Vanilla Buttermilk Cake

Jump to Recipe

Vanilla Buttermilk Cake

Sometimes, you just want a simple, comforting dessert—one that’s both familiar and inviting. Vanilla buttermilk cake delivers on that promise, offering a delicate, moist crumb, gentle vanilla flavor, and irresistible homemade quality. Whether hosting a celebration, joining a potluck, or just craving a sweet slice alongside your coffee, this classic cake never disappoints. Let’s explore each detail, from ingredients to storage, so you can bake with confidence.

Why Vanilla Buttermilk Cake Stands Out

A vanilla cake can be found in many recipes, but adding buttermilk changes the game. The acidity in buttermilk reacts with leavening agents, producing a cake that’s not just tender and moist, but also subtly tangy, setting it apart from other yellow cakes.

• Moisture & Texture: Buttermilk leads to a softer crumb, preventing dryness even after refrigeration.
• Flavor Balance: The mild tanginess complements the warm vanilla, creating depth without overpowering sweetness.
• Simplicity: This no-fuss method means fewer bowls and steps, with dependable results whether you use a stand mixer or a simple whisk.

Ingredient Guide: What You’ll Need

Gather your ingredients for a seamless baking process. Here’s what goes into the cake and its frosting:

For the cake:

• All-purpose flour: Provides structure while keeping the cake tender.
• Baking powder & baking soda: Both act as leaveners, yielding a cake that rises evenly.
• Fine sea salt: Rounds out the flavors, balancing sugar and vanilla.
• Unsalted butter: Essential for a rich, creamy foundation.
• Neutral oil (like canola or vegetable): Enhances moisture without making the cake heavy.
• Granulated sugar: Sweetens uniformly and helps achieve a soft crumb.
• Large eggs: Bind and set the cake’s structure while adding richness.
• Pure vanilla extract: Lends a warm, aromatic note to every bite.
• Whole buttermilk: The star ingredient, responsible for tenderness and flavor.

For the frosting:

• Unsalted butter: Beat until creamy for a smooth base.
• Powdered sugar: Adds sweetness and structure for a fluffy finish.
• Pure vanilla extract: Keeps the flavor profile consistent.
• Buttermilk: Maintains a silky texture and matches the cake’s tang.

Optional toppings:

Enhance the appeal by finishing your cake with:
– Fresh berries (strawberries, raspberries, blueberries)
– Toasted coconut flakes
– Sprinkles or chocolate shavings

Tools You’ll Need

Before starting, assemble these essentials for efficiency:

• 9×13-inch rectangular cake pan
• Parchment paper for easy removal
• Stand mixer or hand mixer
• Mixing bowls (one medium, one large)
• Rubber spatula and offset spatula
• Wire cooling rack
• Measuring cups and spoons
• Sifter or fine mesh sieve

Step-by-Step: Baking Vanilla Buttermilk Cake

Follow this process for a cake that looks (and tastes) bakery-made, even from your home kitchen.

1. Preheat and Prep the Pan

Heat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving enough overhang to lift out the cake. Lightly grease the paper and the exposed pan.

2. Mix Dry Ingredients

In a medium bowl, sift together:

• 2½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt

Set aside.

3. Cream Butter, Oil, and Sugar

In a large bowl, beat:

• ½ cup unsalted butter (softened)
• ¼ cup neutral oil

Mix on medium speed for about 1 minute until just combined. Add 1½ cups granulated sugar and continue beating until pale and fluffy, about 3–4 minutes. This step introduces air, crucial for a tender crumb.

4. Add Eggs and Vanilla

Beat in three large eggs, one at a time, mixing well between additions. Scrape the sides of the bowl. Add 1 tablespoon pure vanilla extract and mix until smooth.

5. Alternate Adding Dry Ingredients and Buttermilk

Pour 1 cup whole buttermilk into a measuring jug. Add the flour mixture to the batter in three additions, alternating with the buttermilk in two stages (start and end with flour). Mix each addition on low speed until just incorporated—over-mixing can toughen the cake.

