There’s something timeless and deeply comforting about a good buttermilk cake. Rich, tender, and full of that unmistakable old-fashioned flavor, it’s the kind of cake that brings back memories of family gatherings, Sunday suppers, and kitchen counters dusted in flour. This version combines a buttery, velvety crumb with a creamy, classic buttercream frosting for the perfect bite—every single time.
Whether you’re celebrating something special or just need a slice of joy on a regular afternoon, this cake delivers.
Ingredients
For the Buttermilk Cake:
-
1 cup (2 sticks) unsalted butter, softened
-
½ cup vegetable shortening (or replace with more butter)
-
3 cups granulated sugar
-
5 large eggs
-
3 cups all-purpose flour
-
½ teaspoon baking powder
-
½ teaspoon baking soda
-
¼ teaspoon salt
-
1 cup buttermilk
-
2 teaspoons pure vanilla extract
For the Buttercream Frosting:
-
1 cup (2 sticks) unsalted butter, softened
-
4 cups powdered sugar, sifted
-
2–3 tablespoons heavy cream or milk
-
1 teaspoon vanilla extract
-
Pinch of salt
How to Make It
Step 1: Preheat and Prep
Preheat your oven to 325°F (163°C).
Grease and flour a Bundt pan or two 9-inch round cake pans.
Step 2: Cream the Fats and Sugar
In a large bowl, cream the butter, shortening, and sugar together until light and fluffy—this should take about 3–5 minutes using an electric mixer. The mixture should be pale and airy.
Step 3: Add the Eggs
Add the eggs one at a time, beating well after each addition. This step helps create structure and richness.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 5: Combine Everything
Add the flour mixture to the creamed mixture alternately with buttermilk, starting and ending with flour. Mix until just combined—don’t overbeat. Stir in the vanilla extract.
Step 6: Bake
Pour the batter evenly into the prepared pan(s).
Bake for 60–70 minutes if using a Bundt pan, or 30–35 minutes for round pans, until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely.
Step 7: Make the Buttercream Frosting
In a large bowl, beat the softened butter until smooth and creamy.
Gradually add the sifted powdered sugar, mixing slowly at first to avoid a sugar storm.
Add the vanilla, pinch of salt, and cream—start with 2 tablespoons and add more to reach your desired consistency.
Beat the frosting for about 3–5 minutes until fluffy and spreadable.
Step 8: Frost and Serve
Once the cake is completely cool, frost generously using a spatula or piping bag. You can decorate with sprinkles, edible flowers, or just let the creamy swirls shine.
Tips for Success
-
Room temperature ingredients are key for a smooth batter and fluffy texture.
-
Don’t skip the buttermilk—it adds moisture and that signature tang.
-
If your cake domes too much, trim it for even stacking before frosting.
-
Want to prep ahead? Both cake and frosting can be made a day in advance. Store cake wrapped at room temperature; refrigerate frosting and bring to room temp before spreading.
Why You’ll Love It
This cake is everything a good buttermilk dessert should be: buttery, moist, tender, and lightly tangy. The simple buttercream adds just the right amount of sweetness without overpowering. It’s perfect for birthdays, showers, potlucks—or just because you’re craving something homemade and heartfelt.
Bake this cake once, and it’s bound to become a family favorite.