Buttermilk Cake with Buttercream Frosting

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Ingredients

For the Cake:

  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup buttermilk, room temperature

For the Buttercream Frosting:

  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 2–3 tbsp heavy cream or milk
  • 2 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat Oven & Prepare Pans
    • Preheat oven to 350°F (175°C).
    • Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. Mix Dry Ingredients
    • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter & Sugar
    • In a large bowl, beat butter and sugar together until light and fluffy (about 3–4 minutes).
  4. Add Eggs & Vanilla
    • Beat in the eggs, one at a time, mixing well after each addition.
    • Stir in the vanilla extract.
  5. Combine Wet & Dry Ingredients
    • Add the dry ingredients in three parts, alternating with buttermilk, beginning and ending with the dry mixture.
    • Mix until just combined—do not overmix.
  6. Bake
    • Divide batter evenly between the prepared pans.
    • Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
    • Cool cakes in pans for 10 minutes, then remove and cool completely on wire racks.
  7. Make the Buttercream
    • Beat butter until creamy (about 2 minutes).
    • Gradually add powdered sugar, 1 cup at a time, beating on low until combined.
    • Add heavy cream, vanilla, and salt; beat on high for 3–4 minutes until light and fluffy.
  8. Frost the Cake
    • Place one cake layer on a serving plate, spread frosting on top.
    • Place second layer over it and frost the top and sides.
    • Decorate as desired.

If you want, I can also give you a buttermilk substitute in case you don’t have any on hand. That way, you can still make this cake without a store run. Would you like me to add that?

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