My youngest son recently got married. The wedding and the reception were beautiful and the simple wedding cake inspired a recipe of my own: Buttermilk Cake with Vanilla Cream Cheese Frosting!
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The Wedding and Reception:
The wedding was held in Newport Beach CA and was followed by a dreamy reception under an oak tree canopy in a friend’s backyard. Celebrate Invitations and Florals created the most beautiful floral arch and hung one hundred floating tea lights from a 400 year old oak tree creating a dream like ambiance. The joy, love and beauty were captured by Greg Emmett Baker Photography:
I love the simplicity of this triple layer cake! Because buttermilk cakes have such great body, flavor and texture I have several versions of this cake on my blog and each is just lovely. Even though this cake is made from scratch, it has few ingredients and is very easy to make. The vanilla flavor comes from my favorite vanilla paste from Madagascar.
This is a ‘semi naked cake’ meaning the frosting is light on the sides leaving the cake somewhat exposed. To get this look I frost the first layer lightly, adding a little more frosting around the edges. Then I repeat with the second layer. Last I frost the top somewhat generously and use what is left to lightly frost the sides, scraping off extra frosting.
I am not a big cake decorator, I go for quick and easy. For this cake I literally went into the backyard, clipped a small succulent out of one of my pots and snapped a hydrangea off a neighbors plant (I asked first I swear) and then placed a small circle of parchment on top of the cake and set the foliage on it.
The Recipe: Buttermilk Cake with Vanilla Bean Cream Cheese Frosting
Buttermilk Cake with Vanilla Bean Cream Cheese Frosting!
Yield 12 servings
A beautiful, simple, triple layer cake with cream cheese frosting perfect for the family or any celebration! You will need three non stick 8" cake tins.
For the cake:
- 2½ cups all purpose flour
- 3 teaspoons baking powder
- 1 teaspoon sea salt
- 1 cup butter (2 sticks) room temp (plus 1 tablespoon for preparing pans)
- ¼ cup coconut oil (or baking oil of your choice)
- 1⅓ cup granulated sugar
- 2 teaspoons vanilla paste or 1 teaspoon extract
- 6 eggs, room temp
- 1⅓ cup cultured buttermilk
For the frosting:
1/2 stick (1/4 cup) butter, room temperature and soft
4 oz cream cheese, room temp
2 1/2 cups powdered sugar
1 tablespoon buttermilk
1 teaspoon vanilla paste (or extract)
- Preheat oven to 350 degrees and place oven rack in center position
- Use a paper towel to wipe the bottom and sides of non stick pans with butter. Lightly coat with flour. Set aside.
- Combine flour, baking powder and salt, set aside
- Place butter, coconut oil (or other baking oil), sugar and vanilla in mixer and mix until well combined
- Add eggs one at a time, mixing well between additions
- Alternate adding flour mixture with buttermilk until well combined, mix for one more minute
- Pour equal amounts of batter into prepared pans, tap pans firmly on counter to take out any bubbles
- Bake for 25-30 minutes or until an inserted toothpick comes out clean
- Allow cakes to cool, gently remove cakes from pans and then frost
- Place butter, cream cheese, vanilla paste or extract into a bowl and mix on medium speed for 30 seconds. Add powdered sugar and mix until well incorporated. Add buttermilk if needed.
- To get the "semi naked" look, I frost the first layer lightly, adding a little more frosting around the edges of cake. Then I place the second cake layer and repeat. Last I frost the top layer somewhat generously and use what is left to lightly frost the sides, scraping off extra frosting.
- Top with your choice of decoration and serve
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