White Buttermilk Cake White Buttermilk Cake

Image: David Scott | Food Styling: Lucie Richard | Props Styling: Oksana Slavutych

This tender, fluffy cake can be made ahead then refrigerated or frozen until ready to be decorated.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: May 2008



Grease sides of 13- x 9-inch (3.5 L) metal cake pan; line bottom with parchment paper. Set aside.

In large bowl, beat butter with 2 cups (500 mL) of the sugar until light. Beat in egg yolks, 1 at a time; beat in vanilla.

In separate bowl, whisk together flour, baking powder, baking soda and salt ; stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk.

In another bowl, beat egg whites until soft peaks form; gradually beat in remaining sugar until stiff peaks form. Fold one-quarter into batter; fold in remaining egg whites. Scrape into prepared pan, smoothing top.

Bake in centre of 350°F (180°C) oven for about 50 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 10 minutes. Turn out onto rack; peel off paper. Let cool. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 24 hours or overwrap in heavy-duty foil and freeze for up to 2 weeks.)

Nutritional facts Per each of 24 servings: about

  • Sodium 249 mg
  • Protein 4 g
  • Calories 265.0
  • Total fat 13 g
  • Cholesterol 56 mg
  • Saturated fat 8 g
  • Total carbohydrate 34 g


  • Iron 7.0
  • Folate 19.0
  • Calcium 6.0
  • Vitamin A 11.0
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Baking & Desserts

White Buttermilk Cake