Ok I am about to get this party started, lol. I have been wanting to try Rebecca Rather's white on white buttermilk cake forever from "The Pastry Queen". I am not going to post the recipe due to copywrite laws, but if you google you will find it.
Two things attracted me to this recipe.
1. THREE sticks of butter!
About the recipe- This is a typical creaming, add eggs, then alternate liquid with dry type of recipe. The plus side? No whipping of the egg whites! It doesn't call for sifting either, but I did. My cake flour looked real lumpy so I thought it would be for the best.
The batter- Yum! I could taste butter, vanilla, and the tang of the buttermilk. The batter itself is thick, but really light. I had to spoon and smooth it into the cake pans.
The look- The recipe called to bake the cake at 350, but I baked mine at 325. Do not wait for the top of this cake to be springy. I took mine out while there was a slight "mush" to the top. I checked with a skewer and it came out clean. The cakes baked up absolutely flat! I made a few cupcakes to see how they would bake up. Now the cupcakes I had issues with, but I it was user error due to over filling them and baking them at 325. They actually did dome slightly, but it's hard to judge how they would have came out if I hadn't messed up. So I will say using this as a cupcake recipe is still up in the air. The cakes didn't rise very much. I baked them in a 9 in (2 in deep) and filled them a little less than half full. They baked up about an eighth inch short of the rim of the pan.
The taste- Lol, I gave a cupcake to my four year old. His response? "mom it taste a little bit like walnuts". To me it tastes like one of those puffy, buttermilk sugar cookies.
The texture- It is very tender and light. I read that the cake wasn't sturdy enough for carving etc. A couple of hours in the fridge and it was fine for torting and carving for me. When at room temperature it did get slightly more delicate, but nothing a serated knife couldn't handle. On a moisture scale of 1-10 I would give it a seven.
Negatives- Pockets in the baked cake. I think this was my fault though. I didn't do anything to knock out the air pockets.
Overall I would give the cake an eight out of ten for a white/butter cake.
Here is a picture of the cake sliced...
Here is a photo of the cake sliced and then I took the slice and torted it.