Parties are fun! And buttermilk layer cake is fun! So I decided to throw a mini-party to celebrate our first year of eating ferments. It was quite a year! There were many, many benefits to the year of fermented foods. Here are two of the BIGGEST benefits:
- I slowly transformed into a fairytale witch, with my weird concoctions and bubbling brews. I now have random ferments stashed in every corner of my house (to keep them from cross-contaminating, of course!). I currently have 7 different ferments going on, and even mastered the art of growing mold!
- Our digestion has magically improved. (See… I am a witch!) Max went from having sulfite intolerance (diagnosed by an allergist) to being able to eat what he wants without any of that pesky eczema cropping up. Eggs use to make Una extremely sick, but now don’t bother her at all!
I realize that it could be luck… maybe it just took time for their digestive systems to kick into full gear? But I can’t help but feel that a daily dose of probiotic foods may have been at play.
There was much to celebrate, so I just had to make a soured buttermilk layer cake!
This delicious pre-fermented white cake is decorated with a cultured chocolate whipping cream frosting to get in that probiotic kick. It is so delicious that I would recommend it for any occasion!
Buttermilk Layer Cake
This is a delicious buttermilk-soured white cake that is complemented by a chocolate whipping cream frosting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6” cake 1x
- Category: Dessert
- Method: Fermented
- Diet: Gluten Free
Ingredients
Pre-ferment
- 3/4 cup GF baking flour mix
- 1/2 cup buttermilk (kefir or yogurt)
Remaining Cake Ingredients
- 1/3 cup butter
- 1/3 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup GF flour mix
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
Instructions
- Mix the flour and the buttermilk in a glass container and leave somewhere warm for 12-24 hours.
- When ready to bake, preheat the oven and grease and flour two 8″ cake pans. (The batter will be quite acidic and start to act on the baking soda right away so you’ll want to work quickly once you mix the ingredients together.)
- Cream the butter and sugar together. Mix in the eggs and vanilla.
- Stir in the remaining flour, baking soda, baking powder, salt, and cinnamon. Then add the pre-fermented flour mix. Stir everything to mix well. Divide between the two cake pans.
- Bake at 350 F for 25-35 min (until a toothpick comes out clean).
Notes
- If using store-bought buttermilk for the recipe, make sure it was cultured (or it won’t preferment the flour).
- To make the chocolate whip cream frosting, use 2 cups of whipped cream. (Use kefir cultured whipping cream for a probiotic kick!) Fold in 1/2 cup icing sugar, 5 Tbsp cocoa powder, 1 tsp vanilla, and a pinch of salt.
Keywords: traditional, soaked, prefermented, gluten free
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