This Moist Vanilla Buttermilk Cake is rich, fluffy, and packed with classic vanilla flavor. The buttermilk keeps the cake extra soft and tender, making it perfect for birthdays, celebrations, or an everyday dessert. Pair it with your favorite frosting for an irresistible homemade treat!
Why You’ll Love This Recipe
- Super moist & fluffy – Buttermilk makes the cake extra soft and tender.
- Perfect vanilla flavor – Uses real vanilla extract for a deep, rich taste.
- Easy to make – Simple ingredients and no complicated steps.
- Versatile – Works well with buttercream, cream cheese frosting, or fruit toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Eggs
- Vanilla extract
- Buttermilk
For the Frosting (Optional):
- Unsalted butter (softened)
- Powdered sugar
- Vanilla extract
- Heavy cream or milk
Directions
- Preheat oven – Set to 350°F (175°C) and grease two 9-inch cake pans.
- Mix dry ingredients – In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter & sugar – Beat butter and sugar until light and fluffy.
- Add eggs & vanilla – Mix in eggs one at a time, then add vanilla extract.
- Alternate buttermilk & flour – Gradually add dry ingredients and buttermilk, starting and ending with flour. Mix until just combined.
- Bake – Divide batter between pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool & frost – Let cakes cool completely before frosting with your favorite frosting.
Servings and Timing
- Servings: 10-12 slices
- Prep Time: 15 minutes
- Bake Time: 25-30 minutes
- Total Time: 45 minutes
Variations
- Lemon Buttermilk Cake – Add lemon zest and a splash of lemon juice.
- Chocolate Chip Vanilla Cake – Fold in chocolate chips for extra indulgence.
- Strawberry Shortcake Style – Layer with fresh strawberries and whipped cream.
- Gluten-Free Option – Use a 1:1 gluten-free flour blend.
Storage and Reheating
- Room Temperature: Store covered for up to 2 days.
- Refrigerate: Keep in an airtight container for up to 5 days.
- Freeze: Wrap layers tightly and freeze for up to 3 months. Thaw before serving.
FAQs
Can I use milk instead of buttermilk?
You can make a substitute by mixing 1 cup milk + 1 tbsp vinegar or lemon juice.
What’s the best frosting for this cake?
Vanilla buttercream, cream cheese frosting, or chocolate ganache.
Can I make this into cupcakes?
Yes! Bake at 350°F for 18-20 minutes.
Why is my cake dry?
Overbaking or using too much flour can make the cake dry. Always measure ingredients properly and check for doneness early.
Can I use cake flour instead of all-purpose flour?
Yes! Cake flour makes the texture even softer—use 2 ½ cups cake flour instead of all-purpose.
How do I keep my cake from sticking to the pan?
Grease and flour the pans, or use parchment paper rounds.
Can I make this ahead of time?
Yes! Bake the cake a day ahead and wrap it well before frosting.
How do I make it extra moist?
Use room-temperature ingredients and avoid overmixing the batter.
Can I add nuts or fruit?
Yes! Fold in chopped pecans, almonds, or berries for added texture.
How do I get a stronger vanilla flavor?
Use pure vanilla extract or vanilla bean paste for the best taste.
Conclusion
This Moist Vanilla Buttermilk Cake is soft, flavorful, and perfect for any occasion. Whether you serve it plain, frosted, or layered with fruit, it’s sure to be a crowd-pleaser. Try it today and enjoy a classic homemade dessert!
PrintMoist Vanilla Buttermilk Cake
This Moist Vanilla Buttermilk Cake is rich, fluffy, and packed with classic vanilla flavor. The buttermilk keeps the cake extra soft and tender, making it perfect for birthdays, celebrations, or an everyday dessert. Pair it with your favorite frosting for an irresistible homemade treat!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 cup buttermilk, room temperature
For the Frosting (Optional):
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2–3 tbsp heavy cream or milk
Instructions
1. Preheat & Prepare Pans:
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or line with parchment paper.
2. Mix Dry Ingredients:
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter & Sugar:
- In a large mixing bowl, beat butter and sugar until light and fluffy (about 3 minutes).
4. Add Eggs & Vanilla:
- Beat in eggs one at a time, mixing well after each.
- Stir in vanilla extract.
5. Alternate Adding Buttermilk & Dry Ingredients:
- Add half of the flour mixture, mix, then add half of the buttermilk.
- Repeat with remaining flour and buttermilk, mixing just until combined (don’t overmix).
6. Bake the Cake:
- Divide batter evenly between pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Make the Frosting (Optional):
- Beat butter until creamy, then gradually mix in powdered sugar.
- Stir in vanilla extract and heavy cream until smooth and fluffy.
8. Assemble & Serve:
- Spread frosting between cake layers and over the top.
- Slice, serve, and enjoy!
Notes
✔ Extra Moist Cake Tip: Add 1 tbsp vegetable oil to the batter.
✔ No Buttermilk? Use 1 cup milk + 1 tbsp vinegar or lemon juice, let sit for 5 minutes.
✔ Storage: Store at room temperature for up to 2 days or refrigerate for up to 5 days.