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Foolproof Buttermilk Pancakes Recipe

Foolproof Buttermilk Pancakes Recipe
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4.7 from 37 reviews

Philly Fluff Cake is the ultimate light and tender pound cake, thanks to a luxurious blend of butter and cream cheese. Moist, airy, and crowned with a generous shower of powdered sugar, this classic treat is perfect for brunch, celebrations, or a sweet afternoon pick-me-up alongside a cup of coffee.

Ingredients

Units Scale

Main Cake Ingredients

  • 2 1/2 cups cake flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 1 package (8 oz) cream cheese, softened
  • 6 large eggs
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp salt

For Finishing

  • Powdered sugar, for dusting

Instructions

  1. Prepare the Pan: Preheat your oven to 325°F (165°C). Thoroughly grease and flour a bundt or tube pan to ensure the cake releases easily after baking.
  2. Cream Butter & Cream Cheese: In a large bowl, beat the softened butter and cream cheese together using an electric mixer until the mixture is smooth and creamy, with no visible lumps.
  3. Incorporate Sugar: Add the granulated sugar to your creamed mixture. Continue to beat until the mixture becomes pale and fluffy, about 2–3 minutes.
  4. Add Eggs: Beat in the eggs one at a time, mixing until each egg is fully incorporated before adding the next. This helps maintain a smooth batter and gives the cake its airy structure.
  5. Add Vanilla: Pour in the vanilla extract and mix just until combined, infusing the batter with rich flavor.
  6. Combine Dry Ingredients: In a separate bowl, sift together the cake flour, baking powder, and salt to evenly distribute the leavening and seasoning.
  7. Incorporate Dry Ingredients: Gradually add the dry mixture to your wet ingredients, mixing on low speed and scraping the bowl as needed. Mix just until all flour is absorbed to avoid overmixing and keep the cake tender.
  8. Fill the Pan: Pour the batter into the prepared pan, smoothing the top with a spatula.
  9. Bake: Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
  10. Cool: Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack and allow it to cool completely.
  11. Finish & Serve: When fully cooled, dust the cake generously with powdered sugar and slice to serve.

Notes

  • Make sure your butter and cream cheese are fully softened for a smoother batter and fluffier cake.
  • If you don’t have cake flour, substitute by removing 5 tablespoons from 2 1/2 cups all-purpose flour and replacing it with 5 tablespoons cornstarch, then sift well.
  • Overmixing after adding flour can make the cake dense—mix until just combined.
  • Store leftover cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
  • For an extra festive touch, add a bit of lemon or orange zest to the batter.

Nutrition

Find it online: https://yumfoodusa.com/foolproof-buttermilk-pancakes-recipe/