My Favorite Buttermilk Cake Recipe Topped with Rich Buttercream Frosting

Name: My Favorite Buttermilk Cake Recipe Topped with Rich Buttercream Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 teaspoons baking soda; 2 teaspoons salt; 1 cup unsalted butter, softened; 1 tablespoon vanilla extract; 1 cup buttermilk; 1 cup all-purpose flour; 2 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 1 cup milk (with 1 tablespoon of lemon juice or white vinegar added, let sit for 5 minutes)

March 23, 2025

Recipes

There’s something timeless about a simple buttermilk cake with buttercream frosting. It’s soft, tender, and has that unmistakable tang from the buttermilk that keeps each bite moist and flavorful. When paired with rich, creamy buttercream, it becomes the kind of dessert that never goes out of style — the one people ask for again and again.

I’ve made this cake for everything from birthday parties to Sunday dinners, and it never fails to impress. It’s easy to make, uses pantry staples, and the results feel like pure comfort. Whether you’re celebrating or just want to treat yourself to a slice of homemade goodness, this buttermilk cake with buttercream frosting is a recipe you’ll want to have on hand.

Why This Recipe Works

This cake has all the qualities I look for in a go-to dessert. Here’s why it works so beautifully:

Buttermilk keeps it moist and tender: The acidity softens the crumb and enhances flavor.
Simple ingredients, big flavor: You likely have everything you need in your kitchen already.
The buttercream frosting is creamy and smooth: Perfectly sweet and easy to spread.
Great for any occasion: Birthdays, holidays, or just because.
Adaptable: Works well as a sheet cake, layer cake, or cupcakes.

Ingredients You’ll Need

(Serves 12 | Prep Time: 20 minutes | Bake Time: 30 minutes)

For the Buttermilk Cake:

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup buttermilk

For the Buttercream Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
2–3 tablespoons heavy cream or milk
Pinch of salt

Optional garnish: fresh berries, sprinkles, or a dusting of powdered sugar

How I Make Buttermilk Cake with Buttercream Frosting (Step-by-Step)

1. Preheat and Prep

I preheat the oven to 350°F and grease and flour two 9-inch round cake pans (or line them with parchment paper for easy removal).

2. Mix the Dry Ingredients

In a large bowl, I whisk together the flour, baking powder, baking soda, and salt.

3. Cream the Butter and Sugar

In a separate large mixing bowl, I beat the butter and sugar until light and fluffy. This takes about 3–4 minutes but makes a big difference in texture.

4. Add the Eggs and Vanilla

I add the eggs one at a time, mixing well after each addition, then stir in the vanilla.

5. Combine Wet and Dry

I alternate adding the dry ingredients with the buttermilk, starting and ending with the dry. I mix just until combined — overmixing can make the cake tough.

6. Bake

I pour the batter evenly into the prepared pans and bake for 28–30 minutes, until a toothpick inserted in the center comes out clean. Then I let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.

7. Make the Frosting

While the cake cools, I beat the softened butter until smooth, then gradually add the powdered sugar, vanilla extract, and a pinch of salt. I add the heavy cream one tablespoon at a time until the frosting reaches a spreadable consistency.

8. Frost and Decorate

Once the cake layers are completely cool, I frost the top of one layer, stack the second on top, and finish frosting the sides and top. For extra flair, I garnish with fresh berries or sprinkles.

My Favorite Tips for Perfect Buttermilk Cake

Use room-temperature ingredients: The batter mixes more evenly and bakes up lighter.
Don’t overmix: Just combine ingredients until smooth to keep the cake tender.
Sift the powdered sugar for frosting: It prevents lumps and keeps the buttercream silky.
Chill the frosted cake before serving: This helps the frosting set and makes slicing easier.
Add lemon zest for a fresh twist: It brightens up the flavor beautifully.

What I Serve with Buttermilk Cake

This cake is perfect on its own, but I love pairing it with:

Fresh berries for a colorful pop
A scoop of vanilla bean ice cream
Hot coffee or tea for a cozy dessert pairing
A drizzle of caramel sauce for extra indulgence
Sparkling wine or prosecco if I’m serving guests

FAQs (From My Kitchen to Yours)

Q: Can I make this cake in advance?
A: Yes! Bake the cake layers a day ahead, wrap tightly, and frost the next day. The cake stays moist and fresh.

Q: Can I use store-bought buttermilk?
A: Absolutely, but if you don’t have any on hand, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.

Q: How do I store leftover cake?
A: Store it covered at room temperature for 2 days or in the fridge for up to 5 days.

Q: Can I freeze the cake?
A: Yes! Wrap the unfrosted layers tightly and freeze for up to 2 months. Thaw before frosting and serving.

Why This Buttermilk Cake with Buttercream Frosting Deserves a Spot in Your Recipe Box

This cake is soft, buttery, and beautifully balanced with the tang of buttermilk and the sweetness of creamy buttercream frosting. It’s a classic dessert that feels special without being complicated and always gets rave reviews. Whether it’s for a birthday, holiday, or just a sweet moment for yourself, this cake is one you’ll make again and again.

I hope you give it a try — and when you do, don’t be surprised if everyone asks for the recipe!