Looking for a moist, delicious, and easy cake that will become an instant favorite? This vintage buttermilk cake recipe is perfect for any occasion!
The tangy buttermilk adds incredible flavor and ensures a tender crumb, making every bite pure bliss. Whether you're a seasoned baker or just starting out, this recipe is simple enough for everyone.
Be sure to check out the chart for pan-size substitutions.
Table of Contents
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🗝️ Key takeaways
- I love how moist and tender this buttermilk cake is! It's incredibly flavorful and easy to make.
- This one is a classic for birthdays, family get-togethers, or just a cozy night at home. It's versatile enough for any event (or non-event!)!
- Buttermilk enhances the vanilla flavor and makes cake layers tall and fluffy.
This is the best cake ever as far as a recipe that will handle literally any situation!
Buttermilk gives this old-fashioned layer cake a dense, tender crumb that's almost velvety. The texture of the cake is exceptional.
It's the moistest cake I've ever had. Well, except for maybe this banana layer cake.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Lemon buttermilk cake: Add a teaspoon of lemon zest to the batter and use 1 teaspoon of lemon flavoring instead of vanilla extract for a lemon buttermilk cake.
- Chocolate chip buttermilk cake: Fold in 1 cup of mini chocolate chips before baking for a delightful chocolatey surprise.
- Coconut buttermilk cake: Mix in 1 cup of shredded coconut for a tropical flair. Use 1 teaspoon of coconut flavoring and 1 teaspoon of vanilla.
- Very vanilla: Add the inside of one vanilla bean pod for more vanilla flavor.
- Wedding cake: I like to add about ½ teaspoon of almond flavoring to make it more of a wedding cake flavor.
- Berry good: Try it with the creamy whipped strawberry cream cheese frosting from this strawberry sheet cake recipe.
- Very bold: Or, go bold with this cookies and cream cake filling.
- Gluten free: Use a gluten-free all-purpose flour blend. Make sure it includes xanthan gum for the best texture. Double-check the remaining ingredients for gluten.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Cream the butter and sugar until light and fluffy. Add vanilla then add ⅓ of the flour.
Mix well and add the buttermilk. Repeat, ending with the remaining flour.
Add the egg whites and beat.
Divide cake batter evenly between three 8-inch layer cake pans and bake according to the instructions in the green recipe card below.
🤫 Marye's secret for zhuzhing it up -
For an extra moist cake, try brushing a simple syrup (boil equal parts sugar and water until sugar dissolves) over the layers after baking and before frosting.
zhuzh: verb. To make something more interesting or attractive
🍴 Equipment
- mixing bowls
- whisk
- electric mixer
- baking pans
- wire rack
How to convert baking pan sizes
IMPORTANT: Always test for doneness about 5 minutes before the recipe time. Allow extra time in case it takes a bit longer. Lots of factors can determine baking time.
| Pan size/Yield | Oven temp | Oven time |
|---|---|---|
| (2) 8-inch rounds | 350F | 30-35 minutes |
| (2) 9-inch rounds | 350 F | 30-35 minutes |
| (2) 8 -inch squares | 350F | 30-35 minutes |
| (1) 9-inch square | 350F | 30-40 minutes |
| 13x9-inch pan | 350F | 20-25 minutes |
| (24) Cupcakes | 375F | 15-20 minutes |
| (1) 8.5 x 4.5-inch loaf | 325F | 40 - 50 minutes |
🥫 How to store leftover buttermilk cake
Unfrosted
You can wrap the unfrosted cake layers in plastic wrap and store for 2 days at room temperature or freeze for up to 3 months.
Frosted
Once frosted it should be fine at room temperature for up to 5 days - depending on the frosting you use. I've never had one last that long - they usually disappear by day two!
If you've got slices just pop them in an airtight container.
You can also slice the cake up and place in a cake storage container with waxed paper or parchment between the slices. Freeze for up to 3 months.
That way you can just grab a slice at a time.
Marye's Tip o' the day
Make sure everything is at room temperature for best results.
💭 Things to know
- Don’t overmix the batter; mix just until the ingredients are combined.
- Test for doneness by inserting a toothpick into the center of the cake. It should come out clean or with a few moist crumbs.
