This vanilla buttermilk cake has a moist crumb and a hint of tangy buttermilk in every bite. We topped it with a homemade fluffy vanilla buttercream frosting that comes together in just minutes. An old fashioned layer cake like this one is perfect for any occasion and only requires pantry staples.
Buttermilk takes a good vanilla cake to the next level! I love the tangy flavor, the moisture it adds, and it helps to balance out the sweetness in the frosting. It’s also my secret ingredient in blueberry pound cake and lemon chiffon cake.
If you feel like getting a little more fancy, you can use add lemon curd or strawberry curd to the middle layer. That’s what I do sometimes with strawberry lemon cupcakes and it’s a simple way to jazz up desserts like the classic lemon sponge cake.
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🍰 Ingredients:
Cake Ingredients:
- all-purpose flour – some like to use cake flour, which yields a lighter cake, but we prefer all purpose.
- baking powder and baking soda – these are our leavening agents and makes the white cake rise, so make sure they are not expired.
- salt – helps to deepen the flavors.
- unsalted butter – soften at room temperature
- sugar – white table sugar is our go to when it comes to making most homemade cakes.
- oil – we recommend vegetable oil.
- vanilla extract – adds the classic vanilla flavor.
- whole eggs – bring them to room temperature.
- buttermilk – if you don’t have buttermilk, see the substitutions section on how to make your own.
Frosting Ingredients:
- butter – use unsalted butter and soften it beforehand. Room temperature butter mixes easier and doesn’t get lumpy.
- confectioners’ sugar – adds sweetness and helps with the texture of the frosting.
- vanilla extract – for an extra punch of flavor.
- heavy cream or whole milk – gives the frosting a little richness and can be used to thin the frosting if it gets too thick.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Top vanilla buttermilk cake with fresh fruit for an easy decoration. If you’re planning a birthday party, don’t forget to serve alongside a scoop of ice cream!
Substitutions and Variations
- Frosting – this classic vanilla cake recipe would also be great with swiss meringue buttercream or Italian meringue buttercream. Cream cheese buttercream would be delicious as well and is the best of both worlds.
- Decoration – if you are making a birthday cake, use my Funfetti cake frosting so it’s more festive. For other occasions go with an easy rose decoration – use tip #1M. The frosting recipe here will pipe nicely.
- DIY Buttermilk – you can make your own buttermilk by combining 1 tablespoon of lemon juice or white vinegar with regular milk to make 1 ¼ cups. Stir and set aside for 5-10 minutes before using.
- 9 inch cake pans – follow the same recipe, but reduce the baking time. The layers will be slightly thinner.
🔪 Instructions:
PREP: Grease two 8 inch round cake pans and line the bottoms with parchment paper. Preheat the oven to 350 degrees.
Step 1: In a large bowl, combine the flour, salt, baking powder and soda, then set aside.
Step 2: Cream the butter and sugar together in a medium bowl (or bowl of a stand mixer with the paddle attachment) until it’s fluffy and pale.
Step 3: Add the oil and vanilla to the butter mixture and beat with an electric mixer for 1 minute on medium speed.
Step 4: Beat in 1 egg at a time.
Pro Tip: Use room temperature ingredients when baking. It’s easy to mix and you won’t have to worry about the cake being anything but tender.
Step 5: Rotate adding the dry ingredients and the buttermilk until the batter is combined. Scrape down the sides of bowl as needed.
Step 6: Divide batter between the prepared pans. Bake for 30-35 minutes.
Step 7: Cool the cakes on wire racks for 30 minutes, then remove them from the pan and cool completely.
Step 8: In a large mixing bowl, beat butter until fluffy.
Step 9: Add the powdered sugar, one cup at a time; begin mixing on low speed and gradually increase.
Step 10: Pour in the heavy cream and vanilla and beat at high speed.
Step 11: Place the first layer of cake on a plate or stand. Spread vanilla frosting in a ½ inch thick layer across the cake.
Step 12: Sit the second layer on top. Mound the frosting on the top and spread down the sides of the cake.
SERVE: Garnish with berries, sprinkles, or pipe roses on top and slice.
Vanilla Buttermilk Cake Recipe Tips
- To make frosting the cake easier, wrap the cooled cake layers in plastic wrap and freeze. You can do this up to 3 days in advance. Stack and frost while the cake is still frozen – the layers will be less fragile. This classic cake will defrost quickly and is ready to serve within 15-30 minutes after frosting.
- If you’d like, start with a crumb layer – apply a thin layer of frosting on the top and down the sides of cake. Use an offset spatula. Pop the cake into the fridge or freezer for 15-30 minutes to harden the frosting and lock in the crumbs. This keeps the crumbs on this layer and will not spread to or show once you add the rest of the frosting. Once the crumb coating is hard, continue frosting the cake with a nice thick layer of frosting.
Fun Fact
Buttermilk makes for a tender cake because it adds moisture and has a low fat content.
Recipe FAQs
Keep leftovers in an airtight container for up to 5 days in the refrigerator. To freeze, wrap the unfrosted cake layers in plastic wrap and freeze for up to 1 month. You can also freeze the frosted cake.
Buttermilk adds more moisture and because it doesn’t have much fat, the cake is soft and tender.
If you tried this Vanilla Buttermilk Cake or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Vanilla Buttermilk Cake
Ingredients
Cake Ingredients:
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- ¼ cup vegetable oil
- 1 tablespoon vanilla extract
- 3 large eggs room temperature
- 1 ¼ cup buttermilk room temperature
Frosting Ingredients:
- 1 ½ cups unsalted butter softened
- 6 cups powdered sugar
- 2 teaspoons vanilla extract
- 3 tablespoons heavy cream or whole milk
Instructions
- Preheat the oven to 350°F. Spray two 8” round cake pans with non-stick baking spray; line the bottoms with parchment paper and set aside.
- Combine flour, baking powder, salt, and baking soda in a bowl and set aside.
- In a separate bowl, cream together butter and granulated sugar until pale and fluffy.
- Add the oil and vanilla extract and beat 1 minute longer until creamy.
- Beat in 1 egg at a time until mixture is fluffy and fully combined.
- Rotate between adding the buttermilk and the flour mixture until cake batter is combined.
- Divide the batter between the two prepared pans. Bake for 30-35 minutes, until a toothpick inserted in the cakes comes out with a few crumbs.
- Cool cakes on a cooling rack for 30 minutes, then carefully remove from pan and cool completely.
- To prepare the frosting, beat softened butter with a hand mixer or standing mixer until fluffy and lightened in color (about 2 minutes).
- Add in the powdered sugar, one cup at a time, mixing on low speed and gradually increasing to keep the powdered sugar in the bowl.
- Add in the vanilla extract and heavy cream and beat on high speed until light and fluffy (2 minutes).
- Place the first layer of cake on a plate or cake stand. Spread a layer of frosting about ½” thick over the cake (about 1 cup of frosting).
- Place the second layer of cake upside down on top of the first.
- Mound the remaining frosting on top of the cake and spread across the top and down the sides or decorate as you wish.
Notes
Nutrition
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Comments & Reviews
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