This old-fashioned layer cake is moist and velvety with a tender crumb. It's perfect for birthdays and celebrations and is the first to go at potlucks and bake sales.
Table of Contents
🗝️ Key takeaways
- This vintage recipe has old-fashioned flavor you'll love. Vanilla buttermilk cake layers are tall, fluffy, and so moist!
- It's easy to make and perfect for birthdays and other celebrations from Valentine's Day to Christmas.
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
- 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.
- Use 1 teaspoon of coconut flavoring and 1 teaspoon of vanilla.
- Use vanilla bean paste instead of the vanilla.
- Add the inside of one vanilla bean pod for more vanilla flavor.
- I like to add about ½ teaspoon of almond flavoring to make it more of a wedding cake flavor.
- Try it with the creamy whipped strawberry cream cheese frosting from this strawberry sheet cake recipe.
- Or, go bold with this cookies and cream cake filling.
If you're looking for citrus try this orange layer cake.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- 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. Let sit on a cooling rack until completely cool to the touch.
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 |
🥫 Storage
You can wrap the unfrosted cake layers in plastic wrap and store for 2 days at room temperature or freeze for up to three months.
If you've got slices just pop them in an airtight container.
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!
💭 Things to know
Expert Tip: 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.
If you love chocolate as much as I do you've got to try this easy cookies and cream cake.
👩🍳 FAQs
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
- You'll love this old fashioned buttermilk pound cake recipe! It's dense and moist. It's made in a bundt cake pan and is perfect to serve a crowd.
- Here are some more birthday cake ideas!
- Who doesn't love a moist, yummy spice cake?
- This easy white Texas sheet cake is delicious.
- Spice Cake with Cream Cheese Frosting
- Classic Yellow Cake Recipe
- Burnt Sugar Fudge Cake with Peanut Butter Mousse
- How to Make Chantilly Cake with Fresh Strawberries
🫶 Restless Chipotle recommends
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
- cake flour
- baking powder
- baking soda
- salt
- sugar
- clear vanilla
- buttermilk
- eggs
- butter
- stand mixer
- cake pans
📞 The last word
Everyone loves this old-fashioned buttermilk cake recipe! 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!
You may know it as white velvet cake.
If you've got leftover buttermilk you'll find lots of recipes to use it up right here.
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 give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Mile High Buttermilk Cake Recipe
Print Pin Recipe SaveIngredients
- 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
I earn a commission from Instacart from qualifying purchases.
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
- 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.
- Use any frosting you like. I used the cream cheese frosting here.
- If you accidentally over bake the cake and it seems dry 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.
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.
Sign up for the emails and never miss another recipe!!
We'll never share your email or send you spam. Pinkie swear.This was originally posted in 2008. I've updated pretty much everything except the original recipe. Last updated October 19, 2023, for readability and to add the pan conversion table.
📓 Meal plans in minutes
Save time in the kitchen with this simple meal-planning app. All the recipes without all the ads. Sign up now and get a 14-day free trial!
Arthur Picot
This recipe looks amazing, however it seems that a total of 45 minutes of baking time seems a lot to me. I am concerned about the layers coming out dry. All of the comments say that the cake is moist, so I am just curious enough to pose the question?
Marye
I'm not sure what you're asking. Of course, each oven is different so you'd want to start checking it at 35 minutes or so. You said yourself that it looks amazing and that the reviews are good... I don't know what else to tell ya. 🙂
JOYCE TKACS
For desert, my lemon puddin cake is always a hit. Plain white cake with lemon pudding in three layers. Light and delicious
Tara Woods
I would make a cheesecake. I have always wanted to try to make one, but never had the courage to try.
Kelsey
This looks like a good recipe!
Sherry Pincus
I would make walnut brownies
Rita A
I would love to make a cheesecake for my hubby. For me I would make gluten free cookies!
Amy L
I’d use the mixer to make triple chocolate bundt cake.
brad williams
While I wouldn't mind winning this mixer(I don't have a stand mixer) I seriously hate contests that make you leave a comment to enter.
Marye
Well Brad, while I understand your point of view it comes down to my blog my rules.
Sandra Gray
I would make a chocolate cake with fudge frosting. I'd also make this Buttermilk cake because it sounds delicious but I must get my chocolate craving out of the way first!
Melinda
I would make Pineapple Chiffon Cake. It has been on my bucket list of recipes I want to bake, for my family and I.
Beth B.
I would use this gift to bake one of my favorite desserts, a Devils Food Black Forest Cake. My whole family loves when I make this.
Monica Mount
This sounds fantastic and super simple with on hand pantry and fridge ingredient’s. I love creating in the kitchen as I associate feeding others a labor of love. I look forward to trying this cake soon! Thank you for detailed instructions, tips and how to correct an over baked cake (should that occur).
Michelle G
I'd go first with a banana cream pie. Hubby's favorite.
Jacquelyn
I made this for my daughter's wedding and decorated it with fresh roses. It was beautiful and tasted incredibly delicious.
Lisa Stokoe
This recipe sounds wonderful! Can't wait to make it 🙂
Dynal Roberson
I would use it to bake cookies. My daughter's scout troop has regular bake sales so this would be handy.
amanda whitley
i would bake everything i have saved on pinterest which is A LOT. Needless to say i would be so excited and bake up a storm.Cookies, cupcakes, brownies etc.
Stacy
Can't wait to try this recipe!
Susan Lake
I'm going to make this Buttermilk cake and the Old fashioned tuna casserole this week. I've made quite a few of your recipes. Everyone of your recipes have been a big hit. I appreciate you sharing them with us. Hope your Birthday was awesome. I'm in my late 60's and I still cook everyday. I'm blessed.