Buttermilk Cake with Buttercream Frosting
A classic soft and moist buttermilk cake topped with rich and creamy buttercream frosting, perfect for any celebration.
Ingredients
For the Cake
- 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 large 4 large eggs, room temperature
- 2 tsp 2 tsp pure vanilla extract
- 1 cup 1 cup (240ml) buttermilk, room temperature
For the Buttercream Frosting
- 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
- 1 pinch Pinch of salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 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.
- 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.
Baking the Cake
- 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.
- 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.
Preparing the 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.
Assembling the Cake
- 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 using an offset spatula for a smooth finish.
Notes
Ensure all your ingredients, especially eggs and buttermilk, are at room temperature for the best results. Avoid overmixing the batter to keep the cake tender and fluffy. You can add lemon or almond extract for a different flavor profile. Store in an airtight container at room temperature for up to three days or refrigerate for up to a week.