Borden’s Buttermilk Cake

20 Minutes9 People

This recipes yields enough food for an average of 9 portions.


  • 1 ½ cup all-purpose flour
  • 1 ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup canola or vegetable oil
  • 1 ¼ cup Borden 1% Low Fat Buttermilk
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 ½ cups sugar, plus 3 tablespoons or more to taste (divided use)
  • Powdered sugar for garnish
  • 2 cups sliced strawberries (divided use)


Preheat oven to 350 degrees. Prepare an 8-inch square glass baking pan with butter or cooking spray. In a bowl, mix together flour, baking soda and salt. Whisk in oil, buttermilk and vanilla extract. In a separate bowl, beat two eggs till foamy and blend in 1½ cups sugar. Add to the flour mixture and stir until well mixed. Pour into the prepared pan and bake for approximately 50 minutes until the cake is golden brown and a toothpick comes out clean when inserted into the center. Cool on a rack. Sprinkle with powdered sugar garnish. Slice the strawberries. Reserve 1⅓ cup sliced berries to top cake servings. In a blender or food processor, puree ⅔ cup sliced berries with three tablespoons sugar, or more to taste, to make Strawberry Sauce. Cut the cake into servings. Top each serving with sliced berries and drizzle with Strawberry Sauce or your choice of topping.

Elsie’s Tip:  Sprinkle the powdered sugar through a sieve while shaking the sieve slightly to top the cake with a delicate white coating.