This beautifully simple and versatile buttermilk cake makes a wonderful birthday cake! It goes well with any frosting and can be used as a base for layer cakes, cupcakes, and more.
I love this reliable recipe for buttermilk cake—it works as the base for my unicorn bars—and is fantastic layered up as a birthday cake with chocolate frosting or made as an easy, busy day cake-like sweet treat dusted with powdered sugar to finish off the day. In this post, I show how I baked the cake in 2 6-inch round cake pans, but you can also bake it in an 8 or 9-inch round, and double up on the batter for a 2-layer cake.
If you need a gluten-free version, my gluten free vanilla buttermilk cake is always a hit.
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Why You'll Love This Tender Cake
Adding buttermilk to cake batter helps the final crumb magically become fluffy and light, and I highly recommend relying on it for all sorts of other bakes as well (my gluten free strawberry buttermilk cake is a highlight of summer). This gorgeous cake could hardly be easier to put together, and both of my daughters (8 and 11) have been able to create it without any angst. But it's never boring—add whatever frosting you love, turn it into a Funfetti or chocolate chip cake ... the sky's the limit!
- Unbelievably tender crumb. This is a true highlight of a buttermilk cake—its melt-in-your-mouth texture. Buttermilk’s acidity breaks down gluten, which in turn makes the finished cake beautifully soft.
- Lasts for days. Thanks to the buttermilk, this cake doesn’t dry out quickly, so you can keep it for a while (if it lasts that long, of course). It also freezes well, so it's a great candidate for making in advance.
- Versatile. This lovely cake pairs well with all sorts of frostings, from a basic buttercream to a maple cream cheese frosting, and it's also nice with berries, citrus, chocolate, or a dusting of powdered sugar.
- Homey yet elegant. Rustic enough for tea time, but you can dress it up for birthday parties and more!
Ingredients Needed
A handful of basics is all you'll need for this cake. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions.
- Butter - Unsalted butter, softened to room temperature first, is best.
- Granulated sugar
- Eggs - I used large eggs for this cake.
- Vanilla - You can add pure vanilla extract or vanilla bean paste.
- Dry ingredients - All-purpose flour (use the spoon and level method for accuracy), baking powder, and fine salt.
- Buttermilk - I recommend using real buttermilk if you can get it. Otherwise, you can make a buttermilk substitute by adding 1 tablespoon of white vinegar to 1 cup of milk.
Variations
- Funfetti - Stir 1 cup of rainbow sprinkles into the batter.
- Chocolate chip cake - Add 1-2 cups of mini chocolate chips to the batter (depending on how chocolatey you want it to be).
- Sheet cake - Double the recipe and add it to a 9x13 pan.
- Cupcakes - This recipe will make 12 cupcakes. Make sure to top them with your favorite frosting!
How to Make a Buttermilk Cake
Here's an overview in photos of how
- Prep: Preheat the oven to 350℉ and prepare your baking pans.
- Make dry mix: Combine the dry ingredients in a bowl.
- Cream butter: In a large bowl, cream the butter and sugar until fluffy.
- Add eggs: Beat in the eggs one at a time, then beat in the vanilla.
- Combine: Mix in the flour and buttermilk.
- Bake: Place the batter in the pans, then bake for 35-40 minutes.
- Cool: Let the cakes cool in the pans, then turn them out to cool completely, and then add the frosting.
Tips & Substitution Suggestions
- Use room temperature ingredients. Bring all of your ingredients to room temperature before mixing them together so that they blend in well.
- Don't overmix. Mix the batter until just combined for the tenderest crumb.
- About measuring ... For a super tender cake, always use the spoon and level method for measuring your flour. Adding too much flour will create a heavier finished cake.
- Try cake flour. For an even softer texture, swap cake flour for all-purpose flour.
- Cool the cake thoroughly. Make sure to cool completely so that the frosting doesn't melt when you add it.
- Make it gluten-free: Substitute your favorite gluten free 1:1 blend (or try my homemade gluten free flour blend) for the all-purpose flour. Use 1 ¾ cups (210 grams) of a blend.
- To make it dairy-free: Mix 1 cup of non-dairy milk with 1 tablespoon of white vinegar, let it sit for 10 minutes, then measure it out to use in the cake. Swap the butter for a non-dairy butter.
- What size? As noted, this recipe makes 2 6-inch cakes or 1 8 or 9-inch round. Double the recipe to make a larger layer cake or sheet cake (you can use the handy feature in the recipe card if you like).
