Buttermilk Sour Cream

We wanted to share some awesome sauce recipes from Executive Chef, Kyle Bailey of Neighborhood Restaurant Group. Kyle just crafted the menu for the restaurant, The Arsenal, located in Bluejacket, the new full-scale brewery in DC.

For a fun Super Bowl party entertaining idea – this year, instead of chips/nachos offer your football-watching friends a smother station where they can dunk their fries and tots into the various sauces.

4 eggs
1 teaspoon baking soda
1 teaspoon baking powder
2 cups all-purpose flour
1 teaspoon salt
2 cups buttermilk
1 cup melted butter or margarine, mixed with
1 cup dairy sour cream

Melt butter and mix with sour cream. Beat eggs until light. Sift together flour, salt, soda and baking powder.

Add flour mixture and buttermilk alternately to beaten eggs, beginning and ending with the flour mixture. Add butter and sour cream mixture and blend thoroughly (butter tastes best - may use 1/2 of butter called for). Using milk and sour cream tastes best also.

Pour about 1/2 cup batter into iron, cook until golden brown or steam stops escaping from the edges.

4 Simple “Homemade” Buttermilk Substitutions

How many times have you found yourself in need of buttermilk? The good news is that these 4 great substitutions will give you the same results in 5 minutes or less..
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My Buttery Sour Cream & Buttermilk Pound Cake

No embellishments necessary.  There is nothing like the first slice of a perfectly baked, slightly-warm pound cake.  With or without a dusting of Confectioners' sugar or a drizzling of sweet creamy glaze, it's the perfect foil for berries, ice cream, whipped cream or all three.  For me, just as pictured here, it is all I need for breakfast or brunch with a cup of coffee or tea.  It's irresistible.

Pound cake is personal.  I'd never proclaim to have the best recipe because almost everyone's mother or grandmother made the best pound cake they ever tasted.  I'm no exception:  My grandmother made the best pound cake I ever tasted.  Like all pound-cake-baking grandmas, she used the same basic ingredients as everyone (flour, sugar, butter and eggs plus vanilla), then she incorporated two tangy ingredients common to her Eastern European heritage:

Sour cream & buttermilk teamed up w/a double dose of vanilla.

My grandmother didn't own a bundt pan, she owned a tube pan.  Why? Because she was baking long before two women from Minneapolis approached the Nordic Ware founder, H. David Dalquist (in the 1940's), to ask him if he would produce a modern version of the  German Gugelhupf pan.  In 1950, the bundt pan (the "t" was added to the name for trademarking purposes) was sold for the first time. My mom bought one sometime in the latter 1950's and this is her pan -- one of the originals -- cast in unembellished aluminum.

The bundt pan itself, didn't gain in popularity until a woman by the name of Ella Heifrich won second place in the 1966 Pillsbury Bakeoff with her "Tunnel of Fudge" cake.

I only remember my mom using this   pan during the 1960's to make bundt cakes from recipes she clipped out of magazines like Redbook and Women's Day.  She never made my grandmother's pound cake in a bundt pan, and, until today, neither did I.

I just bought a Nordic Ware Platinum Collection "Anniversary" 10-15  cup nonstick bundt pan and I can't wait to try it.

To learn the difference between a bundt pan and a tube pan, read my post 

Bakeware Essentials:  A Bundt Pan & A Tube Pan

 simply by clicking on the Related Article link below.

A bit about pound cake ("quatre-quarts" in French, meaning "four fourths" :  Originally, this fine-textured loaf-shaped cake was made with 1-pound each of flour, sugar, butter and eggs, plus a flavoring, most commonly vanilla.  That is the original recipe, nothing more, nothing less.  Over the years, variations evolved, mostly adding leaveners like baking powder and baking soda to encourage rising, resulting in a less dense cake.  Vegetable oil is sometimes substituted in place of some of the butter, to produce a moister cake.  "Sour cream pound cake" and "buttermilk pound cake" recipes substitute sour cream or buttermilk in place of some of the butter to produce a moister cake with a pleasant tang too.  My grandmother's recipe uses a bit of both.

