This buttermilk cake with buttercream frosting bakes into two tender layers with a fine crumb and a gentle tang, finished with a smooth, sweet frosting.
It is a dependable cake for birthdays, family dinners, or any day that deserves a slice. The batter mixes in one bowl, the layers bake together, and the frosting beats up in minutes.
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Why This Buttermilk Cake with Buttercream Frosting Recipe Works
Buttermilk adds mild acid that tenderizes the gluten and works with the baking soda, which helps the layers rise evenly and stay moist.
Creaming the butter and sugar builds a fine, even crumb, and adding the eggs one at a time keeps the batter smooth.
A butter based frosting sets into a soft, spreadable coat that covers the layers cleanly and holds its shape at room temperature.
Ingredients for Buttermilk Cake with Buttercream Frosting
- For the cake: two and a half cups all purpose flour, two and a half teaspoons baking powder, one half teaspoon baking soda, one half teaspoon salt, one cup unsalted butter, two cups granulated sugar, four large eggs, one cup buttermilk, and two teaspoons vanilla extract.
- For the frosting: four cups powdered sugar, one half cup unsalted butter, and two tablespoons milk if needed.
Buttermilk. Full fat buttermilk gives the crumb its tang and moisture, and it should be at room temperature before mixing.
Butter. Softened unsalted butter creams with the sugar into a pale, fluffy base and also forms the frosting.
Eggs. Four large eggs bind the batter and give the layers structure, and they mix in smoothly when they are not cold.
Baking powder and soda. The two leaveners work together with the buttermilk to lift the layers and give a tender crumb.
Powdered sugar. Sifting the powdered sugar before it goes in keeps the frosting smooth and free of lumps.
How to Make Buttermilk Cake with Buttercream Frosting
1. Prepare the pans Heat the oven to 350 degrees F and grease and flour two 9 inch round cake pans, shaking out the extra flour.
2. Mix the dry ingredients Whisk the flour, baking powder, baking soda, and salt together in a bowl and set the mixture aside.
3. Cream the butter and sugar Beat the butter and granulated sugar in a large bowl until the mixture turns light and fluffy.
4. Add the eggs Add the eggs one at a time, beating well after each addition so the batter stays smooth and glossy.
5. Add the liquids Mix in the vanilla and buttermilk until the batter is evenly combined and no streaks remain.
6. Fold in the flour Add the dry ingredients gradually, mixing just until combined so the cake does not turn dense or tough.
7. Bake and cool Divide the batter between the pans and bake for 25 to 30 minutes, until a toothpick comes out clean. Cool in the pans for 10 minutes, then move the layers to a wire rack.
8. Make the frosting Beat the softened butter until creamy, add the powdered sugar gradually, and loosen with milk if needed. Frost the cooled layers.
How to Serve Buttermilk Cake with Buttercream Frosting
Slice the cake at room temperature so the frosting stays soft. A scoop of passion fruit ice cream adds a cool contrast, and a glass of fresh peach lemonade suits a summer table. Drizzle silky chocolate ganache over the slices or add strawberries and cream cupcakes to a dessert spread.
How to Store and Reheat Buttermilk Cake with Buttercream Frosting
Cover the frosted cake and keep it at room temperature for up to 2 days, or refrigerate it for up to 5 days and let slices sit out for a short while before serving. Freeze unfrosted layers wrapped in plastic for up to 3 months, and thaw them before frosting.
Tips and Variations for Buttermilk Cake with Buttercream Frosting
Use room temperature ingredients. Cold butter, eggs, and buttermilk do not blend smoothly, so set them out ahead of time.
Do not overmix. Stop mixing as soon as the flour disappears, because extra mixing makes the cake dense.
Check the leaveners. Fresh baking powder and baking soda matter for the rise, so replace them if they are old.
Do not taste the batter. The batter holds raw egg and uncooked flour, so wait until the cake is baked before tasting.
Flag the allergens. The cake contains wheat, egg, and milk, so label it clearly for guests.
Level the layers. Trim any domed tops with a serrated knife so the layers stack evenly.
Thin the frosting. Add milk a teaspoon at a time until the frosting spreads easily without tearing the cake.
Check trusted guidance. Fresh leaveners matter for the rise, and the Iowa State Extension baking powder guide explains how to test them.
Frequently Asked Questions About Buttermilk Cake with Buttercream Frosting
Can I bake this buttermilk cake with buttercream frosting in a sheet pan?
Yes. Pour the batter into a greased 9 by 13 pan, bake until a toothpick comes out clean, and frost the cooled cake.
How far ahead can I make buttermilk cake with buttercream frosting?
Bake and freeze the layers up to 3 months ahead, then thaw and frost them the day you plan to serve.
Can I turn buttermilk cake with buttercream frosting into cupcakes?
Yes. Fill lined muffin cups about two thirds full and bake for a shorter time, checking early with a toothpick.
What if I do not have buttermilk?
Stir one tablespoon of lemon juice into one cup of milk, rest it for a few minutes, and use it as a stand in.
How do I stop the cake from sticking?
Grease and flour the pans, or line the bottoms with parchment, and cool the layers for ten minutes before turning them out.
Buttermilk Cake with Buttercream Frosting
Equipment
- Two 9 inch round cake pans
- Stand mixer or hand mixer
- Wire rack
- Offset spatula
Ingredients
Main Ingredients
- 2 cup all purpose flour plus 1/2 cup more
- 2 tsp baking powder plus 1/2 tsp more
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter softened
- 2 cup granulated sugar
- 4 large eggs room temperature
- 1 cup buttermilk room temperature
- 2 tsp vanilla extract
- 4 cup powdered sugar for the frosting
- ½ cup unsalted butter softened, for the frosting
- 2 tbsp milk only as needed to loosen the frosting
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease and flour two 9 inch round pans.
- Mix. Whisk the dry ingredients, then cream the butter and sugar until fluffy and beat in the eggs one at a time.
- Combine. Mix in the vanilla and buttermilk, then add the dry ingredients until just combined.
- Bake. Divide between the pans and bake 25 to 30 minutes until a toothpick comes out clean.
- Cool. Cool in the pans 10 minutes, then cool completely on a wire rack.
- Frost. Beat the butter, add the powdered sugar gradually, loosen with milk, and frost the cooled cakes.
