Buttery, tender, and just the tiniest bit tangy from the buttermilk, this vanilla buttermilk cake fills your kitchen with the kind of warm, nostalgic aroma that makes you forget what time it is. There’s sugar, there’s vanilla, and there’s butter. Do you even need convincing?
It’s soft and fluffy enough to sink a fork into with one hand while the other stirs your coffee. The crumb? Dreamy. The frosting? Light and cloud-like with a sweet little kick. And putting it all together? Easier than finding your phone charger (seriously, where does that go?).
This easy vanilla buttermilk cake is what I like to call low effort–high payout. It uses common pantry staples, yet the texture feels bakery-fancy without trying too hard (unlike me in high school, sigh). It’s lovely for birthdays, cozy little gatherings, or just because Thursdays should have frosting too. The buttermilk keeps it supremely moist, while the vanilla does that quiet soft-shoe routine in the background—nothing flashy, just smooth and comforting. And the frosting? Real-deal stuff that’s whipped with a little more buttermilk, giving it a slight twang to balance the sweet.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Easy Vanilla Buttermilk Cake
This one comes together easily with zero stress baking. No electric skills required—just a bowl, a spoon (okay, maybe a mixer), and a couple of wild swirls.
- Ridiculously simple to make: The batter doesn’t fuss, and the frosting practically makes itself while you’re half-distracted.
- Super moist crumb: Thank the buttermilk for that softly springy, hold-a-fork-just-right texture.
- Not too sweet: It hits the perfect balance between the rich vanilla and that whisper of tang.
- Back-pocket versatile: Dress it up with berries, leave it plain, or eat it straight from the pan—I won’t judge.
- Frosts like a dream: This buttercream spreads like a thick, creamy cloud and actually sets up pretty, too.
- Crowd-friendly pan size: Bakes in your super chill 9×13, so no need to stack layers like a cake sculptor.
Ingredient Notes
You’ll probably have most of these in your kitchen already—but here’s a little guidance for the curious minds and swap-happy bakers.
- All-purpose flour: Gives structure without making the cake stiff. Spoon it into your measuring cup so it’s not packed.
- Baking powder and baking soda: They work their bubbly magic to lift the cake. You need both for balance, so no skipping.
- Salt: Not optional. Just a pinch sharpens the vanilla and tames the sweetness.
- Unsalted butter (for both cake and frosting): Adds flavor and richness. Let it come to room temp before you start… pretty please?
- Granulated sugar: Sweetens but also helps create that light, fluffy crumb when creamed with butter.
- Vegetable oil: Just a quarter cup, but mighty. It keeps the cake moist even after a day or two.
- Eggs: Room temp makes for a smoother batter. Nobody likes curdled cake.
- Pure vanilla extract: Use the good stuff—it really makes a difference here. Smells amazing while mixing!
- Buttermilk: The hero of this cake. Adds moisture, tenderness, and that iconic subtle zing.
- Powdered sugar (aka confectioners’): Sweet, fluffy, and key for creamy frosting that smears like a dream.
How To Make This Easy Vanilla Buttermilk Cake
Alright, apron on. Let’s do this step-by-step with a wooden spoon in one hand and your favorite playlist in the background.
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Preheat and pan prep: Preheat your oven to 350 degrees Fahrenheit. Grease up a 9×13 pan, lay in parchment if you can—it makes life easier when you’re ready to lift out the cake.
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Mix the dry stuff: In a separate bowl, whisk (or sift if you’re fancy) together the flour, baking soda, baking powder, and salt. Set it aside, ready to mingle.
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Cream the butter and sugar: In a large mixing bowl, beat softened butter and sugar together until it’s light, fluffy, and you’re vaguely tempted to taste it. Don’t yet. Give it 3 to 4 minutes.
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Add eggs + flavor: With the mixer running low, drizzle in the oil, crack in the eggs one at a time, and splash in vanilla. The result should look creamy and gloriously thick.
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Alternate flour and buttermilk: This part’s a little zen. Pour in the dry ingredients and buttermilk in turns, starting and ending with dry. Think: dry, wet, dry, wet, dry. Mix until just combined—you want to keep that batter tender.
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Bake it off: Pour the batter into your prepared pan and smooth it out gently (I like swiping from the center outward). Bake for 35–40 minutes, until a toothpick comes out mostly clean. Let it cool completely. No cheating!
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Make the frosting: Beat butter until it looks like frosting already, then slowly add powdered sugar (sifted, if you’re feeling responsible). Pour in vanilla, a pinch of salt, and buttermilk one little splash at a time. You want it light and smooth, not drippy.
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Frost that cake: Spread the whipped goodness all over the cool cake. Sprinkles? Berries? A quick chill in the fridge will help it firm up just a bit. Then… dig in.
Storage Options
So say you’ve eaten more frosting than intended (relatable), but you’ve still got some cake left. Here’s how to keep it fab.
On the countertop, this cake will last about 2 days, especially if it’s covered snugly with a cake dome or plastic wrap. If your kitchen leans warm or humid, pop it in the fridge to be safe. Just bring it back to room temp before serving, so the butter in the frosting has time to soften a bit.
For longer storage, I’m happy to report this cake freezes brilliantly. Slice it first (unless you enjoy chiseling away at frozen slabs), and wrap tightly in plastic wrap, then foil. You can freeze individual pieces or the whole cake—just know it’s easier to sneak a slice if it’s portioned. It’ll last up to 2 months this way. Thaw overnight in the fridge, then let it come to room temp on the counter.
