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Cakes

Hamish's Buttermilk Cake

Name: Hamish's Buttermilk Cake
Prep time: 1 h
Cook time: 40 min
Yield: 10
Ingredients: Cake; 250gm flour; 1 ½ tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 200ml buttermilk; 1 ½ tsp vanilla extract; 125gm soft unsalted butter; 200gm Chelsea Caster Sugar; 3 large eggs; 100gm milk chocolate buttons; 30gm cocoa; 150gm frozen raspberries; 100gm Chelsea Icing Sugar; Buttercream; 300gm butter; 700gm Chelsea Icing Sugar, sieved; 1 tsp vanilla extract; 2 tbsp milk

Preparation

1 hours

Bake

40 mins

Difficulty

Easy

Servings

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Ingredients
Method

Ingredients

Cake

250gm flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
200ml buttermilk
1 ½ tsp vanilla extract
125gm soft unsalted butter
200gm Chelsea Caster Sugar
3 large eggs
100gm milk chocolate buttons
30gm cocoa
150gm frozen raspberries
100gm Chelsea Icing Sugar

Buttercream

300gm butter
700gm Chelsea Icing Sugar, sieved
1 tsp vanilla extract
2 tbsp milk

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

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Icing Sugar

Icing sugar can also be...

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Reviews

1

What did you think of this recipe?

Sarah R

I have never had a cake fail as epically as this. It hardly rose and was very dense but it had giant air bubbles in it. I made it with my daughter and we both carefully checked the steps and ingredient amounts and they were as per the recipe. It's got no flavour and the whole thing has gone in the bin!

Method

Preheat oven to 180C. Sift flour, baking powder, baking soda and salt together in a bowl and set aside.

Pour the buttermilk into a measuring jug and stir in the vanilla. Cream the butter and sugar in a large bowl with an electric beater at medium speed (or by hand, of course) until light and fluffy. Reduce the speed if using a mixer and add the eggs one at a time, beating for 30 seconds between additions. Add alternating increments of the flour mixture and the vanilla-buttermilk, blending well after each addition; this should take 3-5 minutes.

2 Other Flavours of Wedding Cakes:

Chocolate
Melt milk chocolate buttons over a double boiler, add this to 1/3 of the cake batter, along with cocoa.

Raspberry
Put frozen raspberries into a food processor. Whizz until smooth then pass through a sieve. Whisk in icing sugar then fold this mixture into a third of the basic vanilla batter.

Divide mixture into the appropriate tins and bake for about 40 minutes or until a cake tester comes out clean from the middle of the cake. Cool in the tin on a rack for 10 minutes before un-moulding to let cool completely.

Butter Cream Icing
Cream butter by itself for about 2 minutes or until nice and light; mix in the vanilla extract then slowly add the icing sugar and finally milk. Flavour the icing however you see fit with cocoa, essences, fruit powders etc.

From the TV show Chelsea New Zealand's Hottest Home Baker.