If you’re searching for a soft and moist bake that feels like a warm hug, the Mary Berry Buttermilk Cake Recipe is exactly what your tastebuds need. Known for its rich texture and tangy notes, this recipe uses buttermilk to create a beautifully tender crumb that’s perfect for any occasion—be it a tea party, birthday celebration, or weekend indulgence.
Why the Mary Berry Buttermilk Cake Recipe Stands Out
The Mary Berry Buttermilk Cake Recipe balances moisture and flavor, making it a top-tier treat among classic bakes. Buttermilk adds a subtle tanginess, enhancing the sweetness of the cake while also keeping it irresistibly moist. This bake is not just delicious but also straightforward—ideal for beginners and seasoned bakers alike.
Ingredients List
For the Cake
- 225g plain flour
- 225g caster sugar
- 110g unsalted butter (softened)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 250ml buttermilk
- Zest of 1 lemon (optional for a citrus touch)
For the Frosting (Optional)
- 200g cream cheese
- 100g icing sugar
- 1 tsp vanilla extract
- 2 tbsp buttermilk (for consistency)
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 180°C (160°C fan)/350°F. Grease and line a 20cm round cake tin.
Step 2: Cream Butter and Sugar
Beat the softened butter and caster sugar together until light and fluffy.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4: Mix Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and bicarbonate of soda.
Step 5: Combine Wet and Dry
Add the dry ingredients to the wet mixture in stages, alternating with the buttermilk. Mix until smooth.
Step 6: Bake the Cake
Pour the batter into the prepared tin. Bake for 35–40 minutes or until a skewer inserted comes out clean.
Step 7: Cool and Frost
Let the cake cool in the tin for 10 minutes, then transfer to a wire rack. If using frosting, mix ingredients and spread on the cooled cake.
Nutritional Table (Per Slice Estimate)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Fat | 14g |
| Sugar | 20g |
| Carbohydrates | 38g |
| Protein | 4g |
Expert Tips for Mary Berry Buttermilk Cake Recipe
Don’t Skip the Buttermilk
Buttermilk is essential for the tender texture. If unavailable, mix 1 tbsp lemon juice with 250ml milk and let sit for 10 minutes.
Room Temperature Ingredients
Ensure all ingredients are at room temperature for better mixing and baking consistency.
Add Flavor Twists
Try adding a handful of blueberries, lemon zest, or even a dash of cinnamon for unique flavors.
Variations You’ll Love
Lemon Buttermilk Cake
Add more lemon zest and a tangy lemon glaze for a refreshing finish.
Chocolate Buttermilk Cake
Stir 50g of cocoa powder into the flour and add chocolate chips for a rich version.
Vegan Buttermilk Cake
Use dairy-free butter and plant-based milk mixed with lemon juice to mimic buttermilk.
Storing and Serving the Cake
Storage
Keep the cake in an airtight container at room temperature for up to 3 days. Refrigerate if frosted.
Freezing
Wrap slices in cling film and foil. Freeze for up to 2 months.
Serving
Serve with a cup of tea, a dollop of whipped cream, or fresh berries.
External Inspiration
For more delightful ideas, check out BBC Good Food’s Buttermilk Recipes Collection for inspiration on how to use buttermilk in baking.
Frequently Asked Questions
Can I use yogurt instead of buttermilk?
Yes, plain yogurt thinned with a bit of water or milk can be a good substitute.
Can I make this gluten-free?
Use a gluten-free flour blend and ensure your baking powder is also gluten-free.
Is this cake suitable for diabetics?
You can try using a sugar substitute and monitor the frosting content accordingly.
How do I make it extra moist?
Ensure not to overbake and always use fresh buttermilk.
Can I double the recipe for a layered cake?
Absolutely! Double all ingredients and use two round cake tins.
