Buttermilk Cake

    45 min

    This sponge cake is incredibly moist and delicious. It's also super-easy to make. Enjoy with a dusting of icing sugar or top with your favourite icing.

    30 people made this

    Makes: 1 20x30cm cake

    • 155g margarine
    • 300g caster sugar
    • 350g plain flour
    • 45g cornflour
    • 1/2 teaspoon salt
    • 4 egg whites
    • 1 teaspoon vanilla extract
    • 1 tablespoon buttermilk
    • 1 teaspoon baking powder
    • 350ml buttermilk
    • 1/2 teaspoon bicarbonate of soda
    • 1 teaspoon almond extract

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease and flour 20x30cm or similar sized baking tin.
    2. Cream margarine and sugar together, then stir in 1 tablespoon buttermilk.
    3. Sieve flour and cornflour together three times, then add baking powder and salt.
    4. Combine 350ml buttermilk with 1/2 teaspoon bicarbonate of soda. Alternate adding buttermilk to margarine mixture with flour.
    5. Beat egg whites until stiff and fold into batter. Stir in the vanilla and almond extracts. Pour batter into prepared tin.
    6. Bake at 180 C / Gas 4 for 30 to 40 minutes.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (21)


    Are you kidding me?? This is by far THE BEST cake I have ever made from scratch! And I have tried a lot of homemade cake recipes. I did make some slight alterations: I added 2 Tablespoons of coconut cream pudding mix(that is the dry mix) and about 1/4 c milk. I didn't think there was enough liquid. All the rest of the directions I followed exactly. BTW, for those who don't like coconut, you can't detect any coconut flavor in the cake at all. My family LOVED this cake. They ate them very fast and kept commenting everytime they had a piece how delicious it was. I added a frosting that made it even better. It has a caramel flavor and is called buttermilk frosting. I will post it for anyone who wants to try.  -  21 Mar 2008  (Review from Allrecipes US | Canada)


    I've tried this recipe twice. Once in a 13x9 inch pan and once in a bundt pan. Each time additional time of up to 15-20 minutes was required to bake batter completely. My family and friends thought this cake was not their favorite. I don't think I'll try it again.  -  17 Feb 2000  (Review from Allrecipes US | Canada)


    This has to be exactly the recipe my great granny always used! It was lost several years ago and I've been looking ever since. This is perfect the way it is, absolutely no need to change a thing! I didn't have the problem of needing extra baking time either. The perfect comfort food! I top it with the buttermilk sauce from a recipe on this site-Apple Cake with Buttermilk Sauce. That's how granny always served it, and the sauce recipe was with the cake recipe! Thank you for giving me back a piece of my childhood!  -  14 Dec 2007  (Review from Allrecipes US | Canada)