Buttermilk Cake Recipe: Easy Buttercream Frosting for Perfect Homemade Dessert

Posted on August 23, 2025

Warm buttermilk cake fresh from the oven—soft, golden, with that classic tang—honestly, it’s the kind of treat that makes you pause and smile. I remember the first time I baked this buttermilk cake recipe for a family Sunday dinner: the whole house smelled like a bakery, and everyone kept sneaking forkfuls before it even cooled. There’s just something comforting about a homemade cake, especially when it’s topped with a dreamy buttercream frosting that’s whipped up in minutes.

Buttermilk cake has been my go-to for birthdays, potlucks, and “just because” evenings when you need a bit of sweetness. It’s a recipe that’s been tweaked and tested in my kitchen probably more than a dozen times—sometimes with a little lemon zest, sometimes with chocolate chips if I’m feeling wild. The buttermilk gives it a light, moist crumb and a subtle tang that balances the rich, creamy buttercream frosting like nothing else.

If you’re the kind of person who loves baking but hates recipes that feel fussy or impossible, this buttermilk cake recipe is for you. It’s simple, forgiving, and the ingredients are all things you probably have hanging out in your pantry and fridge right now. Plus, that easy buttercream frosting? It’s the cherry on top—smooth, spreadable, and totally swoon-worthy. Whether you bake for fun or just for the compliments, trust me: this cake delivers every time.

As someone who’s spent years perfecting cakes for picky eaters and dessert fans alike, I can promise you’ll love this twist. The buttermilk cake recipe is dependable, and it’s perfect for everyone from busy parents to baking beginners. Let’s dive in and bake up something unforgettable!

Why You’ll Love This Buttermilk Cake Recipe

After countless batches and more taste tests than I care to admit, here’s why this buttermilk cake with buttercream frosting stands out. It’s not just another cake—it’s a dessert that makes people ask for the recipe, and that’s saying something!

Quick & Easy: You can have this buttermilk cake in the oven in under 15 minutes. Perfect for surprise guests or when you’re short on time.
Simple Ingredients: No weird specialty flours or hard-to-find stuff—just pantry staples and fridge basics.
Perfect for Any Occasion: Brunch, birthday parties, weeknight desserts—this cake fits in everywhere. I’ve made it for school bake sales and it’s always the first to go.
Crowd-Pleaser: Kids love it, grown-ups love it, and even picky eaters have gone back for seconds. The buttery crumb and creamy frosting are irresistible.
Unbelievably Delicious: The buttermilk gives the cake a moist texture and subtle tang, while the buttercream frosting is rich but not heavy. It’s classic comfort food, done right.

This cake is different because of the simple step of using buttermilk instead of regular milk. That tangy lift makes the crumb light and tender. I always blend the buttercream a little longer to get it extra fluffy—people notice! You can even tweak the flavor by adding a dash of almond extract or citrus zest. It’s endlessly adaptable but stays timeless.

Honestly, this buttermilk cake recipe is the kind you remember. It’s not just “good”—it’s the kind of dessert that makes people close their eyes on the first bite. It’s easy enough for a weeknight treat, but impressive enough for special occasions. If you want a dessert that feels homemade, comforting, and just a little bit special, this is the one.

Ingredients Needed for Buttermilk Cake with Buttercream Frosting

This recipe relies on straightforward, wholesome ingredients that come together for maximum flavor and the perfect cake texture. No fancy stuff—just the good stuff.

For the Buttermilk Cake:
- 2 1/2 cups (310g) all-purpose flour (I use King Arthur for best results)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup (115g) unsalted butter, softened (adds richness)
- 1/2 cup (120ml) neutral oil (like canola or vegetable)
- 1 3/4 cups (350g) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract (or vanilla bean paste for more flavor)
- 1 cup (240ml) buttermilk, room temperature (key for tenderness and tang)
For the Buttercream Frosting:
- 1 cup (230g) unsalted butter, softened
- 3 1/2 cups (420g) confectioners’ sugar (sifted for smoothness)
- 2 teaspoons pure vanilla extract
- 2-4 tablespoons (30-60ml) whole milk or heavy cream (adjust for desired consistency)
- Pinch of salt (balances sweetness)

Ingredient Notes & Substitutions:

If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar—let sit 5 minutes.
Swap gluten-free all-purpose flour for a GF version. I like Bob’s Red Mill—just check the blend for xanthan gum.
Dairy-free? Use plant-based butter and milk in the frosting, and coconut yogurt thinned with water for the buttermilk.
Feeling adventurous? Add lemon zest, almond extract, or even fold in mini chocolate chips.
For a deeper flavor, use brown sugar instead of half the granulated sugar in the cake batter.

I usually grab small-batch butter and locally milled flour when I want to impress. But honestly, any decent brand will do. The secret is the buttermilk—don’t skip it!

Equipment Needed

Here’s what you’ll need to get baking. Nothing too fancy—promise!

