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 unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 cup buttermilk

For the Buttercream Frosting:

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

Instructions

Make the Cake:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment paper).
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat butter and sugar together until light and fluffy (about 3 minutes).
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Alternately add the flour mixture and buttermilk, beginning and ending with flour. Mix until just combined (do not overmix).
  6. Divide the batter evenly between prepared pans and smooth the tops.
  7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Buttercream Frosting:

  1. In a large bowl, beat butter until creamy and pale.
  2. Gradually add powdered sugar, 1 cup at a time, beating well after each addition.
  3. Mix in vanilla extract and a pinch of salt.
  4. Add cream/milk one tablespoon at a time until frosting is smooth, fluffy, and spreadable.

Assemble the Cake:

  1. Place one cake layer on a serving plate. Spread a layer of frosting on top.
  2. Place the second cake layer over it and frost the top and sides with remaining buttercream.
  3. Decorate as desired (sprinkles, fruit, or piping).

Would you like me to make this a classic vanilla buttermilk cake, or do you prefer me to give it a lemon twist with lemon zest in the cake and frosting?

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