39 minutes until well risen and golden brown. A toothpick inserted in the center should come out clean.

Leave to cool in the tin for five minutes, then tip out onto a wire rack to cool completely. Once cold, carefully pull off the paper. Do not frost until cold.

 

To make the frosting measure all of the ingredients (apart from the cake sprinkles) into a bowl and using an electric mixer beat on high until light, fluffy and well mixed together. If you think it is too thick, you can beat in a little bit more milk. It should be thick, creamy and spreadable.

Place a dab of buttercream on an 8-inch plate, Place the cake layer on the cake top side down so that the flat bottom side presents itself.

Spread half of the buttercream around the sides of the cake, covering it evenly and smoothing it out. Spoon the other half on top and spread it out, making attractive swirls.

Sprinkle cake sprinkles over top if desired to decorate.

 

This is probably the most delicious vanilla cake I have ever baked.  The cake itself is moist and delicious and loaded with flavor. That frosting is amazing.  Not overly sweet.  Usually, I am not overly fond of a frosting loaded cake, but I highly approve of this one!

If you are looking for a simple yet delicious cake to serve, I highly recommend this one. It's simply fabulous!

 

Smaller cakes make the perfect dessert for the smaller family, or even for a larger family that doesn't want a lot of leftovers.  Here are a few more of my favorite smaller cakes that I think you might also like!

SMALL CARROT CAKE -Moist, spicy and delicious with a lush buttercream/cream cheese frosting. Prep time includes time to make the frosting. The time required for the cake to cool before frosting is not reflected in the recipe.  This cake is every bit as delicious as its full-sized counterpart!

SMALL CHOCOLATE LAYER CAKE - What you have here is a small, yet indulgent chocolate layer cake, rich dense and moist, slathered and filled with a creamy, decadent chocolate buttercream frosting.  This is a chocolate cake lover's dream with layers that melt in the mouth and a frosting that is as rich and smooth as silk! Why should only larger groups and gatherings get to enjoy delicious chocolate cakes?

Yield: one six-inch cake

Author: Marie Rayner

Vanilla Buttermilk Cake (small batch)

Prep time: 10 MinCook time: 39 MinTotal time: 49 Min

A smaller sized vanilla cake which is exceptionally delicious. Do make the buttercream icing as well. You won't regret it.

Ingredients

For the Cake:

• 6 TBS (86g) butter, at room temperature
• 1/2 cup (100g) granulated sugar
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• pinch fine salt
• 1/4 tsp baking soda
• 3/4 cup (94g) all-purpose plain flour
• 6 TBS (89ml/92g) buttermilk

Fur the vanilla buttercream frosting:

• 8 TBS (1/2 cup/115g) butter, at room temperature
• 2 cups (260g) icing sugar
• 1 tsp vanilla extract
• 1 TBS milk or cream
• Cake sprinkles to decorate (optional)

Instructions

1. Preheat the oven to 350*F/gas mark 4/180*C. Butter a six in round deep cake tin and line the bottom with baking parchment. Set aside.
2. Whisk the flour and soda together with the salt. Set aside.
3. Measure out the buttermilk for the cake. Set aside.
4. Cream the butter and sugar together with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined.
5. Beat in the flour and the buttermilk, making three dry and two wet additions, beginning and ending with dry.
6. Spread in the prepared baking tin, smoothing the top over.
7. Bake for 37 to 39 minutes until well risen and golden brown. A toothpick inserted in the center should come out clean.
8. Leave to cool in the tin for five minutes, then tip out onto a wire rack to cool completely. Once cold, carefully pull off the paper. Do not frost until cold.
9. To make the frosting measure all of the ingredients (apart from the cake sprinkles) into a bowl and using an electric mixer beat on high until light, fluffy and well mixed together. If you think it is too thick, you can beat in a little bit more milk. It should be thick, creamy and spreadable.
10. Place a dab of buttercream on an 8-inch plate, Place the cake layer on the cake top side down so that the flat bottom side presents itself.
11. Spread half of the buttercream around the sides of the cake, covering it evenly and smoothing it out. Spoon the other half on top and spread it out, making attractive swirls.
12. Sprinkle cake sprinkles over top if desired to decorate.

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