This Martha Stewart Buttermilk Cake is a moist and tender recipe, which uses buttermilk and a buttery crumb topping for a rich flavor and soft texture. It’s a classic, foolproof dessert, ready in just 40 minutes.
Martha Stewart Buttermilk Cake Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 cups white sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 cup butter, room temperature
- 1 cup buttermilk
- 2 eggs
- 1/2 teaspoon vanilla extract
How To Make Martha Stewart Buttermilk Cake
- Preheat and prep the pan: Preheat oven to 350°F. Grease and flour a 9×13-inch baking dish.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and baking soda.
- Cut in butter: Cut the butter into the flour mixture until it resembles coarse crumbs. Reserve about 1 cup of the crumb mixture for the topping.
- Mix the batter: To the remaining crumb mixture, stir in buttermilk, eggs, and vanilla. Mix until just combined.
- Assemble and bake: Pour the batter into the prepared pan and smooth the top. Sprinkle reserved butter crumbs evenly over the batter.
- Bake the cake: Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool slightly before serving warm or at room temperature.
Recipe Tips
- Can I use a different pan? A 9×13 pan is ideal, but two 8-inch pans will also work—adjust baking time accordingly.
- How to make your own buttermilk: Mix 1 tablespoon of lemon juice or vinegar with 1 cup milk and let sit for 5 minutes.
- Can I add fruit? Yes, fold in 1 cup of berries or diced apples to the batter for a fruity twist.
- Why reserve the crumbs? The buttery crumbs create a crisp topping that contrasts with the moist cake.
- How to store leftovers: Cover and store at room temperature or refrigerate for longer freshness.
What To Serve With Buttermilk Cake
This simple cake pairs beautifully with a range of toppings and sides:
- A dollop of whipped cream
- Fresh berries or fruit compote
- A scoop of vanilla ice cream
- A drizzle of honey or caramel
- A dusting of powdered sugar
How To Store Buttermilk Cake
Room Temperature: Store covered for up to 2 days.
Refrigerate: Store in an airtight container for up to 5 days. Bring to room temperature before serving.
Freeze: Wrap slices in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature.
Buttermilk Cake Nutrition Facts
- Calories: 203
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 39mg
- Sodium: 171mg
- Total Carbohydrates: 33g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 3g
- Iron: 1mg
- Potassium: 53mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this cake without eggs?
Try using a flaxseed egg or applesauce as an egg substitute, though texture may vary slightly.
Can I use oil instead of butter?
Yes, but the flavor and crumb topping won’t be the same.
What does buttermilk do in this cake?
It adds moisture and tenderness, and helps activate the baking soda.
Can I make this into cupcakes?
Yes, adjust the baking time to 18–22 minutes for cupcakes.
Is this cake good for layering?
This is more of a snack or crumb cake, best served as-is in a single layer.
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Martha Stewart Buttermilk Cake
Description
A simple, tender cake with a crumbly butter topping and rich buttermilk flavor, perfect for snacking or dessert.
Ingredients
Instructions
- Preheat oven to 350°F. Grease and flour a 9×13-inch pan.
- Mix flour, sugar, baking powder, and baking soda.
- Cut butter into flour mixture until coarse crumbs form. Reserve 1 cup crumbs.
- Stir buttermilk, eggs, and vanilla into remaining crumbs until just combined.
- Pour into pan; sprinkle reserved crumbs on top.
- Bake 35 minutes or until a toothpick comes out clean.