Sometimes, the simplest recipes bring the greatest satisfaction. This Vanilla Buttermilk Cake embodies that philosophy perfectly. With its tender crumb and rich flavor, it’s a favorite for family gatherings, celebrations, or a delightful treat anytime.
Why You’ll Love This Vanilla Buttermilk Cake
Incredibly Moist Texture
Buttermilk is the secret behind this cake’s moistness. It breaks down gluten, ensuring a soft, tender crumb that melts in your mouth.
Subtle Tangy Flavor
The slight acidity of buttermilk adds a unique depth to the vanilla flavor, creating a harmonious balance that’s both sweet and subtly tangy.
Versatile and Adaptable
This cake serves as a perfect base for various frostings and toppings. Whether you prefer classic vanilla buttercream, rich chocolate glaze, or fresh fruit toppings, this cake complements them all beautifully.
Simple and Quick to Make
With straightforward ingredients and easy steps, you can whip up this cake in under an hour, making it perfect for both novice and experienced bakers.
Ingredients
To create this delightful Vanilla Buttermilk Cake, gather the following ingredients:
Dry Ingredients
- 2 ½ cups all-purpose flour: Provides structure and ensures a soft texture.
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt: Enhances the overall flavor.
Wet Ingredients
- ½ cup unsalted butter, softened: Adds richness and moisture.
- 1 cup granulated sugar: Sweetens and helps achieve a light texture.
- 2 large eggs: Offer structure and bind the ingredients together.
- 1 teaspoon pure vanilla extract: Infuses the cake with a warm, sweet aroma.
- ½ cup vegetable oil: Contributes to the cake’s moistness.
- 1 cup buttermilk, at room temperature: Key to the tender crumb and subtle tang.
For the Frosting
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 2-4 tablespoons buttermilk
How to Make Vanilla Buttermilk Cake
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper for easy removal. Setting up everything beforehand ensures a smooth baking process.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed, preventing any uneven rising during baking.
3. Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar together on medium speed until light and fluffy, about 3–4 minutes. This step incorporates air into the batter, contributing to the cake’s light texture.
4. Add Wet Ingredients
Mix in the vegetable oil, eggs, and vanilla extract into the butter-sugar mixture on low speed. Blend until smooth, ensuring all ingredients are well combined without overmixing.
5. Incorporate Dry Ingredients and Buttermilk
Gradually add the dry ingredients and buttermilk alternately to the wet mixture, starting and ending with the flour mixture. Mix just until each addition is incorporated to maintain a tender crumb.
6. Bake the Cake
Pour the batter into the prepared pan, spreading it evenly. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven door too early to ensure even baking.
7. Cool the Cake
Allow the cake to cool completely in the pan on a wire rack. Cooling prevents the frosting from melting and helps the flavors to develop fully.
8. Make the Frosting
While the cake cools, prepare the frosting. Beat the butter until creamy. Gradually add the powdered sugar, vanilla extract, and buttermilk, one tablespoon at a time, beating until the frosting is light and fluffy.
9. Frost the Cake
Once the cake is completely cool, spread the frosting evenly over the top. For a polished look, use an offset spatula to create smooth swirls.
10. Serve and Enjoy
Slice the cake into squares and serve. Enjoy the moist, flavorful delight with family and friends!
Tips for the Best Vanilla Buttermilk Cake
1. Use Room-Temperature Ingredients
Ensure that the eggs, butter, and buttermilk are at room temperature before mixing. This promotes better blending and a smoother batter, resulting in a finer texture.
2. Alternate Adding Dry and Wet Ingredients
Adding the flour and buttermilk alternately helps maintain the batter’s emulsification, preventing overmixing and ensuring a tender crumb.
3. Don’t Overbake
Keep a close eye on the baking time. Overbaking can dry out the cake. Start checking a few minutes before the recommended time by inserting a toothpick into the center.
4. Let the Cake Cool Completely
Attempting to frost a warm cake can cause the frosting to melt and slide off. Patience ensures a neat, well-frosted cake.
5. Customize Your Cake
Feel free to experiment with flavors. Adding almond extract can introduce a nutty undertone, while a swirl of berry jam can add a fruity twist.
6. Enhance Presentation
Top the cake with fresh berries, a dusting of powdered sugar, or a drizzle of chocolate sauce to elevate its appearance and flavor.
How to Store
Storing at Room Temperature
Keep the frosted cake in an airtight container at room temperature for up to 3 days. This maintains its moisture and freshness.
