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The best buttermilk cake recipe with chocolate frosting and edible flowers on the top
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4.8 from 5 votes

Buttermilk Cake Recipe

This buttermilk cake recipe has the most perfect flavor and fluffy texture. It’s a classic buttermilk cake and one that you will make over and over again. It’s perfectly 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!
Cook Time30 mins
30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 444kcal
Author: Eden
Cost: $15


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 (recipe

  • 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


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 to the bottom, butter, and add a little flour for easy removal. You can also prepare the ingredients.
    ingredients in bowls to make a buttermilk cake
  • Sift – Using a sieve or a sifter, sift together the cake flour, baking powder, baking soda, and salt into a medium bowl. If you don’t have a way to sift, simply add the ingredients into a mixing bowl and gently whisk them together using a fork. This will incorporate air and lighten the ingredients.
    sifting cake flour
  • 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
    adding sugar into butter in an electric mixer
  • 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.
    buttermilk cake batter
  • 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 to bake.
    cake batter in a sheet pan
  • Cool - Let the cake cool while you make the frosting,
    buttermilk sheet cake

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. 
    melting chocolate and butter
  • Add in the coffee and vanilla extract. 
    adding in coffee to chocolate mixture
  • 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.
    making chocolate frosting with powdered sugar and melted chocolate
  • Using a spatula fold the mixture until it’s smooth. 
    smooth chocolate frosting
  • Frost the cooled cake using a spatula.
    chocolate frosting
  • Decorate with edible flowers or sprinkles.
    a buttermilk cake with chocolate frosting


Tips for Making Buttermilk Cake
  • For best results, make sure the ingredients are all at room temperature.
  • Baking time will vary. Check the cake by inserting a toothpick into the center. When it comes out clean, the cake is done
  • Know the difference between cultured buttermilk (grocery-store variety) and traditional buttermilk.
  • Use quality ingredients when baking.
How to Store
Storing buttermilk is pretty simple. You can store it in the fridge or freeze it
To store your sweet treat in the fridge, make sure you wrap it up tightly. This will preserve moisture and ensure a tender cake.
How to Freeze 
Wrap the cake in plastic as soon as it cools. Storing the cake in the freezer will help keep the moisture content in, and it’s how professional bakers store their goods as well.
The cake will thaw pretty quickly, so that’s good news for anyone that wants to consume it out of the freezer. The frozen cake also makes a great base for icing.
Recipe is adapted from Joy of Cooking 


Calories: 444kcal | Carbohydrates: 63g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 187mg | Potassium: 186mg | Fiber: 2g | Sugar: 43g | Vitamin A: 543IU | Calcium: 67mg | Iron: 2mg