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) 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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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.