Mary Berry's Buttermilk Cake

What is Mary Berry Buttermilk Cake?

Mary Berry’s Buttermilk Cake is a light, moist cake made with buttermilk, which adds a slightly tangy flavor and helps create a tender crumb. The cake is often flavored with vanilla or lemon and can be served plain, dusted with icing sugar, or topped with a glaze. The buttermilk adds richness while keeping the cake moist and soft, making it perfect for afternoon tea or as a simple dessert.

Table of Contents

What Goes Best with Mary Berry Buttermilk Cake?

Mary Berry’s Buttermilk Cake pairs beautifully with a variety of accompaniments:

Whipped cream: Lightly sweetened whipped cream complements the cake’s tangy flavor.
Fruit compote: A berry or citrus compote balances the tanginess of the buttermilk and adds a fresh element.
Lemon glaze: A tangy lemon glaze can enhance the subtle citrus notes in the cake.
Fresh berries: Serve the cake with fresh raspberries, strawberries, or blueberries for added color and flavor.
Ice cream: A scoop of vanilla or berry-flavored ice cream pairs beautifully with a slice of warm buttermilk cake.

Ingredients

For the buttermilk cake:

225g unsalted butter, softened
225g caster sugar
3 large eggs
225g self-raising flour
1 tsp baking powder
1 tsp vanilla extract (or lemon zest for added flavor)
150ml buttermilk

For the glaze (optional):

150g icing sugar
2 tbsp lemon juice or milk

How to Prepare Mary Berry Buttermilk Cake

Preheat the oven: Preheat your oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake tin with parchment paper.
Make the batter: Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract (or lemon zest if preferred).
Add dry ingredients and buttermilk: Sift the self-raising flour and baking powder into the wet mixture, then gently fold it in, alternating with the buttermilk. Mix until just combined.
Bake the cake: Pour the batter into the prepared tin and smooth the top. Bake for 35-40 minutes or until a skewer inserted into the center comes out clean.
Cool the cake: Allow the cake to cool in the tin for 5 minutes before transferring it to a wire rack to cool completely.

Mary Berry Buttermilk Cake – Detailed Recipe

Ingredients

Refer to the list above.

Instructions

Prepare the batter: Cream the butter and sugar until fluffy, then beat in eggs and vanilla.
Mix dry ingredients and buttermilk: Gently fold in the flour and baking powder, alternating with the buttermilk.
Bake: Pour the batter into the cake tin and bake until golden and cooked through.
Cool and serve: Let the cake cool completely before serving. Optionally, drizzle with glaze or dust with icing sugar.

Notes

Buttermilk substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tbsp of lemon juice or vinegar to 150ml of milk. Let it sit for 5-10 minutes before using.
Adding fruit: You can fold fresh berries (like blueberries or raspberries) into the batter to add a fruity twist.
Flavor variation: Add lemon or orange zest to the batter for a citrusy flavor. Vanilla is a classic choice but feel free to experiment with almond extract or even a hint of cinnamon.

How to Serve Mary Berry Buttermilk Cake

With whipped cream or fruit compote: Serve with a dollop of whipped cream or spoon over some fruit compote for a simple yet delicious dessert.
With a glaze: Drizzle a lemon or vanilla glaze over the top to add a sweet and tangy finish.
Dust with icing sugar: For a classic presentation, simply dust the cooled cake with icing sugar.
Serve with fresh berries or ice cream: Fresh berries or a scoop of vanilla ice cream make great accompaniments for the cake.

How to Reheat Mary Berry Buttermilk Cake

In the microwave: Warm individual slices in the microwave for 10-15 seconds.
In the oven: Reheat the cake in the oven at 150°C (300°F) for 5-10 minutes. Cover with foil to prevent it from drying out.

How to Store Leftovers of Mary Berry Buttermilk Cake

At room temperature: Store the cake in an airtight container at room temperature for up to 3 days.
In the refrigerator: If the cake has a glaze or any fresh toppings, store it in the fridge where it will keep for up to 5 days.
In the freezer: You can freeze the cake by wrapping it tightly in cling film and foil. It will keep in the freezer for up to 3 months. Thaw at room temperature before serving.

Frequently Asked Questions Regarding Mary Berry Buttermilk Cake

Can I use a buttermilk substitute if I don’t have any?
Yes, you can mix 1 tbsp of lemon juice or vinegar into 150ml of milk to create a buttermilk substitute.
Can I add fruit to the batter?
Yes, you can fold in berries like blueberries or raspberries to add a fruity twist.
What can I use instead of self-raising flour?
You can make your own by adding 2 tsp of baking powder to every 225g of plain flour.
Can I make this cake gluten-free?
Yes, substitute the self-raising flour with a gluten-free flour blend and add 1 tsp of xanthan gum for structure.
How can I add more flavor to the cake?
Add lemon or orange zest, or experiment with different extracts like almond or vanilla.
What’s the best way to ensure the cake is moist?
Make sure not to over-bake the cake and use fresh buttermilk for the best results. Adding a glaze can also help retain moisture.
Can I use this recipe to make cupcakes?
Yes, you can divide the batter into cupcake liners and bake for about 15-20 minutes.
Can I freeze buttermilk cake?
Yes, the cake freezes well. Wrap it tightly in cling film and foil before freezing, and it will last for up to 3 months.
Can I add nuts to the batter?
Yes, chopped walnuts or pecans can be folded into the batter for extra texture and flavor.
Why is buttermilk used in cakes?
Buttermilk adds a slight tang and richness to the cake while also making it moist and tender due to its acidic nature, which helps to tenderize the gluten in the flour.

Nutritional Information

Per slice (based on 12 slices):

Calories: 300
Fat: 15g
Saturated Fat: 9g
Carbohydrates: 36g
Sugar: 22g
Protein: 4g
Fiber: 1g
Sodium: 150mg