Yellow Buttermilk Sheet Cake
Yellow buttermilk sheet cake made two ways. A moist buttermilk cake topped with brown sugar fudge frosting or yummy white chocolate buttercream.
Yellow buttermilk sheet cake made two ways. A moist buttermilk cake topped with brown sugar fudge frosting or yummy white chocolate buttercream.
- 1/2 cup milk
- 2 cups sugar
- 1 cup butter
- 1 egg yolk
- 1 cup buttermilk
- 1 tsp vanilla
- 1/2 tsp salt
- 1/2 cup brown sugar
- 2 whole eggs
- 1 tsp baking soda
- 2 tsp vanilla
- 3/4 cup cocoa
- 2 2/3 cups flour (all purpose)
- 1 cup butter (room temp)
- 3 cup confectioners sugar
- 1 cup melted & cooled white chocolate
- 1 recipe vanilla buttercream
- Carbohydrate 31.9693069190581 g
- Cholesterol 68.4560000214833 mg
- Fat 13.3962977858893 g
- Fiber 0.0782888899559307 g
- Protein 1.60565533399822 g
- Saturated Fat 8.20822711622977 g
- Serving Size 1 1 servings depending on how the slices are cut (76g)
- Sodium 3840.61645521821 mg
- Sugar 31.8910180291021 g
- Trans Fat 0.998702311678903 g
- Calories 250 calories
Step-by-step
- Ingredients : 1/2 cup milk, 2 cups sugar, 1 cup butter, 1 egg yolk, 1 cup buttermilk, 1 tsp vanilla, 1/2 tsp salt, 1/2 cup brown sugar, 2 whole eggs, 1 tsp baking soda, 2 tsp vanilla, 3/4 cup cocoa, 2 2/3 cups flour (all purpose), 1 cup butter (room temp), 3 cup confectioners sugar, 1 cup melted & cooled white chocolate, 1 recipe vanilla buttercream
Bakers frequently err by adding cold dairy straight from the refrigerator into creamed butter and sugar, which causes the emulsion to break and creates a dense, uneven crumb. Chemical leavening relies on predictable reactions to achieve proper lift. Buttermilk introduces crucial acidity with a pH ranging from 4.5 to 4.6. This acid reacts directly with baking soda, producing carbon dioxide gas bubbles that expand during baking. Simultaneously, the acid weakens gluten strands in the all-purpose flour, ensuring the resulting crumb remains tender rather than tough.
Temperature control dictates structural success throughout the mixing phase. Butter must rest at room temperature until it registers between 65 and 68 degrees Fahrenheit, allowing it to entrap microscopic air pockets during creaming without melting completely. When combining the wet ingredients, ensure the whole eggs and egg yolk match this ambient temperature to prevent thermal shock to the fat matrix.
Two distinct finishing paths alter the flavor profile significantly. A traditional brown sugar fudge frosting utilizes boiled sucrose and dairy fats to yield a crystalline, fudge-like topping that contrasts with the tender crumb. Alternatively, melted white chocolate incorporated into a standard buttercream delivers concentrated cocoa butter solids and milk proteins. Cool the baked sheet cake completely on a wire rack to 70 degrees Fahrenheit before applying either topping to prevent butter separation.
