Buttermilk Cake with Buttercream Frosting

Introduction

A Buttermilk Cake with Buttercream Frosting is the perfect dessert to satisfy your sweet tooth. Known for its moist, tender crumb and rich, buttery flavor, this cake is ideal for birthdays, celebrations, or even simple tea-time treats. The tangy buttermilk enhances the softness of the cake, while the creamy buttercream frosting adds a luscious, melt-in-your-mouth finish. If you’re looking for a foolproof, crowd-pleasing cake recipe, this is it! Whether you’re a beginner or a seasoned baker, this recipe is straightforward and delivers outstanding results every time.

Ingredients

For the Buttermilk Cake:

• 2 ½ cups (315g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (226g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 cup (240ml) buttermilk, room temperature

For the Buttercream Frosting:

• 1 cup (226g) unsalted butter, softened
• 4 cups (480g) powdered sugar
• 2-3 tbsp heavy cream or milk
• 2 tsp vanilla extract
• Pinch of salt (optional)

Preparation

Step 1: Prepare the Baking Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans. You can also line them with parchment paper circles for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, using an electric mixer, cream the softened butter and sugar together on medium-high speed until light, fluffy, and pale, about 3-4 minutes.

Step 4: Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Step 5: Incorporate Buttermilk and Dry Ingredients

Reduce mixer speed to low. Alternate adding the dry ingredients and buttermilk in batches:

• Start with ⅓ of the dry ingredients, mix until combined.
• Add ½ of the buttermilk, mix again.
• Repeat until all ingredients are incorporated. Do not overmix—just until combined.

Step 6: Bake the Cake

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool Completely

Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.

Step 8: Prepare the Buttercream Frosting

In a large bowl, beat the butter until creamy, about 2-3 minutes. Gradually add powdered sugar, one cup at a time, beating on low to incorporate. Add heavy cream, vanilla, and a pinch of salt. Beat on high for 3-4 minutes until fluffy and spreadable.

Step 9: Assemble and Frost the Cake

Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second cake layer on top, and frost the top and sides smoothly. Decorate as desired with swirls, sprinkles, or fruit.

Variations

• Lemon Buttermilk Cake: Add 1 tbsp lemon zest and 2 tbsp lemon juice to the batter.
• Chocolate Buttermilk Cake: Add ½ cup unsweetened cocoa powder to dry ingredients and reduce flour by ½ cup.
• Berry Filling: Add a layer of strawberry or raspberry jam between cake layers for a fruity twist.
• Almond Version: Replace vanilla with almond extract for a nutty flavor.

Cooking Notes

• Room temperature ingredients (eggs, butter, buttermilk) are essential for proper emulsification and smooth batter.
• Do not overmix once flour is added to avoid a dense cake.
• Buttermilk gives the cake its signature tender crumb—don’t substitute regular milk unless adding vinegar or lemon juice to create homemade buttermilk.

Serving Suggestions

• Serve with fresh berries or fruit compote.
• Add a drizzle of caramel sauce or chocolate ganache for extra indulgence.
• Perfect with tea, coffee, or dessert wines.

Tips

• To make homemade buttermilk, add 1 tbsp lemon juice or vinegar to 1 cup milk and let sit for 10 minutes.
• Chill the cake layers slightly before frosting to prevent crumbs.
• For extra moistness, brush cake layers with simple syrup before frosting.
• Use cake strips for even baking and flat tops.
• Sift powdered sugar before making buttercream to avoid lumps.

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Nutritional Information (per serving, approx. 12 servings):

• Calories: 520
• Protein: 5g
• Sodium: 240mg

FAQs

1. Can I make this cake ahead of time?

Yes! You can bake the layers a day in advance and wrap them tightly in plastic wrap. Frost before serving.

2. Can I freeze buttermilk cake?

Absolutely. Wrap unfrosted layers tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.

3. What can I substitute for buttermilk?

If you don’t have buttermilk, add 1 tbsp lemon juice or vinegar to 1 cup milk as a substitute.

4. Can I use this recipe for cupcakes?

Yes! This recipe makes about 24 cupcakes. Adjust baking time to 18-20 minutes.

5. How do I prevent my cake from sticking to the pans?

Always grease, flour, and line your pans with parchment paper for easy release.

Conclusion

This Buttermilk Cake with Buttercream Frosting is a timeless dessert that never fails to impress. Its soft, fluffy texture paired with a rich, creamy frosting makes it a perfect choice for any special occasion—or just when you need a sweet treat! With simple ingredients and easy-to-follow steps, this cake is both beginner-friendly and sophisticated enough for advanced bakers. Try out the variations for a creative twist and don’t forget to share it with family and friends. You’ll be making this cake on repeat!

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