- Make sure everything is at room temperature for best results.
- Large eggs were used for the egg whites in this recipe.
- Be sure to scrape the bottom of the bowl often.
- Once the flour goes in be sure to use the low speed of the electric mixer. You don't want to develop the gluten.
- Using a parchment paper or wax paper round on the bottom of the cake pan allows you to remove the cake easily.
- Use any frosting you like. I used the cream cheese frosting here.
- I find it best to start creaming butter and sugar with the paddle attachment and then switch to the whisk attachment to finish it off.
- It takes about 7 minutes to cream the butter properly.
- This is a very moist cake. If you accidentally overbake and you have a dry cake you can brush it with sugar syrup and that will help moisten it. Just bring ½ cup sugar and ½ cup water to a boil and stir constantly until sugar is dissolved -about 2 minutes. Cool completely and brush on 2 tablespoons per layer.
👩🍳 FAQs
Have other questions? Ask me in the comments!
I don't recommend switching the flour. This recipe was developed for use with cake flour. You can make substitute with the instructions in the Types of Flour post here.
It makes it more tender, helps it rise higher and fluffier, and adds a rich flavor.
If your cake is dense and rubbery you've over-mixed it.
📚 Related recipes
If you're looking for citrus try this orange layer cake.
- Moist Lemon Layer Cake
- Banana Cake with Gooey Walnut Filling
- Whipped Cream Cheese Frosting
- Southern Red Velvet Cake
🍽️ Repurpose leftovers
Turn leftover cake into a delicious trifle (or punch bowl cake) by layering it with pudding, whipped cream, and fruit.
Or crumble it over ice cream for a tasty sundae topping.
📞 The last word
This old-fashioned layer cake is moist and velvety with a tender crumb.
It's so full of buttery flavor and just as light and fluffy as can be. I usually use this cream cheese frosting but chocolate frosting is good, too!
Buttermilk cake is also known as white velvet cake. It's perfect for birthdays and celebrations and is the first to go at potlucks and bake sales.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Mile High Buttermilk Cake Recipe
Print Pin Recipe Rate RecipeIngredients
- 4 cups cake flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- 3 cups sugar
- 2 tablespoons vanilla, I used clear vanilla
- 2 cups buttermilk, room temperature
- 6 egg whites, unbeaten, room temperature
Instructions
- Preheat the oven to 350°.
- Grease 3 8-inch round cake pans and line the bottoms with a circle of wax paper or parchment. Set aside. (Note - My pans are Wilton with high sides. If you have pans with lower sides you may get 4 layers instead of 3).
- Sift together the flour, salt, baking powder and baking soda in a large bowl.
- Set flour mixture aside.
- Cream butter and sugar until light and fluffy.
- Beat in vanilla.
- Add dry ingredients in three additions, alternating with the buttermilk, beating well after each addition.
- Add egg whites and beat at medium speed for two minutes.
- Divide equally between prepared pans.
- Bake at 350° for 20 minutes, reduce heat to 325 and bake for 25 minutes more, or until the cake tests done ( a wooden pick inserted in the center comes out clean.)
- Cool in pans 10 minutes, then turn out and finish cooling on a wire rack.
- Fill and frost as desired.
Notes
- Make sure everything is at room temperature for best results.
- Large eggs were used for the egg whites in this recipe.
- I find it best to start creaming butter and sugar with the paddle attachment and then switch to the whisk attachment to finish it off.
- It takes about 7 minutes to cream the butter properly.
- Using a parchment paper or wax paper round on the bottom of the cake pan allows you to remove the cake easily.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
This was originally posted in 2008. I've updated pretty much everything except the original recipe. Last updated June 27, 2024 , for readability and to add more helpful information.
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Buttermilk Cake
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Elaine says
This is the best white cake I ever made! Thank you for sharing this recipe!
Linda U says
I just made this cake & used a buttermilk cream cheese frosting. It was all delicious. The cake was beautiful, rose up very nicely with moist, soft crumb. I followed the directions exactly. My family loves it. This recipe is a keeper. I like it because of the soft texture & not too sweet. It's nice when a new recipe comes together. Thanks for sharing.
Marye says
Thank you so much Linda! Glad to hear it!