Vanilla Cake With Buttermilk Recipe
This Vanilla Cake with Buttermilk recipe creates a moist, tender, and flavorful dessert. Made with flour, sugar, eggs, vanilla extract, and tangy buttermilk, the batter yields a soft, fluffy texture. The buttermilk adds richness and balances sweetness. Perfect for layering or serving simply with frosting or fruit, it's a versatile cake ideal for birthdays, celebrations, or everyday indulgence.
Equipment
- 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
- 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.
- 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.
- Crack in the whole eggs and egg yolk one at a time, beating well after each addition. Then mix in the vanilla extract.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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 |
