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 minutesmins
Cook Time24 minutesmins
Total Time34 minutesmins
Servings: 8
Calories: 189
Author: Martha McKinnon | Simple Nourished Living
Ingredients
1cupflour (all-purpose or cake)
⅓cupsugar
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
1largeegg, at room temperature
¼cupbutter, at room temperature(½ of a stick of butter is ¼ cup)
⅔cuplow-fat buttermilk
1-½teaspoonsvanilla
1tablespoonconfectioners sugar (optional)
For the Strawberries
4cupssliced strawberries
1tablespoonssugar
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
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.Serving size: 1 slice (⅛th cake) and ½ cup strawberriesClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.7*SmartPoints (Green plan)7*SmartPoints (Blue plan)7*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Nutrition Facts
Skinny Vanilla Buttermilk Cake
Amount Per Serving (1 slice cake (⅛ recipe) with ½ cup strawberries)
Calories 189Calories from Fat 68
% Daily Value*
Fat 7.5g12%
Carbohydrates 28.1g9%
Fiber 1.4g6%
Protein 3.3g7%
* Percent Daily Values are based on a 2000 calorie diet.