It's time to bake old-school pound cake in a new bundt pan!

This is an easy cake to bake.  That said, it's important to make sure that the butter is very soft and the eggs are at room temperature.  I remove the butter 2 1/2-3 hours prior to baking the cake and my eggs about an hour in advance.  The extra step of separating the eggs and whipping the whites before folding them in the batter is well worth the extra few moments it takes.  That said, before whipping those whites, be sure to wash and dry the beaters or they won't whip. 

6 large eggs, at room temperature, separated

1  cup salted butter (yes, salted butter), at room temperature, very soft (2 sticks)

3  cups unbleached, all-purpose flour

1  tablespoon baking powder

1/4  teaspoon salt

1/2  cup sour cream

1/2  cup buttermilk

1  tablespoon vanilla extract ( Note :  Sometimes I add a tablespoon of butter-rum flavoring too. Yes, that's correct: ف tablespoon each vanilla and butter-rum -- yum.)

no-stick cooking spray, for preparing pan

  Step 1 .  Place the egg whites in a medium bowl, cover with plastic wrap and set aside.  In a second medium bowl, stir together the flour, baking powder and salt and set aside.  In a 1 cup measuring container, stir together the sour cream, buttermilk and vanilla extract, until smooth.  Set aside. Spray a 15-cup bundt pan with no-stick cooking spray and preheat oven to a moderate 325°-330°.

Step 2 .  In a large bowl, place butter, sugar, egg yolks and vanilla.  Beat on medium-high speed of mixer for three minutes. Reduce mixer speed to medium and in a thin stream add and thoroughly incorporate the sour cream and buttermilk mixture, increase speed to medium-high and beat another minute.  

Step 3 .  Lower mixer speed.  In 3 increments, incorporate the flour mixture, scraping down sides of bowl with a rubber spatula constantly.  Increase mixer speed to medium-high again and beat three more full minutes.  Set batter aside.

Step 4 .  Wash and  thoroughly dry beaters.  On  high speed, whip the egg whites until soft curly peaks form, about 3 minutes.  Using the spatula, gently fold the egg whites into the batter.

Step 5 .  Transfer batter by large scoopfuls to prepared pan.  Bake on center rack of preheated 325° oven 50-55 minutes or until a cake tester inserted into the center comes out clean. Remove from oven and place on a cooling rack to cool, in pan, 10-15 minutes.  Invert cake onto rack to cool completely, about 2-3 hours.

Pound cake going into 325° oven to bake for 50-55 minutes:

Pound cake out of oven, cooling in pan for 15 minutes:

Poundcake inverted on rack to cool completely, 2-3 hours:

That very first irresistible slightly-warm slice:

My Buttery Sour Cream & Buttermilk Pound Cake :  Recipe yields 12-16-20 servings, depending on how thick or thin you slice it.

Special Equipment List :  plastic wrap 1-cup measuring container spoon hand-held electric mixer large rubber spatula 12-cup bundt pan wire cooling rack cake tester

Cook's Note :  When it comes to dessert, I don't like things overly sweet or over embellished.  For example, when I want a chocolate cookie, I keep it simple. My recipe for,

I'm in the Mood for:  Plain-Jane Chocolate Cookies

can be found in Category 7.

"We are all in this food world together."

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2017) 

Bakeware Essentials: A Bundt Pan & A Tube Pan

My Buttery Sour-Cream Sour-Cherry Pound-Cake

A Sweet Cream Cake: A Dream of an Easy Cake

Sugar 'n Cinnamon Toasted-Pound-Cake Sticks

For the Love of Vanilla: Double-Vanilla Cupcakes

Delightfully Double-Vanilla Sour-Cream Frosting

David's Devilishly Dark & Dense Devil's Food Cake

Dehydrated Pie Cherry & Pistachio Zucchini Bread

Cheese-Filled Blintzes with Sour-Cherry Topping

Powdered Buttermilk: What it is & How to use it.


