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Picnic Cake with Buttermilk Glaze Recipe

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3.9 from 10 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 16 servings

Description

This Picnic Cake with Buttermilk Glaze is a moist, flavorful cake packed with plump golden raisins soaked in baking soda water, warm spices like cinnamon and cloves, topped with crunchy pecans, brown sugar, and melty chocolate chips. Baked to perfection and finished with a luscious buttermilk syrup glaze, it’s a comforting treat perfect for gatherings or a cozy dessert. The combination of rich textures and the sweet-tart glaze makes it a guaranteed crowd-pleaser.

Ingredients

Raisin Soak

  • 1 cup golden raisins (packed, or any kind of raisin is fine)
  • 1 1/2 cups water
  • 1 teaspoon baking soda

Cake Batter

  • 1/2 cup butter (1 stick), softened
  • 1 cup granulated sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all purpose flour (spooned and leveled)
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon kosher salt

Toppings

  • 3/4 cup pecans, chopped (or walnuts; no need to toast)
  • 1/2 cup dark brown sugar, packed (or light brown sugar)
  • 1 cup semisweet chocolate chips

Buttermilk Syrup

  • 1 batch Buttermilk Syrup (see recipe separately)

Instructions

  1. Prepare Pan and Oven: Grease a 9×13 inch cake pan with nonstick spray or butter. Preheat your oven to 350°F (175°C).
  2. Soften the Raisins: In a small saucepan, combine 1 cup packed raisins with 1 1/2 cups water and bring to a boil. Remove from heat, then stir in 1 teaspoon baking soda carefully; it will fizz. This softens the raisin skins and plumps them up. Let soak at least 10 minutes.
  3. Beat Butter and Sugar: In a large bowl or stand mixer, cream 1/2 cup softened butter until soft and creamy. Add 1 cup sugar and beat on medium speed for about 1 minute until light and fluffy, scraping down bowl sides.
  4. Add Oil, Eggs, and Vanilla: Mix in 1/4 cup vegetable oil thoroughly. Add 2 eggs and 2 teaspoons vanilla extract, beating well and scraping the bowl edges until fully combined.
  5. Add Dry Ingredients: On top of the wet mixture, spoon 1 3/4 cups flour, then add 2 teaspoons cinnamon, 1/4 teaspoon cloves, and 1 teaspoon kosher salt. Stir the spices into the flour gently. Then beat the mixture just until the flour disappears and the batter is combined—avoid overmixing.
  6. Incorporate Raisins: Add the entire raisin and soaking liquid into the batter. Gently beat it in until combined, ensuring even distribution of the plump raisins.
  7. Pour Batter and Add Toppings: Pour the batter into the prepared pan, spreading it evenly to the edges. Distribute raisins evenly. Sprinkle 3/4 cup chopped pecans over the top, followed by 1/2 cup packed brown sugar, then 1 cup chocolate chips evenly across the surface.
  8. Bake the Cake: Place the pan on the center rack of the preheated oven. Bake for 30-35 minutes, until edges are set and a toothpick inserted into the center comes out clean of wet batter (note melted chocolate may appear wet; check carefully). The cake may jiggle slightly but should do so evenly without a sloshy center.
  9. Prepare Buttermilk Syrup: About 5 minutes before the cake finishes, prepare the Buttermilk Syrup according to its recipe—this typically involves simmering buttermilk with sugar and baking soda until bubbly, then adding vanilla. This syrup is optional but highly recommended.
  10. Glaze the Cake: Once the cake is out of the oven and still warm, pour most (about 1 3/4 cups) of the warm buttermilk syrup evenly over the top. The syrup will pool initially but will gradually soak into the cake, making it moist and flavorful.
  11. Rest and Serve: Allow the glazed cake to rest 15-20 minutes so the syrup fully absorbs. Serve warm, optionally topped with whipped cream or ice cream. Leftover slices are delicious reheated and drizzled with reserved syrup.
  12. Storage: Store the cake covered at room temperature for up to 3 days. After that, refrigerate to maintain freshness.

Notes

  • Soaking raisins in boiling baking soda water softens them and prevents dry gummy textures.
  • Do not overmix the batter once the flour is added to keep the cake tender.
  • Do not toast the nuts beforehand; they will toast while baking on top of the cake.
  • When testing doneness, differentiate between melted chocolate and wet batter on the toothpick.
  • The buttermilk syrup glaze greatly enhances moisture and flavor but can be omitted if desired.
  • Serve cake warm for best texture and flavor. Reheat leftovers and add more syrup for freshness.
  • Store covered at room temperature for short term; refrigerate if keeping longer than 3 days.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/picnic-cake-with-buttermilk-glaze-recipe/