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).
Or, for full access to hundreds of video tutorials, you should become a member of My Cake School! We would love to have you. Find all of the details here: Joining Information
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) If you do not have cake flour see substitution in Notes below.
- 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.
Substitution for Cake Flour: Using all purpose flour (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend
Recipe makes 7 1/2 cups batter
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This just seems so yummy , I made a double batch as I need a tall cake for my sons birthday it baked perfect and smells great , it’s not frozen till I’m ready to use it. I also added sprinkles for that extra pop ? finally found my go to vanilla cake !!!
Hi Eve, We are very happy that you like the recipe!! Thank you for posting your nice review!
Hi
I have 2 questions-
1 – what sugar do I use?
2- in uk don’t have cake flour can I use all purpose flour?
Thanks
Hi BEBe
My comment didn’t quite make sense , but I meant I froze them now as I don’t need them yet.
I’m excited to cut the cakes in half and see the texture and feel of each cake layer :) I used vanilla bean cake and a little less sugar but I tasted the batter raw it was so delicious ?
Hi Maynaz
I used caster sugar here in Australia and cake flour is readily available here but I am not sure about the UK
Is cake floor the same as self raising flour?
Hi Maynaz, Eve is correct in her answer. In the UK caster sugar is equivalent our granulated sugar. If you do not have cake flour, this is the substitution you can use. For each cup of all purpose flour (plain in the UK) you will remove 2 Tablespoons and replace with 2 Tablespoons cornstarch (cornflour in the UK) . This recipe calls for 3 cups cake flour so measure out 3 cups all purpose flour. Remove 6 Tablespoons and replace with 6 Tablespoons cornstarch. Whisk to blend and proceed with the recipe. Let me know if you have other questions.
Hi Maynaz, Self raising flour is not the same as cake flour. Our all purpose flour in the US would be the same as your plain flour in the UK.
How could I modify the amounts to make enough batter for a half sheet cake pan?
Hi Ellen, This cake makes approximately 7 cups batter. If your sheet cake pan is 11×15, you will need 11 cups batter for 1 layer. Double the recipe, you will have some batter left over for a few cupcakes. Hope you will enjoy the recipe. Below is a link to a batter amount chart that you will find helpful.
http://fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
An you bake this cake in a 9×13 pan?
Hi Sharon, Yes, this recipe can be baked in a 9×13 pan. Bake at 350 degrees for 35 to 40 min. It will be done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
I am at 5278 feet. Suggestions for high altitude baking? Even box cake mixes have to be adjusted here.
Hi Tami, We don’t have first hand experience with high altitude baking but below is a link that I think you will find helpful. Hope you will enjoy the recipe.
https://www.kingarthurflour.com/learn/resources/high-altitude-baking
This cake turned out great! Fluffy and flavorful. I covered it was a fresh strawberry buttercream! Delicious! This recipe is definitely a keeper!
Hi Ashleigh, Your cake looks delicious!! I am so happy you enjoyed the recipe, and thank you for posting your review.
Do you sift the flour first before measuring?
Hi Juanita, No the flour is not sifted before measuring.
Hi Ladykemae, I’m very happy the recipe worked well for you. As for the buttermilk substitution, prepare the substitution then add the oil and vanilla…. number 3 under the Instructions.
Hi I have Arrowroot instead of cornstarch. Can I use that instead?
Hi Sandra, You are using cornstarch to create cake flour, correct? If you do not have cornstarch, measure out 3 cups of the all purpose flour that you have and remove 6 Tablespoons and proceed with the recipe. I am not familiar with Arrowroot but the link below says it is not good to mix it with dairy products.
Hi Melissa! Thank you for this recipe. I baked it yesterday. It’s delicious even without frosting.
There’s one doubt I have though. When I measured out my cake flour using cup measurements it weighed over 400gm. I spooned and levelled off just as you explained. Since the difference was so much, I decided to stick to your gram measure as I feared using my cup measure may dry the cake.
What measure is your cup in liquid? Mine is nearly 250ml to the brim.