Angela -- Thanks for bringing this to my attention. I went back into the recipe and added the 1/4 teaspoon salt. No matter how many times I proofread (which is a lot), occasionally I miss something, and, I appreciate it when a reader reports it to me. Hope you enjoyed your cake!

Hi Melanie, thanks for this recipe. I am making the cake now, and at the point where I'm supposed to mix the flour, salt, and baking powder together. I don't see salt listed in the ingredients so unsure how much to add? I will take a guess and hope it turns out okay!

Buttermilk Sour Cream

When you heat buttermilk until it curdles and then drain off the watery whey, the end result is this satisfying and rich alternative to sour cream.

Notes There is more than one way to roast garlic. Here's how to roast just a few cloves in a dry skillet (thank you, Mark Miller!).

Unpeeled garlic cloves, as needed

Put the cloves in a dry cast-iron skillet and cook over low heat for 20 to 30 minutes, or until softened. Turn frequently so that the cloves soften but do not brown. Slide the cloves from the skillet onto a plate to cool to the touch. Squeeze the softened garlic pulp from the individual cloves.

Total Time under 30 minutes

Dietary Consideration egg-free, gluten-free, healthy, high-calcium, low carb, low cholesterol, low sodium, low-fat, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or Less Yes

Taste and Texture creamy, garlicky, sharp, tangy, tart


  • 2 cups low-fat buttermilk
  • 4 Roasted Garlic Cloves (see Notes)
  • Salt and freshly ground pepper to taste


In a double boiler, combine the buttermilk and garlic. Cook over simmering water, without stirring, for 15 to 20 minutes, or until the milk solids curdle in the center of the pan and leave a ring of watery liquid around the rim.

Strain and discard the watery liquid. Transfer the curdled milk to a blender or food processor. Puree until, smooth. Season with salt and pepper.

Use now, or cover and refrigerate for up to 4 days. Use as you would sour cream. If necessary for a recipe, reheat gently without boiling.

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Buttermilk Sour Cream

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I omit the roasted garlic and use the following: 1) a little bit less than 2 cups room temp whole milk in a 1 pint Mason jar 2) about 3/4 tablespoon cultured sour cream 3) about 4 tablespoons homemade buttermilk 4) top off the Mason jar with whole milk, leaving 1/2" headroom. I put the lid and ring on the jar and shake vigorously by hand for about 60 seconds. Then I remove the ring and lid, and place a clean, slightly damp cheesecloth or small towel over the top, secured by a rubber band. I set the covered jar in a warm place in my kitchen, and wait 12 to 24 hours. I never stir or shake the jar during this time. Just watch the jar and perhaps rotate it if one side is nearer a light or other heat source. When the milk/sour cream has become buttermilk, I remove the cloth, put the lid/ring back on, and put the jar in the 'fridge at least 6 hours to stop the fermentation process. The result is tangy, chunky buttermilk that bakes well and makes great sauces, gravy, batters,etc. My variation on the basic buttermilk recipe is just one of hundreds, but I love the more robust flavor and texture. I call this "Russell's Recipe #1" but it's certainly free for all by any name!

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This buttermilk ranch dressing is cool, creamy, garlicky and delicious over a green salad. You can also serve it as a dip for crudités or chips.


  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1/4 cup mayonnaise, best quality such as Hellmann's or Duke's
  • 2 garlic cloves, minced (see note)
  • 1 scant teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 teaspoons dried dill
  • 1/4 cup finely chopped fresh chives
  • 2 teaspoons fresh lemon juice
  • Few dashes Tabasco sauce, optional


  1. Combine all of the ingredients in a medium bowl and whisk well. Taste and adjust seasoning if necessary. Chill until ready to serve.
  2. Note: The dressing will keep well in the refrigerator for 3-4 days. The garlic flavor gets stronger the longer it sits, so you might want to cut back if you're planning on making it in advance. The dressing will thicken up to more of a dip consistency as it chills.