9×13-inch cake pan (or two 8-inch round pans for a layer cake)
Mixing bowls (one large, one medium)
Electric mixer (stand or hand-held; I’ve used both and either works fine)
Whisk (for dry ingredients and quick mixing)
Rubber spatula (for folding and scraping batter)
Measuring cups and spoons (accuracy matters with baking!)
Cooling rack (helps avoid soggy bottoms)
Offset spatula or butter knife (for frosting the cake evenly)

If you don’t have a mixer, use a sturdy whisk and a little elbow grease. For cake pans, I’ve sometimes used glass baking dishes—just reduce the oven temp by 25°F (about 15°C). If you bake a lot, investing in a good quality nonstick pan is worth it. I always wash everything by hand to keep my pans in great shape, but dishwasher is fine for the bowls and spatulas.

Bake on a budget? Thrift stores are treasure troves for cake pans and mixing bowls. I’ve picked up some of my favorite tools secondhand. Just make sure pans don’t have deep scratches or rust.

How to Make Buttermilk Cake with Buttercream Frosting

Let’s get baking! Follow these steps to a perfect homemade buttermilk cake with that irresistible buttercream frosting. I’ve added some notes and troubleshooting tips along the way (learned the hard way).

Prep the Pan & Oven:
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch pan or two 8-inch round cake pans. Line with parchment for easier release.
Tip: If you skip the parchment, just be sure to grease the corners well—cake tends to stick there!
Mix Dry Ingredients:
In a medium bowl, whisk together 2 1/2 cups (310g) flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
Warning: Don’t overmix—lumpy flour is fine.
Cream Butter, Oil & Sugar:
In a large bowl, beat 1/2 cup (115g) butter and 1/2 cup (120ml) oil until smooth and light, about 2 minutes. Add 1 3/4 cups (350g) sugar and beat 2-3 minutes, until pale and fluffy.
Note: If butter is too cold, microwave for 10 seconds—don’t melt!
Add Eggs & Vanilla:
Beat in 3 eggs, one at a time, scraping bowl after each. Mix in 2 teaspoons vanilla.
Tip: If batter looks curdled, don’t panic—will smooth out once flour is added.
Alternate Flour & Buttermilk:
With mixer on low, add dry ingredients in three parts, alternating with 1 cup (240ml) buttermilk. Begin and end with flour. Mix until just combined.
Warning: Overmixing = dense cake. Stop as soon as flour disappears.
Bake:
Pour batter into prepared pan(s). Smooth top with spatula. Bake for 30-35 minutes (rounds may take 25-30), until a toothpick comes out clean and cake springs back when touched.
Sensory cue: Cake edges pull slightly from the pan and smell sweetly toasty.
Cool:
Let cake cool in pan for 10 minutes, then turn out onto rack to finish cooling. Don’t frost while warm—the buttercream melts!
Make Buttercream Frosting:
Beat 1 cup (230g) butter until creamy, about 2 minutes. Gradually add 3 1/2 cups (420g) confectioners’ sugar, 2 teaspoons vanilla, and pinch salt. Add 2-4 tablespoons milk or cream, beating until fluffy and spreadable (3-5 minutes).
Tip: For extra smoothness, use a paddle attachment on your mixer, or beat with a hand mixer until it looks like whipped cream.
Frost & Decorate:
Spread frosting evenly over the cooled cake. Use an offset spatula or back of a spoon for swirls.
Optional: Sprinkle with colored sugar, chocolate shavings, or fresh berries.
Serve & Enjoy!
Slice and serve. The cake’s best at room temperature, but cold leftovers are pretty great, too.

If your cake sinks, either too much buttermilk or underbaking could be the culprit. If frosting feels too stiff, add a splash more milk. Too runny? Beat in a bit more powdered sugar. Baking isn’t always perfect, but with this buttermilk cake recipe, you’re set for success!

Cooking Tips & Techniques for Perfect Buttermilk Cake

Here’s where experience really pays off. I’ve learned a few tricks over the years—and made plenty of mistakes, believe me!

Room Temperature Ingredients: This is key for a smooth batter. Cold eggs or buttermilk can make things lumpy. I usually set everything out while preheating the oven.
Don’t Overmix: Once the flour hits the bowl, mix gently. Overmixing makes cake tough instead of tender. The batter should look just combined.
Test for Doneness: Don’t just rely on time—check with a toothpick. It should come out with a few moist crumbs, not wet batter.
Sifting Powdered Sugar: For the buttercream, always sift. It prevents lumps, and honestly, it makes a huge difference in texture.
Beating Buttercream: The longer you beat, the fluffier it gets. I sometimes set a timer for 5 minutes and let the mixer do its thing.
If Cake Sinks: Too much buttermilk or underbaking. Stick to the recipe amounts, and don’t open the oven door too early.
Multitasking Tip: While the cake bakes, start the buttercream. That way, you’re ready to frost as soon as the cake is cool.
Personal Fail: Once, I tried to frost while the cake was still warm (impatient, I know)—it melted everywhere. Always wait until fully cool!
Consistency Trick: For super even layers, weigh your batter if using two pans. It takes an extra minute but makes a difference.