Regards
Asha
My family enjoy this cake so much. I have tried various vanilla cake recipes and this is by far thee best. Thank you ♡.
Hi! I have a question, I have one cake pan if I wanted to bake this in batches could I make all the batter at once or should I make the batter in batches? Thank you!
Hi Hollie, It is always best to bake right after the cake is make, but I have had bakers tell me that they covered and refrigerated the batter and it was fine. I think it will rise a bit less. I suggest baking in only 2 pans instead of three, leaving the batter in the refrigerator while 2 separate pans bake seems too long. Could you borrow another pan from someone else?
Hi Missy, Thank you so much for leaving a comment, I am happy you enjoyed the cake
Hi, I’m just wondering what is the difference in taste and texture between this and the Vanilla Bean Cake.
Hi Latoya, I think both are delicious cakes. The Vanilla Bean Cake has sour cream that adds moisture and extra fat for a creamy texture. The buttermilk in the Vanilla Cake gives a bit thinner batter, the buttermilk also helps to produce a tender cake. You can’t go wrong with either recipe.
Can you use regular all unbleached purpose flour?
Hi Linda, If you only have all purpose flour, this is the substitution:
Using all purpose flour (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend
I love this recipe . I tried it and it was wow
Please can I double this recipe Incase I need it in a bigger pan
Hi Elohor, I happy that you enjoyed the cake!! The recipe could be doubled, that would be a lot of batter (15 to 16 cups), so keep in mind if your mixer could accommodate that quantity. Another option is to increase the recipe by 1/2.
Is there any change when making cupcakes from this recipe?
Hi Gina, Bake standard size cupcakes at 350 degrees for 18 to 20 minutes
Hi if I am making a wedding cake using 10 inch pan and 8 inch pans how many times should I double batter per pan..? Also if I use self rising flour would that be ok?
Hi TreVade, This recipe makes 7 1/2 cups batter. The suggested amount of batter for a 10×2 inch round pan is 6 cups and 3 cups for and 8×2 inch round. In our recipe we divide the batter into three 8 inch pans. We have less than 3 cups per pan and our layers are approximately 1 1/4 to 1 1/2 inches tall. That is just our preference. Below is a link to a cake batter amount chart that you will find helpful.
http://fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
Can this be made into a sheet cake. If so does the recipe need to doubled. I wanted to put it in a aluminum long roasting pan.
Hi Kamika, Yes, the recipe can be made into a sheet cake. As written it will make a 9×13 sheet cake. It makes 7 1/2 cups batter.
For a 11×15 pan you will need approximately 11 cups batter ( double the recipe and you will have some leftover for cupcakes).
For a 12x 18 you will need approx. 14 cups, double the recipe with just 1 cup leftover. Click on the link below for a Cake Batter Amounts and Baking time chart that you will fine helpful
http://fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
Hey, I plan to try your recipe tommorow but only have measuring cups (in ml) for my measurements. Also, I have decided to try 1/2 of the recipe.
Any tips on how to get the exact measurements with the measuring cups?
I’d also like you to guide me on making buttermilk with lemon and canned milk.
Hi Aira,
There are many conversion charts online that will calculate equivalent measurements for you.
As for the buttermilk, I have only experimented with using the substitution that we mentioned in the recipe (which uses milk). If by canned milk, you mean evaporated milk, I haven’t tried this but you may be able to find something online that could work. Good luck!
Did I miss the recipe for the icing,,
Hi Kim, In the written text above the recipe Melissa list various links to recipes that would pair well with this cake — Classic Vanilla, Classic Chocolate, Cream Cheese. All the frosting are from the Recipe Section on the site. Hope you will enjoy the cake.
I’m planning on making this cake Sunday… for this recipe can I use two 9” pans?
Hi Sandra, Yes, it can be baked in two 9×2 inch round pans. The recipe makes 8 cups batter. A 9 inch round pan can accommodate 5 cups batter, but you will be fine with 4 cups per pan. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Hi can u plz tell me the measurement for the ingredients if I need to bake in a rectangular tin which is 11.5*8 inches.
