Buttermilk Cake with Buttercream Frosting Recipe

Introduction

Buttermilk Cake with Buttercream Frosting is more than just a treat—it’s a full-blown experience. There’s something about this buttermilk cake with buttercream frosting that screams nostalgia. It’s the kind of dessert your grandmother might’ve made on a Sunday afternoon when life was a little slower and the kitchen smelled like heaven. But let’s not pretend this is some old-fashioned relic. Buttermilk cake is timeless. It’s got that perfectly tender crumb, just enough tang to keep things interesting, and when you crown it with a thick, luscious buttercream frosting? Well, you’ve got yourself a showstopper.

I’ve made a lot of cakes. Some were good. A few were disasters. But this buttermilk cake with buttercream frosting? It’s reliable, delicious, and practically begs for seconds. Whether you’re celebrating a birthday, hosting a dinner party, or just trying to sweeten up your week, this buttermilk cake with buttercream frosting delivers. It’s got that sweet, buttery richness you want in a dessert, but the buttermilk cuts through with a whisper of acidity that balances everything out.

This isn’t some store-bought, pre-mix nonsense. This is the real deal—made from scratch, messy bowls and all. And it’s worth every minute. Trust me, once you sink your fork into a slice of this buttermilk cake with buttercream frosting, you’ll understand why it’s earned a spot in my recipe hall of fame.

Why You’ll Love This Recipe

• Moist, tender crumb with rich flavor
• Classic buttercream frosting that’s creamy and indulgent
• Easy-to-follow steps perfect for home bakers
• Great for birthdays, holidays, or just because
• Stores well and even tastes better the next day
• Pairs beautifully with coffee, milk, or tea

Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup buttermilk

For the Buttercream Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tsp vanilla extract
• 2–4 tbsp heavy cream or milk
• Pinch of salt

Instructions/Method

For the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Mix in vanilla.
5. Alternate adding the flour mixture and buttermilk to the batter, starting and ending with the flour mixture. Mix until just combined.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

For the Frosting:

1. Beat butter until creamy and pale.
2. Gradually add powdered sugar, mixing well between additions.
3. Stir in vanilla and salt.
4. Add cream or milk a tablespoon at a time until desired consistency is reached.
5. Beat on high for 3–4 minutes until light and fluffy.

Tips & Variations

• Swap the Frosting: Try cream cheese frosting or chocolate ganache for a twist.
• Add Zest: Lemon or orange zest in the batter gives a citrusy kick.
• Layer Up: Double the recipe for a towering celebration cake.
• Cupcake Option: Pour into cupcake tins for individual servings.

Note:

Be sure not to overmix the batter—doing so can lead to a dense, dry cake. Also, make sure your butter is truly room temperature for smooth blending.

Serving Suggestions

This buttermilk cake with buttercream frosting shines at birthday parties, baby showers, or even casual brunches. Serve it with a scoop of vanilla ice cream, fresh berries, or a dusting of powdered sugar for added flair. A strong cup of black coffee or a glass of cold milk makes the perfect pairing. For a fancier finish, top with edible flowers or seasonal fruit.

Nutrition Information

Estimated per serving (1 slice out of 12):

• Calories: 520
• Fat: 28g
• Saturated Fat: 17g
• Carbohydrates: 64g
• Sugar: 48g
• Protein: 5g
• Sodium: 220mg
• Fiber: 0.5g

User Reviews/Comments

“This cake was a total hit! Moist, flavorful, and that buttercream? Heaven!” – Marissa J.

“Made it for my daughter’s birthday. Everyone thought it came from a bakery!” – Tanya R.

“Simple, tasty, and nostalgic. Reminds me of the cakes my mom used to bake.” – Derek M.

FAQs

Can I make this cake ahead of time?
Yes! You can bake the cake layers a day or two in advance. Wrap them tightly in plastic wrap and store at room temperature. The frosting can also be made ahead and stored in the fridge—just bring it to room temp and re-whip before using.

What if I don’t have buttermilk?
No buttermilk? No problem. Make a quick substitute: Mix 1 tablespoon of white vinegar or lemon juice with 1 cup of milk. Let it sit for 5–10 minutes before using.

Can I freeze the cake?
Absolutely. Wrap unfrosted cake layers tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before frosting.

Why did my cake come out dense?
Overmixing the batter or using cold ingredients can lead to a dense texture. Always cream the butter and sugar well and bring your ingredients to room temp before mixing.

Can I use salted butter instead of unsalted?
You can, but reduce or omit the added salt in the recipe to balance the flavors.

Conclusion

This buttermilk cake with buttercream frosting isn’t just a dessert—it’s a celebration. Every bite is a perfect balance of sweet and tangy, light and rich. It’s the kind of cake that makes people close their eyes and smile. And the best part? You made it from scratch. No gimmicks, no shortcuts—just good old-fashioned baking done right.

If you’re curious about the origins and chemistry behind buttermilk in baking, check out the Wikipedia article on buttermilk for a deeper dive. Happy baking—and more importantly, happy eating.

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