Nutrition Information

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  • Serving size: 2 tablespoons
  • Calories: 69
  • Fat: 7g
  • Saturated fat: 1g
  • Carbohydrates: 1g
  • Sugar: 1g
  • Fiber: 0g
  • Protein: 1g
  • Sodium: 225mg
  • Cholesterol: 9mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

Buttermilk Sour Cream Cornbread

The cornbread that most of our grandmothers made was fairly straight forward - not much more than cornmeal, a leavening of some kind, a little salt, and some kind of fat which might be lard, or bacon drippings or even the addition of an egg, but often not. Sometimes there would even be a touch of buttermilk, but not always. The majority of the time, I keep my cornbread pretty simple too, but every once in awhile I do like a change, usually depending on what I'm serving, and this sour cream cornbread has been a reliable recipe handed down for years.

We had a nice rainy morning on Thursday, which helped to bring the humidity down again and give us some cooler nighttime temperatures, down in the 50s again and just enough to tease me into deciding to put on a pot of soup. Oh, don't think it's really all that cool. Here in the Deep South, we just wanna think it is.

That's one thing I still don't think Southerners who live north of this part of the Deep South don't get - just how hot it stays down here for most of the year. Heck, y'all up there in north Louisiana, Alabama and southern Georgia are probably already running around in sweaters and jackets, while we've still got our flip flops on and air conditioners running every single day, but hey. at least it's not running quite as hard as mid-summer, right? Could be worse, that's a fact. And the nights are cool. even if we are all sleeping through it.

Can you believe these crazy folks in my neighborhood have been burning fires in their fireplaces at night though? It's really funny that houses here are even built with them to be honest, but that one or three actual cold days we get in the winter, we enjoy them. Seems some folks are impatient. Welcome to the Deep South - where we are all ready and still waiting for some real fall weather.

Anyway, this cornbread was the perfect match for the Creamy Chicken Tortilla Soup I made. It steps away from the traditional cornbread to include a little bit of flour, just enough to give it some body, but not enough to make it qualify as bread. The addition of sour cream and creamed corn make it so tender and moist, although, if you prefer, you can certainly make it with just straight buttermilk too. And, as I do with cornbread most of the time, I like to use a little bacon drippings.

I really don't use bacon fat as much as some of y'all probably think I do, but you better believe I save the drippings when I do cook up some bacon, and I do use it, and I use it regularly with cornbread. I just love the flavor it adds. I am still a little jeevy about keeping it out on the stovetop though, especially since I don't go through it as quickly as maybe they did back in the day. Even though I use this cute little vintage grease pot now, instead of those versatile Mason jars, I do still keep mine refrigerated. When you have time, pop by and visit my old post on things to do with bacon fat - it's really a very versatile "third" seasoning!

My vintage grease pot. Do you use one?
Delicious, so moist and tender, we just love this cornbread. Try it for a change!

Recipe: Buttermilk Sour Cream Cornbread

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: About 4 to 6 servings

  • 3 tablespoons of bacon fat, butter, shortening, oil or a combination
  • 1-1/2 cups of all purpose white or yellow cornmeal
  • 3 tablespoons of all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon of kosher salt
  • 1/2 cup of buttermilk
  • 1/2 cup of sour cream
  • 1 (15 ounce) can of cream corn
  • 2 large eggs

Preheat oven to 450 degrees F. Add bacon fat to a 10 inch cast iron skillet and place into the oven, just long enough to melt.

Meanwhile, whisk together the cornmeal, flour, baking powder, baking soda and salt. Add the buttermilk, sour cream, cream corn and eggs mix well. Carefully remove the skillet from the oven and swirl the fat around the skillet. Pour the fat into the batter and mix in. Bake at 450 degrees F for about 20 to 25 minutes or until golden brown and a toothpick inserted into the center comes back clean. Carefully turn out onto a plate, slice and serve.

Cook's Notes: May substitute a good self rising buttermilk cornmeal mix like White Lily. Omit items 2 through 6 on the ingredients list, except include 1/4 teaspoon of baking soda with the mix. May also substitute a full cup of either sour cream or buttermilk.

