Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Buttermilk Cake with Buttercream Frosting Recipe


  • Author: Diana Carrozza

Ingredients

Scale

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
  • 23 tbsp heavy cream or milk
  • 2 tsp vanilla extract
  • Pinch of salt (optional)

Instructions

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.

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.