Buttermilk Cake with Buttercream Frosting
A two layer buttermilk cake with a tender crumb, covered in smooth 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.
Notes
Substitutions: Use one tablespoon lemon juice plus milk to make one cup if you have no buttermilk.
Tips: Bring all ingredients to room temperature and do not overmix the batter.
Storage: Room temperature for 2 days, refrigerator for 5 days, or freeze unfrosted layers for 3 months.