These little tweaks help make your buttermilk cake recipe turn out perfectly every time. Even if something goes a bit sideways, it’s cake—no one complains too much!

Variations & Adaptations

This buttermilk cake recipe is super flexible. Depending on your mood, season, or dietary needs, it’s easy to switch things up!

Gluten-Free Version: Use your favorite gluten-free all-purpose flour blend. I’ve tried Bob’s Red Mill, and the crumb is almost identical to the classic.
Seasonal Flavor Twist: Add 1 tablespoon lemon or orange zest to the batter in spring, or 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg in fall for a cozy vibe.
Chocolate Chip Buttermilk Cake: Fold in 1 cup (170g) mini chocolate chips to the batter before baking—kids especially love this one.
Dairy-Free Option: Substitute with non-dairy milk and vegan butter. Use coconut yogurt thinned with water for the buttermilk replacement.
Different Frostings: Swap the classic buttercream for cream cheese frosting or a chocolate ganache for a richer finish.
Low-Sugar: Use a sugar substitute (like Swerve) in both the cake and frosting if you’re watching your sugar intake.

One of my favorite personal tweaks? Adding a splash of almond extract to both the cake and frosting for a subtle, nutty undertone—try it! Whatever you do, this buttermilk cake recipe is the perfect canvas for your creativity.

Serving & Storage Suggestions

Here’s how to make your buttermilk cake shine, from first slice to last crumb.

Serving Temperature: I recommend serving at room temperature—it brings out the cake’s flavor and keeps the buttercream creamy.
Presentation: Cut into neat squares for a 9×13 cake, or slice wedges if you used round pans. Garnish with berries, sprigs of mint, or a dusting of cocoa powder.
Pairings: Serve with hot coffee, black tea, or a cold glass of milk. For a party, add fresh fruit or a scoop of vanilla ice cream.
Storing Leftovers: Cover cake tightly with plastic wrap or store in an airtight container. It keeps at room temperature for 2 days, or refrigerate for up to 5 days.
Freezing: Wrap unfrosted cake layers in plastic, then foil, and freeze up to 2 months. Thaw overnight and frost before serving.
Reheating: Microwave individual slices for 10-15 seconds to soften, but don’t overdo it or the frosting will melt.
Flavor Development: The cake is actually even better on day two—the buttermilk flavor intensifies and the crumb softens. I love sneaking a slice for breakfast!

Whether you’re serving for a crowd or saving some for later, this buttermilk cake recipe holds up beautifully.

Nutritional Information & Benefits

Here’s a quick look at the nutrition (per slice, assuming 16 servings):

Calories: About 320
Fat: 15g
Carbohydrates: 44g
Protein: 4g
Sugar: 30g

Key Health Benefits:

Buttermilk: Adds calcium and protein, plus gut-friendly cultures.
Eggs: Provide protein, vitamins, and a rich texture.
Butter: Source of vitamin A and healthy fats (in moderation).

This buttermilk cake recipe is vegetarian-friendly and can be adapted for gluten-free or dairy-free diets. Just swap ingredients as noted above.
Potential allergens: wheat, eggs, dairy.
Personally, I appreciate that it’s real food with real ingredients—no weird additives or preservatives. Everything in moderation, right?

Conclusion

So, why should you make this buttermilk cake recipe? It’s simple, delicious, and always a hit. You get a tender, moist cake with a burst of buttermilk flavor, topped with creamy buttercream that’s just right—not too sweet, not too heavy.

I love this cake because it’s reliable and adaptable. Whether you’re baking for a crowd or just need a pick-me-up treat, it fits the bill. Don’t be afraid to try your own versions—add some zest, swap the frosting, toss in chocolate chips. The buttermilk cake recipe is all about making dessert your own.

If you bake it, let me know how it turns out! Drop a comment, share your tweaks, or tag me on Pinterest—I’m always excited to see your creations. Happy baking, and may your kitchen always smell as sweet as this cake!

Frequently Asked Questions

Can I make this buttermilk cake recipe without buttermilk?

Yes! Mix 1 cup milk with 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes—instant buttermilk.

Can I freeze the cake?

Absolutely. Wrap unfrosted layers tightly in plastic and foil, then freeze up to 2 months. Thaw and frost when ready to serve.

Can I use this recipe for cupcakes?

Definitely! Divide batter into lined muffin tins—bake at 350°F (175°C) for 18-22 minutes. Makes about 24 cupcakes.

Is this buttermilk cake recipe gluten-free?

Not as written, but you can substitute your favorite gluten-free all-purpose flour blend. Make sure it contains xanthan gum for texture.

How do I keep my buttercream frosting from melting?

Always frost a fully cooled cake. If your kitchen is warm, chill the frosted cake in the fridge for 30 minutes before serving.

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