Buttermilk Cake with Buttercream Frosting Recipe

If there’s one cake that guarantees smiles and a request for seconds, it’s this Buttermilk Cake with Buttercream Frosting. This recipe is a true classic — rich, buttery, tangy yet sweet, and above all, nostalgic in every slice. Imagine a soft, tender crumb scented with vanilla and almond, paired with a cloud-like buttercream that’s just the right balance of creamy and sweet. Whether you’re baking for a celebration or just bringing a little joy to your kitchen table, Buttermilk Cake with Buttercream Frosting is the showstopping treat you’ll want to make again and again.

Ingredients You’ll Need

You don’t need fancy ingredients for this cake, just really good basics. Each component plays an essential role in bringing that perfect old-fashioned flavor and irresistible texture to your Buttermilk Cake with Buttercream Frosting.

• Unsalted butter: Provides the rich, melt-in-your-mouth base for both the cake and frosting, so use the best quality you can find!
• Vegetable shortening: Adds tenderness and helps keep the cake extra moist, but you can substitute with more butter if you prefer.
• Granulated sugar: Sweetens the cake and helps create a lovely golden crust.
• Large eggs: Bind the batter and bring extra richness—bring them to room temperature for the fluffiest results.
• All-purpose flour (sifted): Forms the structure of the cake; sifting ensures a light, even crumb.
• Baking powder: Gives lift and prevents the cake from being too dense.
• Salt: Balances the sweetness and deepens all the flavors.
• Buttermilk: The secret to tang and tenderness—don’t skip it!
• Vanilla extract: Infuses the cake and frosting with warm aromatics you can’t resist.
• Almond extract (optional): Adds a subtle, nutty note that takes the cake to the next level.
• Powdered sugar: Ensures the buttercream is silky-smooth and perfectly sweet.
• Heavy cream or milk: Thins the buttercream just enough while making it fluffy and luscious.

How to Make Buttermilk Cake with Buttercream Frosting

Step 1: Prepare the Cake Batter

Kick things off by preheating your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan to prevent sticking. In a large bowl, beat softened butter, shortening, and sugar together until the mixture becomes lighter in both color and texture—aim for 4 to 5 minutes with a stand or hand mixer. This is where the magic starts! Add the eggs one at a time, beating well between each addition to ensure your batter gets that beautiful, creamy sheen.

Step 2: Mix the Dry and Wet Ingredients

In a separate bowl, whisk together the sifted flour, baking powder, and salt to evenly distribute your leavening. In a measuring cup, stir the buttermilk, vanilla, and almond extract. Now, to get the cake perfectly tender, alternate adding a little of the flour mixture and then the buttermilk mixture to the creamed batter, starting and finishing with the dry ingredients. Just mix until smooth—overmixing is the enemy of tenderness here!

Step 3: Bake the Cake

Pour the finished batter into your prepared pan and gently smooth the surface with a spatula. Slide into the oven and bake for about 75 to 85 minutes—every oven is different, so start checking after about 75 minutes. Test doneness with a toothpick; when it comes out clean or with just a few crumbs, you’re good! Allow the cake to cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely, resisting the temptation to frost before it’s fully cooled.

Step 4: Prepare the Frosting

While your Buttermilk Cake is cooling, start on the buttercream. In a large bowl, beat softened butter until it’s downright creamy. Add powdered sugar one cup at a time, mixing between each addition to dodge the dreaded sugar cloud! Drizzle in vanilla, a pinch of salt, and heavy cream or milk, then keep beating until your frosting is light, fluffy, and spreadable. If it’s too stiff, add a splash more cream; if it’s too thin, a little more powdered sugar will fix it.

Step 5: Frost and Finish

Once your cake is room temperature, generously pile on the buttercream frosting, swirling it over the top and sides for that irresistible homemade look. You can use a spatula for rustic swoops, or pipe on those bakery-worthy ruffles if you’re feeling fancy. Slice and serve straight away—this Buttermilk Cake with Buttercream Frosting is a true crowd-pleaser.

How to Serve Buttermilk Cake with Buttercream Frosting

Garnishes

For a finishing flourish, sprinkle toasted nuts, delicate edible flowers, or even a little extra dusting of powdered sugar over the top. Fresh berries are another gorgeous option that add color and a little tang to balance the cake’s richness.

Side Dishes

Pair your Buttermilk Cake with Buttercream Frosting with a scoop of tart lemon sorbet, a bowl of fresh fruit, or even a small cup of zingy espresso. These sides provide a delightful contrast to the cake’s sweet, buttery notes without stealing the show.

Creative Ways to Present

Try serving slices on vintage cake plates for an old-school bakery feel, or drizzle each piece with a berry coulis for a modern twist. For parties, consider making individual mini cakes or layering with jam between each tier for a joyful surprise in every bite.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, wrap slices of Buttermilk Cake with Buttercream Frosting snugly in plastic wrap or store in an airtight container at room temperature for up to 2 days. Any longer, and it’s best to refrigerate them—just bring them back to room temperature before enjoying to restore that soft, dreamy texture.

Freezing

The unfrosted cake can be wrapped well and frozen for up to 3 months. For the frosted cake, flash freeze individual slices on a tray, then wrap and store in an airtight container. When that craving hits, you’ll be just a thaw away from a homemade slice!

Reheating

For a bakery-fresh experience, let refrigerated cake slices sit at room temperature for about 30 minutes before serving. For a warm-up, pop a slice (without frosting) in the microwave for 10–15 seconds, then frost and enjoy—that tender crumb will taste just-baked.

FAQs

What can I use if I don’t have buttermilk?

You can make a quick buttermilk substitute by adding 1 tablespoon lemon juice or white vinegar to a cup of milk; let it sit for 5 minutes to thicken. This swap brings the necessary tang and will still give your Buttermilk Cake with Buttercream Frosting great texture.

Can I use a different pan for this recipe?

Absolutely! While a 10-inch bundt or tube pan creates that beautiful classic shape, you can also use two 9-inch round cake pans. Just start checking for doneness at around 30–35 minutes since thinner cakes bake faster.

Do I have to sift the flour?

Sifting really does make a difference—it aerates the flour and results in a soft, melt-in-your-mouth crumb. If you’re in a hurry, at least fluff the flour up with a whisk before measuring.

Why is my buttercream frosting too stiff or runny?

If your frosting is too stiff, add heavy cream or milk a teaspoon at a time until it loosens up. If it’s too runny, gradually mix in extra powdered sugar. The key is to beat it until light and fluffy, adjusting as you need.

Can I make Buttermilk Cake with Buttercream Frosting ahead of time?

Definitely! You can bake the cake up to two days in advance, wrap it well, and store at room temperature. The buttercream can be made a day ahead and refrigerated; just let it come to room temperature and re-whip before frosting your cake.

Final Thoughts

Baking this Buttermilk Cake with Buttercream Frosting truly feels like a celebration, no matter the occasion. Give it a try—you just might find yourself making it for every birthday, holiday, or weekend sweet tooth that comes along. Your taste buds (and your friends) will thank you!

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