For Mexican Cornbread: Leave in the creamed corn, or substitute an (11 ounce) can of Mexican corn, undrained and pulsed in a food processor, or finely minced by hand. Add in 1/8 cup finely minced onion, 1/4 cup or more of chopped pickled jalapenos, and 1 cup shredded Monterey Jack, Pepper Jack or sharp Cheddar cheese. For a milder version, substitute a can of drained, chopped green chilies for the jalapeno. Add in 1/2 pound of browned and well drained breakfast sausage or ground beef. The ground beef is excellent with taco seasoning added.

Check These Recipes Out Too Y'all!

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Buttermilk Pancakes

Light and fluffy, these classic buttermilk pancakes are eager to soak up the pools of melted butter and maple syrup required of the breakfast of (y)our dreams. The batter couldn’t be simpler to make and if you’re like us, you’ll pop a pan of bacon into the oven to be ready as soon as the first batch of pancakes comes off the griddle.

Want to reduce the carbs and calories in this recipe? Substitute our King Arthur Baking Sugar Alternative for the sugar called for. See how in "tips," below.

14 to 16 medium (4”) pancakes

  • 2 cups (241g) King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons (35g) sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 2 cups (454g) buttermilk
  • 2 tablespoons (28g) melted butter or 2 tablespoons (25g) vegetable oil
  • 1 1/2 teaspoons vanilla extract, optional

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl or large measuring cup, whisk together the egg, buttermilk, butter or oil, and vanilla.

Pour the wet ingredients into the dry ingredients, stirring to combine. Stir until the mixture is fairly smooth some small lumps are OK.

Allow the batter to rest, uncovered, for 15 minutes.

Perfect your technique

How to make fluffy pancakes

While the batter is resting, heat a large skillet over medium heat or preheat a griddle to 350°F, until the surface is hot enough for a droplet of water to skitter across it. Lightly grease the pan with butter or vegetable oil.

Spoon the batter, 1/4 cup at a time, onto the hot surface a scone and muffin scoop works well here.

Cook pancakes on the first side until bubbles form on the tops and the bottoms are brown, about 1 to 2 minutes. Flip and cook until the bottoms are brown, 1 to 2 minutes longer.

Serve immediately, or hold briefly in a warm oven.

Leftover pancakes can be frozen the same day they're made and reheated in a 250°F oven.

Here's an easy way to reduce the carbs and calories in this recipe: substitute King Arthur Baking Sugar Alternative, cup for cup, for the sugar(s) called for. Be sure to substitute by volume (not weight) follow mixing directions as written. Since our Baking Sugar Alternative will bake and brown more quickly, start checking for doneness three-quarters of the way through the suggested bake time.

Buttermilk Sour Cream - Recipes

So I have this great vanilla cupcake recipe but I want to make it slightly more moist (it calls for whole milk). Now I know that adding sour cream or buttermilk to cakes makes them more moist, but Im not sure which one to use. I've heard that sour cream would be better because it has a lower pH than buttermilk so it won't ruin my recipe, but I've also heard that buttermilk makes the cake more tender. What do you think? Thanks.

You could start with substituting buttermilk for milk, no other modifications. This usually works for me.

If the cake is consistently just a hair dry and you are weighing ingredients, then you might try adding 1/4 cup sour cream per cup of butter in the recipe--mixing it with the other liquids. Again no other modification for leavening.

My personal experience is that if I make a batch of any recipe leavened with baking powder and add milk to half and buttermilk to the other half, then the buttermilked dough bakes up lighter and more tender. I will grab yogurt and add 2x water if there is no buttermilk.

Neither buttermilk or sour cream make cake "more moist". Both have about the same pH since both are fermented milk products - difference is: Sour cream has fat (because it's made from cream) and has one type of bacteria added to ferment it. Cultured buttermilk has little or no fat (it's made from 2% or non fat milk) and has another type of bacteria added to ferment it. The cultures in both products act as natural emulsifiers so it helps make your cake come together more perfect, tightening your crumb.