Refrigeration
You can store the cake in the refrigerator for up to a week. Before serving, let it sit at room temperature for about 15-20 minutes to regain its soft texture.
Freezing
For longer storage, freeze the unfrosted cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.
Variations and Tips
Flavor Additions
- Citrus Zest: Add lemon or orange zest to the batter for a refreshing twist.
- Spices: Incorporate a teaspoon of cinnamon or nutmeg for added warmth.
- Extracts: Swap vanilla extract with almond or coconut extract for different flavor profiles.
Frosting Options
- Cream Cheese Frosting: For a tangy complement, try a cream cheese-based frosting.
- Chocolate Glaze: Drizzle a rich chocolate glaze over the cake for a decadent option.
- Fresh Whipped Cream: Top with whipped cream and fresh berries for a lighter finish.
Decorative Toppings
- Sprinkles: Add colorful sprinkles for a fun and festive look.
- Nuts: Sprinkle chopped nuts for added texture and flavor.
- Edible Flowers: Use edible flowers to make the cake visually stunning for special occasions.
Frequently Asked Questions
Can I Substitute Buttermilk?
Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to a 1-cup measuring cup and filling it with milk to reach 1 cup. Let it sit for 5 minutes before using.
Can I Bake This Cake in a Different Pan?
Absolutely. You can use two 8-inch round pans instead of a 9×13-inch pan. Adjust the baking time accordingly, typically reducing it by 10-15 minutes.
How Do I Prevent the Cake from Sticking to the Pan?
Grease the pan thoroughly with butter or oil and line it with parchment paper. Greasing both the parchment paper and the pan ensures easy removal of the cake.
Is It Possible to Make This Cake Gluten-Free?
Yes, use a gluten-free all-purpose flour blend that contains xanthan gum to maintain the cake’s structure and texture.
More Cake Recipes You Have to Try
If you enjoyed this Vanilla Buttermilk Cake, you might also love these recipes:
- Chocolate Buttermilk Cake
- Lemon Blueberry Coffee Cake
- Carrot Spice Cake
- Coconut Vanilla Bundt Cake
- Red Velvet Cake
Each of these recipes offers a unique twist, ensuring there’s always a delicious option for every palate.
Baking a Vanilla Buttermilk Cake is both satisfying and rewarding. Its simplicity allows the quality of the ingredients to shine, resulting in a cake that’s moist, flavorful, and utterly delightful. Whether you’re a seasoned baker or trying your hand for the first time, this recipe is sure to become a staple in your baking repertoire.
Happy baking!
Vanilla Buttermilk Cake
This moist vanilla buttermilk cake is soft and fluffy. It is topped with a creamy buttercream frosting. This dessert is simple and classic. Everyone will love it!
Ingredients
- 2 teaspoons pure vanilla extract
- 2 teaspoons pure vanilla extract
- 2 1/4 cups granulated sugar
- 3 large eggs, room temperature
- 1/2 cup unsalted butter, softened
- 2 1/2 cups all-purpose flour
- 1/4 cup vegetable oil
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- pinch salt
- 4-5 tablespoons buttermilk
- 1 cup unsalted butter, softened
- 1 teaspoon baking soda
- 3 cups powdered sugar, sifted
- 1 1/4 cups buttermilk, room temperature
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13-inch baking pan. Line the pan with parchment paper. Set it aside.
- Make the Cake: In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Alternatively, sift them together. Set aside.
- In a separate bowl, beat the butter and sugar with a hand or stand mixer. Use medium speed for this process. Continue beating until the mixture is light and fluffy. This should take about 3-4 minutes.
- Reduce the speed to low. Blend in the oil, eggs, and vanilla one by one. Continue blending until smooth.
- Alternate adding the flour mixture and buttermilk to the batter. Begin with the flour. Then add buttermilk. Repeat this process, ending with the flour. Use three parts flour and two parts buttermilk. Mix just until combined.
- Pour the batter into the prepared pan. Spread it evenly. Bake for 35-40 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean. Let the cake cool completely in the pan on a wire rack.
- Make the Frosting: Beat the butter at medium speed until creamy. Gradually add powdered sugar. Add the vanilla and salt. Mix until smooth. Add the buttermilk a little at a time. Beat until light and fluffy.
- Spread the frosting evenly over the cooled cake. If desired, decorate with sprinkles or other toppings. Chill for 15-20 minutes to allow it to set. Enjoy!
