Buttermilk Cake with Buttercream Frosting

Buttermilk Cake with Buttercream Frosting

Buttermilk Cake Ingredients

• Dry:

• 2 1/2 cups (315g) all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

• Wet:

• 1 cup (226g) unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 cup (240ml) buttermilk, room temperature

• 🧈 Vanilla Buttercream Frosting Ingredients

• 1 cup (226g) unsalted butter, softened
• 3 1/2 to 4 cups (440–500g) powdered sugar, sifted
• 2 tsp vanilla extract
• 2–4 tbsp heavy cream or milk
• Pinch of salt (optional but balances the sweetness)

🔪 Instructions

1. Preheat & Prepare Pans
Preheat oven to 350°F (175°C).

Grease and flour two 8- or 9-inch round cake pans, or line with parchment paper.

2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. Cream Butter & Sugar
In a large bowl, beat butter and sugar together until light and fluffy (about 3–4 minutes).

4. Add Eggs & Vanilla
Add eggs one at a time, mixing well after each. Stir in vanilla.

5. Alternate Adding Buttermilk & Flour
With mixer on low, add the dry ingredients in 3 parts, alternating with buttermilk in 2 parts (begin and end with dry). Don’t overmix — just until combined.

6. Bake
Divide batter between pans.

Bake for 25–30 minutes, or until a toothpick comes out clean.

Cool in pans 10 minutes, then transfer to wire racks to cool completely.

🧁 Make the Buttercream
Beat softened butter until smooth and fluffy.

Add powdered sugar 1 cup at a time, mixing on low to avoid a sugar storm.

Stir in vanilla, then beat in milk/cream 1 tbsp at a time until you reach a spreadable consistency.

Optional: Add a pinch of salt if it's too sweet.

🪄 Assemble the Cake
Level the cakes if needed.

Frost the first layer, add the second, then frost the top and sides.

Decorate with sprinkles, fresh berries, or flowers if you’re feeling fancy.

🎂 Tips & Variations
Buttermilk substitute: 1 cup milk + 1 tbsp lemon juice or vinegar (let sit 5–10 mins).

Add lemon zest or almond extract for a twist.

This base also works well for cupcakes! Bake at 350°F for 18–22 mins.