White Chocolate Buttermilk Cake

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Chocolate Buttermilk cake

Buttermilk is the best in this White Chocolate Buttermilk Cake

Love it or hate it, white chocolate divides a crowd. I have a whole block of Callebaut white chocolate (that’s 5 kg!).  So I have used it in lots of cakes recently.  I have made this white chocolate cake lots of times now, and it is always a winner. Why ? because it is moist and funny enough it doesn’t taste like white chocolate. It is light because of the buttermilk and the building of the ingredients. That means lots of beating of butter and sugar to start….. and that is the secret to any cake that starts with butter and sugar.

Chocolate Buttermilk cake

 

Chocolate Buttermilk cake

When I see a recipe with buttermilk, I almost invariably know it will be light. Buttermilk adds a  pleasant tang to cakes, breads, biscuits or savoury foods while adding very little fat. Because this rich-tasting milk is an acidic ingredient, like yogurt and sour cream, it also helps tenderise the gluten in batter, giving baked goods a softer texture and more body. Plus, it helps quick breads rise. In fact the acid reacts with baking powder and soda to create an extra kick in the rising department. This is why I like to use it. I often use an Artisan buttermilk when I can get it. It is from Myrtleford in Victoria , near Wangaratta. The Myrtleford butter factory makes buttermilk as a by product of making butter, it is amazing, natural product. ( for recipe and tips on buttermilk visit….. Myrtleford butter factory. You could also try Sydney local Pepe Sayer

White Chocolate Buttermilk Cake
 
My Kitchen Stories: 
Australian cup measurements. This is an easy cake . It doesn't rise so when you put it into the tin don't worry if it will overflow the tin.
Ingredients
Oven 160 C fan forced / 170 C / 340 F. line a square 23 cm tin or a smaller tin for a deeper cake ( cook times may vary)
  • 200 gm / 7.05oz unsalted butter
  • 220 gm / 7.80 oz / 1 cup ) caster sugar
  • 300 gm / 10.58 oz 3 cups) plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 150 gm / 5.3 oz white chocolate ( melted)
  • 250 ml / 8.45 fl oz 1 cup buttermilk ( 250 ml)
  • 3 large eggs
  • Vanilla
Icing
  • 250 gm / 8.80 oz butter
  • 150 gm / 4.40 oz unsalted butter
  • 220 gm / 7.8 oz 1 cup icing sugar ( and more if you like the icing sweeter)
  • zest of 1 lemon and ½ the juice, vanilla
  • .
Instructions
  1. Beat the butter and sugar for the cake until very light and fluffy.
  2. Add the eggs one a a time then ½ the flour, mix lightly. Then add buttermilk chocolate and the rest of the flour and vanilla and beat till combined.
  3. Pour into the prepared tin and bake for approx 45 minutes. This cake can take a usually little over an hour, but I like to cover it with foil at this stage to stop it getting too dark. Test with a skewer for doneness and then return it to the oven for another 15 min or until a skewer inserted in the middle comes out clean.
The Icing
  1. Let the cream cheese come to room temperature, it is easier to beat. Beat the butter till light . Add the cream cheese and beat again for approximately 5 minutes.
  2. Add the sugar and lemon zest and beat till very light, add lemon juice and mix.
  3. Taste at this point. If it is sweet enough , then spread it onto the cooled cake. If it you would like it sweeter add more sugar and beat again.
Chocolate Buttermilk Cake

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13 Comments

  • This cake looks lovely! 🙂 I know, people are so opinionated about white chocolate aren’t they? I like it but I like it best with tart flavours to counter it.

  • Diane Naggar says:

    And you know I am one of those opiniated anti white chocolate brigade- except of course when I had one of your cakes that had white choc and was soooooooo yummy! Still don’t like to call it chocolate…

  • I love white chocolate, so this sounds delicious! I’ve never tried fresh, real buttermilk. I wish I could get it locally.

  • Rosa says:

    What a beautiful cake and pretty cupcakes! Everything looks exquisite.

    Cheers,

    Rosa

  • The Rooster's Daughter says:

    I have always wondered the whys and wherefores of buttermilk thanks, and thanks also for the recipe, will it matter too much which kid of white chocolaate I use?.

    • Anonymous says:

      I am not sure. The fat used in chocolate bits ( melts) is vegetable fat. The fat used in white coverture is cocoa butter, so this is a smoother more rounded fat to cook with. You can buy quite a good white chocolate in the supermarket in Australia now… it is in a bar I think its Plaistowe, that would be best

  • Lucas says:

    I love me some white chocolate, and I’ve recently embraced buttermilk in my poffertjes recipe (I’d always used milk before), and it makes such a difference, if you’re making it fresh. If you’re saving the batter for later, it’s better to use milk, because the buttermilk’s reaction is shortlived.

  • Angela says:

    Hi, Haven’t commented for a while as I have been busy cooking for family celebrations…one after the other.
    I am making this cake this afternoon and just wanted to confirm the cream cheese quantity. It has 25 grams…is this right or should it be 250 grams?
    Thanks again.
    Looking forward to having time to cook all of your recipes I have earmarked.
    Regards
    Angela

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