Description
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.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 18g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
