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Catch A Husband Cake

A moist and delightful dessert that's a crowd-pleaser, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened At room temperature.
  • 2 cups sugar
  • 4 large eggs At room temperature.
  • 1 cup buttermilk Or substitute with milk and vinegar.
  • 1 teaspoon vanilla extract
Toppings
  • 1 cup fresh fruit (like strawberries or blueberries) For topping.
  • optional powdered sugar For dusting.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Mixing
  1. In a large mixing bowl, beat the softened butter and sugar together using an electric mixer until light and fluffy.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined, then stir in the vanilla extract.
Baking
  1. Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cooling
  1. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Transfer them to a wire rack to cool completely.
Frosting and Topping
  1. Once the cakes are cool, frost them with your favorite frosting and top with fresh fruit and a dusting of powdered sugar if desired.

Notes

Ensure all ingredients are at room temperature for better blending. Don’t overmix the batter to avoid a dense cake. For a buttermilk substitute, mix 1 tablespoon of vinegar with 1 cup of milk and let it sit for 5 minutes. Store leftovers at room temperature for up to 3 days or refrigerate for up to a week.