Vanilla Cake With Buttermilk Recipe [Best Homemade]

Vanilla Cake with Buttermilk Recipe is a soft, rich, and tender dessert that never fails in my kitchen. I’ve made this recipe more times than I can count. Each slice brings that sweet homemade comfort I always crave.

My Baking Addiction started right here, and this vanilla cake with buttermilk recipe was one of my first proud results. The buttermilk adds moisture and depth, giving it that classic bakery-style texture.

Over time, I made a few personal tweaks sometimes reducing sugar slightly or using a touch more vanilla. Now, I’ll walk through the steps I’ve followed countless times, sharing exactly how I bring this delicious Vanilla Cake with Buttermilk to life.

Vanilla Cake With Buttermilk Recipe

This vanilla cake with buttermilk recipe is a classic, made completely from scratch with everyday ingredients. It’s rich, buttery, and unbelievably moist, thanks to the full-fat buttermilk and real butter.

The texture is soft but structured, making it ideal for layering or serving as a simple sheet cake. The flavor is deep and true  not overly sweet just that clean, homemade vanilla cake taste that never disappoints.

The frosting is creamy and smooth, made with real butter and just enough vanilla to complement the cake without overpowering it. It’s a reliable go-to recipe that consistently delivers bakery-level results straight from your own oven.

How To Prepare Vanilla Cake With Buttermilk Recipe?

To make this vanilla cake with buttermilk recipe just right, I’ll walk you through every step clearly. I’ll also share the kitchen tools that help me, though you don’t need them all to succeed.

Using what you have on hand will still result in a moist, flavorful cake that everyone will love. Let’s get baking!

Recipe Details:

Preparation Time: 25 minutes

Cooking Time: 35 minutes

Total Time: About 1 hour

Course: Dessert / Cake

Cuisine: American

Yield: 12 servings

Kitchen Utensils

• Large mixing bowls
• Electric mixer (stand or handheld)
• Measuring cups and spoons
• Rubber spatula
• Two 9-inch round cake pans
• Cooling rack
• Whisk
• Sifter (optional, for flour and powdered sugar)

Ingredients

For the Cake:

• 2 cups sugar
• 2 ¾ cups all-purpose flour
• 1 ½ cups buttermilk (full fat preferred, low fat works too)
• 3 large whole eggs
• 1 egg yolk
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup unsalted butter (2 sticks), softened at room temperature
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 2 teaspoons vanilla extract

For the Frosting:

• 3 tablespoons heavy cream or whole milk
• 6 cups powdered sugar
• 1 ½ cups unsalted butter, softened
• 2 teaspoons vanilla extract

Instructions

1. Set your oven to 350°F (175°C). Grease your cake pans well with butter or non-stick spray, then lightly dust them with flour, or line them with parchment paper for easy removal. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set this aside.

2. Using your electric mixer, beat the softened butter and sugar on medium speed until the mixture is light and fluffy, about 3-5 minutes. This step is crucial for a tender crumb.

3. Crack in the whole eggs and egg yolk one at a time, beating well after each addition. Then mix in the vanilla extract.

4. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix on low speed just until everything is combined—don’t overmix! Add the vegetable oil and gently stir to incorporate.

5. Pour the batter evenly into your prepared pans. Smooth the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

6. Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then turn them out onto a wire rack to cool completely before frosting.

7. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, about one cup at a time, mixing well after each addition. Pour in the vanilla extract and heavy cream (or milk).

8. Beat on high speed for about 3 minutes until the frosting is smooth, creamy, and fluffy. If the frosting is too thick, add a little more cream; if too thin, add more powdered sugar.

9. Once the cakes are completely cool, spread the frosting evenly over the cake layers or the whole cake. Decorate as desired, slice, and enjoy!

Notes:

Using room temperature butter and eggs helps with smooth mixing and better texture. Full-fat buttermilk and heavy cream give the cake and frosting a richer flavor.

If you don’t have buttermilk, you can make a substitute by mixing 1 tablespoon of lemon juice or vinegar with enough milk to make 1 ½ cups and let it sit for 5 minutes.

Nutrition Facts Of Vanilla Cake With Buttermilk Recipe

Nutrition	Amounts
Calories	420
Fat	22g
Carbohydrates	55g
Protein	5g
Sugar	40g

Why My Recipe Works

This vanilla cake with buttermilk recipe works because every ingredient plays a specific role, and the method is designed for consistent results.

The buttermilk reacts with the baking soda to create a tender crumb and natural rise. Creaming the butter and sugar adds air to the batter, giving the cake a light texture.

Eggs add structure, and the extra yolk adds richness. The small amount of oil ensures extra moisture without making it greasy.

Alternating the flour and buttermilk prevents overmixing. Each step has been tested, refined, and made to deliver a soft, flavorful, and perfectly balanced cake every time.

Why This Recipe Is A Must-Try?

