Skinny Vanilla Buttermilk Cake
3.98 from 34 votes

Skinny Vanilla Buttermilk Cake

You can stir together this skinny vanilla buttermilk cake in minutes and then use it a multitude of ways. It's become my "go-to" cake since discovering it and I think it may become yours too.
Prep Time10 mins
Cook Time24 mins
Total Time34 mins
Servings: 8
Author: Martha | Simple Nourished Living

Ingredients

  • 1 cup flour all-purpose or cake
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg at room temperature
  • 1/4 cup 1/2 stick butter, at room temperature
  • 2/3 cup low-fat buttermilk
  • 1-1/2 teaspoons vanilla
  • 1 tablespoon confectioners sugar optional

For the Strawberries

  • 4 cups sliced strawberries
  • 1 tablespoons sugar

Instructions

  • Position your oven rack in the center of your oven and preheat the oven to 350F degrees. Spray an 8-inch round baking pan with nonstick baking spray with flour. (Such as Bakers Joy or Pam with flour)
  • In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt until well blended.
  • Add the egg, butter, buttermilk and vanilla to the flour mixture. Using an electric mixer on medium-low speed, beat the mixture for 1 minute, until blended. Scrape the sides and bottom of the bowl with a spatula and then beat on medium speed for 1 minute more, until everything is incorporated and well blended.
  • Spread the batter evenly into the prepared pan.
  • Bake in a preheated oven for 20-24 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Remove the pan from the oven and set it on a wire cooling rack for 10 minutes, then remove the cake from the pan and place it on the rack (top side up) to cool completely.
  • When completely cool, sprinkle with the confectioners sugar if desired and serve with strawberries
  • For the strawberries, in a large bowl, toss together the strawberries and 1 tablespoon sugar until well combined. Let stand for at least 15 minutes, until the sugar melts and strawberries begin to release their juices.

Recipe Notes

Nutritional Estimates Per Serving (1/8th cake and 1/2 cup strawberries): 189 calories, 7.5 g fat, 28.1 g carbs, 1.4 g fiber 3.3 g protein and 5 WW PointsPlus value
I made it with cake flour the first time and plan on trying all-purpose the next time I make it.
This a very versatile cake. You can enjoy it plain, with fruit and/or whipped cream. Or ice it with a thin layer of your favorite frosting. It's also great with ice cream or frozen yogurt and a drizzle of your favorite sauce.
Next time I may split it and add a thin layer of jam and few dollops of whipped cream before serving it topped with berries.
I also want to experiment with using olive oil instead of butter and lemon juice/zest in place of vanilla.
Another variation would be to top with 1 cup of fresh fruit before baking.