6. Bake

Transfer the batter to your prepared pan, spreading evenly with a spatula. Bake on the center rack for 32–38 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

7. Cool

Cool the cake in the pan for 20 minutes, then use the parchment overhang to lift onto a wire rack. Let it cool completely before frosting.

Frosting: Vanilla Buttermilk Cloud

A fluffy vanilla buttermilk frosting keeps things simple but luscious.

• In a large bowl, beat ½ cup softened unsalted butter on medium speed until creamy, about 2–3 minutes.
• Gradually add 3 cups powdered sugar, mixing on low to incorporate.
• Add 2 tablespoons buttermilk and 2 teaspoons vanilla extract. Beat on medium-high until frosting is light and spreadable. If too thick, add a touch more buttermilk; too thin, sift in extra powdered sugar.

Spread the frosting generously over the cooled cake using an offset spatula.

Serving Suggestions

This cake invites variety. Here are a few ideas:

• Enjoy it plain for understated elegance.
• Garnish with fresh berries for color and freshness.
• Add a handful of sprinkles for birthdays or celebrations.
• Drizzle with warm chocolate ganache for a decadent turn.

For holidays, edible flowers or slivered almonds add visual interest without much effort.

Tips for a Perfect Vanilla Buttermilk Cake

Drawing on personal experience, the following techniques ensure reliable, crowd-pleasing results:

• Bring Ingredients to Room Temperature: Eggs, butter, and buttermilk should sit out for 30 minutes for easier mixing and even texture.
• Use Fresh Leavening: Make sure your baking powder and soda are fresh for a well-risen cake. If in doubt, test by adding a pinch to vinegar (baking soda) or hot water (baking powder).
• Alternate Additions: This step—switching between flour and buttermilk—keeps the batter smooth, preventing curdling.
• Don’t Overbake: Check the cake early, since over-baking dries it out. Look for a golden color and that classic clean-toothpick sign.
• Cool Before Frosting: Warm cake melts frosting, causing slipping and loss of texture.

Storage and Make-Ahead Advice

This cake holds up well, making it convenient for busy schedules.

• Refrigeration: Store the frosted cake in an airtight container in the fridge for up to 6 days. Let slices sit at room temperature for 20 minutes before serving, so the crumb softens.
• Freezing: Wrap the unfrosted (fully cooled) cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before bringing to room temperature and frosting.
• Transport: For potlucks, slice and pack pieces with parchment between layers in a sturdy container.

Common Questions About Vanilla Buttermilk Cake

Can I use cake flour?

Yes. Substitute all-purpose flour with equal parts cake flour for an even softer crumb. The cake will be slightly lighter but still moist.

What if I don’t have buttermilk?

Mix 1 cup whole milk with 1 tablespoon lemon juice or white vinegar. Let sit for 10 minutes to sour, then use in the recipe.

Can I make cupcakes?

Absolutely—divide the batter among lined muffin tins, filling each ¾ full. Bake at 350°F for 18–20 minutes.

Can I double the recipe?

You can, but use two 9×13 pans for even baking.

Simple Flavor Variations

The vanilla buttermilk base plays well with adjustments for variety:

• Swap out vanilla for almond extract for a nutty undertone.
• Fold in lemon zest for a fresh, citrusy lift.
• Add a swirl of raspberry jam before baking for pops of fruit.
• Try cream cheese frosting in place of vanilla buttercream for tang.

Concluding Thoughts

Vanilla buttermilk cake is proof that familiar flavors can be special, simply by focusing on quality and technique. Each slice brings a delicate crumb, vibrant vanilla aroma, and versatile character that adapts to any occasion. Whether dressed up or served plain, it’s a treat for all seasons—one you’ll turn to again and again, savoring the balance of comfort and lightness that only a good buttermilk cake can provide.