There’s something timeless about a soft, moist homemade cake—especially when it’s layered with rich, creamy frosting. Whether you’re gathering around the table for a birthday, hosting a Sunday afternoon tea, or simply treating yourself on a quiet evening, this Buttermilk Cake with Buttercream Frosting strikes that perfect balance between comfort and celebration. Moist crumb, smooth buttercream, and the whisper of vanilla that fills your kitchen—this is the kind of cake that keeps people coming back for seconds.
I became obsessed with this recipe one summer when I was baking for my grandmother’s 80th birthday. She’d always said that the best cakes are simple but made with love; fluffier than store‑bought, more flavorful than boxed mixes. I tested dozens of variations—different ratios of butter, different amounts of buttermilk, slight tweaks to baking powder—to find a version with a soft crumb that holds up, plenty of tender moisture, and a buttercream frosting that’s sweet but not cloying. Over time, this cake came to represent all those warm memories of family, laughter, and celebration. And I hope it becomes part of your special occasions too.
⭐ Why You’ll Fall in Love with This Cake
Here are some of the reasons this Buttermilk Cake with Buttercream Frosting is not just great—it’s unforgettable:
- Tender, moist crumb: Buttermilk and beaten butter/sugar create a cake that’s soft, delicate, and never dry.
- Balanced sweetness: The cake is sweet enough to satisfy a sugar craving but not so sweet that it overwhelms. Same for the frosting—rich, buttery, but balanced by vanilla and cream.
- Classic flavors: Vanilla and butter—simplicity that appeals to broad tastes. Great with tea, coffee, or dessert wine.
- Versatile and customizable: You can decorate it simply for everyday, or dress it up for birthdays, holidays, or celebrations. Fruits, piping, colors—all options.
- Shareable and impressive: Two thick layers of lush cake, frosted with silky buttercream—impressive without being fussy.
🛒 Ingredients You’ll Need
To make this cake, you’ll want to gather the best quality ingredients you can. Simple things, but their quality makes a difference.
For the Cake:
- 2 ½ cups all‑purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 ½ teaspoons vanilla extract
- 1 cup buttermilk
For the Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar (icing sugar)
- 2 teaspoons vanilla extract
- 3‑4 tablespoons heavy cream or milk
- Pinch of salt
Pro Tip: Bring your eggs, butter, and buttermilk to room temperature—this helps them mix smoothly and prevents curdling or lumps.
🥣 Step‑by‑Step Instructions
Let’s walk through making this cake from start to finish. Take your time—better to follow carefully than rush and miss something.
1. Preheat & Prepare
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9‑inch round cake pans, or line the bottoms with parchment paper. Greasing and lining ensures the cakes release cleanly after baking.
2. Mix Dry Ingredients
- In a medium bowl, whisk together:
• 2 ½ cups flour
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt - Set this bowl aside.
3. Cream Butter & Sugar
- In a large bowl, beat 1 cup softened unsalted butter and 2 cups granulated sugar together until light and fluffy—about 3‑4 minutes with an electric mixer.
- This step is crucial: proper creaming incorporates air, which helps the cake rise and gives it a tender texture.
4. Add Eggs & Vanilla
- Add the 4 large eggs one at a time, beating well after each addition.
- Stir in 1 ½ teaspoons vanilla extract.
- Scrape the sides of the bowl periodically so everything gets well combined.
5. Alternate Dry & Wet Ingredients
- With the mixer on low or by hand, gradually add the dry ingredients (from Step 2) alternating with the buttermilk.
- Start and end with the dry ingredients: dry‑wet‑dry‑wet‑dry. This ensures even texture and prevents overmixing.
6. Bake
- Divide the batter evenly between the two prepared 9‑inch cake pans.
- Smooth the top with a spatula.
- Bake for 25‑30 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs, but not wet batter).
7. Cool the Cake
- Let the cakes cool in the pans for 10 minutes—this helps them firm up slightly so they don’t break when you remove them.
