Here’s a classic and tender Buttermilk Cake with Buttercream Frosting — moist, buttery, and perfectly sweet, with a rich, fluffy frosting that melts in your mouth. Great for birthdays, holidays, or just a comforting dessert.
🍰 Buttermilk Cake with Buttercream Frosting
🧁 Buttermilk Cake Ingredients:
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1¾ cups granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk (room temp)
🍯 Vanilla Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 tbsp vanilla extract
- 2–4 tbsp heavy cream or milk (as needed for consistency)
- Pinch of salt
👩🍳 Instructions:
To Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 8″ or 9″ round cake pans (or line with parchment).
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar in a large bowl until light and fluffy (about 2–3 minutes).
- Beat in eggs one at a time, then add vanilla.
- Add dry ingredients in three parts, alternating with buttermilk (start and end with dry). Mix just until combined — don’t overmix.
- Divide batter evenly between pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
To Make the Frosting:
- Beat butter on medium-high until creamy and pale (2–3 minutes).
- Gradually add powdered sugar, 1 cup at a time, beating well.
- Add vanilla, salt, and enough cream or milk to reach desired consistency. Beat until light and fluffy.
- Frost the cooled cake — between the layers, on top, and sides.
🎂 Serving & Storage:
- Store frosted cake covered at room temperature up to 2 days, or refrigerate for up to 5.
- Bring to room temp before serving for best texture.
🔄 Variations:
- Add lemon zest to the batter for a citrusy twist.
- Use chocolate or strawberry buttercream for a flavor swap.
- Try a buttermilk sheet cake for an easier, one-pan version.