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)
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.