- Then carefully turn out onto a wire rack and let cool completely before frosting. Cooling fully is important so the buttercream doesn’t melt.
🧁 Preparing the Buttercream Frosting
This frosting takes the cake—literally. The step‑by‑step for making it smooth, creamy, and perfect.
8. Beat the Butter
- In a large bowl, beat 1 cup softened unsalted butter until smooth and creamy, a couple of minutes.
9. Add Powdered Sugar Gradually
- Add 4 cups powdered sugar, one cup at a time, mixing well between additions. Start slowly so sugar doesn’t fly everywhere.
10. Add Vanilla, Salt, Cream
- Stir in 2 teaspoons vanilla extract and a pinch of salt.
- Add 3‑4 tablespoons heavy cream or milk, one tablespoon at a time, until the frosting reaches your desired consistency. Want it thicker for piping? Use less cream. Want it softer for spreading? Use more.
11. Test the Consistency
- The frosting should be smooth, spreadable but able to hold some shape if you pipe. If too stiff, add a splash more cream; if too loose, a little extra powdered sugar will thicken it.
🧁 Frosting & Decoration
12. Frost & Decorate
- Once the cake layers are completely cool, place one layer on your serving plate or cake stand.
- Spread a layer of frosting across the top of the first layer.
- Add the second cake layer on top, then frost the top and sides evenly. Use an offset spatula for smooth edges.
13. Garnish Options
- Simple is beautiful: leave it smooth and pure vanilla buttercream.
- Fancy it up:
• Pipe a border around the top or base.
• Decorate with sprinkles, edible glitter.
• Use fresh fruit (berries, sliced strawberries, or even citrus slices for contrast).
• Drizzle melted chocolate or caramel for variation.
⏱ Timeline & Baking Tips
To ensure success, here are some practical tips and timing strategies:
- Room Temperature Ingredients – Make sure butter, eggs, and buttermilk are at or near room temperature. This prevents curdling and ensures smooth batter.
- Do Not Overmix – Once you add flour, mix until just combined. Overmixing can lead to dense cake.
- Even Baking – If your pans are different heights, the thinner one may bake faster; rotate them halfway through for evenness.
- Testing Done‑ness – Use a toothpick inserted in center; clean or few moist crumbs mean done. Don’t rely solely on top browning.
- Cooling – Let cakes cool in pan for 10 min, then unmold and cool completely. Frosting warm cake = slide problem.
🎯 Flavor Profile & Texture You’ll Experience
Here’s what you can expect when you bite into this cake:
- Buttery richness from softened butter in both cake and frosting.
- Tender, moist crumb thanks to buttermilk and proper mixing. Buttermilk adds mild tang and interacts with baking soda to give lift.
- Vanilla warmth that lingers pleasantly without overpowering.
- Smooth, creamy frosting that complements the cake but doesn’t overwhelm.
- Visual appeal: two layers separated by frosting, smooth exterior, decorated top—engaging to both eyes and palate.
🔄 Variations & Customizations
Want to tweak this classic recipe? Here are variations that let you make it yours:
| Variation | What You’ll Change |
|---|---|
| Chocolate Buttermilk Cake | Add ¼‑⅓ cup cocoa powder to dry ingredients. Increase sugar slightly if needed. |
| Lemon Vanilla | Replace some vanilla with lemon extract; zest lemon in cake batter; optional lemon curd between layers. |
| Berry Filling | Spread fruit jam or fresh berry compote between layers for tart contrast. |
| Almond or Coconut Twist | Use almond extract (½ tsp) or coconut milk in place of some buttermilk; garnish with toasted almonds or coconut flakes. |
| Layered Buttercream Colors | Tint the buttercream cream with pastel colors—pink, blue, mint—for festive or themed cakes. |
🥄 Storage, Serving & Make‑Ahead Tips
Making ahead or saving leftovers? Here’s how to keep your cake delightful:
Storage
- Room Temp: If your kitchen is cool, you can store the frosted cake covered, at room temperature for 1 day.
