Buttermilk Cake With Buttercream Frosting
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!
Ingredients
- 4½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups unsalted butter
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk
- 4 cups powdered sugar
- 2-3 tbsp heavy cream or milk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper for easy removal.
- Whisk together flour, baking powder, baking soda, and salt in a bowl. Set aside.
- Beat the butter and sugar on medium-high speed for 3-4 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in the vanilla extract.
- Mix in the dry ingredients and buttermilk alternately, starting with the dry mix. Don’t overmix.
- Divide the batter between the pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Beat the butter for 2-3 minutes. Gradually add powdered sugar, then heavy cream, vanilla, and a pinch of salt. Beat until fluffy.
- Place the first cake layer on a plate. Frost with buttercream, then top with the second layer. Frost the top and sides, and decorate as desired.