Cake

Vanilla Buttermilk Cake Recipe

A tender, lightly tangy vanilla buttermilk cake with a velvety crumb and a glossy vanilla finish.

Imagine cutting into a cake that is so soft it practically melts on your tongue, with a gentle tang from buttermilk and a pure vanilla aroma that fills the kitchen.

This vanilla buttermilk cake is perfect for an easy weeknight dessert, a weekend tea, or celebrating small moments with friends and family.

I remember the first time I tried this recipe, the cake stayed perfectly moist, and even my self declared non dessert people asked for seconds.

Recipe at a Glance

⏱Prep Time20 mins

🔥Cook Time30 mins

🕐Total Time50 mins

🍰Servings8 slices

🇺🇸CuisineAmerican

🔢Calories~320 per slice

Ingredients

Cake

2 cups all purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs, room temperature

1/2 cup buttermilk, room temperature

2 teaspoons pure vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

Vanilla Glaze

1 1/2 cups powdered sugar, sifted

2 to 3 tablespoons buttermilk, room temperature

1 teaspoon pure vanilla extract

Substitutions & Variations

★If you do not have buttermilk, mix regular milk with one tablespoon of lemon juice or vinegar and let it sit for five minutes.

★For a lighter cake, use cake flour instead of all purpose flour and measure it using the spoon and level method.

★You can swap granulated sugar for brown sugar to add a deeper caramel note.

★If you prefer a dairy free version, use a vegan butter and plant based milk that has been acidified to mimic buttermilk.

Step-by-Step Instructions

1

Preheat and prepare the pan

Preheat your oven to 350 degrees Fahrenheit and butter two 8 inch round cake pans, then line the bottoms with parchment paper and grease the sides.

2

Whisk dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and fine salt until evenly combined.

3

Cream butter and sugar

In a large bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer on medium speed until light, fluffy, and pale, about 3 to 4 minutes.

4

Add eggs and vanilla

Add the eggs one at a time, mixing well after each addition, then beat in the vanilla extract until the mixture looks smooth and slightly glossy.

5

Alternate wet and dry mixtures

Pour half of the dry ingredients into the butter mixture and mix on low speed until just combined, then add the buttermilk and mix until smooth, finish by adding the remaining dry ingredients and mixing gently until no streaks of flour remain.

6

Bake for even rise

Divide the batter evenly between the prepared pans, smooth the tops with a spatula, and bake for 22 to 28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

7

Cool the layers

Let the cakes cool in the pans for 10 minutes, then run a knife around the edges, invert onto a wire rack, remove the parchment, and cool completely before glazing.

8

Make the vanilla glaze

In a bowl, whisk the powdered sugar with the buttermilk and vanilla extract until smooth. Add more buttermilk a little at a time if you want a thinner glaze, or more powdered sugar for a thicker finish.

9

Assemble and glaze

Place one cake layer on a serving plate, spread a thin layer of glaze if you like, top with the second layer, and pour the remaining glaze over the top, letting it drip down the sides naturally.

10

Serve and enjoy

Let the glaze set slightly, slice the cake, and serve the tender layers with a little extra glaze on the side if desired.

Pro Baker Tips

✓Always use room temperature eggs and buttermilk for a smoother, more even batter.

✓For extra flavor, add a pinch of fine salt to the vanilla glaze.

✓If you love vanilla, drizzle a little more glaze on top or sprinkle with toasted coconut flakes.

✓Store the cake in an airtight container at room temperature for up to one day or in the refrigerator for up to four days.

Storage & Serving Notes

◆Keep the cake in an airtight container at room temperature for up to 24 hours.

◆For longer storage, refrigerate for up to 4 days and bring to room temperature before serving for the best texture.

Serving Suggestions

Serve this cake on a pretty plate and garnish with a light dusting of powdered sugar and a few fresh berries.

›Dust with powdered sugar and place a few raspberries on the side

›Pair with a scoop of vanilla ice cream for an extra indulgent treat

›Add a mint sprig for a fresh pop of color

Frequently Asked Questions

Why did my cake turn out dense?

Dense cake can happen if the batter is over mixed after adding the flour or if the leavening agents are old. Mix until just combined and check the expiration date on your baking powder and soda.

Can I make this cake ahead of time?

Yes, you can bake the layers a day in advance, store them in an airtight container, and assemble with glaze on the day you plan to serve.

How do I store leftover cake?

Keep leftover cake in an airtight container at room temperature for up to one day or in the refrigerator for up to four days. Bring to room temperature before serving for the best flavor and texture.

Can I freeze the cake layers?

Yes, wrap the completely cooled layers tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before glazing.

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Go Make It!

This vanilla buttermilk cake is simple to make, endlessly adaptable, and guaranteed to impress with its tender crumb and fragrant vanilla notes.