This Vanilla Buttermilk Cake Recipe from scratch is so moist, flavorful, and versatile! Sometimes I just crave a slice of good old fashioned vanilla cake, don’t you?
This is a great recipe to have on hand as it can be dressed up or paired with just about any filling or frosting you can think of! After all, everything goes with vanilla cake!
How to make the BEST Vanilla Buttermilk Cake
- We are using the traditional method of mixing for this recipe (rather than the Reverse Creaming Method), which makes for fluffy, flavorful cake layers (or cupcakes)!
- Start off by whisking together the flour, baking soda, and baking powder and salt for 30 seconds so that everything is well combined.
- In another bowl, add your buttermilk, oil, and vanilla. I love recipes with buttermilk not only for the hint of tanginess, but also because it’s acidity interferes with gluten formation, yielding a softer, more tender cake. We’ve added a tablespoon of vanilla extract to the recipe to ensure that we have plenty of vanilla flavor. You can’t skimp on the vanilla in a vanilla cake!
- Next, let’s add some buttery goodness. Mix the butter until nice and smooth, then add your sugar until it lightens and becomes fluffy! Although our recipe also calls for vegetable oil which is wonderful for the moistness of the cake, I love the boost of flavor that the butter gives us. Next, add the eggs one at a time.
- Almost done! Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients. Be careful not to over-mix the cake batter as that can toughen up the texture.
- Once ready, divide the luscious vanilla cake batter between three prepared 8 inch cake pans. You could make two cake layers if you would rather, you’ll just need to bake them a bit longer.
Freezing Cake Layers for Moistness
Pro Tip! You may have heard me say this before, but we love to freeze our cake layers to maximize the moistness of the cake!
Cool your freshly baked cake layers (still in the pan) on the cooling rack for about 10 minutes, and then flip them onto cake boards, individually wrap the warm cake layers tightly with plastic wrap, foil, and freeze!
When ready to use, thaw on the countertop still wrapped, until condensation forms on the wrapping. Then unwrap and decorate! (I often begin assembling and filling my cake layers while the layers are partially frozen. They are less fragile this way!
What frostings pair well with Vanilla Buttermilk Cake?
We frosted our cake with our Classic Vanilla Buttercream Frosting but so many frostings would be perfect with this cake! Other great options are: Classic Chocolate Buttercream, Cream Cheese Frosting, Strawberry Buttercream Frosting, Lemon Cream Cheese Frosting, and more!
Don’t miss our full collection of favorite cake and frosting recipes in our Recipes Section! If you are interested in learning more about cake decorating, definitely check out our Free Cake Tutorials Section (which includes a category of Free Cake Videos).
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Other White and Vanilla Cake Recipes that You will Love!
Vanilla Buttermilk Cake Recipe
This Vanilla Buttermilk Layer Cake is so moist and flavorful!
Ingredients
Vanilla Buttermilk Cake Recipe
- 1 1/2 sticks (170g) unsalted butter, softened ( holds it shape but dents when pressed)
- 2 cups (400g) sugar
- 4 eggs
- 3 cups (342g) cake flour (spooned into measuring cup and leveled off)
- 2 teaspoons (8g) baking powder
- 1/2 teaspoon (3g) baking soda
- 1/2 teaspoon (3g) salt
- 1 1/4 cups (296g) buttermilk — if you do not have buttermilk, see substitution below
- 1/4 cup (54g) vegetable oil
- 1 Tablespoon (12g) vanilla extract
Instructions
- Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans.
- In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Set aside
- In another bowl, add the buttermilk, oil and vanilla. Set aside..
- In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears.
- Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid).
- Do not mix above medium speed or over mix the cake batter.
- Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out.
Notes
Substitute for Buttermilk: No Buttermilk? Here is a substitution: To a measuring cup, add 1 Tablespoons vinegar or lemon juice. Add milk to the 1 1/4 mark, stir. Wait 5 minutes and it is ready to use.
