This is a great recipe for any occasion! The house will smell amazing when this is in the oven.
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❤️ Why you'll love it
- Layers are tall, fluffy, and so moist!
- This vintage recipe has old fashioned flavor you'll love.
- It's easy to make and perfect for birthdays.
Buttermilk gives this old fashioned layer cake a dense, tender crumb that's almost velvety. It's the moistest cake I've ever had.
🧾 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.
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🔪 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 instructions in the green recipe card below.
🥄 Equipment
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You'll need the following items to make this recipe successfully.
🥫 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.
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!
📖 Variations
- Add a teaspoon of lemon zest to the batter.
- Use 1 teaspoon lemon flavoring instead of vanilla extract.
- Use 1 teaspoon coconut flavoring and 1 teaspoon 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 almond flavoring to make it more of a wedding cake flavor.
💭 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.
- 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.
- 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.
👩🍳 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!
- Here are some more birthday cake ideas!
- Who doesn't love a moist, yummy spice cake?
- This easy white Texas sheet cake is delicious.
📞 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. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Mile High Buttermilk Cake Recipe
Print Pin Recipe SaveEquipment Needed
Ingredients
- 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
- 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
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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 March 30, 2022.
Ruthie Sellers
Ok, I made this in an Angel Food cake pan. it took a MUCH longer time to bake but SOOOOO worth it! i got tons of compliments on it. thank you!
Ruthie Sellers
ohh my damn.
I gotta make this over the weekend!
and gonna try it in a bundt pan. I make your old fashioned buttermilk cake that way and just need to bake it a little longer.
God Bless you!
Ruthie Sellers
hmmm. maybe an angel food cake pan instead?