Frosting Ideas
You can do any frosting you like on this cake! The photos show a pretty blue frosting that I made when I baked unicorn bars for my girls, made from a simple combination of 1 ½ cups softened butter + 3 cups of sifted powdered sugar beaten together with a bit of food coloring added in. You could also try:
- Chocolate buttercream - My favorite chocolate buttercream recipe is amazing on this cake!
- Whipped cream - Make homemade whipped cream and serve it alongside buttermilk cake, plus a pile of fresh fruit!
- Lemon curd - Homemade sweet-tart lemon curd or honey lemon curd is perfect for garnishing.
How to Store
- Counter - Cover the cake with foil and keep it on the counter for up to 3 days.
- Fridge - The cake, covered or in an airtight container, will keep well in the fridge for up to 1 week. Let it sit on the counter for about 30 minutes before serving if it's been in the fridge.
- Freezer - Store the unfrosted cake by wrapping it tightly in a layer of plastic, then a layer of foil, and placing it in the freezer for up to 2 months. Thaw the cake in the fridge before frosting. Or place the assembled cake or pieces of cake in a freezer-safe container and store it in the freezer for up to 2 months. The texture of the frosting will not be as fluffy when it's thawed, but it will still taste good. Defrost the cake in the fridge before serving.
More Easy Cake Recipes
If you try this recipe, please let me know! And if you have any questions, always feel free to reach out in the comments or by email. I hope you love it! ❤️
Buttermilk Cake
This simple and tender buttermilk cake goes great with all sorts of frostings. It makes a perfect birthday cake!
Ingredients
- ½ cup unsalted butter , at room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon fine sea salt
- ⅔ cups well-shaken buttermilk
- 3 cups frosting of choice
Instructions
- Preheat the oven to 350℉ and grease and line a cake pan (I use 2 6-inch cake pans. You can also use 1 8 or 9-inch cake pan).
- In a large bowl, beat the ½ cup unsalted butter and 1 cup granulated sugar together using an electric mixer until light and fluffy, about 5 minutes. Beat in the 2 eggs one at a time; add the 1 teaspoon pure vanilla extract.
- In another large bowl, whisk together the 1 ½ cups all purpose flour, 1 ½ teaspoons baking powder and ¼ teaspoon fine sea salt. With the mixer on low, add half the flour mixture to the butter and egg mixture and beat until just combined. Add the ⅔ cups well-shaken buttermilk and mix well to combine. Add the remaining flour mixture and beat until just combined, scraping down the bowl as necessary.
- Pour batter into the prepared pans, place in the oven and bake for about 35-40 minutes, until a tester inserted in the middle of the cake comes out clean. Remove from oven and place on a rack to cool for 15 minutes, then turn the cake out onto the rack to cool completely.
- When the cake is fully cooled, frost it with 3 cups frosting of choice.
Notes
- Use room temperature ingredients. Bring all of your ingredients to room temperature before mixing them together so that they blend in well.
- Don't overmix. Mix the batter until just combined for the tenderest crumb.
- About measuring ... For a super tender cake, always use the spoon and level method for measuring your flour. Adding too much flour will create a heavier finished cake.
- Try cake flour. For an even softer texture, swap cake flour for all-purpose flour.
- Cool the cake thoroughly. Make sure to cool completely so that the frosting doesn't melt when you add it.
- Make it gluten-free: Substitute your favorite gluten free 1:1 blend (or try my homemade gluten free flour blend) for the all-purpose flour. Use 1 ¾ cups (210 grams) of a blend.
- To make it dairy-free: Mix 1 cup of non-dairy milk with 1 tablespoon of white vinegar, let it sit for 10 minutes, then measure it out to use in the cake. Swap the butter for a non-dairy butter.
- What size? As noted, this recipe makes 2 6-inch cakes or 1 8 or 9-inch round. Double the recipe to make a larger layer cake or sheet cake (you can use the handy feature in the recipe card if you like).
Nutrition
Calories: 251kcalCarbohydrates: 35gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 59mgSodium: 153mgPotassium: 58mgFiber: 1gSugar: 21gVitamin A: 358IUCalcium: 64mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!
Sheina says
I wondered what time alone might look like for you. Here’s to an easy transition to gf eating, even if only for a month.
Helen says
Nice post…. Always nice to read your writing! Cake sounds easy & delicious… thanks!