Buttermilk Cake with Buttercream Frosting

There’s something deeply nostalgic and comforting about a classic buttermilk cake with buttercream frosting. This cake is a timeless dessert, often seen gracing tables during birthdays, holidays, or just as a delightful treat to brighten any ordinary day. Buttermilk brings a subtle tang and tenderness to the cake, creating a moist, fluffy texture that pairs exquisitely with the rich and creamy buttercream frosting.

Unlike dense pound cakes or overly sweet store-bought confections, a homemade buttermilk cake stands out for its balanced flavor, fine crumb, and luxurious feel. The beauty of this cake lies in its versatility—it can be served as a single-layer sheet cake, layered into an impressive tiered centerpiece, or even crafted into cupcakes. With a rich history rooted in Southern American baking traditions, the buttermilk cake has transcended generations and regions, earning its spot as a beloved favorite in kitchens around the world.

Ingredients

For the Buttermilk Cake:

• 2½ cups (310g) all-purpose flour

• 2½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup (226g) unsalted butter, softened

• 1¾ cups (350g) granulated sugar

• 4 large eggs, room temperature

• 2 tsp pure vanilla extract

• 1 cup (240ml) buttermilk, room temperature

For the Buttercream Frosting:

• 1 cup (226g) unsalted butter, softened

• 4 cups (500g) powdered sugar, sifted

• 2 tsp pure vanilla extract

• 2–3 tbsp heavy cream or milk

• Pinch of salt

Preparation

Step 1: Preheat and Prepare Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. This ensures your cake releases cleanly after baking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. These dry ingredients will give the cake structure and lightness.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, using a stand or hand mixer, beat the softened butter and granulated sugar together on medium-high speed until pale, light, and fluffy—about 3-5 minutes. This step is key to creating an airy texture.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing. Stir in the vanilla extract.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts. Begin and end with the flour mixture. Mix just until combined—do not overbeat.

Step 6: Bake the Cake

Divide the batter evenly between the prepared pans. Tap them gently on the counter to remove air bubbles. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 7: Prepare the Buttercream Frosting

In a large bowl, beat the butter until creamy. Gradually add the sifted powdered sugar, one cup at a time, beating well on medium speed. Add vanilla extract and a pinch of salt. Add cream or milk 1 tablespoon at a time, until desired consistency is reached. Beat until fluffy—about 3–5 minutes.

Step 8: Assemble and Frost

Place one cake layer on a serving plate. Spread a generous amount of frosting on top. Place the second cake layer over it and frost the top and sides. Use an offset spatula for smooth application.

Variation

• Lemon Buttermilk Cake: Add 2 tablespoons of lemon zest and replace 2 tablespoons of buttermilk with fresh lemon juice for a citrusy twist.

• Chocolate Chip Buttermilk Cake: Fold in 1 cup of mini chocolate chips to the batter for a delightful surprise in every bite.

• Fruit-Filled Layers: Add a layer of raspberry or strawberry jam between the cake layers before frosting.

• Coconut Topping: Sprinkle sweetened shredded coconut over the frosted cake for added texture and flavor.

Cooking Note

Ensure all ingredients are at room temperature, especially the buttermilk, eggs, and butter. This helps in achieving a smoother batter and better emulsification, leading to a more consistent bake. Avoid overmixing the batter once the flour is added—this can make the cake dense and tough instead of soft and fluffy.

Serving Suggestions

• Serve with fresh berries and a dollop of whipped cream for a lighter dessert.

• Pair with a cup of hot tea, coffee, or a glass of cold milk.

• Add a scoop of vanilla ice cream on the side for extra indulgence.

• Garnish with edible flowers or gold leaf for an elegant presentation at special events.

Tips

• Sift powdered sugar before adding to the butter for an ultra-smooth frosting.

• Use cake strips or wrap damp towels around pans to help the cakes bake evenly and flat.

• Chill the cake briefly before slicing for neater layers and cleaner cuts.

• Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes (plus cooling time)

Nutritional Information (per serving, based on 12 servings):

• Calories: ~520 kcal

• Protein: 4g

• Carbohydrates: 68g

• Sugars: 47g

• Fat: 27g

• Saturated Fat: 17g

• Cholesterol: 110mg

• Sodium: 180mg

• Fiber: 1g

Note: Nutritional values are approximate and vary based on specific ingredients used.

FAQs

Q: Can I make this cake ahead of time?

Yes! You can bake the cake layers a day in advance and store them wrapped in plastic wrap at room temperature. Frost just before serving for best results.

Q: Can I freeze buttermilk cake?

Absolutely. Wrap cooled cake layers tightly and freeze for up to 2 months. Thaw at room temperature and frost as desired.

Q: What can I use if I don’t have buttermilk?

Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5–10 minutes until it curdles slightly.

Q: How do I prevent the cake from sticking to the pan?

Use parchment paper rounds in the bottom of your pans and grease the sides with butter or baking spray. Dust with flour for extra insurance.

Conclusion

A buttermilk cake with buttercream frosting is the epitome of classic baking—simple, satisfying, and endlessly adaptable. Whether you’re celebrating a birthday, hosting a family dinner, or just in the mood for something sweet, this cake delivers every time. The gentle tang of buttermilk paired with the velvety richness of buttercream creates a harmony of flavors that appeals to all palates. With its soft crumb, irresistible frosting, and elegant appearance, this cake deserves a place in every baker’s recipe box. Mastering this dessert will not only elevate your baking skills but also win you plenty of compliments at any gathering.

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