Pregistry’s Friday Recipe: Buttermilk Cake with Fresh Berries

There are recipes that we like to refer to as “back pocket” recipes. These are dishes – whether sweet or savory, snack or main course – that we can turn to time and time again. Recipes that are not overly fussy, don’t require every took in your kitchen to execute, contain easy-to-find ingredients and can be dressed up or down.

This cake? Definitely a “back pocket” cake. A basic yellow cake is a must in any cook’s repertoire, and this one delivers. Tender, flavorful and ready to go into the oven in under 30 minutes.

Even better, just a simple dusting of confectioner’s sugar is all the adornment it needs. We love serving it with fresh berries and whipped cream!

Because this cake works with different sized pans, you can double the ingredients and bake two – it freezes beautifully so you’ll always have one on-hand for any dessert emergencies!

Buttermilk Cake with Fresh Berries:

  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 4 large egg yolks, at room temperature
  • 2 teaspoons vanilla extract
  • 2/3 cup buttermilk*
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • confectioner’s sugar, for dusting
  • fresh berries and whipped cream, for serving

Pre-heat the oven to 350 degrees. Grease and flour a 9 x 2, springform, 9 x 9 or 8 x 8 baking pan.

Beat the butter and granulated sugar till light and fluffy. Scrape down the sides and add the yolks, vanilla and buttermilk. Beat again and scrape down the sides. Add the remaining ingredients and beat till just incorporated. Scrape down the sides once more.

Pour the batter into your prepared pan and bake till a tester comes out clean, 30 – 40 minutes. Cook the cake for 10 minutes in the pan on a wire rack. Remove cake from pan and let cool on the rack completely.

Dust with confectioner’s sugar and serve with berries and whipped cream.

*No buttermilk? No problem! Put 1 teaspoon of vinegar or lemon juice in a measuring cup. Fill to the 2/3 cup line with milk, stir and let sit for 10 minutes. Proceed with recipe as above.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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