Name: Buttermilk Cake with Buttercream Frosting Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2½ cups (310g) all-purpose flour; 2½ tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup (226g) unsalted butter, softened; 1¾ cups (350g) granulated sugar; 4 large eggs, room temperature; 2 tsp pure vanilla extract; 1 cup (240ml) buttermilk, room temperature; 1 cup (226g) unsalted butter, softened; 4 cups (500g) powdered sugar, sifted; 2 tsp pure vanilla extract; 2–3 tbsp heavy cream or milk; Pinch of salt

Jump to Recipe·5.1 from 22 reviews

If you’re searching for a showstopping dessert that’s equal parts nostalgic and irresistible, look no further than this Buttermilk Cake with Buttercream Frosting. Each slice delivers the buttery tenderness of old-fashioned bakes, paired with a cloud of sweet, silky frosting that makes any occasion feel extra special. Whether you’re celebrating a birthday or just delighting in a cozy weekend, this cake brings pure comfort and joy to the table—all with straightforward steps and pantry staples.

Buttermilk Cake with Buttercream Frosting Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this classic recipe lies in the simplicity of its ingredients—each one plays a vital role in shaping the flavor, structure, and signature softness of Buttermilk Cake with Buttercream Frosting. Here’s how every item pitches in to create bakery-level magic right in your own kitchen.

All-purpose flour: Provides the essential structure that allows the cake to rise yet stay delicate and moist.
Baking powder: Helps the cake achieve its lightness with a refined crumb.
Baking soda: Reacts with the buttermilk for an ultra-tender texture.
Salt: Balances out the sweetness and brings out the flavors.
Unsalted butter (cake & frosting): Gives the cake its rich, melt-in-your-mouth crumb and the frosting its creaminess—use top-quality if you can!
Granulated sugar: Sweetens the cake and contributes to its soft, tender crumb.
Large eggs: Add structure, moisture, and a lovely golden color.
Pure vanilla extract (cake & frosting): Infuses every bite with warm, aromatic notes.
Buttermilk: The secret to ultra-moist and flavorful cake layers with a subtle tang.
Powdered sugar (frosting): For silky-smooth, lump-free buttercream every time.
Heavy cream or milk (frosting): Loosens the frosting just enough for a dreamy, spreadable consistency.
Pinch of salt (frosting): Rounds out the sweetness for a balanced finish.

How to Make Buttermilk Cake with Buttercream Frosting

Step 1: Preheat and Prepare Pans

Set your oven to 350°F (175°C) and get your two 9-inch round cake pans ready by greasing and flouring them, or lining with parchment paper. This prep work makes sure your cake releases beautifully after baking, so you get perfect layers every time.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. This ensures all the leaveners are evenly dispersed, setting you up for a uniformly fluffy crumb in your Buttermilk Cake with Buttercream Frosting.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, grab your stand or hand mixer and beat the softened butter with granulated sugar on medium-high. Give it 3–5 minutes until it’s pale, light, and airy—this careful creaming unlocks that bakery-quality texture in your cake.

Step 4: Add Eggs and Vanilla

Add your eggs one at a time, mixing well after each. Take the time to scrape down the sides and bottom so every bit blends evenly. Stir in the vanilla for that comforting flavor base you crave in classic cakes.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

With your mixer on low, add your dry mixture in three batches, alternating with two additions of buttermilk. Begin and end with the flour mix. Be careful not to overmix—just blend until combined for the softest, most delicate crumb.

Step 6: Bake the Cake

Pour the cake batter evenly into your prepared pans and tap them gently on the counter to release any lurking air bubbles. Bake for 25–30 minutes, until a toothpick in the center comes out clean. Let the cakes cool in the pans for 10 minutes before flipping them out onto wire racks to finish cooling completely.

Step 7: Prepare the Buttercream Frosting

In a large bowl, use your mixer to beat the softened butter until it turns creamy and light. Gradually add your powdered sugar (sifting helps keep it smooth), continue beating, and drizzle in the vanilla and a pinch of salt. Add heavy cream or milk one tablespoon at a time until you reach your ideal, fluffy frosting consistency—usually about 3–5 minutes of mixing.

Step 8: Assemble and Frost

Once your cakes are totally cool, set the first layer on your favorite plate or stand. Spread a thick layer of frosting, then top with the second cake. Use the rest of the buttercream to cover the top and sides. An offset spatula helps you achieve that swoon-worthy, professional finish Buttermilk Cake with Buttercream Frosting is known for.

How to Serve Buttermilk Cake with Buttercream Frosting

Garnishes

Dress up your cake with a sprinkle of colored sprinkles, fresh berries, shaved chocolate, or even a scatter of edible flowers. A little garnish goes a long way toward turning your Buttermilk Cake with Buttercream Frosting into a showpiece worthy of any celebration.

Side Dishes

Pair each slice with twirls of vanilla ice cream, a dollop of freshly whipped cream, or a handful of sliced strawberries. The light sweetness of the cake complements fruit and cream beautifully, making every bite even more decadent.

Creative Ways to Present

For special occasions, try cutting the cake into petite squares for a dessert platter, or stack and layer with piping designs for an elegant centerpiece. Cupcake versions using the same batter and frosting also make delightful party treats!

Make Ahead and Storage

Storing Leftovers

Leftover Buttermilk Cake with Buttercream Frosting keeps well at room temperature for up to two days if covered tightly, or in the refrigerator for up to five days. Just place in a cake dome or wrap well to maintain its freshness and tender crumb.

Freezing

For longer storage, wrap unfrosted cake layers tightly in plastic and then foil, and freeze for up to 2 months. Thaw at room temperature before assembling. You can also freeze the frosted cake, but for absolute freshness, it’s best to freeze layers and frosting separately.

Reheating

To freshen up a chilled slice, let it sit at room temperature for about 30 minutes before serving. If you fancy a slightly warm piece, microwave an unfrosted slice for 10–15 seconds; just be careful with frosted slices, as the buttercream can melt quickly.

FAQs

Can I make Buttermilk Cake with Buttercream Frosting ahead of time?

Absolutely! You can bake the cake layers a day or two in advance, wrap them tightly, and store at room temperature. Prepare the frosting and assemble the cake the day you plan to serve it for best results.

What if I don’t have buttermilk?

If you’re out of buttermilk, simply mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar, let it sit for five minutes, and use as a quick substitute in your Buttermilk Cake with Buttercream Frosting.

Can I use this recipe for cupcakes?

Definitely! Divide the batter evenly among lined muffin tins and bake at 350°F (175°C) for 18–22 minutes. The buttercream frosting works beautifully on cupcakes as well.

What’s the best way to frost the cake for a smooth finish?

Start with a “crumb coat”—a thin layer of frosting—to catch any stray crumbs. Chill briefly, then add the final generous layer of buttercream, smoothing with an offset spatula for that classic Buttermilk Cake with Buttercream Frosting look.

Can I add flavors or mix-ins to this cake?

Absolutely—stir in citrus zest, swap extracts, or add berries to the batter for a fruity twist. Just remember that any additions should be folded in gently to keep the cake light.

Final Thoughts

There’s truly nothing like sharing a homemade Buttermilk Cake with Buttercream Frosting with the people you love—it’s simple, soul-satisfying, and guaranteed to impress every single time. I hope you’ll give this classic recipe a try and make it a new favorite at your own table!