Vanilla-Buttermilk Cake With Raspberries and Orange Cream-Cheese Frosting

Review is for the cake only, with some substitutions. I used all purpose flour minus a tablespoon, 7/8 c no fat lactose free yogurt and 1/8 c milk instead of buttermilk, decreased the sugar by 1/4 c and used margarine instead of butter. It still turned out GREAT!! The crumb is superb and for a simple white cake it is delicious. Pay attention to the beating times (set your timer) and be careful not to overbake. Your efforts will be rewarded. I look forward to tinkering with poppy seed/lemon and nut/cinnamon additions.

• Anonymous

• Edmonton, Alberta

• 4/18/2021

这个蛋糕实在是太出色了。这是光和德licate, and the frosting was delicious (I did add extra zest). I'm not sure what went wrong for other reviewers. It is a traditional sponge, so you have to take the time to really whip the butter for the full 5 minutes, and scrape down the bowl regularly, and delicately fold in the egg whites. I also sifted the cake flour at the beginning. All those steps increase the air in the batter and help it rise. To answer another reviewer, the vanilla syrup is to keep the cake moist. I knew I'd serve it the same day, so I skipped it. If I made it, I'd use vanilla extract instead of a bean, because those are just too expensive for me these days. You could also flavor it with orange liqueur to boost the orange flavor.

• emilyg65

• NEPA

• 4/5/2021

I’m not sure if something went wrong, but this turned out very dense. Almost gluey. I have several other meringue based cake recipes that have never done that. I liked the frosting as it wasn’t too sweet, but the orange flavor from the zest and juice just isn’t enough to notice. I would bump up the orange flavor with some liquor and use a different cake recipe if I did it again to see if I have the same issue.

• Verdantsea

• Vancouver

• 2/26/2021

Really mediocre cake recipe. So many better options out there.

• annettegv

• 5/5/2020

Just finished making this cake, exactly per the recipe. Based on the crumbs I nibbled and the frosting, its going to be amazing. One question I have that maybe someone can answer - what is the point of the vanilla syrup? Can you even notice it in the cake? I made it and applied it but seems like it will get lost.

• Anonymous

• westport, CT

• 8/17/2019

Meh. Recipe is needlessly complicated, orange flavour was weak, and icing recipe can be halved and still be generous. Was greatly improved by sprinkling several tablespoons of Grand Marnier to sponge. Will make this cake again but not this recipe.

• Anonymous

• Montreal, Quebec

• 8/16/2016

I made this cake yesterday to take to a pot luck on the beach and wanted it to be easy to carry and serve, so I did it in a 9x12" pyrex pan that has a lid. As a professional baker I have a bunch of recipes I like, but I had a quart of wonderful Kates Buttermilk from Maine to use. I made the cake early in the morning and instead of the orange frosting, I used a thick bittersweet chocolate glaze and poured it right over the cake after it had cooled right in the baking pan. I chilled it to firm up the glaze then covered it with the lid and transported it to the party. Everyone liked it except for one person who does not like dark bittersweet chocolate. I tried a small piece at the party and thought it was just ok - nice but not great. The lid was off for some time as it sat on the dessert buffet table, so I thought it dried out. Fruit on the side was been nice. And a few people did bring fruit salad with lovely ripe fresh picked strawberries and wild Maine blueberries. So that helped. There was only a slice left so I brought it home and left it on the counter overnite covered. The house is cool as I live far up north. This morning I tried it again and it was superb! I mean it was quite different than the one yesterday. I would make it again for sure, as it was light and fine textured and would be a nice base for many other flavors. I will try the orange next. For the reviewer that said it was adequate, they must have done something wrong or did not give it a second chance the next day- as this cake may look like a sleeper, but its not. Thank you for a great recipe.

• mamiebakes

• Downeast Maine

• 7/31/2016

This was an interesting cake and the frosting is definitely the star. If you need a cake which will serve a lot of people or you need to make it days or weeks in advance, then this is the cake for you. We kept it in the fridge which firms it up, so if you cut a slice and microwave it for 10 seconds, it is absolutely delicious. The raspberries go very well with it.

• foodlover1948

• Brisbane, Australia

• 7/29/2016

Best cake, moist the frosting to die for. Next time I will probable make 1/2 recipe for frosting

• tinabel

• Pasadena, CA

• 7/27/2016

AAdequate, but nothing special. I wouldn't make it again. It does have a fine crumb and good texture, best chilled.

• naomirichman

• Petaluma, CA

• 7/26/2016

Batter overflowed the (carefully measured) 10" cake pan.

• Anonymous

• middle America

• 7/24/2016

Loved this cake! I used lemon zest and lemon juice instead of orange. Absolutely delicious! I reduced the frosting recipe to 3/4 the recipe and still had almost double the amount needed to frost a 9-inch round cake, so next time would make probably half the amount of frosting.

• ankabelle

• Kyiv, Ukraine

• 7/24/2016

Wonderful recipe! Only one change ... I used powdered buttermilk because no one at our house actually drinks buttermilk, not even the pets. The soured milk substitutes aren't as good and the powder keeps a long time on the shelf. I've frozen 1 cup portions of buttermilk but that's not satisfactory either. This cake was delicious.

• bethart8

• Fairhope, AL

• 7/23/2016

This was a great cake, very moist and tasty! I think next time I make it I will add some orange zest to the cake itself. I also added a bit more orange juice to the frosting then called for.

• ijdcam

• 7/19/2016