Marion's Buttermilk Cake

24 servings Prep: 20 m Cook: 45 m Total: 1 h 5 m Intermediate
5.0/5 (1)
Marion's Buttermilk Cake
Mawmaw says - After calling her old time friend to congratulate her on her retirement after 50 years at the same job, Marion was asked for one of her favorite family recipes. The cake recipe she gave had been handed down from her husband’s Earl old aunt when her daughter was born 45 years ago. This buttermilk cake with its signature crunchy, crunchy topping uses simple pantry ingredients like butter, eggs, and buttermilk to create a tender, old-fashioned cake that’s perfect with coffee.

Ingredients

24 servings
  • 3 cups sugar
  • 3 cups flour
  • 2 sticks butter
  • 5 eggs separated
  • 1 cup buttermilk
  • 1/3 tsp baking soda dissolved in as little hot water as possible

Step-by-Step Instructions

  1. Preheat oven to 350 degrees. Separate eggs. Beat egg whites until stiff and peaking; set aside.
  2. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Add the flour and buttermilk alternately to the mixture, beginning and ending with flour.
  3. Using as little hot water as possible dissolve the baking soda and add to the mixture, stirring to combine.
  4. Gently fold in the beaten egg whites until just incorporated. Pour batter into a well-greased and floured 9x13 inch pan.
  5. Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown with a characteristic crunchy texture.
  6. Cool completely in the pan and cut into two-inch squares. Store in a covered container; refrigerate any leftovers after a couple of days.

Common Problems and Solutions

Q: Why didn't my egg whites get stiff peaks?

A: Make sure your bowl and beaters are completely clean and grease-free. Even a small amount of egg yolk in the whites will prevent them from whipping properly. Beat on medium-high speed until they hold firm peaks when you lift the beaters.

Q: Can I use regular milk instead of buttermilk?

A: Buttermilk is essential for this recipe's flavor and texture. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5 minutes.

Q: Why is my cake dense instead of light?

A: The most common cause is deflating the egg whites when folding them in. Fold gently with a spatula using a scooping motion from the bottom up, just until no white streaks remain. Overmixing will knock out the air.

Tips and Techniques

Bring butter and eggs to room temperature before starting - this helps the batter come together smoothly and creates better volume when beating. When folding in the egg whites, work quickly but gently to preserve as much air as possible for a lighter texture.

Ingredient Substitutions

  • buttermilk: 1 cup milk plus 1 tablespoon lemon juice or vinegar
  • butter: margarine or shortening

Equipment Needed

  • 9x13 inch baking pan
  • Electric mixer (for beating egg whites and creaming butter)
  • Large mixing bowl
  • Separate bowl for beating egg whites
  • Rubber spatula (for folding egg whites)

Historical Context

Buttermilk cakes have been a Southern staple for generations, originally made with the tangy liquid left over from butter-churning. The technique of folding in beaten egg whites was a traditional way to create a lighter cake before chemical leaveners became widely available.