Monday, May 9, 2011

Buttermilk Wedding Cake with Frosting


1 Cup Butter or Margarine Softened.

3 Cups Sugar

4 Cups Cake Flour

1 tsp Baking Soda

2 tsp Baking Powder

1/4 tsp Salt

2 Cups Buttermilk

1 tsp Vanilla Extract

1/2 tsp Butter flavoring (I will omit this)

1/2 tsp Almond Extract

6 Egg Whites

Preheat oven to 350 degrees F. Grease and flour three 9" cake pans.

In a large mixing bowl, cream the butter and sugar until fluffy. Add flour, baking soda, baking powder and salt. Pour in Buttermilk and begin mixing slowly. Continue to mix until well blended. Add flavorings and stir.

In another bowl beat egg whites until stiff. Fold the egg whites into the cake batter. Divide batter between 3 pans. Bake for 20 minutes at 350 degrees, then lower to 300 degrees and bake for about 25 minutes longer, until a toothpick inserted near the center comes out clean. Remove cakes from oven and cool on racks. After 10 minutes remove from pans and continue cooling on racks.

NOTE: I want to try making cupcakes with this recipe. But I think it will make more than 24 cupcakes. I bet another 12 cupcakes can be made with the rest of the batter. I will try baking them for 15 minutes at 350 degrees and 10 minutes at 300 degrees.


1 Cup Shortening (Or half butter/half shortening)

4 Cups Confectioners Sugar

4 Tb Milk

1 and 1/2 tsp almond extract (or use vanilla or lemon extracts)

Combine all ingredients and beat on low speed with electric mixer until smooth and fluffy.

NOTE: I will use 1 tsp Almond Extract and 1 tsp Vanilla Extract)

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