Buttermilk Cake with Buttercream Frosting: A Classic Made to Impress
There’s something timeless about a beautifully baked buttermilk cake topped with luscious buttercream frosting. Simple, tender, and full of rich flavor, this Buttermilk Cake with Buttercream Frosting is the kind of dessert that feels both nostalgic and elegant—perfect for birthdays, celebrations, or just because.
With its moist crumb, slightly tangy flavor from the buttermilk, and a sweet, creamy layer of classic buttercream, this cake strikes the perfect balance of comforting and luxurious.
What Makes Buttermilk Cake So Special?
Buttermilk is the not-so-secret ingredient that gives this cake its signature texture and flavor. Its natural acidity tenderizes the gluten in the flour, creating a soft, fluffy crumb while adding a subtle tang that cuts through the sweetness—making every bite more interesting.
Paired with buttercream frosting, which is rich, smooth, and just the right amount of sweet, this cake becomes a dreamy dessert that never goes out of style.
Ingredients You’ll Need
For the Buttermilk Cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup buttermilk (room temperature)
For the Buttercream Frosting:
1 cup unsalted butter, softened
3 ½ to 4 cups powdered sugar, sifted
2–3 tbsp heavy cream or milk
1 ½ tsp vanilla extract
Pinch of salt
How to Make It
1. Preheat and Prep:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment paper).
2. Mix the Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar:
In a large mixing bowl, beat the butter and sugar together until light and fluffy—about 3–4 minutes.
4. Add Eggs and Vanilla:
Beat in eggs one at a time, mixing well after each addition. Stir in the vanilla.
5. Combine Wet and Dry:
Add the dry ingredients in three additions, alternating with buttermilk. Begin and end with the dry ingredients. Mix just until combined—don’t overmix.
6. Bake:
Divide the batter evenly between the pans and smooth the tops. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.
7. Make the Frosting:
Beat the butter until creamy. Add powdered sugar gradually, then vanilla, salt, and enough cream to reach your desired consistency. Beat for 2–3 minutes until fluffy.
8. Assemble the Cake:
Frost the cooled cake layers with the buttercream, spreading evenly between layers and over the top and sides.
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