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This is the buttermilk cake recipe I come back to again and again—fluffy, flavorful, and totally foolproof. Whether you’re layering it with rich chocolate frosting or dusting it with powdered sugar in a bundt pan, it turns out perfect every single time.
For more simple yet delicious cake recipes, try my moist chocolate cake, carrot cake, and old-fashioned pound cake.
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Pin ItMoist Buttermilk Cake Recipe
So moist & fluffy: Thanks to buttermilk, oil, and butter, it’s soft, tender, and never dry.
Bakes beautifully in any pan: Sheet cake, bundt, or layered—this recipe always turns out.
That flavor, though: The buttermilk adds the dreamiest tang that pairs perfectly with any frosting.
A go-to for gatherings: We made it for a casual dinner party and everyone asked for the recipe!
Also, try my lavender cake and coconut loaf recipe too!
Buttermilk Cake Ingredient Notes
Cake Flour: Gives the cake that soft, light texture we all love. No cake flour? You can easily make your own—don’t stress!
Unsalted Butter: Use the good stuff, and make sure it’s nice and soft. It adds flavor, helps the cake rise, and keeps things tender.
Granulated Sugar: Classic white sugar does the trick here. Want to swap it? I’ve got sugar subs for you.
Eggs: I always go with large organic eggs—they add just the right amount of structure and moisture.
Vegetable Oil: Just a little helps keep the cake super moist and fluffy. It’s my not-so-secret secret.
Buttermilk: Use the real deal if you can—cultured, low-fat is best. You can also make your own buttermilk in a pinch.
How To Make Buttermilk Cake
Prep: Preheat oven to 350°F and line your pan with parchment—don’t forget to butter + flour!
Mix: Sift dry ingredients. In another bowl, mix buttermilk, oil, and vanilla.
Cream: Beat butter + sugar until fluffy, then add eggs one at a time.
Combine: Alternate adding dry and wet until you have a dreamy batter.
Bake: Pour into pan and bake 25–35 mins, until a toothpick comes out clean.
Cool & Frost: Let it cool, then slather on that silky chocolate frosting and decorate however you like!
Buttermilk Cake Tips
Room temp everything: Butter, eggs, and buttermilk mix better and help your cake rise beautifully.
Real buttermilk = real flavor: Store-bought cultured buttermilk is best—or use my go-to substitute if you’re out!
Good vanilla matters: Use the real stuff—trust me, you’ll taste the difference.
Sift it! Light, fluffy cake starts with sifted dry ingredients—don’t skip it!
Pan prep like a pro: Parchment + butter + flour = zero sticking and easy lift-out.
Frosting – Top this cake with any frosting you desire. I prefer chocolate buttercream, but you can also add cream cheese frosting, vanilla frosting, or whipped Swiss buttercream.
How to Store
Freeze: Wrap tightly and freeze (frosted or unfrosted) for up to 3 months. Thaws quickly and tastes amazing.
Room temp: Store in an airtight container for 1–2 days (keep frosted cakes in a cool spot).
Fridge: Keeps up to 5 days—honestly, it’s even better the next day!
More Cake Recipes You’ll Love
If you love this cake, here are more of our homemade cake recipes to try:
Let me know what you think about this cake by leaving a comment and review below! We’d love to know your thoughts.
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Buttermilk Cake Recipe
Ingredients
Buttermilk Cake
- 2 1/4 cups cake flour, sifted
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter
- 1 1/3 cup granulated sugar
- 3 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup buttermilk
- 1/4 cup vegetable oil
Chocolate Frosting
- 3 ounces unsweetened chocolate bar, chopped
- 3 tbsp unsalted butter, cubed
- 1/4 cup hot coffee
- 1 tsp vanilla extract
- 2 cups powdered sugar, sifted
- 1/4 tsp salt
Instructions
Buttermilk Cake
- Preheat and Prepare – Heat oven to 350 degrees and prepare the cake pans. You can use a 10 x 2 pan or two 8 x 2 round cake pans. Add parchment paper and butter to the bottom, and add a little flour for easy removal. You can also prepare the ingredients.
- Sift—Using a sieve or a sifter, sift together the cake flour, baking powder, baking soda, and salt in a medium bowl. If you don’t have a way to sift, simply add the ingredients to a mixing bowl and gently whisk them together using a fork. This will incorporate air and lighten the ingredients.
- Combine – In a liquid measuring cup combine the buttermilk, vanilla and oil.
- Beat – In a mixing bowl with the paddle attachment, beat butter and sugar n medium-high speed until light and fluffy. This will take about 3 minutes.
- Eggs – Gradually beat one egg at a time.
- Alternate Dry Ingredients and Wet Ingredients – Turn the mixer to low speed and add the flour mixture in 3 parts, alternating with the buttermilk in 2 parts. Beat until smooth and scrape down the bottom and sides of the bowl.
- Bake—Depending on the pan, this cake will bake for 25 – 35 minutes. The 10 x 2 will take about 25 minutes, and the two rounds will take 30-35 minutes.
- Cool – Let the cake cool while you make the frosting,
Quick Chocolate Frosting
- Chop the chocolate and cube the butter.
- In a double boiler or heatproof bowl over a small saucepan, warm the chocolate and butter until it’s melted.
- Add in the coffee and vanilla extract.
- Pour the melted chocolate into a bowl with powdered sugar. The chocolate mixture might look a little curdled, but it's okay. It will smooth out.
- Using a spatula fold the mixture until it’s smooth.
- Frost the cooled cake using a spatula.
- Decorate with edible flowers or sprinkles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I find this a little confusing…..eggs are added twice. “Combine – In a liquid measuring cup combine the buttermilk, oil, and eggs.
Beat – In a mixing bowl with the paddle attachment, beat butter and sugar n medium-high speed until light and fluffy. This will take about 3 minutes. Gradually beat in one egg at a time.”
i followed the second instruction for adding the eggs and the cake turned out nice and moist.
Thank you for bringing this to our attention! It’s now fixed!
It’s in the oven right now….with some lemon zest. I like lemon cake! I also used a bunt pan. I hope the cake will turn out oke because the steps in your describtion got me confused. Step 3, 4 ..in that order…can.t be done imo. Shoot, it just got me thinking that I forgot the vanilla extract because it’s never mentioned.
After step 3 I incorporated the oil,milk, eggs mixture and it started to curdle…I hope my cake wil turn oke now….
Wow – great recipe. easy to make and so delicious. My family loved it. Definitely making your. recipe again soon.
So moist and it has the perfect texture. I made it for dessert and also enjoyed a cup with my morning coffee!
This recipe is amazing! The chocolate icing goes very well with the cake and my children enjoyed this!