TIA
Hi Sravanthi, This recipes makes 7 1/2 cups cake batter. The batter amount chart I use recommends 5 1/2 cups batter for a 11x 7 pan. So you will be able to use a bit more in your larger pan. Fill your pan between 1/2 and 2/3’s full, this is if your pan is 2 inches deep. I am not sure how high this recipe rises so be sure not to overfill. Bake at 350 degrees , I can’t give you a definite time for this size pan…. 30 to 40 minutes ?? Keep an eye on it. It is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Hi, I want to know if I can use butter for the whole recipe and not vegetable oil, and will baking the cake in two 8inch pan okay
Hi Latifat, Yes, you can use all butter. Increase the butter to 1 3/4 sticks butter and leave out the oil. We use this small amount of oil because it adds extra moisture to the cake.
Hi can I use any of the vanilla for tier cakes. Won’t they be too soft to crumble over.
Also should I refrigerate the cake constantly to avoid it becoming too soft in room temperature.
Thank you in advance.
Hi Pooja, You can use any of the vanilla cakes that Melissa list in the above text. I want to make sure that you are using dowels or bubble T straws to support your cake layers on your tiered cakes. It will not crumble over at room temperature. It is a good idea to chill your cake before laying on the fondant so it will be easier to reposition the fondant if you need to. Below is a link to Tier Stacking if you would like to watch it.
https://www.mycakeschool.com/video-tutorials/simple-stacked-tiers/
I only have salted butter on hand. Is this ok to use? Should I decrease the amount of extra salt added?
Yes, that will be fine, just use 1/4 teaspoon salt.
Can you please tell me how many days / how long this cake will remain fresh and moist?
Hi Rob, If the cake is frosted with a frosting that does not need refrigeration, it should be eaten by day 3 in my opinion. If refrigerated, it should be good for 5 days. When ready to serve, remove from the refrigerator 1 to 2 hours before serving to take the chill off the cake. It should be under a cake cover in the refrigerator. Keep your cake air tight. If you would like to bake in advance, the cake layers can be baked, turn out onto individual cake boards and wrapped individually in plastic wrap and aluminum foil. They can be frozen for a month. We do this all the time with good results.
I am going to try this tomorrow it’s my husband’s birthday
I have made this cake and its the best buttermilk recipe I’ve tried. Would I be able to make it as a chocolate cake instead of vanilla? How much cocoa powder would I have to add? And do I have to put in less of the dry ingredients then?
This cake was easy and delicious!! I wouldn’t change a thing, it’s a keeper!!!
Thanks so much for your review, Michelle! We’d so glad you liked it- your cake is gorgeous!
Do the eggs and milk and all other ingredients need to be in room temp? Also, can i use sunflower oil instead of vegetable oil? Thank you!!
Hi Aina, I usually take my eggs from the refrigerator and put into a bowl of very warm water for about 10 minutes. You can also just skip this and take out in advance to warm up. I think it would be fine to use sunflower oil. I often use canola oil and the two are similar. My milk is not completely at room temperature, it sits out about 20 minutes while I am preheating the oven and assembling my ingredients.
Thank you so much! I made this cake today following your recipe and the cake turned out awesome. I also followed your cream cheese frosting recipe for this cake. I super love it! Merry Christmas!
Wow, such an amazing recipe. I never get tired of baking so adding this recipe to one of my favorites.
Hi I been doing alot of gluten free baking for my friends who are gluten free plus diary free also. I have learned to substitute gluten free flour in most recipes along with diary free butter. How do you think this cake would do with gluten free items? I know i can substitute out gluten free flour to add cornstarch. Just wandering your opinion on this. I am chef/pastry chef by trade and still learning and working on gluten free items.
This is picture of a chocolate gluten free and diary free cake I did for some friends of which it came out awesome. Wanted share this with you. The buttercream icing is my own recipe using diary free butter. Love your site alot.