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a slice of Vanilla Buttermilk Cake on a plate with a fork
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5 from 1 vote

Vanilla Buttermilk Cake

This vanilla buttermilk cake features a classic vanilla flavor that's sure to impress on any occasion.
Prep Time30 minutes
Cook Time30 minutes
Cool Time1 hour
Total Time2 hours
Course: Dessert
Cuisine: American
Keyword: Vanilla Buttermilk Cake Recipe
Servings: 12
Calories: 838kcal

Ingredients

Cake

  • 2¼ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • ¼ cup vegetable oil
  • 1 tablespoon vanilla extract
  • 3 large eggs, room temperature
  • 1¼ cups buttermilk, room temperature

Frosting

  • 1½ cups unsalted butter, softened
  • 6 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons heavy cream, or whole milk

Instructions

  • 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.
  • Combine flour, baking powder, salt, and baking soda in a bowl and set aside.
  • In a separate bowl, cream together the butter and granulated sugar until pale and fluffy.
  • Add the vegetable oil and vanilla extract and beat 1 minute longer until creamy.
  • Beat in 1 egg at a time until the mixture is fluffy and fully combined.
  • Rotate between adding the buttermilk and the flour mixture until the cake batter is combined.
  • Divide the batter between the two prepared pans. Bake for 30 to 35 minutes, until a toothpick inserted in the cakes comes out with a few crumbs.
  • Cool cakes on a cooling rack for 30 minutes, then carefully remove from the pan and cool completely.
  • To prepare the frosting, beat the softened butter with a hand mixer or standing mixer until fluffy and lightened in color (about 2 minutes).
  • Add in the powdered sugar, one cup at a time, mixing on low speed and gradually increasing to keep the powdered sugar in the bowl.
  • Add in the vanilla extract and heavy cream and beat on high speed until light and fluffy (2 minutes).
  • Place the first layer of cake on a plate or cake stand. Spread a layer of frosting about ½ inch thick over the cake (about 1 cup of frosting).
  • Place the second layer of cake upside down on top of the first.
  • Mound the remaining frosting on top of the cake and spread it across the top and down the sides, or decorate as you wish.

Notes

  • Make sure your butter, eggs, and buttermilk are at room temperature so that they incorporate into the batter fully.
  • You can also bake the cakes in 9-inch round pans. Just decrease the bake time by about 5 minutes.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
  • Cooling the cakes fully ensures that your frosting won't melt when you apply it.

Nutrition

Calories: 838kcal | Carbohydrates: 113g | Protein: 5g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 155mg | Sodium: 196mg | Potassium: 196mg | Fiber: 1g | Sugar: 94g | Vitamin A: 1346IU | Vitamin C: 0.02mg | Calcium: 98mg | Iron: 1mg