This vanilla cake with buttermilk recipe using buttermilk must be tried because the texture comes out soft, rich, and full of real flavor every time.

The method is easy to follow, and the ingredients are basic but come together in a way that feels special. Each time I’ve made it, the results have been consistent and enjoyed by everyone.

The buttermilk adds something extra that regular milk just can’t match. After one bite, you’ll understand why this has become one of my most trusted and loved cakes to bake at home. Simple, reliable, and full of homemade taste from the very first slice.

Top Baking Tips

1. Cold butter won’t cream properly, and cold eggs can shock the batter, causing uneven texture. I always bring butter, eggs, and buttermilk to room temperature for at least an hour before baking for a smooth, light crumb.

2. Ovens often don’t match their set temperature. Mine runs hot, which I only discovered with an oven thermometer. Baking at the correct temperature prevents burnt edges and sinking centers.

3. Switching from measuring cups to grams improved my consistency. A kitchen scale offers precise control over flour and sugar, giving better texture and avoiding dryness or density.

4. The order of ingredients matters: cream butter and sugar first to add air, add eggs one at a time to prevent splitting, and alternate dry ingredients with buttermilk to keep the batter smooth. It’s science, not just tradition.

5. Lining cake pans with parchment helps cakes release cleanly and prevents broken layers—such a game-changer.

6. After baking, I let the cake cool at least an hour before cutting. This ensures moist texture, reduces crumbling, and helps frosting set perfectly.

My Favorite Ways To Serve It Up

One of my favorite ways to serve this vanilla cake with buttermilk recipe is by spreading a thick, smooth layer of homemade vanilla buttercream frosting over each slice, letting the sweetness balance perfectly with the moist cake.

Adding fresh strawberries or raspberries on the side brings a fresh, tangy contrast that cuts through the richness. Sometimes I like to warm a slice slightly before serving to make the cake even softer, almost melting in the mouth.

A light dusting of powdered sugar adds a delicate, elegant touch when frosting feels too much. Paired with a warm drink, this cake turns any gathering into a cozy, memorable treat.

Additions With Vanilla Cake With Buttermilk Recipe

● Lemon or orange zest: Adding finely grated citrus zest to the batter gives the cake a bright, refreshing flavor that complements the vanilla beautifully.

● Chopped toasted nuts: Toasted walnuts, pecans, or almonds add a delightful crunch and a subtle nutty aroma, creating an interesting texture contrast.

● Mini chocolate chips: Stirring in mini chocolate chips adds bursts of melty chocolate in every bite, making the cake extra indulgent.

● Fresh or frozen blueberries: Gently folding in blueberries adds juicy pockets of fruit that balance the sweetness and add natural moisture.

● Warm spices like cinnamon or nutmeg: A small pinch of cinnamon or nutmeg can deepen the flavor profile, giving the cake a cozy, comforting twist.

Substitutions For Vanilla Cake With Buttermilk Recipe

➤ Greek yogurt instead of buttermilk: Greek yogurt provides a similar tang and moisture to buttermilk while thickening the batter slightly for a rich texture.

➤ Coconut oil or vegan butter in place of unsalted butter: These dairy-free fats work well for those avoiding dairy, lending a slightly different but still delicious richness.

➤ Plant-based milk plus vinegar as buttermilk substitute: Almond milk, soy milk, or oat milk combined with a tablespoon of vinegar or lemon juice mimics the acidity of buttermilk.

➤ Honey or maple syrup replacing part of the sugar: These natural sweeteners add moisture and a subtle depth of flavor but may require slight adjustments to liquid amounts.

➤ Cake flour instead of all-purpose flour:Cake flour has lower protein content, which creates a lighter, softer crumb, making the cake even more tender and delicate.

How To Store The Finished Cake

Once the vanilla cake with buttermilk recipe is completely cooled and frosted, store it in an airtight container to keep it fresh. If you plan to eat it within two days, keeping it at room temperature is fine just make sure it’s covered well to prevent it from drying out.

For longer storage, place the vanilla cake with buttermilk recipe in the refrigerator; this will keep it fresh for up to a week. Before serving, let it come to room temperature so the texture and flavor shine.

If you need to freeze it, wrap the cake tightly in plastic wrap and then foil frozen vanilla cake with buttermilk recipe can last up to three months. Thaw overnight in the fridge.

FAQs About Vanilla Cake With Buttermilk Recipe

Conclusion

This is my easy and successful method for making a truly delicious vanilla cake with buttermilk recipe. Every time I bake it, the results are soft, moist, and full of flavor.

After making and enjoying this vanilla cake with buttermilk recipe, I can say it’s become a favorite in my kitchen. The steps are simple to follow, and the outcome always brings smiles.

I hope you understand how to make vanilla cake with buttermilk recipe clearly from my steps and feel confident to try vanilla cake with buttermilk recipe yourself. Happy baking and enjoy every bite.

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