Description

This classic buttermilk cake is soft, moist, and tangy, topped with a dreamy buttercream frosting. It’s quick to make, crowd-pleasing, and perfect for any occasion—from birthdays to weeknight treats.

Ingredients

Scale

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup unsalted butter, softened
1/2 cup neutral oil (canola or vegetable)
1 3/4 cups granulated sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, room temperature
For the Buttercream Frosting:
1 cup unsalted butter, softened
3 1/2 cups confectioners’ sugar, sifted
2 teaspoons pure vanilla extract
2–4 tablespoons whole milk or heavy cream
Pinch of salt

Instructions

Preheat 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.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat butter and oil until smooth and light, about 2 minutes. Add sugar and beat 2-3 minutes, until pale and fluffy.
Beat in eggs one at a time, scraping bowl after each. Mix in vanilla extract.
With mixer on low, add dry ingredients in three parts, alternating with buttermilk. Begin and end with flour. Mix until just combined.
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.
Let cake cool in pan for 10 minutes, then turn out onto rack to finish cooling.
For the buttercream frosting: Beat butter until creamy, about 2 minutes. Gradually add confectioners’ sugar, vanilla, and salt. Add milk or cream, beating until fluffy and spreadable (3-5 minutes).
Spread frosting evenly over the cooled cake. Decorate as desired.
Slice and serve at room temperature.

Notes

Room temperature ingredients ensure a smooth batter. Don’t overmix once flour is added for a tender crumb. Sift powdered sugar for a lump-free buttercream. For gluten-free or dairy-free adaptations, substitute as noted. Cake is best at room temperature and even better on day two. For cupcakes, bake 18-22 minutes.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/16 of 9x13-inch cake)
Calories: 320
Sugar: 30
Sodium: 180
Fat: 15
Saturated Fat: 9
Carbohydrates: 44
Fiber: 1
Protein: 4

Keywords: buttermilk cake, buttercream frosting, homemade cake, easy dessert, classic cake, birthday cake, potluck dessert, moist cake, tangy cake, quick baking