Buttermilk Cake With Buttercream Frosting

Sometimes, when I bake, it’s not just about following a recipe—it’s about reconnecting with something comforting and familiar. I remember a quiet afternoon spent with my grandma in the kitchen. The smell of cake baking filled the house, making everything feel warm and inviting. It wasn’t any special occasion, just another day to share something sweet.

That’s what this Buttermilk Cake reminds me of—the simple joy of creating something that brings people together. The cake is soft, delicate, and moist, with just a hint of tanginess from the buttermilk. It pairs perfectly with the rich, smooth buttercream frosting that elevates the flavor and adds that finishing touch to every bite.

I love that this cake can easily be dressed up for special occasions or enjoyed simply with a cup of tea on a lazy afternoon. The versatility and flavor are what make this cake a go-to whenever I want to share a little happiness with my loved ones.

Short Description

This Buttermilk Cake is soft, moist, and perfectly balanced, paired with a light, creamy buttercream frosting. A versatile and simple cake perfect for all occasions!

Key Ingredients

For the Buttermilk Cake:

• 2 ½ cups (315g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (226g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 cup (240ml) buttermilk, room temperature

For the Buttercream Frosting:

• 1 cup (226g) unsalted butter, softened
• 4 cups (480g) powdered sugar
• 2-3 tbsp heavy cream or milk
• 2 tsp vanilla extract
• Pinch of salt (optional)

Tools Needed

• Electric mixer or stand mixer
• 9-inch (23 cm) round cake pans
• Parchment paper (optional)
• Cooling racks
• Cake spatula for frosting

Cooking Instructions

Step 1: Prepare the Baking Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For easy cake removal, you can also line the bottom with parchment paper circles.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.

Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium-high speed. Beat for about 3-4 minutes until the mixture is light, fluffy, and pale in color.

Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, ensuring the mixture is smooth.

Step 5: Incorporate Buttermilk and Dry Ingredients
Turn the mixer speed to low. Alternately add the dry ingredients and buttermilk to the batter, beginning with ⅓ of the dry ingredients.

After mixing, add half of the buttermilk, and continue until all the ingredients are combined. Mix gently—don’t overmix.

Step 6: Bake the Cake
Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Step 7: Cool Completely
Allow the cakes to cool in the pans for about 10 minutes. Turn the cakes out onto wire racks to cool completely before frosting.

Step 8: Prepare the Buttercream Frosting
Beat the softened butter on medium-high for 2-3 minutes until creamy. Gradually add the powdered sugar, one cup at a time, beating on low to incorporate each addition.

Add heavy cream, vanilla extract, and a pinch of salt. Beat for another 3-4 minutes until the frosting is light and fluffy.

Step 9: Assemble and Frost the Cake
Place one cake layer on a serving plate. Spread a generous layer of buttercream frosting on top.

Place the second cake layer on top and frost the top and sides smoothly. Decorate with swirls, sprinkles, or fresh fruit as desired.

Why You’ll Love This Recipe

Soft & Moist: The buttermilk gives the cake a soft, tender crumb that practically melts in your mouth.

Classic Flavors: Simple ingredients combine for a timeless flavor that everyone will enjoy.

Customizable: Perfect for birthdays, celebrations, or a cozy family treat.

Versatile: Enjoy it on its own, with frosting, or topped with fruit for a light variation.

Mistakes to Avoid & Solutions

1. Overmixing the batter – Overmixing can lead to a dense cake. Once the ingredients are combined, stop mixing.

Solution: Mix just until the dry ingredients are incorporated into the wet mixture.

2. Cake sticking to the pan – If not greased properly, your cake can stick.

Solution: Grease and flour the pans well, or use parchment paper at the bottom.

3. Frosting too stiff – If your buttercream frosting is too stiff, it may be hard to spread.

Solution: Add a little more heavy cream (1 tbsp at a time) until you reach the desired consistency.

Serving and Pairing Suggestions

– Serve the cake with a light fruit salad or fresh berries for a refreshing contrast.
– Pair it with a hot cup of tea or coffee for the perfect afternoon treat.
– Serve as a family-style dessert or as a beautiful centerpiece for a birthday or celebration.

Storage and Reheating Tips

Storage: Store leftovers in an airtight container at room temperature for up to 3 days. If you need to store it longer, refrigerate for up to 1 week.

Reheating: To enjoy the cake at its best, warm individual slices in the microwave for about 10-15 seconds before serving.

FAQs

1. Can I make this cake ahead of time?
Yes! You can bake the cake a day or two in advance. Just wrap each layer tightly in plastic wrap and store it at room temperature. Frost it when ready to serve.

2. Can I substitute the buttermilk with regular milk?
While buttermilk is key for the texture and flavor, you can use regular milk in a pinch. Add 1 tablespoon of lemon juice or vinegar per cup of milk to create a similar effect.

3. How do I know when the cake is fully baked?
The cake should spring back when lightly pressed, and a toothpick inserted into the center should come out clean.

4. Can I make the frosting ahead of time?
Absolutely! You can prepare the buttercream frosting ahead of time and refrigerate it for up to 3 days. Just bring it to room temperature and beat it again to restore its fluffiness.

5. How can I adjust the sweetness of the frosting?
If you find the frosting too sweet, reduce the powdered sugar by ½ cup and add a pinch of salt to balance the flavor.

Tips & Tricks

Sift your dry ingredients: Sifting the flour, baking powder, and baking soda ensures even distribution and avoids clumps.

Use room-temperature ingredients: This helps the batter come together smoothly and results in a fluffier cake.

Test with a toothpick: For the perfect bake, insert a toothpick into the center of the cake; it should come out clean when the cake is done.

Recipe Variations

Chocolate Buttermilk Cake: Add ½ cup of cocoa powder to the dry ingredients for a chocolate twist. Adjust the sugar to 1 ½ cups for a balanced sweetness.

Lemon Buttermilk Cake: Add 1 tbsp of lemon zest and 2 tbsp of lemon juice to the batter for a citrusy kick. Top with a lemon-flavored buttercream frosting.

Vegan Version: Replace the butter with vegan butter and eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) for a dairy-free, egg-free version. Substitute buttermilk with almond milk and a dash of vinegar.

Final Thoughts

Baking this Buttermilk Cake feels like a celebration in itself. From the moment the cake starts to rise in the oven to the final, smooth layer of frosting, each step is rewarding. The cake is simple, yet its flavor and texture make it a standout treat.

I find joy in sharing it with friends, family, and even a few neighbors who stop by for a slice. It’s one of those recipes that brings people together, creating moments that make you feel right at home. I can’t wait for you to give it a try and share it with your loved ones too.