- Refrigeration: Store in fridge up to 3‑4 days. Frosting may firm; bring to room temp before serving for better texture.
- Freezing: Freeze un‑frosted cake layers, wrapped tightly, for up to 2 months. Thaw before frosting and decorating.
Serving
- Take cake out of fridge 30 minutes before serving so frosting softens slightly. This makes slicing neater and texture better.
- Use a sharp knife warmed in hot water for clean cuts. Wipe blade between cuts.
Make‑Ahead
- Bake the cake layers a day in advance. Wrap well, keep on wire rack until wrapped.
- Make buttercream a day ahead; store tightly sealed; rewhip briefly before use to restore texture.
💬 Frequently Asked Questions (FAQs)
Here are the common questions people ask when trying cakes like this for the first time (or hundredth!).
Why is buttermilk used?
Buttermilk adds tang, acidity, and reacts with baking soda to help the cake rise and tenderize. It gives moisture and a nicer crumb than using only milk.
Can I substitute something for buttermilk?
Yes. If you don’t have buttermilk, make a sour milk substitute: add 1 tablespoon vinegar or lemon juice to 1 cup milk, let sit 5‑10 minutes. or use cultured buttermilk if available.
What kind of flour is best?
All‑purpose flour works well in this recipe. You could use cake flour for a finer crumb (though the texture will be lighter). If using cake flour, reduce slightly because it’s less dense.
Can I reduce sugar?
Yes, you can reduce sugar in the cake by ½ cup without huge trade‑off, though sweetness will be less pronounced. Frosting sweetness may still dominate—adjust frosting sugar to taste.
Is the frosting stable in warm climates?
Buttercream made with butter can soften in heat. If your kitchen is hot, keep the cake in a cool place before serving. If transporting, consider using Swiss meringue or stabilized buttercream or chilling between layers.
How thick should the frosting be?
For spreading: fairly soft but structured. For piping decorative designs: a bit firmer. Adjust with cream (to soften) or powdered sugar (to stiffen).
📸 Presentation & Photography Tips
Want your cake to look as amazing as it tastes? Here are tips for styling, photographing, and sharing:
- Smooth frosting finish: use an offset spatula; warm the spatula in hot water, dry, then drag over frosting lightly.
- Decorate edges: piped shell border, rosettes, or just sprinkle with sugar, edible glitter, or fresh flowers.
- Garnish with fresh fruit: berries, sliced strawberries, blueberries, or edible flowers for color contrast.
- Photography: natural light is your friend—shoot near a window; use a shallow depth of field to blur background.
- Cutting shot: show a slice being lifted to highlight layers.
Encourage readers to share with photos, tag with a hashtag like #BestButtermilkCake or #ButtercreamJoy and your blog handle.
📊 Nutrition Estimate (Per Serving)
Here’s an approximate breakdown per serving, assuming you slice the cake into 12 generous slices:
| Nutrient | Estimate per slice |
|---|---|
| Calories | ~ 450‑550 kcal (depending on frosting thickness) |
| Carbohydrates | ~ 55‑70 g |
| Fat | ~ 20‑30 g |
| Protein | ~ 5‑8 g |
| Sugar | ~ 35‑45 g |
| Fiber | ~ 1‑2 g |
Because this is a rich dessert, pairing with lighter sides or keeping portion modest can help balance.
🌟 Final Thoughts: Celebrate Life with Cake
There’s a reason cakes are at the center of celebrations—birthdays, weddings, holidays—because they’re joyful. Every layer of this Buttermilk Cake with Buttercream Frosting holds a memory: someone blowing out candles, someone taking the first bite, laughter, candles flickering. It’s simple ingredients elevated through care and technique, because what matters most is love in the kitchen.
So next time you want to mark something special—a weekday that survived, a friend coming by, a sunset, or just because you deserve it—bake this cake. Frost it thick or thin, decorate simply or lavishly, eat it with family or share it with strangers. Its true beauty is how it brings delight with each slice.