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This cake sounds too good to be true – hope I’m able to pull it off because I’m baking my granddaughter’s birthday cake today. She wants a ‘rectangle’ cake and I’m wondering if anything would change regarding oven temp and time. Hope you see this today, but if not, I’ll know next time….Thank you!
Hi Nancy, You can bake this in a 9×13 pan at 350 degrees 7 – 71/2 cups batter for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Hope all goes well.
Hi BeBe, thanks so much. I’m working on the frosting right now so haven’t started on the cake yet and appreciate your quick reply!
This was the most delicious cake ive ever baked!! It came out perfect. THANK YOU
Hi Tina, Thank you so much for your nice comment on the recipe. I’m so happy you gave it a try!
Definitely a winner! I baked this for my granddaughter’s 8th birthday and it was a huge hit! Even the birthday girl said it was the best cake she’s ever had [and husband is begging me to make one for us]. I did make a mistake with using too much icing [I made 2-1/2 batches and used every bit – whew!]. In my defense, I’ve never decorated a fancy cake in my life, as I raised boys and all they ever wanted was devils food with white icing and those store-bought candies, lol. But I decorated this cake with a pair of ballet slippers made with frosting and pink pearl candies, icing ribbon, plus 8 icing star flowers for candle bases, then piped all around the base. So lesson learned from this experience is to do a thin top layer, then add the decorative icing.
Hi, thank you for providing such a good recipe! One think I would like to know, if I only need to make a small cake, should I just cut down everything to half? Thanks in advance!
Hi Jenny, Yes, it will be fine to make 1/2 the recipe. Adjust the baking time.
Thank you very much BEBE! The baking soda and powder will be also half the recipe as well?
Hi Jenny, Yes, that is correct…..1 teaspoon baking powder and 1/4 teaspoon baking soda. Hope you enjoy the recipe
Hi. Can I make this in 4 6inch pans for a taller cake?
Thank you.
Hi is this caster or granulated sugar? Thanks
Hi Cindy, This recipe should make 7 cups batter. The baking charts recommend 2 cups for 6 inch pans, but that is just a guideline. You can divide the batter evenly between the 6 inch cake pans. The baking time will be a bit shorter so keep an eye on them as they bake.
Hi Michelle, Are you in the UK? Caster sugar in the UK is the same as granulated sugar in the US.
Hi is cake flour in the uk plain flour or self raising flour?
Thanks
Hi Maynaz, Plain flour in the UK is the same as all purpose flour in the US. This is how you can turn plain flour into cake flour. For each cup of flour in the recipe (all purpose in the US and plain in the UK) remove 2 Tablespoons (14g) flour and replace with 2 Tablespoons cornstarch (cornflour in the UK) For this recipe you will be removing 6 Tablespoons (42g) flour and replacing it with 6 Tablespoons corn starch. Whisk for 30 seconds to combine. Hope this is clear.
Can I double this recipe ? I need to make three 9 inch cakes. How long can a batter sit before cooking any left over batter?
Hi Annie, Yes, the recipe can be doubled. It is always best to use extra batter as soon as possible. If you do not have room in your oven for three 9 inch pans, fill the 3rd pan with batter and leave it in the refrigerator until you bake the first 2 pans. Your baking time may lengthen a bit because the batter and pan will be cold. If you do not have 3 pans, place the mixing bowl and extra batter in refrigerator until a pan is free to use. Hope all goes well.
Does this cake hold well under fondant? Thank you.
Hi Wally, I really think it would be fine although we use buttercream so often that I’m not sure if we’ve covered this recipe in fondant before. I would ganache it first to be on the safe side.
Oh my gosh!! Best vanilla cake I’ve ever baked. I’ve been looking for a “forever vanilla cake recipe” and this one ticked all the boxes. I reduced my sugar by 50g and the cake was still sweet, soft, moist and just fantastic. My kids also love this recipe – definitely a keeper. Thank you so much :-)
Hi Lindelwa, Thank you so much for your nice review of the recipe, I’m happy your family enjoyed the cake!!