I swap both 1=1 in my recipes and prefer them over using milk, and I like the flavor of Bulgarian buttermilk over regular buttermilk or sour cream.

To make your cake "more moist", stop over baking it

Thanks all that was really helpful. So can I use like 1/2 cup sour cream 1/2 cup buttermilk instead of 1 cup milk?

Oh and I never over bake my cakes, so that's not the problem

Yeah, experiment with taste. For example, for my vanilla cake I know if I use Plugra butter I prefer the overall flavor if I use Bulgarian buttermilk. If I use my local dairy butter (not available commercially) I prefer to use sour cream. A customer probably wouldn't notice a difference but I do .

While we're discussing adding these acidic ingredients with distinct flavors that will modify your recipe's overall flavor, OP, you might want to consider how having the 'tang' plays well with your vanilla. I know I had to totally neutralize the sour cream in my recipe as it was tainting the 'pure' vanilla flavor I was going for.

Adding things like sour cream and buttermilk without accounting for the acid-base balance of your recipe will give you a different taste. You may or may not like it. It just depends.

Yes the flavour changes--more with sour cream, less with just buttermilk. Yogurt diluted with water is OK depending on the brand.

But you know, the combination of sour cream, vanilla and chocolate chips is divine. much better than any two of them. Ditto for dried cherries.

A few days ago I was amazed when I saw whole milk buttermilk in stores. I though it came only in low-fat.

Buttermilk is technically the liquid that separates after churning cream into butter. If the cream was allowed to sour first, there would be an active bacterial culture and it would flavour both the butter (known as "European style") and the whey.

Buttermilk became a table item in North America in World War I because of rationing--before that it was fed to pigs or used on dairy farms and never shipped.

It was again a table item in World War II but some people found out that adding some whole milk to it made it tastier to drink (of course whole milk was against rationing rules at the time).

Commercial "buttermilk" is cultured from milk of whatever fat level you like by adding a dose from your previous batch and allowing it to sit in a warm place--much like creme fraiche. I like the taste very much when it is added to mashed potatoes and vegetable salad dressing. It makes excellent baked goods including whole wheat bread.

Buttermilk Sour Cream - Recipes

This gorgeous old-fashioned cake recipe has a wonderful flavour and crumb. It’s rich and dense with just a slight bit of tanginess from the buttermilk. The addition of orange blossom water makes for a lovely light floral taste, reminiscent of cakes of days gone by.

adapted from The Vanilla Bean Blog

Makes three 8″ round cakes or two 10″

1 cup salted or unsalted butter softened to room temperature
2 cups sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon orange blossom extract (or omit and use 2 teaspoons of vanilla)
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt (half if using salted butter)
1/2 cup buttermilk or unsweetened kefir
1/2 cup full fat sour cream

Preheat the oven to 350. Butter & flour cake pans and line the bottoms with parchment paper.

Using a stand mixer*, whip the butter with the whisk attachment at medium speed until light and fluffy. Add the sugar, and beat again until light and fluffy, about 3-4 minutes. Add eggs one at a time, scraping down the sides as needed. Add the vanilla and/or orange blossom water, then whisk the batter again at medium speed for 4-5 minutes, until the batter is light and voluminous.

In a small bowl, whisk together the flour, baking powder, and salt. Set aside. Mix together the buttermilk or kefir and sour cream in a small measuring cup, and set aside.

Using a spatula, fold in the flour and the buttermilk-sour cream mixture in three additions, beginning and ending with the flour.

Divide batter evenly among the prepared cake pans and bake 25-30 minutes, or until set in the centre and a cake tester comes out with just a bit of crumb.

Allow layers to completely cool before cutting. It’s a rich, dense cake, so if you’re using a fluffy frosting you’ll want to torte your cakes for multiple layers. This cake goes beautifully with The Vanilla Bean Blog’s Blood Orange Frosting, but your favourite chocolate buttercream recipe would also be pretty wonderful!

*This recipe was written with stand mixer in mind, but you could make it work with electric beaters.