Homemade buttermilk cake with creamy buttercream frosting on a plate

Homemade Buttermilk Cake with Buttercream Frosting

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Why You’ll Love This Buttermilk Cake

This Homemade Buttermilk Cake with Buttercream Frosting is soft, fluffy, and perfectly moist with a rich buttery flavor in every bite. The tender vanilla cake layers pair beautifully with smooth, creamy buttercream frosting, making it the perfect dessert for birthdays, celebrations, or cozy family gatherings.

Ingredients

For the cake:

  • 2 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter (softened)
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 cup buttermilk

For the buttercream frosting:

  • 1 cup unsalted butter (softened)
  • 4 cups powdered sugar
  • 2–3 tbsp heavy cream or milk
  • 1 tsp vanilla extract

Instructions

  1. Prepare the pans
  2. Preheat oven to 350°F (175°C). Grease and line cake pans.
  3. Mix dry ingredients
  4. Whisk together flour, baking powder, baking soda, and salt.
  5. Cream butter & sugar
  6. Beat butter and sugar until light and fluffy.
  7. Add eggs & vanilla
  8. Mix in eggs one at a time, then add vanilla.
  9. Alternate dry ingredients & buttermilk
  10. Slowly mix dry ingredients and buttermilk into the batter until smooth.
  11. Bake
  12. Divide batter into pans and bake for 25–30 minutes or until a toothpick comes out clean.
  13. Make frosting
  14. Beat butter until creamy, then gradually mix in powdered sugar, vanilla, and cream.
  15. Assemble the cake
  16. Frost cooled cake layers generously with buttercream.

How to Serve

  • Serve with coffee or tea ☕
  • Add fresh berries for a fresh touch
  • Perfect for birthdays and celebrations

Storage Tips

  • Store covered at room temperature up to 2 days
  • Refrigerate up to 5 days
  • Freeze unfrosted cake layers up to 2 months

Tips for the Perfect Cake

  • Use room-temperature ingredients for smoother batter
  • Don’t overmix the batter
  • Chill cake before frosting for cleaner layers
  • Use full-fat buttermilk for best moisture

Variations

  • Add lemon zest for a citrus twist 🍋
  • Make chocolate buttercream frosting
  • Add sprinkles for a fun birthday version
  • Turn into cupcakes instead of layer cake

FAQs

Why use buttermilk in cake?

Buttermilk creates a softer, more tender crumb and adds rich flavor.

Can I make this cake ahead of time?

Yes! Bake layers a day ahead and frost before serving.

Can I use store-bought frosting?

Absolutely, but homemade buttercream gives the best flavor.

Buttermilk Cake

A soft, fluffy, and moist homemade buttermilk cake beautifully paired with creamy buttercream frosting, ideal for birthdays and celebrations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the cake
  • 2.5 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter (softened)
  • 1.75 cups granulated sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 cup buttermilk Use full-fat for best moisture.
For the buttercream frosting
  • 1 cup unsalted butter (softened)
  • 4 cups powdered sugar
  • 2-3 tbsp heavy cream or milk
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease and line cake pans.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. Beat butter and sugar until light and fluffy.
  4. Mix in eggs one at a time, then add vanilla.
  5. Slowly mix dry ingredients and buttermilk into the batter until smooth.
  6. Divide batter into pans and bake for 25–30 minutes or until a toothpick comes out clean.
  7. Beat butter until creamy, then gradually mix in powdered sugar, vanilla, and cream.
  8. Frost cooled cake layers generously with buttercream.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 2gFat: 18gSaturated Fat: 11gSodium: 230mgSugar: 28g

Notes

Store covered at room temperature up to 2 days. Refrigerate up to 5 days. Freeze unfrosted cake layers up to 2 months.

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Let us know how it was!