Buttermilk Cake

Why You’ll Love This Recipe

This cake is quick to make, perfectly balanced in flavor, and stays moist for days thanks to the buttermilk. It’s a wonderful all-purpose cake: elegant enough for special occasions, simple enough for everyday baking, and easy to customize. Serve it as-is, frost it for birthdays, or top it with berries and whipped cream for a light dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter (softened)
• Granulated sugar
• Eggs
• Vanilla extract
• Buttermilk

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, two 8-inch round pans, or a bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then add the vanilla.
5. Alternate adding the dry ingredients and buttermilk to the creamed mixture, starting and ending with the flour. Mix until just combined—do not overmix.
6. Pour the batter into the prepared pan(s) and smooth the top.
7. Bake for 30–35 minutes (round or sheet cake) or 45–55 minutes (bundt), until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before frosting or serving.

Servings and timing

This recipe makes one 9×13-inch cake, two 8-inch rounds, or one bundt cake. It serves 10–12 people and takes about 1 hour total—15 minutes for prep and 30–45 minutes to bake, depending on pan size.

Variations

• Add lemon zest or almond extract for a flavor twist.
• Stir in chocolate chips or berries for extra texture.
• Top with a lemon or vanilla glaze for a simple finish.
• Use the batter for cupcakes (bake 18–20 minutes).
• Layer with jam or whipped cream for a summery spin.

Storage/Reheating

Store the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. To freeze, wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw at room temperature before serving. Reheat slices in the microwave for 10–15 seconds for that fresh-baked feel.

FAQs

What does buttermilk do in cake?

Buttermilk adds moisture and a subtle tang, and it reacts with baking soda for a light, tender crumb.

Can I use milk instead of buttermilk?

You can, but for best results, use a homemade buttermilk substitute: 1 tablespoon lemon juice or vinegar + enough milk to make 1 cup. Let sit 5 minutes before using.

Can I make this cake ahead of time?

Yes, it can be made a day ahead. It stays moist and even tastes better the next day.

What kind of frosting goes best with this cake?

Vanilla buttercream, cream cheese frosting, or whipped cream all pair well. You can also keep it simple with a glaze or powdered sugar.

Can I use this recipe for cupcakes?

Yes! Fill liners 2/3 full and bake for 18–20 minutes.

Why is my cake dry?

Overbaking or adding too much flour can dry out the cake. Be sure to measure carefully and check doneness early.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free baking flour blend for best results.

Is this cake overly sweet?

No, it’s lightly sweet with a well-balanced flavor, making it a great base for toppings or fillings.

Can I bake it in a bundt pan?

Yes, just grease and flour the bundt pan well and increase baking time to about 45–55 minutes.

How do I know when the cake is done?

Insert a toothpick into the center—it should come out clean or with a few moist crumbs.

Conclusion

Buttermilk Cake is a classic recipe that delivers every time—moist, flavorful, and easy to make. Whether dressed up with frosting or served simply with a cup of tea, it’s the kind of cake you’ll want to keep in your baking rotation. It’s perfect for celebrations, gatherings, or simply enjoying a sweet moment at home.

Buttermilk Cake

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Buttermilk Cake is a soft, moist, and versatile dessert with a tender crumb and subtle tang from buttermilk. It’s perfect for birthdays, tea time, or any occasion that calls for a lightly sweet and elegant treat.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30–55 minutes
• Total Time: 1 hour
• Yield: 10–12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 3 large eggs
• 1 tbsp vanilla extract
• 1 cup buttermilk

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan, two 8-inch round pans, or a bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then add vanilla extract.
5. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with flour. Mix just until combined.
6. Pour batter into prepared pan(s) and smooth the top.
7. Bake for 30–35 minutes (round or sheet cake) or 45–55 minutes (bundt) until a toothpick inserted in the center comes out clean.
8. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely before serving or frosting.

Notes

• Don’t overmix the batter—this keeps the cake soft and fluffy.
• Make a quick glaze by whisking powdered sugar with lemon juice or milk and drizzle over the cooled cake.
• Store tightly wrapped to keep the cake moist for days.
• To freeze, wrap in plastic and foil and store for up to 2 months.
• Use a kitchen scale for best accuracy when measuring flour and sugar.

Nutrition

• Serving Size: 1 slice (1/12 of cake)
• Calories: 350
• Sugar: 26g
• Sodium: 220mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 0.5g
• Protein: 4g
• Cholesterol: 85mg