Sure! Here’s a big, rich, and complete recipe for a Classic Buttermilk Pound Cake with Buttercream Frosting — complete with its history, formation, ingredients, methods, instructions, and a sweet conclusion for the cake lovers out there. 🍰💛
🍰
Sure! Here’s a big, rich, and complete recipe for a Classic Buttermilk Pound Cake with Buttercream Frosting — complete with its history, formation, ingredients, methods, instructions, and a sweet conclusion for the cake lovers out there. 🍰💛
🍰 Classic Buttermilk Pound Cake with Buttercream Frosting
✨ Introduction
Buttermilk Pound Cake is a Southern treasure, known for its buttery, rich crumb and golden crust. Traditionally baked in bundt or loaf pans, this cake gets its signature tenderness from the acidic tang of buttermilk, which reacts beautifully with baking soda to create a soft, melt-in-your-mouth interior. Topped with smooth, fluffy buttercream frosting, this cake becomes a celebration centerpiece or a comforting family treat.
📜 History & Formation
The pound cake dates back to the 1700s in Europe, originally named because the recipe used one pound each of flour, butter, sugar, and eggs. Over time, this dense dessert was adapted across cultures. In the American South, buttermilk became a key ingredient to add moisture and a light tang, making the cake fluffier. The addition of buttercream frosting in modern versions adds sweetness and decadence, perfect for birthdays, holidays, and Sunday dinners.
🧁 Ingredients
For the Buttermilk Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup vegetable shortening (or use more butter)
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk, room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional but recommended)
For the Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, room temperature
- 4 cups powdered sugar, sifted
- 1/4 cup heavy cream or milk
- 2 tsp vanilla extract
- Pinch of salt
👨🍳 Instructions & Methods
🔹 Step 1: Prepare the Cake Batter
- Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan generously.
- In a large bowl, cream butter, shortening, and sugar together until light and fluffy (about 5 minutes).
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with flour. Mix until just combined.
- Stir in vanilla and almond extracts.
🔹 Step 2: Bake the Cake
- Pour the batter evenly into the prepared pan.
- Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
🔹 Step 3: Make the Buttercream Frosting
- Beat butter on medium speed until creamy (about 2–3 minutes).
- Gradually add powdered sugar, 1 cup at a time, beating well between additions.
- Add vanilla extract, a pinch of salt, and heavy cream.
- Whip on high for 3–5 minutes until light and fluffy.
🔹 Step 4: Frost and Finish
- Once the cake has cooled completely, spread or pipe the buttercream frosting generously over the top.
- Decorate with sprinkles, fresh fruit, edible flowers, or nuts if desired.
💛 Lovers of This Cake
This cake is for the sweet-toothed romantics, the grandmothers who bake with love, the friends who show up with dessert, and the kids who sneak extra frosting. Whether it’s for anniversaries, birthdays, or simple tea-time delight, this buttermilk pound cake is adored by generations.
🎉 Conclusion
The Buttermilk Pound Cake with Buttercream Frosting is not just a dessert—it’s a piece of heritage, a symbol of Southern warmth, and a guaranteed smile-maker. From the golden, buttery crumb to the cloud-like frosting, every bite is a memory waiting to be made.
So next time you’re baking for someone you love—or for yourself—let this cake be your sweet expression. 💛🍰
Would you like a chocolate variation? Or maybe lemon glaze instead of buttercream? Let me know!
✨ Introduction
Buttermilk Pound Cake is a Southern treasure, known for its buttery, rich crumb and golden crust. Traditionally baked in bundt or loaf pans, this cake gets its signature tenderness from the acidic tang of buttermilk, which reacts beautifully with baking soda to create a soft, melt-in-your-mouth interior. Topped with smooth, fluffy buttercream frosting, this cake becomes a celebration centerpiece or a comforting family treat.
📜 History & Formation
The pound cake dates back to the 1700s in Europe, originally named because the recipe used one pound each of flour, butter, sugar, and eggs. Over time, this dense dessert was adapted across cultures. In the American South, buttermilk became a key ingredient to add moisture and a light tang, making the cake fluffier. The addition of buttercream frosting in modern versions adds sweetness and decadence, perfect for birthdays, holidays, and Sunday dinners.
🧁 Ingredients
For the Buttermilk Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup vegetable shortening (or use more butter)
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk, room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional but recommended)
For the Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, room temperature
- 4 cups powdered sugar, sifted
- 1/4 cup heavy cream or milk
- 2 tsp vanilla extract
- Pinch of salt
👨🍳 Instructions & Methods
🔹 Step 1: Prepare the Cake Batter
- Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan generously.
- In a large bowl, cream butter, shortening, and sugar together until light and fluffy (about 5 minutes).
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with flour. Mix until just combined.
- Stir in vanilla and almond extracts.
🔹 Step 2: Bake the Cake
- Pour the batter evenly into the prepared pan.
- Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
🔹 Step 3: Make the Buttercream Frosting
- Beat butter on medium speed until creamy (about 2–3 minutes).
- Gradually add powdered sugar, 1 cup at a time, beating well between additions.
- Add vanilla extract, a pinch of salt, and heavy cream.
- Whip on high for 3–5 minutes until light and fluffy.
🔹 Step 4: Frost and Finish
- Once the cake has cooled completely, spread or pipe the buttercream frosting generously over the top.
- Decorate with sprinkles, fresh fruit, edible flowers, or nuts if desired.
💛 Lovers of This Cake
This cake is for the sweet-toothed romantics, the grandmothers who bake with love, the friends who show up with dessert, and the kids who sneak extra frosting. Whether it’s for anniversaries, birthdays, or simple tea-time delight, this buttermilk pound cake is adored by generations.
🎉 Conclusion
The Buttermilk Pound Cake with Buttercream Frosting is not just a dessert—it’s a piece of heritage, a symbol of Southern warmth, and a guaranteed smile-maker. From the golden, buttery crumb to the cloud-like frosting, every bite is a memory waiting to be made.
So next time you’re baking for someone you love—or for yourself—let this cake be your sweet expression. 💛🍰
Would you like a chocolate variation? Or maybe lemon glaze instead of buttercream? Let me know!