Slight tang from the buttermilk adds depth of flavor
Versatile—great as a base for layered cakes or cupcakes
Easy to make with simple pantry ingredients
Pairs well with fruits, frostings, or served plain
Can be made in a single bowl
Delicious both warm and chilled
Works for casual desserts or elegant presentations
Perfect for baking beginners and pros alike
Crowd-pleaser for all ages
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
Granulated sugar
Eggs
Vanilla extract
Buttermilk
Directions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Frost, glaze, or serve as desired.
Servings and timing
This buttermilk cake recipe yields about 8–10 servings. Prep time: 15 minutes Bake time: 30–35 minutes Total time: 45–50 minutes
Variations
Lemon Buttermilk Cake: Add lemon zest and a lemon glaze for a citrusy twist.
Chocolate Chip: Fold in mini chocolate chips before baking.
Berry Swirl: Swirl in fresh berry compote or preserves before baking.
Spiced Buttermilk Cake: Add cinnamon, nutmeg, or cardamom for warmth.
Coconut Buttermilk Cake: Stir in shredded coconut and top with coconut frosting.
Layered Cake: Double the recipe and make a two-layer frosted cake.
Cupcakes: Pour into muffin tins and bake for 18–20 minutes for cupcakes.
Frosting Options: Pair with cream cheese frosting, chocolate ganache, or whipped cream.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. To freeze, wrap the cooled cake tightly in plastic wrap and foil, and freeze for up to 3 months. To serve, thaw at room temperature. Reheat individual slices in the microwave for 10–15 seconds if desired.
FAQs
What does buttermilk do in a cake?
Buttermilk adds acidity, which reacts with baking soda to create a tender, fluffy crumb. It also adds a subtle tang that enhances the flavor of the cake.
Can I substitute regular milk for buttermilk?
You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5–10 minutes before using.
Can I make this cake ahead of time?
Yes, the cake can be baked a day in advance and stored covered at room temperature or in the refrigerator until ready to frost or serve.
Is buttermilk cake supposed to be tangy?
It has a subtle tang, but it’s balanced by the sweetness of the sugar and the richness of the butter, resulting in a pleasant flavor.
Can I use this recipe for cupcakes?
Absolutely. Pour the batter into cupcake liners and bake at 350°F for 18–20 minutes or until a toothpick comes out clean.
What frosting goes best with buttermilk cake?
Cream cheese frosting, vanilla buttercream, lemon glaze, or even a simple dusting of powdered sugar all pair beautifully.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.
Can I add fruit to the batter?
Yes, fold in fresh or frozen berries, diced apples, or even chopped peaches for extra flavor and texture.
What’s the best way to keep the cake moist?
Avoid overbaking, and store the cake tightly wrapped or in an airtight container. Buttermilk also naturally helps keep it moist.
Can I freeze buttermilk cake?
Yes, you can freeze it for up to 3 months. Wrap it well and thaw at room temperature when ready to serve.
Conclusion
Buttermilk cake is a timeless dessert that delivers a soft, moist crumb and rich flavor with minimal effort. Whether enjoyed plain, dusted with sugar, or frosted for a special occasion, this cake is a versatile favorite that never goes out of style. With endless variation options and a foolproof method, it’s a must-have recipe for every baker’s collection.
Buttermilk cake is a soft, moist, and fluffy dessert with a subtle tang that enhances its rich flavor. It’s simple to make and versatile enough for casual or special occasions, pairing well with fruit, frosting, or served plain.
Ingredients
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
1 cup buttermilk
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Frost, glaze, or serve as desired.
Notes
Add lemon zest, chocolate chips, or berries for easy flavor variations.Do not overmix to ensure a soft, tender crumb.Use a toothpick to check for doneness—it should come out clean or with a few crumbs.Can be doubled for a layered cake or divided for cupcakes.Wrap tightly and freeze for up to 3 months if making ahead.
