Name: Buttermilk Cake with Buttercream Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2.5 cups 2½ cups (310g) all-purpose flour; 2.5 tsp 2½ tsp baking powder; 0.5 tsp ½ tsp baking soda; 0.5 tsp ½ tsp salt; 1 cup 1 cup (226g) unsalted butter, softened; 1.75 cups 1¾ cups (350g) granulated sugar; 4 pieces 4 large eggs, room temperature; 2 tsp 2 tsp pure vanilla extract; 1 cup 1 cup (240ml) buttermilk, room temperature; 1 cup 1 cup (226g) unsalted butter, softened; 4 cups 4 cups (500g) powdered sugar, sifted; 2 tsp 2 tsp pure vanilla extract (for frosting); 2-3 tbsp 2–3 tbsp heavy cream or milk (Adjust for desired consistency.); 1 pinch Pinch of salt

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Why Make This Recipe

Buttermilk Cake with Buttercream Frosting is a classic dessert that never goes out of style. Its soft, moist texture pairs perfectly with the rich and creamy frosting. This cake is ideal for birthdays, anniversaries, or just a sweet treat any day of the week. The combination of buttermilk and butter creates a unique flavor that is both comforting and delicious, making it a favorite for many.

How to Make Buttermilk Cake with Buttercream Frosting

Ingredients:

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
1 cup (226g) unsalted butter, softened (for frosting)
4 cups (500g) powdered sugar, sifted
2 tsp pure vanilla extract (for frosting)
2–3 tbsp heavy cream or milk
Pinch of salt

Directions:

Preparation, Step 1: Preheat and Prepare Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. This will help the cake come out easily after baking.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. These dry ingredients are important for the cake’s structure and lightness.

Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed until pale, light, and fluffy—about 3-5 minutes. This step is important for making the cake airy.

Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each one. Scrape down the sides of the bowl to mix everything evenly. Stir in the vanilla extract next.

Step 5: Alternate Adding Dry Ingredients and Buttermilk
With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts. Start and end with flour. Mix until just combined—be careful not to overmix.

Step 6: Bake the Cake
Divide the batter evenly between the prepared pans. Gently tap them on the counter to release air bubbles. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 7: Prepare the Buttercream Frosting
In a large bowl, beat the butter until creamy. Gradually add the sifted powdered sugar, one cup at a time, mixing well on medium speed. Add the vanilla extract and a pinch of salt. Add cream or milk one tablespoon at a time until you reach your desired consistency. Beat until fluffy—about 3–5 minutes.

Step 8: Assemble and Frost
Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second cake layer over it, then frost the top and sides. An offset spatula will help achieve a smooth finish.

How to Serve Buttermilk Cake with Buttercream Frosting

Serve slices of the cake on its own, or pair it with fresh fruits or a scoop of vanilla ice cream for added sweetness. This cake is delightful at room temperature and can be enjoyed with a cup of coffee or tea.

How to Store Buttermilk Cake with Buttercream Frosting

Store the cake in an airtight container at room temperature for up to three days. If you want to keep it longer, place it in the refrigerator, where it can last for about a week. Make sure to let it come to room temperature before serving for the best taste.

Tips to Make Buttermilk Cake with Buttercream Frosting

Ensure all your ingredients, especially eggs and buttermilk, are at room temperature for the best results.
When mixing, avoid overmixing the batter to keep the cake tender and fluffy.
For a fun twist, consider adding lemon or almond extract to the batter for a different flavor profile.

Variation

You can add cocoa powder to the flour for a chocolate version of buttermilk cake. Just replace ½ cup of flour with ½ cup of unsweetened cocoa powder.

FAQs

1. Can I use milk instead of buttermilk?
Yes, you can, but the texture and flavor may differ slightly. To make a buttermilk substitute, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes.

2. How do I know when the cake is done?
A toothpick inserted in the center of the cake should come out clean or with just a few moist crumbs. If it has wet batter on it, bake for a few more minutes.

3. Can I freeze this cake?
Yes! You can freeze the un-frosted cake layers by wrapping them tightly in plastic wrap. They can be stored in the freezer for up to three months. Thaw in the refrigerator before frosting and serving.