Lady in the Wild West

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Vanilla Buttermilk Cake with Vanilla Buttercream and Huckleberry Jam

Lindsey Johnson

Sugar HIGH! This is my go to vanilla cake recipe for high altitude baking.

In my little mountain town of Freedom, WY, population 214, I bake cakes at just over 6000 feet in elevation. This comes with many challenges, causing most to forgo baking altogether. But fear not, fellow high altitude baking friends, for I have tested (and eaten) a multitude of cakes to get this vanilla cake just right. Buttermilk, cake flour, and the right amount of ingredient adjusting give this cake a perfect, delicate crumb. You can pair it with any complimentary filling and buttercream, it’s truly a classic cake. My favorite flavor combination is vanilla buttercream buttercream and huckleberry jam.

High Altitude Vanilla Cake

Make four 6” rounds or three 8” rounds

You’ll need:

  • 3 cups, plus 3 tablespoons cake flour

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon kosher salt

  • 1 cup (2 sticks) unsalted butter, at room temperature

  • 1 3/4 cups, minus 2 tablespoons granulated sugar

  • 1/3 cup canola or grapeseed oil

  • 3 extra large eggs, at room temperature

  • 4 extra large egg whites, at room temperature

  • 1 tablespoon pure vanilla extract

  • 1 1/4 cup buttermilk, at room temperature

  1. Preheat your oven to 350°F. Prepare four 6" round cake pans (or three 8” cake pans) with butter, flour, and line the bottoms with parchment paper. Set aside.

  2. In a medium bowl, whisk together the cake flour, baking powder and kosher salt. Set aside.

  3. In the bowl of an electric mixer, beat the butter, oil, and sugar on high until light and fluffy, about 3 to 5 minutes. It should look slightly paler in color and have no lumps.

  4. On low speed, add the eggs and the egg whites, one at a time, then the vanilla. Beat on medium speed, till fully combined. Scrape down the bowl as needed.

  5. On low speed, add 1/2 of the dry ingredients to the butter mixture, mixing until fully combined. Then add half of the buttermilk, mixing till fully combined. Repeat with the remaining dry ingredients and remaining buttermilk, mixing till just combined. Scrape down the bowl and finish mixing with a rubber spatula.

  6. Distribute the batter evenly among the cake pans. Bake for 20 to 25 minutes, until toothpick comes out clean.

  7. Allow the cakes to cool in their pans for 10 minutes before turning over onto a wire rack. Allow them to cool completely before frosting. I like to wrap my cake layers in plastic wrap and chill them in the fridge before stacking and frosting.

Classic Vanilla Buttercream

You’ll need:

  • 2 cups (4 sticks) unsalted butter, at room temperature

  • 6 cups powdered sugar

  • 2 tsp pure vanilla extract

  • 4 tbsp heavy cream, at room temperature

  • pinch of kosher salt

  1. In a medium bowl, with an electric mixer, cream the butter on high speed till light and smooth, about 5 minutes.

  2. Add half the powdered sugar. Beat till combined. Add the remaining powdered sugar. Beat till combined.

  3. Add the pure vanilla extract, and salt. Beat till combined.

  4. Add the heavy cream. Mix on medium high speed for about 3 minutes, till smooth.

Assembly

You’ll need:

  • One jar of your favorite jam.

  • White chocolate shavings for garnish

  • Fresh berries for garnish

  1. Place a flat bottomed cooled cake layer on a serving platter. Cover the top with a generous layer of frosting. Add a thin layer of jam, leaving a 1” border around the cake edges. You don’t want the jam leaking out of the sides.

  2. Place the second cake layer, flat side facing up, on top of the frosted first layer. Repeat the steps with the frosting and jam.

  3. Place the final cake layer, flat side facing up. Cover with plastic wrap and chill for 15 minutes.

  4. Remove the cake from fridge and apply a thin crumb coat of buttercream (see baker's note). Chill for 15 minutes, uncovered.

  5. Remove cake from fridge and, with an offset spatula, apply a generous layer of buttercream frosting over the entire cake, starting at the top and smoothing down and over the sides. Top with fresh berries.

Notes

  • I used four 6" cake layers, rather than three 8" layers.

  • A crumb coat is a thin layer of frosting that covers the entire cake to lock in the crumbs. The frosted layer is chilled, making your final layer of frosting more polished.

  • If making cupcakes, bake for 18 minutes, or till a tester comes out clean.

  • Can be made one day ahead, kept chilled.

    Enjoy!