Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Sunday, April 17, 2011

Buttermilk Pound Cake with Tres Leches Sauce

A gal asked me recently what she could use buttermilk with.  As we have all experienced, you buy a pint of buttermilk for one recipe and you have a cup or so left over.  So,,,, what to do with the rest before the expiration date….well, here are some suggestions:  muffins, pancakes, meat marinade, cakes, cookies – the list goes on.   The following is a recipe for Buttermilk Pound Cake.  My inspiration is taken from “Cuisine at Home” magazine.   I tweaked it a little after baking the cake a couple of times, so this is what I found to work best……

Buttermilk Pound Cake
(using buttermilk in this version of pound cake not only adds flavor but it’s acidity also helps keep the cake crumb tender)

3 cups sifted cake flour
½ tsp. baking powder
½ tsp. salt
1 stick unsalted butter (8 Tbsps.) room temperature
1 stick margarine (8 Tbsps.) room temperature
2 scant cups of sugar
4 eggs, room temperature
1 tsp. Vanilla extract
1 cup buttermilk, room temperature

Room temperature ingredients will mix together easier and because they will, you will be less likely to over mix them into a tough cake.  

Preheat oven to 350 degrees and coat a 10-15 cup Bundt pan with baking spray or butter and flour it to allow an easy release when cooled.

Set out two bowls – one for the dry ingredients and one for the wet.

Whisk together the flour, baking powder and salt in one bowl and set aside.

Cream the butter in the bowl of a stand mixer or second bowl with a hand mixer.  Next, add the sugar and mix until the sugar is dissolved – about 5 minutes.  

Next, whisk the eggs and vanilla together in a measuring cup and add to the creamed mixture. Continue to beat with mixer until fully incorporated.  

Next, add the buttermilk to the creamed mixture and beat on med-high for 3 minutes to insure the wet mixture has a good amount of air incorporated.

Now you are ready to add the flour mixture.   Do so slowly on low speed so the batter will not be over mixed and stiff.

Transfer the batter to the prepared Bundt pan.  Smooth the top and place pan on top of a baking sheet.

Bake until golden and a skewer inserted all the way to the bottom of the cake comes out clean.  Baking time will generally run for 55 – 70 minutes, depending on your pan size and type.

Allow cake to cool in pan on a cooling rack 15 minutes, then turn out of pan onto cooling rack to cool completely.

To serve, pour warm Tres Leches Sauce over top of cake.   Recipe to follow.

Tres Leches Sauce

This sauce is very simple but needs babysitting to prevent scorching.   Be prepared to not walk away from it.  Two things are key to its success:  Use a large saucepan.  With the larger cooking surface area, the mixture will reduce a little faster and be less prone to boiling over.   Next, stir the sauce constantly!!!!

1 can sweetened condensed milk  (14 oz.)
1 can evaporated milk (12 oz.)
½ heavy cream
½ cup dark rum  ( a little more if you want a more intense flavor)

Combine the condensed milk, evaporated milk, cream, and rum in a large sauce pan over medium heat, stirring constantly to prevent scorching.  Bring mixture to a simmer, reduce heat to low, and continue simmering and stirring until reduced to about 2 cups.  This may take as long as 25 – 30 minutes.
Transfer sauce to a heatproof container and cool to room temperature.  Once completely cooled, top your cake.   If you have any left-over (which is unlikely because this is a creamy caramelly sauce that is hard to resist) you can cover and refrigerate for up to two weeks.


Link for Cuisine at Home: http://www.cuisineathome.com/


  1. I'm linking to you. I made the sauce...you have great tips. Extra Rum was a big hit!

  2. Thank you Jill. I am glad you enjoyed! Stay tuned for more..... kerrie