Mom’s Moist Vanilla Buttermilk Layer Cake
This moist vanilla buttermilk layer cake is rich, tender, and full of comforting flavor. With a fluffy crumb and smooth vanilla buttercream, it’s a foolproof recipe perfect for celebrations or sweet indulgence.
Ingredients
For the cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 1/4 cups buttermilk
For the vanilla buttercream frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 –3 tablespoons heavy cream or milk
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, lightly flour them, and line the bottoms with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Beat the softened butter and sugar in a large bowl for 4–5 minutes until pale and fluffy.
- Add the eggs one at a time, beating well after each. Stir in the vanilla extract.
- Add the flour mixture in three parts, alternating with buttermilk in two parts, starting and ending with the flour mixture. Mix until just combined.
- Divide the batter between the two pans. Smooth the tops and bake for 28–32 minutes, or until a toothpick inserted comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Beat the butter until creamy. Gradually add powdered sugar, vanilla, salt, and cream. Beat until smooth and fluffy.
- Place one cake layer on a serving plate. Frost with a generous amount of buttercream, top with the second layer, and frost the top and sides. Decorate as desired.