There’s something timeless and comforting about a well-made buttermilk cake. Its soft crumb, balanced sweetness, and creamy buttercream frosting evoke the warmth of home baking. This cake isn’t overly rich or cloying — instead, it delivers a light, tender texture with just the right amount of buttery indulgence. Whether served for birthdays, holidays, or as an everyday treat, this cake embodies classic baking at its best.
The Magic of Buttermilk
Buttermilk does more than add tangy flavor — it also tenderizes the crumb, keeping the cake moist and airy. Its acidity reacts with baking soda, creating a subtle lift that results in a beautifully soft texture. That’s why Southern bakers have relied on buttermilk for generations. Combined with the richness of butter and a silky buttercream frosting, the result is pure comfort in cake form.
Why This Cake Is a Keeper
- Perfectly Moist Texture: Buttermilk ensures every bite stays tender and light.
- Simple Ingredients, Big Flavor: A few pantry staples come together for bakery-quality results.
- Versatile Presentation: Bake it as a single-layer, layer cake, or even cupcakes.
- Elegant Yet Easy: Ideal for both special occasions and everyday indulgence.
- Customizable: Add citrus, fruit, or chocolate chips for endless flavor options.
Ingredients
For the Buttermilk Cake
- 2½ cups (310g) all-purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (226g) unsalted butter, softened
- 1¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 cup (240ml) buttermilk, room temperature
For the Buttercream Frosting
- 1 cup (226g) unsalted butter, softened
- 4 cups (500g) powdered sugar, sifted
- 2 tsp pure vanilla extract
- 2–3 tbsp heavy cream or milk
- Pinch of salt
Step-by-Step Preparation
Step 1: Preheat and Prepare the Pans
Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. This ensures the cakes release easily after baking and maintain smooth edges.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. This step evenly distributes the leavening agents for a uniform rise.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar on medium-high speed until light and fluffy — about 3–5 minutes. This aerates the mixture, giving the cake its soft structure.
Step 4: Add Eggs and Vanilla
Add eggs one at a time, beating well after each. Scrape the bowl’s sides and bottom to ensure even mixing. Stir in the vanilla extract to round out the flavor.
Step 5: Combine Wet and Dry Ingredients
Reduce the mixer speed to low. Add the dry ingredients in three parts, alternating with buttermilk in two parts. Begin and end with the flour mixture. Mix until just combined — overmixing can toughen the cake.
Step 6: Bake the Cake
Divide the batter evenly between your pans and smooth the tops. Tap each pan lightly on the counter to release any air bubbles.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Make the Buttercream Frosting
In a clean mixing bowl, beat softened butter until creamy. Gradually add the sifted powdered sugar, one cup at a time, mixing on low to prevent a sugar cloud.
Once incorporated, increase the speed to medium and beat until fluffy. Add vanilla extract, a pinch of salt, and cream or milk (a tablespoon at a time) until the frosting reaches your desired consistency — smooth, light, and spreadable.
Beat for another 2–3 minutes for a silky, whipped finish.
Assemble and Frost
Place one cake layer on your serving plate. Spread a generous layer of buttercream over the top, then position the second layer directly on top.
Frost the top and sides of the cake evenly, using an offset spatula for a smooth finish or swirling pattern.
For an elegant touch, pipe rosettes or decorative borders around the edges. Chill for 15–20 minutes before serving to allow the frosting to set slightly.
Flavor Variations
- Lemon Buttermilk Cake: Add 2 tablespoons lemon zest and replace 2 tablespoons of buttermilk with lemon juice for a refreshing citrus flavor.
- Chocolate Chip Buttermilk Cake: Fold 1 cup of mini chocolate chips into the batter for a sweet surprise in every bite.
- Fruit-Filled Layers: Spread raspberry, strawberry, or apricot jam between the cake layers before frosting.
- Coconut Delight: Sprinkle sweetened shredded coconut over the frosted cake for added texture and a tropical finish.
Serving Suggestions
- Serve with fresh berries and a dusting of powdered sugar for a simple yet elegant touch.
- Pair with hot tea, cappuccino, or iced coffee for a balanced dessert experience.
- Add a scoop of vanilla or lemon ice cream for extra indulgence.
- For festive occasions, decorate with edible flowers, gold flakes, or fresh fruit slices.
Expert Baking Tips
- Room-Temperature Ingredients: Butter, eggs, and buttermilk should all be at room temperature to ensure a smooth batter and even bake.
- Sift the Sugar: Always sift powdered sugar before adding to the frosting for an extra-smooth texture.
- Bake Evenly: Use cake strips or wrap damp towels around pans to prevent domed tops.
- Don’t Overmix: Overmixing after adding flour can make the cake dense. Mix only until ingredients are just combined.
- Chill Before Slicing: Refrigerate the finished cake briefly for cleaner, neater slices.
- Storage: Keep covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Nutrition Information (Per Serving, Based on 12 Servings)
- Calories: ~520 kcal
- Protein: 4g
- Carbohydrates: 68g
- Sugars: 47g
- Fat: 27g
- Saturated Fat: 17g
- Cholesterol: 110mg
- Sodium: 180mg
- Fiber: 1g
(Nutritional values may vary depending on ingredient brands and portion sizes.)
FAQs
Can I make this cake ahead of time?
Yes. You can bake the layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost right before serving for best results.
Can I freeze buttermilk cake?
Definitely. Wrap the cooled layers in plastic wrap and freeze for up to two months. Thaw overnight in the refrigerator before frosting.
What if I don’t have buttermilk?
Make your own by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for 5–10 minutes until slightly thickened.
How can I keep my cake from sticking to the pan?
Use parchment paper rounds on the bottom of your pans and grease the sides thoroughly with butter or nonstick spray. Dust with flour for extra assurance.
Can I use this recipe for cupcakes?
Yes. Fill cupcake liners two-thirds full and bake at the same temperature for 18–20 minutes or until a toothpick comes out clean.
Conclusion
A classic buttermilk cake with buttercream frosting is the essence of simple elegance. The tangy richness of buttermilk and the smooth sweetness of buttercream come together for a dessert that’s soft, moist, and irresistibly nostalgic. Whether you’re an experienced baker or a beginner, this cake offers the perfect balance of flavor, texture, and charm.
Each slice tells a story — of warmth, celebration, and the timeless joy of homemade baking. Keep this recipe close; it’s one that never goes out of style.
Prep Time: 20 minutes
Cooking Time: 30 minutes
Cooling & Frosting Time: 40 minutes
Total Time: ~1 hour 30 minutes
Course: Dessert
Cuisine: American
Skill Level: Intermediate
Keyword: Buttermilk Cake, Classic Cake Recipe, Buttercream Frosting, Moist Vanilla Cake