Easy Vanilla Buttermilk Cake
Buttery, tender, and just the tiniest bit tangy from the buttermilk, this vanilla buttermilk cake fills your kitchen with a warm, nostalgic aroma. Soft, fluffy, and frosted with a light, cloud-like buttercream, it features pantry staples and bakery-level texture with barely any effort. Perfect for birthdays, gatherings, or just-because days—this cake is all about low effort and high reward.
16
slices
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
Storage: Keep covered at room temperature for 2 days, or refrigerate for up to 5 days. Freeze slices well wrapped for up to 2 months.
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.
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.
Nutrition
Calories: 370kcal | Carbohydrates: 55g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 63mg | Sodium: 220mg | Potassium: 75mg | Sugar: 38g | Vitamin A: 415IU | Calcium: 55mg | Iron: 1.3mg