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A buttermilk cake with a slice of cake on a plate.

Buttermilk Cake

5 from 2 votes
This simple and tender buttermilk cake goes great with all sorts of frostings. It makes a perfect birthday cake!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 251
Ingredients Method Notes

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

Method
 

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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).