Sometimes, the simplest things bring the most joy. And this classic vanilla buttermilk cake is proof.
It’s magical how buttermilk transforms an ordinary cake into something extraordinary. It creates a subtly tangy but sweet flavor and an impossibly tender crumb.
This unfussy sheet cake is my go-to for family gatherings and potlucks. And I know you’ll love it, too.
Why You’ll Love This Vanilla Buttermilk Cake
Super Moist Texture: The buttermilk in this recipe ensures a divinely soft and tender crumb. So, every bite is velvety and irresistibly satisfying.
Quick & Easy: The straightforward mixing method and single-pan prep means you can have this cake ready for the oven in under 20 minutes.
Versatile Canvas: The classic vanilla base pairs beautifully with any frosting variation, filling, or topping. Stick to vanilla buttercream, or try chocolate glaze or strawberry frosting. Whipped cream and fresh berries work nicely, too.
Ingredients
- All-Purpose Flour: The backbone of the cake. It provides structure and stability while keeping the texture soft and tender.
- Baking Powder & Baking Soda: Essential leavening agents that help the cake rise for a light, fluffy texture.
- Salt: Balances the sweetness and enhances the cake’s overall flavor.
- Unsalted Butter & Oil : Add richness and a moist, tender crumb.
- Granulated Sugar: Sweetens the cake and aids in achieving a light, airy texture.
- Eggs: Provide structure, moisture, richness, and binding power.
- Pure Vanilla Extract: Enhances the flavor of the cake and frosting with its warm, sweet aroma.
- Buttermilk: The key to a moist and tender crumb. Its slight acidity reacts with the leavening agents to help the cake rise.
- Powdered Sugar: Creates a smooth, fluffy frosting and adds sweetness.
How to Make Vanilla Buttermilk Cake
Topped with a cloud-like vanilla buttermilk frosting, this is the kind of cake that doesn’t need bells and whistles to make a statement.
It’s honest, unpretentious baking at its finest, and I’ve yet to meet someone who can resist a second slice.
And despite being a from-scratch cake recipe, this one has fewer than ten steps!
1. PREHEAT the oven to 350°F. Grease and line a 9×13-inch pan with parchment paper. Set aside.
2. WHISK the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
3. BEAT the butter and sugar on medium speed until light and fluffy, about 3–4 minutes. Mix in the oil, eggs, and vanilla at low speed until smooth.
4. ADD the flour mixture and buttermilk alternately, starting and ending with the flour. Mix just until combined.
5. BAKE the batter in the prepared pan for 35–40 minutes, until a toothpick comes out clean. Cool completely on a wire rack.
6. MAKE the frosting: Beat the butter until creamy. Gradually add powdered sugar, vanilla, and buttermilk, beating until fluffy.
7. SPREAD the frosting over the cooled cake. Chill for 15–20 minutes to set.
8. SLICE into squares and enjoy this moist vanilla buttermilk cake!
Tips for the Best Vanilla Buttermilk Cake
I make this cake often. As a result, I’ve gained a fair amount of tips and best practices.
Here are some of my favorites:
- Use room-temp ingredients. Get the eggs, butter, and buttermilk out early for a smooth batter and better texture.
- Remember to alternate. It may seem needlessly specific to alternate adding ingredients (flour, buttermilk, flour, buttermilk, flour). But it ensures the batter stays emulsified for a tender crumb.
- Test for doneness. Use a toothpick to check for doneness. Don’t judge by sight alone. If the toothpick comes out with a few moist crumbs (not wet batter), the cake is perfectly baked.
- Cool completely. Allow the cake to cool fully on a wire rack before frosting. Otherwise, it’ll melt off.
- Garnish creatively. Top the cake with colorful sprinkles, fresh berries, shaved chocolate, or edible flowers for added flair.
- Vary as desired. Add almond extract for a nutty twist, lemon zest for a citrusy note, or swirl in raspberry jam for a fruity surprise. For frosting, try cream cheese frosting, chocolate buttercream, or whipped cream.
How to Store
I don’t recommend freezing this cake once you’ve frosted it. You can freeze the unfrosted cake to frost and serve later, though.
To Store: Keep the frosted cake in an airtight container in the fridge for up to a week. Let it sit at room temperature for 15-20 minutes before serving.
To Freeze: Wrap the unfrosted cake tightly in plastic wrap followed by aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before frosting.
More Cake Recipes You Have to Try
Chocolate Buttermilk Cake
Carrot Cake Cupcakes
Cranberry Orange Bundt Cake
Cinnamon Roll Coffee Cake
Vanilla Buttermilk Cake
16
servings20
minutes40
minutes431
kcalThis moist vanilla buttermilk cake is soft, fluffy, and topped with a creamy buttercream frosting. It’s a simple, classic dessert everyone will love!
Ingredients
- For the Cake
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 1/4 cups granulated sugar
1/4 cup vegetable oil
3 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups buttermilk, room temperature
- For the Frosting
1/2 cup unsalted butter, softened
3 cups powdered sugar, sifted
2 teaspoons pure vanilla extract
4-5 tablespoons buttermilk
pinch salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease and line a 9×13-inch baking pan with parchment paper and set aside.
- Make the Cake: In a medium bowl, whisk or sift the flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, beat the butter and sugar with a hand or stand mixer at medium speed until light and fluffy, about 3-4 minutes.
- Reduce the speed to low and blend in the oil, eggs, and vanilla one by one until smooth.
- Alternate adding the flour mixture and buttermilk to the batter. Begin and end with the flour (three parts flour, two parts buttermilk) mixing just until combined.
- Pour the batter into the prepared pan and spread it evenly. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
- Make the Frosting: Beat the butter at medium speed until creamy. Gradually add powdered sugar, followed by the vanilla and salt, mixing until smooth. Add the buttermilk a little at a time and beat until light and fluffy.
- Spread the frosting evenly over the cooled cake. Decorate with sprinkles or other toppings if desired, then chill for 15-20 minutes to allow it to set. Enjoy!
Notes
- Get the eggs, butter, and buttermilk out early for a smooth batter and better texture.
- Sift the powdered sugar for a smoother frosting.
