• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Restless Chipotle

  • Home
  • Recipe Index
  • Start Here
    • Ingredients Substitutions
    • Tips for Measuring Ingredients Accurately
  • About
  • Shop
  • Your Recipe Box
  • Meal Plans
menu icon
go to homepage
  • About
  • Recipes
  • My Recipes
  • Meal Plans
  • Start Here!
  • Videos
  • Blog
  • Shop
  • Recipe Box
subscribe
search icon
Homepage link
  • About
  • Recipes
  • My Recipes
  • Meal Plans
  • Start Here!
  • Videos
  • Blog
  • Shop
  • Recipe Box
×

Home » Recipes » Layer Cakes

Vintage Buttermilk Cake Recipe

Published: Mar 30, 2022 Last Updated: Mar 29, 2022 by Marye 1190 words. | About 6 minutes to read this article.

This homemade buttermilk cake recipe is also called white velvet cake. It's an easy, from scratch layer cake that's fluffy and moist with a velvety, tender vanilla crumb.
Total time 1 hour 10 minutes
Jump to Recipe
Slice of cake on a white plate with text overlay for Pinterest.

This is a great recipe for any occasion! The house will smell amazing when this is in the oven.

Slice of three layer cake with title text overlay.
Jump to:
  • ❤️ Why you'll love it
  • 🧾 Ingredients
  • 🔪 Instructions
  • 🥄 Equipment
  • 🥫 Storage
  • 📖 Variations
  • 💭 Things to know
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 📞 The last word
  • 📖 Recipe
  • 💬 Comments

❤️ 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.

Labeled ingredients for this recipe.

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

🔪 Instructions

This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.

Step by step images for this recipe.
  1. Cream the butter and sugar until light and fluffy. Add vanilla then add ⅓ of the flour.
  2. Mix well and add the buttermilk. Repeat, ending with the remaining flour.
  3. Add the egg whites and beat.
  4. Divide cake batter evenly between three 8-inch layer cake pans and bake according to instructions in the green recipe card below.

🥄 Equipment

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.

You'll need the following items to make this recipe successfully.

  • stand mixer
  • cake pans

🥫 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!

Overhead view of the cake.

📖 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

What does buttermilk do to cake?

It makes it more tender, helps it rise higher and fluffier, and adds a rich flavor.

Why is my cake dense and rubbery?

If your cake is dense and rubbery you've over-mixed it.

Side view of finished cake showing height.

📚 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.
  • Chocolate Mayonnaise Cake
  • Cherry Almond Cake
  • Southern Red Velvet Cake
  • Southern Caramel Cake

📞 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

Closeup of a slice of cake.
4.63 from 8 votes

Mile High Buttermilk Cake Recipe

Print Pin Recipe Save Go to Collections
Prevent your screen from going dark
This homemade buttermilk cake recipe is also called white velvet cake. It's an easy, from scratch layer cake that's fluffy and moist with a velvety, tender vanilla crumb.
Course Cake
Cuisine American - Vintage
Prep Time: 15 minutes
Cook Time: 45 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings:12
Calories:517
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • 3 8-inch round cake pans
  • Stand mixer
  • rubber spatula

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

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!
Tips:
Expert Tip: 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.
  • 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

Calories: 517kcal | Carbohydrates: 82g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 263mg | Potassium: 129mg | Fiber: 1g | Sugar: 52g | Vitamin A: 540IU | Calcium: 61mg | Iron: 1mg

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 March 30, 2022.

    « Crockpot Smothered Chicken
    Ultimate Buffalo Chicken Pasta Bake »
    • Facebook
    • Twitter

    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Ruthie Sellers

      April 14, 2022 at 5:59 am

      5 stars
      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!

      Reply
    2. Ruthie Sellers

      March 30, 2022 at 10:42 am

      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!

      Reply
      • Ruthie Sellers

        March 30, 2022 at 10:43 am

        hmmm. maybe an angel food cake pan instead?

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Love it? Give it 5 stars!




    Primary Sidebar

    Marye Audet-White, founder of Restless Chipotle Media

    Hey Y'all, I'm Marye.

    NY Times bestselling author. Written over 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Army veteran. Nothing fazes me & together we're going to get the kind of meals on your table that you (and your family) have been dreaming of. 

    More about me →

    Summer Fun

    • Patriotic Fruit Salad
    • Patriotic Jello Poke Cake
    • Plain Cheesecake Recipe- No Fail NY Style
    • How to Make a Watermelon Basket

    Newest Meal Plan

    • Meal Plan 29: July 9 - 15

    Popular Recipes

    • Crockpot Ranch Chicken (Easy Weeknight Recipe)
    • Southern Chicken Spaghetti with RoTel
    • Crispy Fried Potatoes
    • Sex in the Driveway: Bright Blue Cocktail
    • Saltine Cracker Recipe (Soda Crackers)
    • Copycat Red Robin Campfire Sauce Recipe
    • Chicken Casserole with Stovetop Stuffing
    • No Bake Lemon Icebox Pie: Grandma's Favorite

    Easy Breakfast Ideas for the 4th of July

    Easy 4th of July Breakfast Ideas

    Footer

    ^ back to top

    About

    • About Marye Audet-White
    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy
    MaryeAudet Whiteandherchildren Dec

    Featured in:

    Companies that Marye Audet-White and Restless Chipotle have been affiliated with.

    Contact Marye

    • Contact
    Marye Audet-White, founder of Restless Chipotle Media

    Copyright ©2021 Restless Chipotle Media, LLC