Nigella Lawson’s Buttermilk Birthday Cake is made with unsalted butter, granulated sugar, egg whites, whole buttermilk, vanilla, cake flour, baking powder, and a touch of salt. This delicious cake recipe creates a light and fluffy dessert that takes about 1 hour 15 mintes to prepare and can serve up to 12 people.
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🧡 Why You’ll Love Buttermilk Birthday Cake Recipe
- Light and Fluffy Texture: This cake is super light and fluffy thanks to the egg whites and buttermilk, making it perfect for birthdays.
- Rich Buttercream Frosting: The vanilla buttercream is smooth and creamy, making every slice delicious.
- Just the Right Sweetness: The cake isn’t too sweet, so everyone will love it.
- Great for Decorations: You can decorate this cake however you like, from simple to fancy.
- Easy to Make: Even if you’re not a baking pro, you’ll find this cake easy to make.
🥛 Nigella Buttermilk Birthday Cake Ingredients
Cake:
- 1 cup (226g) unsalted butter, softened to room temperature
- 2 cups (432g) granulated sugar (400g caster sugar)
- 6 large egg whites (210g), room temperature
- 2 ½ cups (600ml) whole buttermilk, room temperature
- 2 tsp (10ml) vanilla bean paste or vanilla extract
- 3 ¼ cups (390g) cake flour, spooned, leveled, and sifted (350g self-raising flour)
- 3 ½ tsp (14g) baking powder
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
Buttercream:
- 2 cups (452g) unsalted butter, softened to room temperature
- 4 cups (560g) powdered sugar (500g icing sugar)
- 1 tbsp (9g) meringue powder (optional)
- 2 tsp (10ml) vanilla extract
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2-4 tbsp (30-60ml) milk or cream, if needed
🎂 How To Make Nigella Buttermilk Birthday Cake
- Preheat the oven and prepare the pans: Preheat the oven to 350°F (180°C) and grease three 8-inch (20cm) round cake pans. Sift the flour with the baking powder and salt, then set aside.
- Cream the butter and sugar: In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar for 10-12 minutes, scraping the bowl down every few minutes, until light, fluffy, and pale.
- Mix the wet ingredients: In a separate bowl, whisk together the egg whites, buttermilk, and vanilla until combined. With the mixer on low, add the wet ingredients to the butter and sugar mixture, and mix for 1 minute; it will look lumpy/curdled.
- Add the dry ingredients: Add the sifted flour mixture to the wet mixture, mix on low for 30 seconds, then increase to medium speed and beat for 2 minutes to create a light and airy batter.
- Bake the cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until the centers are set. Place the pans on a wire rack, cover loosely with a clean kitchen towel, and allow to cool completely.
- Prepare the buttercream: In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute until smooth. With the mixer on low, add the powdered sugar, meringue powder, and salt, then mix until combined. Add the vanilla and milk, then increase to medium-high speed and whip for 4-5 minutes, scraping the bowl occasionally, until light and fluffy.
- Assemble and frost the cake: Once the cakes are completely cool, run a knife around the edges, remove them from the pans, and frost with the buttercream.
💠Recipe Tips
- Use Room Temperature Ingredients: Make sure the butter, egg whites, and buttermilk are not cold. This makes mixing easier and gives the cake a better texture.
- Cream the Butter and Sugar Well: Beat the butter and sugar for 10-12 minutes to make the cake light and fluffy.
- Don’t Overmix the Batter: After adding the flour, mix just until everything is combined. Overmixing can make the cake heavy.
- Check the Cakes for Doneness: Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Cool the Cakes Completely Before Frosting: Wait until the cakes are completely cool before adding the frosting. If they’re warm, the frosting will melt.
🎚 How To Store Leftovers Buttermilk Birthday Cake?
- Refrigerate: Let the leftover Buttermilk Birthday Cake cool to room temperature. Then, cover it or put it in a container and refrigerate for up to 4 days.
- Freeze: Cool the cake completely, wrap it tightly, and freeze for up to 3 months. Thaw in the fridge overnight before serving.
☕ What To Serve With Buttermilk Birthday Cake?
This light and fluffy Buttermilk Birthday Cake pairs well with fresh berries, whipped cream, vanilla ice cream, or a drizzle of fruit syrup. It can also be served alongside a cup of hot coffee, a glass of cold milk, or a bowl of mixed fruit for a delicious dessert.
FAQ’S:
Can I Use Salted Butter Instead Of Unsalted Butter?
Yes, you can use salted butter, but reduce or omit the added salt in the recipe to avoid an overly salty cake.
What Can I Use Instead Of Cake Flour?
If you don’t have cake flour, you can use all-purpose flour. For every cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornstarch.
How Do I Prevent The Cake From Sticking To The Pans?
Make sure to grease and flour your cake pans properly. You can also use parchment paper to line the bottom of the pans for easier removal.
How Can I Make The Cake More Moist?
To make the cake more moist, ensure you do not overbake it. You can also brush the cake layers with a simple syrup (equal parts sugar and water) before frosting.
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Nigella Buttermilk Birthday Cake Nutrition Facts
Serving Size: 1 slice (1/12 of the cake)
- Calories: 340
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 75mg
- Sodium: 240mg
- Potassium: 180mg
- Total Carbohydrate: 48g
- Dietary Fiber: 0g
- Sugars: 35g
- Protein: 3g
Nigella Buttermilk Birthday Cake
Description
Nigella Lawson’s Buttermilk Birthday Cake is made with unsalted butter, granulated sugar, egg whites, whole buttermilk, vanilla, cake flour, baking powder, and a touch of salt. This delicious cake recipe creates a light and fluffy dessert that takes about 1 hour and 15 mintes to prepare and can serve up to 12 people.
Ingredients
Cake:
Buttercream:
Instructions
- Preheat the oven and prepare the pans: Preheat the oven to 350°F (180°C) and grease three 8-inch (20cm) round cake pans. Sift the flour with the baking powder and salt, then set aside.
- Cream the butter and sugar: In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar for 10-12 minutes, scraping the bowl down every few minutes, until light, fluffy, and pale.
- Mix the wet ingredients: In a separate bowl, whisk together the egg whites, buttermilk, and vanilla until combined. With the mixer on low, add the wet ingredients to the butter and sugar mixture, and mix for 1 minute; it will look lumpy/curdled.
- Add the dry ingredients: Add the sifted flour mixture to the wet mixture, mix on low for 30 seconds, then increase to medium speed and beat for 2 minutes to create a light and airy batter.
- Bake the cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until the centers are set. Place the pans on a wire rack, cover loosely with a clean kitchen towel, and allow to cool completely.
- Prepare the buttercream: In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute until smooth. With the mixer on low, add the powdered sugar, meringue powder, and salt, then mix until combined. Add the vanilla and milk, then increase to medium-high speed and whip for 4-5 minutes, scraping the bowl occasionally, until light and fluffy.
- Assemble and frost the cake: Once the cakes are completely cool, run a knife around the edges, remove them from the pans, and frost with the buttercream.
Notes
- Use Room Temperature Ingredients: Make sure the butter, egg whites, and buttermilk are not cold. This makes mixing easier and gives the cake a better texture.
- Cream the Butter and Sugar Well: Beat the butter and sugar for 10-12 minutes to make the cake light and fluffy.
- Don’t Overmix the Batter: After adding the flour, mix just until everything is combined. Overmixing can make the cake heavy.
- Check the Cakes for Doneness: Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Cool the Cakes Completely Before Frosting: Wait until the cakes are completely cool before adding the frosting. If they’re warm, the frosting will melt.
Nigella Buttermilk Birthday Cake