Buttermilk Vanilla Cake Recipe
A Moist, Fluffy Vanilla Cake Made Entirely from Scratch
This buttermilk vanilla cake is a timeless classic, perfect for birthdays, celebrations, or a simple afternoon treat. Soft, plush, and full of delicate vanilla flavor, it’s made from simple ingredients and yields a bakery-quality dessert every time. The buttermilk adds a subtle tang and keeps the crumb ultra-moist, while the butter and eggs bring richness and structure.
Whether you serve it plain, dusted with powdered sugar, or paired with whipped cream and berries, this cake is sure to impress.
Why You’ll Love This Cake
- Made from scratch: No boxed mixes here—just real, wholesome ingredients.
- Soft and tender crumb: Thanks to buttermilk and careful mixing, each bite melts in your mouth.
- Versatile: Serve plain, with a glaze, or topped with your favorite frosting.
- Perfect for layering: This recipe holds its shape beautifully for layer cakes.
Ingredients
- 2½ cups (280g) all-purpose flour
- 2¼ teaspoons baking powder
- ¾ teaspoon salt
- 1⅔ cups (333g) granulated sugar
- ¾ cup (170g) unsalted butter, softened to room temperature
- 3 large eggs, at room temperature
- 1 tablespoon (15mL) pure vanilla extract
- 1 cup (240mL) buttermilk, at room temperature
Instructions
1. Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square cake pan and line the bottom with parchment paper. Lightly butter the sides to ensure easy release.
2. Mix the Dry Ingredients
In a large mixing bowl, sift together the flour, baking powder, and salt. Whisk to combine and set aside.
3. Cream the Butter and Sugar
In the bowl of a stand mixer fitted with the paddle or whisk attachment (or using a hand mixer), beat the butter on medium speed until smooth and creamy—about 1 minute.
Add the sugar gradually and continue beating on high speed for 3–4 minutes, until the mixture is pale, fluffy, and light.
4. Add Eggs and Vanilla
Add the vanilla extract, then beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl occasionally for even mixing.
5. Alternate Flour and Buttermilk
Reduce the mixer speed to low. Add the flour mixture in three additions, alternating with the buttermilk in two additions.
Start and end with the flour mixture. Mix just until the ingredients are almost combined—do not overmix.
Tip: Overmixing will create a dense or rubbery texture. For best results, finish folding the batter by hand with a spatula.
6. Bake
Pour the batter evenly into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the edges slightly pull away from the pan.
7. Cool and Serve
Let the cake cool in the pan for 5 minutes, then carefully invert it onto a wire rack. Peel off the parchment paper and let the cake cool completely before slicing.
Dust with powdered sugar, top with whipped cream, or frost as desired.
Serving Suggestions
- Fresh berries and whipped cream
- Vanilla glaze or lemon drizzle
- Classic buttercream or cream cheese frosting
Storage Tips
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Wrap well and refrigerate for up to 5 days.
- Freezer: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Tips for Success
- Bring all ingredients to room temperature before baking for even mixing and a better rise.
- Use real buttermilk for best flavor and texture. If unavailable, substitute with 1 tablespoon lemon juice or vinegar in 1 cup of milk. Let sit for 10 minutes.
- Don’t skip parchment paper—it ensures your cake releases cleanly.
This homemade buttermilk vanilla cake is simple, elegant, and absolutely delicious. It’s the kind of cake recipe you’ll come back to again and again—easy enough for beginners, yet impressive enough for special occasions.