There’s something undeniably joyful about simple pleasures, and this classic Vanilla Buttermilk Cake is the perfect example! The way buttermilk transforms an everyday cake into an extraordinary treat is nothing short of magical. The distinctively tangy yet sweet flavor combined with an impressively tender crumb make this cake a favorite.

This charming sheet cake has become my go-to recipe for family gatherings, birthdays, and potlucks. Trust me—once you bake this cake, you will see just how much love it brings to any occasion!

Why You’ll Love This Vanilla Buttermilk Cake

Super Moist Texture: Thanks to the buttermilk, this cake is incredibly soft and fluffy, making each slice a velvety delight.

Quick & Easy: With a straightforward mixing process and using just one pan, you can have this cake ready for the oven in under 20 minutes—what’s not to love?

Versatile Canvas: The classic vanilla flavor of this cake serves as the perfect base for a variety of frostings, fillings, and toppings. Whether you stick to a traditional vanilla buttercream or venture into flavors like chocolate glaze or strawberry frosting, this cake is sure to please. Add some whipped cream and fresh berries for a delightful touch—endless possibilities await!

Ingredients

• All-Purpose Flour: This ingredient serves as the backbone of the cake, providing essential structure while retaining that tender texture.
• Baking Powder & Baking Soda: These leavening agents are crucial for achieving a light and fluffy cake.
• Salt: Just a pinch is necessary for balancing the sweetness and enhancing the cake’s flavor.
• Unsalted Butter & Oil: Together, they add richness and moisture, creating a tender crumb.
• Granulated Sugar: This sweetener helps create that light, airy texture we crave in a perfect cake.
• Eggs: They give structure, moisture, and richness, binding everything together deliciously.
• Pure Vanilla Extract: This enhances the cake’s flavors with its warm, sweet aroma, making it extra special.
• Buttermilk: The secret to that mouthwatering moistness! Its slight acidity reacts beautifully with leavening agents to help the cake rise perfectly.
• Powdered Sugar: This ingredient is essential for creating a smooth, fluffy frosting that adds sweetness to the cake.

How to Make Vanilla Buttermilk Cake

Topped with a delicate vanilla buttermilk frosting, this cake doesn’t need any frills to be impressive. It’s genuine baking at its best, and every bite is a blissful experience that makes it hard to resist going back for a second slice.

And you’ll be pleased to hear that this from-scratch cake recipe consists of fewer than ten simple steps!

Instructions

1. Preheat: Start by preheating your oven to 350°F (175°C). Grease and line a 9×13-inch pan with parchment paper, then set it aside.

2. Whisk: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for later.

3. Beat: In your mixing bowl, beat the butter and granulated sugar on medium speed until the mixture is light and fluffy, which should take about 3 to 4 minutes. Next, add in the oil, eggs, and vanilla, mixing at low speed until everything is smooth and well-combined.

4. Combine: Gradually add the flour mixture and buttermilk to your batter, alternating between the two, starting and ending with the flour. Mix just until everything is combined—don’t overdo it!

5. Bake: Pour the batter into your prepared pan and bake for about 35 to 40 minutes, or until a toothpick inserted comes out clean. Once done, let the cake cool completely on a wire rack.

6. Make the Frosting: For the frosting, beat the butter until it’s creamy, then gradually add powdered sugar, vanilla, and buttermilk, beating until fluffy and delightful.

7. Spread: Once the cake is completely cool, spread the frosting evenly on top. Chill in the refrigerator for about 15 to 20 minutes to let it set properly.

8. Slice: Cut the cake into squares, serve, and enjoy every delicious bite of this moist vanilla buttermilk cake!

Tips for the Best Vanilla Buttermilk Cake

Having baked this cake numerous times, I’ve gathered a few tips and tricks that can make your baking experience even better:

• Use Room-Temperature Ingredients: This is key. Allow your eggs, butter, and buttermilk to come to room temperature before starting; this ensures a smoother batter and more desirable texture.
• Remember to Alternate: Alternating the addition of flour and buttermilk might seem overly specific, but it’s vital for keeping the emulsification intact, resulting in a tender crumb.
• Test for Doneness: Use a toothpick to check the center of the cake—if it comes out with a few moist crumbs (not wet batter), your cake is perfectly baked!
• Cool Completely: Allow the cake to cool entirely on a wire rack before frosting; otherwise, the frosting may just melt off!
• Garnish Creatively: Add colorful sprinkles, fresh berries, or even edible flowers for a beautiful presentation!
• Vary as Desired: Feeling adventurous? Add a splash of almond extract for nuttiness, incorporate lemon zest for brightness, or swirl in some raspberry jam for a fruity surprise. Different frostings, like cream cheese frosting or whipped cream, can also elevate your cake experience!

How to Store

While I don’t recommend freezing the cake after it’s been frosted, you can easily freeze the unfrosted cake for later enjoyment.

To Store: Keep the frosted cake in an airtight container in the refrigerator for up to a week. Allow it to sit at room temperature for 15 to 20 minutes before serving for the best flavor and texture.

To Freeze: Wrap the unfrosted cake tightly in plastic wrap followed by aluminum foil. It can be frozen for up to 2 months. When ready to frost, thaw overnight in the refrigerator.

More Cake Recipes You Have to Try

• Chocolate Buttermilk Cake
• Carrot Cake Cupcakes
• Cranberry Orange Bundt Cake
• Cinnamon Roll Coffee Cake