Why You’ll Love This Recipe
There’s so much to adore about Buttermilk Cake with Buttercream Frosting. Here’s why it’s a must-try:
- Moist and Tender : The buttermilk keeps the cake incredibly soft and moist, making every bite melt in your mouth.
- Classic Flavor : The subtle tang of buttermilk pairs beautifully with the sweetness of the buttercream frosting.
- Customizable : Add sprinkles, fruit, or chocolate chips for endless flavor possibilities.
- Make-Ahead Friendly : Bake and frost ahead of time for a stress-free dessert.
- Crowd-Pleasing : Whether you’re feeding kids, adults, or guests, everyone will love this classic cake.
Ingredients You’ll Need
The secret to this cake lies in its simple yet indulgent ingredients. Here’s what you’ll need:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup buttermilk (room temperature)
For the Buttercream Frosting:
- 1 cup unsalted butter (softened)
- 3–4 cups powdered sugar (adjust for sweetness)
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream or milk
- Pinch of salt
Optional Add-Ins:
- Sprinkles
- Fresh berries
- Chocolate shavings
- Lemon or almond extract (for flavor variation)
Step-by-Step Instructions
Ready to whip up this moist, dreamy cake? Follow these easy steps:
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) . Grease and flour two 8-inch round cake pans or line them with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together until light and fluffy. This should take about 2–3 minutes on medium speed.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
Step 5: Alternate Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
Step 6: Bake the Cake
Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 25–30 minutes , or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 7: Make the Buttercream Frosting
In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. Add the vanilla extract, heavy cream, and a pinch of salt. Increase the speed to high and beat for 2–3 minutes, or until the frosting is light and fluffy. Adjust the consistency by adding more cream (for a softer frosting) or powdered sugar (for a stiffer frosting).
Step 8: Assemble and Frost the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of buttercream frosting on top. Add the second cake layer and frost the top and sides of the cake with the remaining frosting. Use a spatula or piping bag for a polished look.
Step 9: Garnish and Serve
Decorate the cake with sprinkles, fresh berries, or chocolate shavings if desired. Slice and enjoy the moist, buttery goodness!
Why This Recipe Works So Well
The magic of Buttermilk Cake lies in its balance of flavors and textures. The buttermilk adds moisture and a subtle tang, while the butter and sugar create a rich, tender crumb. The buttercream frosting provides a sweet, creamy finish that complements the cake perfectly. Together, these elements create a dessert that’s as comforting as it is indulgent.
