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Mile-High Buttermilk Cake



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4 cups cake flour or 3 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
2 cups plus 1 tbsp. butter, divided
5 cups sugar, divided
1 tsp. lemon extract
2 cups buttermilk
6 egg whites
1/4 cup cornstarch
1/4 tsp. salt
1 cup water
3 egg yolks
4 tsp. lemon peel, shredded
1/2 cup lemon juice
1 cup milk
3 tbsp. all-purpose flour


  1. 1
    Stir together flour, baking soda, and baking powder. In large mixing bowl, beat 1 cup butter on high speed of electric mixer for 30 seconds. Add 3 cups sugar; beat until fluffy. Beat in lemon extract. Add flour mixture and buttermilk alternately, beating after each addition. Add egg whites; beat at medium speed for 2 minutes.
  2. 2
    Divide among 3 waxed-paper-lined 9"x2" round baking pans. Bake at 350° F for about 30 minutes. Cool in pans for 10 minutes; remove from pans. Cool on wire racks.
  3. 3
    Filling: In saucepan combine 1 cup sugar, cornstarch and salt. Gradually stir in 1 cup water. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Gradually stir about half of the hot mixture into egg yolks. Return all to saucepan; cook and stir 2 minutes. Remove from heat; stir in 1 tbsp. butter and shredded lemon peel. Stir in lemon juice. Cover with plastic wrap; cool.
  4. 4
    Frosting: In small saucepan combine milk and flour. Cook and stir until thickened; cook and stir 1 minute more. Cover with plastic wrap; cool. In small mixing bowl, beat 1 cup butter for 30 seconds. Add 1 cup sugar; beat until fluffy. Add cooled milk mixture; beat until fluffy.
  5. 5
    To assemble: Set aside 1/4 cup filling. Place 1 cake layer on serving plate. Spread with half of remaining filling. Add second cake layer; spread other half of filling on top. Add third layer. Frost cake; drizzle with reserved filling. Garnish with lemon slices, if desired.

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cuisines North & South American
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