Vanilla Buttermilk Cake

Table of Contents

1. Vanilla Buttermilk Cake Ingredients
2. Substitutions And Additions
3. How To Make This Vanilla Buttermilk Cake Recipe
4. How To Serve
5. Storage
6. Why We Love This Recipe
7. Frequently Asked Questions
8. More Recipes You’ll Love
9. JUMP TO RECIPE
10. Even More Recipes You’ll Love

There’s something undeniably comforting about a slice of our vanilla buttermilk cake. This cake features a rich vanilla flavor, with a tangy note from the buttermilk that makes every bite irresistible.

Vanilla Buttermilk Cake Ingredients

There’s a certain magic that happens when simple ingredients come together in just the right way. 

Vanilla extract shines in this recipe, providing our layer cake with its signature flavor, while the buttermilk adds a subtle tanginess and ensures a moist crumb.

Substitutions And Additions

ALL-PURPOSE FLOUR: You can substitute with equal parts cake flour for a lighter, more delicate crumb.

UNSALTED BUTTER: If you only have salted butter on hand, you can use it, but reduce the additional salt in the recipe by half.

GRANULATED SUGAR: You can replace half of the granulated sugar with light brown sugar for a deeper flavor.

VEGETABLE OIL: Canola or sunflower oil can be used instead of vegetable oil.

VANILLA EXTRACT: Try using almond extract or a mix of vanilla and almond in this easy recipe for a different flavor profile.

BUTTERMILK: You can make your own buttermilk by adding one tablespoon of lemon juice or white vinegar to one cup of whole milk and letting it sit for ten minutes.

How To Make This Vanilla Buttermilk Cake Recipe

Baking a cake from scratch might seem daunting, but our vanilla buttermilk cake is surprisingly straightforward. Let’s walk through the process together.

STEP ONE: Preheat the oven to 350°F. Spray two 8-inch round cake pans with non-stick baking spray; line the bottoms with parchment paper and set aside.

STEP TWO: Combine flour, baking powder, salt, and baking soda in a medium bowl and set aside. 

STEP THREE: In a separate bowl with an electric mixer, cream together the butter and granulated sugar until pale and fluffy.

STEP FOUR: Add the vegetable oil and vanilla extract and beat one minute longer until creamy.

STEP FIVE: Beat in one egg at a time until the mixture is fluffy and fully combined.

STEP SIX: Rotate between adding the buttermilk and the flour mixture until the cake batter is combined. 

STEP SEVEN: Divide batter between the two prepared cake pans.

Bake in the preheated oven for 30 to 35 minutes, until a toothpick inserted in the cakes comes out with a few crumbs.

STEP EIGHT: Cool cakes on a wire rack for 30 minutes, then carefully remove from the pan and cool completely.

STEP NINE: To prepare the frosting, beat the softened butter with a hand mixer or stand mixer until fluffy and lightened in color, about two minutes.

STEP TEN: Add the powdered sugar, one cup at a time, mixing on low speed and gradually increasing to keep the powdered sugar in the bowl.

STEP ELEVEN: Add the vanilla extract and heavy cream and beat on high speed until light and fluffy, two minutes.

STEP TWELVE: Place the first layer of cake on a plate or cake stand. Spread a layer of frosting about a half-inch thick over the cake (about one cup of frosting).

STEP THIRTEEN: Place the second layer of cake upside down on top of the first.

STEP FOURTEEN: Mound the remaining frosting on top of the cake and spread it across the top and down the sides, or decorate as you wish.

How To Serve

Our best vanilla cake recipe is a versatile dessert that can be dressed up or down depending on the occasion.

For a casual, rustic presentation, simply dust the top of the cake with a little powdered sugar and serve with a dollop of whipped cream on the side.

If you want a more formal presentation, pipe the frosting onto the cake using a star tip, and garnish with fresh berries or edible flowers.

To add a fun twist, try serving slices of the cake with a scoop of vanilla ice cream. The cold, creamy ice cream perfectly contrasts with the warm cake.

To create an extra decadent dessert, drizzle slices of the cake with a homemade caramel sauce or hot fudge sauce.

Our strawberry cake and chocolate cake are two more classic recipes when you are craving the simple things in life.

Storage

Once you’ve enjoyed your vanilla buttermilk cake, you’ll want to store any leftovers properly to maintain their freshness.

MAKE AHEAD: This cake can be made a day ahead. Bake the cake layers, let them cool completely, then wrap them tightly in plastic wrap and store them at room temperature.

The frosting can also be made ahead and stored in the refrigerator.

When you’re ready to serve, let the frosting come to room temperature, then beat it briefly to restore its fluffy texture before frosting the cake.

IN THE FRIDGE: Store the frosted cake, covered, in the refrigerator for up to five days. The cold temperature will help to keep the frosting firm and the cake fresh.

IN THE FREEZER: If you want to store the cake for a longer period, you can freeze it, wrapped well in plastic wrap, for up to one month.

REHEATING: To serve the cake after freezing, let it thaw overnight in the refrigerator, then bring it to room temperature on the counter before serving.

If you’re in a hurry, individual slices can be microwaved for 10 to 15 seconds to take the chill off.

Why We Love This Recipe

Our vanilla buttermilk cake holds a special place in our hearts, and here’s why:

SIMPLICITY: This recipe uses simple, everyday ingredients, making it easy to whip up on a whim.

FLAVOR: The combination of rich vanilla and tangy buttermilk creates a flavor profile that’s complex and satisfying. It’s a cake that’s sure to impress.

TEXTURE: Thanks to the buttermilk and the careful mixing method, this cake has a moist crumb that’s a joy to eat.

Our vanilla buttermilk cake is a celebration of classic flavors and simple baking techniques. Its rich vanilla essence, combined with the subtle tang of buttermilk, creates a cake that’s moist, tender, and utterly delicious. 

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