How to Make Vanilla Buttermilk Cake

Vanilla Buttermilk Cake

There’s something timeless about a vanilla buttermilk cake. It’s the kind of dessert that never feels outdated—a staple at celebrations and gatherings, or on any day you just want a little comfort. The genius of this cake lies in its balance of flavor and texture. Buttermilk delivers a gentle tang and results in a tender, moist crumb. With a fragrant vanilla profile, this cake serves as the perfect backdrop for any topping or filling. Let’s break down how to make an irresistible vanilla buttermilk cake at home, from choosing the ingredients to storing leftovers.

Why Bake a Vanilla Buttermilk Cake?

Vanilla buttermilk cake is more than a crowd-pleaser; it’s a reliable base for countless variations. If you need a cake that’s easy, holds moisture for days, and pairs with chocolate, fruit, or creamy frostings, this is the one.

  • Moist and Tender: Buttermilk interacts with leavening agents, ensuring a soft texture.
  • Versatile: Top with buttercream, whipped cream, fruit, or keep it simple.
  • Effortless Preparation: A one-pan recipe that comes together quickly.
  • Simple Ingredients: Everything you need is probably already in your pantry.

Ingredients Breakdown

Here’s what you’ll need for the cake and the classic vanilla buttermilk frosting:

For the Cake

Ingredient Purpose
All-purpose flour Offers structure while keeping the cake light
Baking powder Helps the cake rise
Baking soda Reacts with buttermilk for lift and tenderness
Salt Balances sweetness, boosts flavor
Unsalted butter Supplies richness and flavor
Oil Maintains moisture over several days
Granulated sugar Sweetens and tenderizes
Eggs Bind ingredients, add moisture, and give the cake lift
Pure vanilla extract Deepens the flavor profile
Buttermilk Adds tang and a moist, fine crumb

For the Frosting

Ingredient Purpose
Unsalted butter Creates a smooth, creamy frosting base
Powdered sugar Offers sweetness and a fluffy finish
Vanilla extract Infuses frosting with warm-sweet aroma
Buttermilk Adds tanginess and light texture

Step-by-Step Method

1. Prep Work

Begin by setting out your eggs, butter, and buttermilk. Ingredients at room temperature create a smooth, even batter. Grease a 9×13-inch baking pan and line the bottom with parchment paper for easy removal.

Preheat your oven to 350°F (175°C).

2. Mix Dry Ingredients

Whisk together flour, baking powder, baking soda, and salt in a large bowl. Combining them first distributes leavening agents evenly, so you won’t end up with streaks or uneven rise.

3. Cream Butter and Sugar

In the bowl of a stand mixer (or with a hand mixer), beat the butter and sugar together at medium speed. You’ll want a pale, fluffy mixture—this aeration helps create a soft crumb. Beat for around three minutes.

Add oil and blend until smooth. Introduce eggs one at a time, scraping the bowl after each addition. Drizzle in the vanilla extract. Your mixture should look creamy and cohesive.

4. Assemble the Batter

You’ll add the flour mix and buttermilk in three alternating additions. Start and finish with flour. Use a low speed and beat just until combined after each step. Take care not to overmix, which can toughen your cake.

  • Add 1/3 of dry ingredients, then half the buttermilk.
  • Repeat, ending with the last portion of the flour mixture.

5. Bake

Pour the batter into your prepared pan and smooth the top. Bake for 35 to 40 minutes, or until a toothpick emerges clean with just a few moist crumbs. The cake should spring back if pressed lightly in the center.

Cool the cake in the pan for 10–15 minutes. Transfer to a wire rack and allow it to cool completely before frosting.

6. Prepare Frosting

Beat butter until light and creamy. Add the powdered sugar gradually, blending after each addition to avoid a cloud of sugar.

Add vanilla extract. Pour in buttermilk a tablespoon at a time, beating until the frosting is fluffy and easily spreadable. Adjust buttermilk to reach your desired consistency.

7. Frost and Serve

Spread frosting over the cooled cake with an offset spatula for a smooth, even layer. For clean slices, refrigerate the cake for 20 minutes before cutting.

Baking Tips and Variations

  • Room Temperature Matters: Always use room-temperature eggs, butter, and buttermilk for the best texture.
  • Don’t Skip Alternating Additions: This classic step keeps the batter from splitting and ensures even mixing.
  • Test Early: Ovens can run hot or cool. Start checking for doneness at the 32-minute mark.
  • Customize Color and Flavor:
  • Add a dash of almond extract for subtle complexity.
  • Fold in berries, chocolate chips, or swirl in a little jam for a fun twist.
  • Grate in lemon or orange zest for bright, fragrant notes.

