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Buttermilk Cake with Buttercream Frosting: Delight Awaits!

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A moist and fluffy buttermilk cake topped with rich buttercream frosting, perfect for any celebration.

  • Author: Ghalina
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2½ cups (310g) all-purpose flour
  • 2½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (226g) unsalted butter, softened
  • 1¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 cup (240ml) buttermilk, room temperature
  • 1 cup (226g) unsalted butter, softened (for frosting)
  • 4 cups (500g) powdered sugar, sifted
  • 2 tsp pure vanilla extract (for frosting)
  • 2–3 tbsp heavy cream or milk
  • Pinch of salt (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients.
  6. Divide the batter evenly between the prepared cake pans and smooth the tops.
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  9. For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar, vanilla extract, and heavy cream or milk until smooth and fluffy.
  10. Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.

Notes

  • Ensure all ingredients are at room temperature for best results.
  • Store the cake in an airtight container at room temperature for up to 3 days.
  • This cake can be frozen for up to 2 months; wrap it tightly in plastic wrap.

Nutrition

Find it online: https://recipeshungry.com/buttermilk-cake-buttercream-frosting-recipe/