Buttermilk Cake Recipe

4.67 from 9 votes

This buttermilk cake recipe has the perfect flavor and fluffy texture. It’s a classic buttermilk cake that you will make over and over again. It’s perfect paired with a chocolate buttercream frosting or made into a bundt cake with a dusting of powdered sugar. This is a foolproof recipe that works every time!

Prep Time10

Cook Time30

Total Time1 10

Course: Dessert

Cuisine: American

Servings: people

Author: Eden

Cost: $15

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.

Notes

Cream it good: Beat that butter and sugar until it’s light and fluffy—it’s the secret to a soft, airy crumb!
Room temp is everything: Let your eggs, buttermilk, and butter sit out—trust me, it makes a big difference.
No buttermilk? No problem! You can make your own in minutes. I have a post that shows you how to make buttermilk.
Pick your pan: This cake works in rounds, bundt, or sheet—just keep an eye on the bake time and test with a toothpick.
Make it ahead: Wrap it tight and freeze it, or refrigerate leftovers—it stays moist and delicious for days.

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