Rich Vanilla Buttermilk Cake

Name: Rich Vanilla Buttermilk Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup buttermilk, room temperature; 3 large eggs, room temperature; 1 tablespoon pure vanilla extract; 1 ½ teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 teaspoons pure vanilla extract; 2-4 tablespoons heavy cream

Highlighted under: Easy Baking Recipes

I love baking this Rich Vanilla Buttermilk Cake for special occasions because it brings a warm, inviting aroma to my kitchen. The buttermilk adds a delightful tang that beautifully balances the sweetness, and the rich vanilla flavor makes it a crowd-pleaser. It’s incredibly moist and tender, making it perfect for frosting or enjoying plain. Whether it’s a birthday or an afternoon tea, this cake always adds a touch of elegance and joy to the table. You’ll find it’s a simple recipe that delivers impressive results.

Created by

Emily

Last updated on 2026-02-01T15:42:28.686Z

One of my favorite kitchen experiments led me to discover the magic of buttermilk in cakes. When I first tried this Rich Vanilla Buttermilk Cake, I was amazed at how the buttermilk made the cake incredibly moist and gave it a soft crumb. This is a game-changer for anyone craving a delicious dessert that feels indulgent yet easy to prepare.

During my first attempt, I decided to use high-quality vanilla extract, and it truly elevated the flavor. I recommend checking the freshness of your ingredients; it makes all the difference. This cake can easily become your go-to recipe for celebrations or just a cozy evening at home!

Why You'll Love This Cake
Luxuriously rich vanilla flavor that fills your senses
Incredibly moist texture thanks to buttermilk
Versatile – perfect for any occasion or simple gatherings

The Role of Buttermilk

In this Rich Vanilla Buttermilk Cake, buttermilk is not merely an ingredient; it plays a crucial role in achieving that incredible moisture and tenderness that sets this cake apart. Its acidity interacts with the baking soda and baking powder, creating a light and airy structure while preventing the cake from becoming overly dense. This unique characteristic makes buttermilk an essential component, lending a subtle tang that balances the sweetness beautifully.

When working with buttermilk, always ensure it is at room temperature for the best emulsion with the other ingredients. If you don’t have buttermilk on hand, you can easily make a substitute by adding one tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for about 10 minutes. This acidulated milk will provide similar properties in your cake.

Mastering the Baking Process

Baking the cakes to perfection is crucial for a delightfully textured dessert. After combining the batter, pour it equally into the prepared pans, smoothing the tops for an even rise. Keep an eye on the baking time; most ovens take about 25-30 minutes to cook the cakes thoroughly. A toothpick inserted in the center should come out clean or with a few moist crumbs, indicating that it's baked just right. Facilities like oven thermometer checked throughout the process can help fine-tune to avoid over or underbaking.

Another tip is to allow the cakes to cool in the pans for just the right amount of time. Ten minutes is typically sufficient to firm them up without risk of steaming. Transferring them to a wire rack afterward allows for even cooling and prevents sogginess from trapped heat. Cool both layers entirely before frosting for the best results: warm cake can cause frosting to melt and slide off.

Ingredients

For the Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup buttermilk, room temperature
3 large eggs, room temperature
1 tablespoon pure vanilla extract
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt

For the Frosting (Optional)

1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons pure vanilla extract
2-4 tablespoons heavy cream

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.

Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.

Bake the Cakes

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick comes out clean.

Cool and Frost

Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely. If desired, frost with a buttercream frosting.

Pro Tips

For extra flavor, try adding a tablespoon of lemon zest to the batter. This adds a subtle brightness that complements the vanilla beautifully.

Frosting Variations

While a creamy buttercream is a classic choice for this Rich Vanilla Buttermilk Cake, feel free to experiment with other flavors. For a chocolate twist, you could fold in some melted chocolate into your buttercream or use cocoa powder to make a chocolate frosting. Alternatively, a citrus-based frosting, like lemon or orange, can add a refreshing contrast to the cake’s vanilla base, enhancing the overall flavor profile.

If you're looking to make the cake lighter, consider a whipped cream topping. Whip heavy cream until soft peaks form, then sweeten with a bit of powdered sugar and vanilla. This fluffy alternative provides a delightful complement to the cake's richness while maintaining a lovely aesthetic for special occasions.

Storage and Serving Suggestions

To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you'd like to make it ahead of time, this cake freezes beautifully. Just wrap each cooled layer in plastic wrap, followed by aluminum foil, and freeze for up to three months. When you're ready to serve, let them thaw in the refrigerator overnight, then frost and decorate as desired.

This cake also lends itself well to layering and serving in various ways. Consider slicing it in half horizontally to create a layered effect filled with frosting or fruit preserves. It's perfect for festive occasions, but also delightful served with a scoop of vanilla ice cream for a simple dessert treat or enjoyed plain with a cup of coffee as an afternoon snack.

Questions About Recipes

→ Can I use a different type of milk instead of buttermilk?

Yes, you can substitute with regular milk, but the texture will be less moist. For a buttermilk substitute, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice.

→ Can I freeze the cake?

Absolutely! Wrap the cooled cake layers in plastic wrap and aluminum foil and store in the freezer for up to 3 months. Thaw in the refrigerator before serving.

→ What can I use instead of butter in the frosting?

You can use vegan butter or margarine as a substitute for dairy butter in the frosting without compromising texture.

→ How can I make this cake chocolate flavored?

To turn this cake into a chocolate version, replace ½ cup of flour with cocoa powder. Adjust the sugar if necessary to maintain the sweetness.