And yes, you can even freeze it frosted. Just let it set completely in the fridge before wrapping to keep that fluffy top from smooshing.
Variations and Substitutions
If you’re in a cake experiment mood or just missing an ingredient, here are a few low-stress riff ideas to play with.
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Lemon instead of vanilla: Swap vanilla extract for lemon zest and a splash of juice in both cake and frosting for a bright, sunny twist.
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Chocolate chips in the batter: Toss in a handful (or two) of mini chips before baking. I won’t fight you on this mix-in.
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Brown butter frosting: Take that frosting up a notch by browning the butter first. Let it cool before beating, and boom—nutty, toasty frosting magic.
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Cupcake version: This batter works great in muffin tins. Just reduce the bake time to around 18–22 minutes.
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Fruit topping: Fresh berries, roasted stone fruits, or even a layer of raspberry jam can go on top of the frosting like a fancy bakery move.
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Swap buttermilk: If you’re out, stir 1 tablespoon white vinegar or lemon juice into 1 1/4 cups milk and let it sit for 5 minutes. Presto, makeshift buttermilk.
What to Serve with Easy Vanilla Buttermilk Cake
Need something on the side, underneath, or in your other hand? Here are a few ideas that pair nicely with this soft, sweet classic.
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Pour-over coffee or cold brew: The somewhat bitter edge of good coffee really wakes up the cake’s vanilla flavor. If you’ve got cold brew in the fridge, you’re already halfway to bliss.
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Fresh berries and whipped cream: Seriously, this combo is like a summer backyard wedding without the drama. Spoon berries over top and thank yourself.
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Ice cream—for real: Try vanilla bean or, better yet, peanut butter banana for a salty-sweet thing that feels indulgent but still oddly homey.
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A side of spiced tea or chai: That hint of clove and cinnamon dances beautifully with the soft tang of the buttermilk.
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Savory main or brunch spread: If you’re somehow serving this with more than just… more cake, a dish like taco spaghetti bake balances things out with warmth and spice.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this cake ahead of time?
Totally. You can bake the cake a day or even two ahead. Just wrap it tightly once it’s fully cooled and pop it in the fridge. Frost it the day you plan to serve, or frost ahead and chill—both work! Just let the whole thing come to room temp before slicing for the best soft, fluffy texture.
What if I don’t have buttermilk?
Don’t worry! You can fake it. Mix 1 tablespoon of lemon juice or white vinegar with 1 1/4 cups of milk and let it sit for 5 to 10 minutes. It curdles slightly and gives you that same tangy magic. Not *exactly* buttermilk, but close enough for baking purposes.
Can I use this batter to make cupcakes?
Yup, and they’re pretty lovely. Divide the batter evenly between paper-lined muffin tins, filling each about 2/3 full. Bake at 350°F for about 18 to 22 minutes. Toothpick test still applies. Frost as you would a full cake, or keep it simple with a swirl on top.
How do I keep the frosting from getting too runny?
Add the buttermilk slowly—like, a tablespoon at a time—while beating. Keep an eye on texture as you go. If things get a little loosey-goosey, toss in more sifted powdered sugar to tighten it back up. And make sure your butter isn’t too warm when you start.
Easy Vanilla Buttermilk Cake
Ingredients
For the Cake
- 2 1/2 cups (315 g) all-purpose flour spooned and leveled
- 2 tsp baking powder
- 1/2 tsp (0.5 tsp) baking soda
- 1/2 tsp (0.5 tsp) salt
- 1/2 cup (113 g) unsalted butter room temperature
- 1 1/2 cups (300 g) granulated sugar
- 1/4 cup (60 ml) vegetable oil
- 3 eggs room temperature
- 1 1/2 tsp (1.5 tsp) pure vanilla extract
- 1 1/4 cups (300 ml) buttermilk room temperature
For the Buttermilk Frosting
- 3/4 cup (170 g) unsalted butter softened
- 3 1/2 cups (420 g) powdered sugar sifted
- 1/4 cup (60 ml) buttermilk plus more if needed, at room temperature
- 1 tsp pure vanilla extract
- 1/4 tsp (0.25 tsp) salt
Equipment
- 9x13-inch Baking Pan
- Parchment paper (optional)
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Spatula
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch pan and line with parchment if desired.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat softened butter and granulated sugar together on medium-high until pale, light and fluffy, 3–4 minutes.
- Add eggs and vanilla: With the mixer running on low, slowly beat in the oil. Add eggs one at a time, then vanilla extract. Beat until well combined and creamy.
- Combine wet and dry: Add flour mixture in three parts, alternating with the buttermilk (begin and end with dry ingredients). Mix just until combined after each addition.
- Bake: Pour batter into the prepared pan. Smooth top. Bake 35–40 minutes or until a toothpick comes out mostly clean with a few moist crumbs. Cool completely in the pan on a rack.
- Make the frosting: Beat softened butter on medium-high until creamy (about 1 minute). Add powdered sugar gradually, then vanilla and salt. Beat in buttermilk 1 tablespoon at a time until light, smooth, and spreadable.
- Frost and serve: Spread frosting over cooled cake. Top with sprinkles, berries, or serve as is. Chill for 15 minutes to set before slicing, if desired.
Notes
Variations: Lemon zest, chocolate chips, or brown butter frosting all work beautifully. For cupcakes, bake in lined tins for 18–22 minutes.
Berries and whipped cream, coffee, or ice cream all make perfect partners for this cake.