Topping Ideas

  • Fresh berries or fruit compote for summer gatherings.
  • Chocolate shavings or sprinkles for a playful touch.
  • Toasted coconut, nuts, or a drizzle of caramel for extra richness.
  • Swapping half the vanilla for bourbon or brandy in the frosting can give your cake an adult finish.

Vanilla Buttermilk Cake FAQs

Can I Make This Cake Ahead?

Absolutely. It holds up well for several days. Bake, cool, and store the cake (unfrosted) tightly wrapped at room temperature for up to two days or in the fridge for up to five days. Frost before serving.

What If I Don’t Have Buttermilk?

You can create a quick substitute using whole milk and lemon juice or white vinegar. Combine 1 cup milk with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes, then use as buttermilk.

Can I Use This Recipe for Cupcakes?

Yes, the batter makes about 24 standard cupcakes. Bake at 350°F for 17–20 minutes.

Is This Cake Suitable for Stacking in Layers?

This recipe produces a moist and soft cake, perfect for sheet-style or single-layer presentations. For multi-layered cakes, add a touch more flour or bake in two pans for easier stacking.

Storage and Freezing

  • For optimal freshness, keep the frosted cake in an airtight container in the refrigerator. Let it sit out for 15–20 minutes before serving for the best texture and flavor.
  • To freeze, tightly wrap the unfrosted cake in plastic and foil. Freeze for up to two months. Thaw overnight in the fridge. Frost after thawing.
  • Avoid freezing frosted cake, as the texture may change once thawed.

Ingredient Guide

Below is a handy table of ingredients with suggested substitutes.

Original Ingredient Substitute Options
Buttermilk Milk + vinegar/lemon juice
Granulated sugar Light brown sugar for depth
Unsalted butter Vegan butter, margarine
All-purpose flour Cake flour for extra tenderness

Bringing It Together

The heart of a vanilla buttermilk cake is its gentle simplicity and adaptability. Whether you’re baking for a birthday, sharing at a potluck, or treating yourself on a rainy afternoon, this cake rises to the occasion. The baking process is straightforward and rewarding—no complicated steps or hard-to-find ingredients.

A slice on its own has enough character to satisfy, but it’s also a canvas for whatever cravings you have—berries and cream for a summer picnic, chocolate chips mixed into the batter, or a drizzle of citrus glaze for zesty mornings. Keep this recipe in your repertoire, ready to flex and adapt to what you have on hand or what you’re in the mood for.

Vanilla buttermilk cake is classic comfort, wrapped in a soft and forgiving crumb—proof that the best cakes are often the simplest.

Vanilla Buttermilk Cake

⭐⭐⭐⭐⭐
4.6 from 11 votes

Course: Dessert / Cuisine: American
Prep Time 20 minutes
Cooking Time 40 minutes
Servings 16 servings
Calories 480 cal

This moist vanilla buttermilk cake is soft and fluffy. It is topped with a creamy buttercream frosting. It’s a simple, classic dessert everyone will love.

Ingredients

  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups buttermilk, room temperature
  • 4-5 tablespoons buttermilk
  • 1/2 cup unsalted butter, softened
  • pinch salt
  • 2 teaspoons pure vanilla extract
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1/4 cup vegetable oil
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 1/4 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Grease and line a 9x13-inch baking pan with parchment paper and set aside.
  2. Make the Cake: In a medium bowl, whisk or sift the flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, beat the butter and sugar with a hand or stand mixer at medium speed until light and fluffy, about 3-4 minutes.
  4. Reduce the speed to low and blend in the oil, eggs, and vanilla one by one until smooth.
  5. Alternate adding the flour mixture and buttermilk to the batter. Begin and end with the flour (three parts flour, two parts buttermilk) mixing just until combined.
  6. Pour the batter into the prepared pan and spread it evenly. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
  7. Make the Frosting: Beat the butter at medium speed until creamy. Gradually add powdered sugar, followed by the vanilla and salt, mixing until smooth. Add the buttermilk a little at a time and beat until light and fluffy.
  8. Spread the frosting evenly over the cooled cake. Decorate with sprinkles or other toppings if desired, then chill for 15-20 minutes to allow it to set. Enjoy!

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