Buttermilk Cake Recipe

Published: Jun 27, 2024 Last Updated: Jun 27, 2024 by Marye 1630 words. | About 9 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.

Prep Time 15

Cook Time 45

Cooling Time 10

Total Time 1 10

Jump to Recipe

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.

A slice of buttermilk layer cake on a plate.

Table of Contents

This recipe is a keeper
🗝️ Key takeaways
🧾 Ingredients
📖 Variations
🔪 Instructions
🍴 Equipment
How to convert baking pan sizes
🥫 How to store leftover buttermilk cake
Marye's Tip o' the day
💭 Things to know
👩‍🍳 FAQs
📚 Related recipes
🍽️ Repurpose leftovers
📞 The last word
📖 Recipe
Buttermilk Cake
💬 Comments

Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.

This recipe is a keeper

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.

Linda

🗝️ 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!

Can I use a different type of flour?

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.

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.

If you're looking for citrus try this orange layer cake.

See more Layer Cakes Recipes →

🍽️ 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'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 comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

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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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them. She's been around the culinary block more than once, turning simple ingredients into mouthwatering masterpieces. With a sprinkle of humor and a dash of wit, she makes cooking feel like a piece of cake (which she can also teach you to bake perfectly). When she's not conjuring up delicious dishes, you might find her sharing laughs with her family, reading by the fire, or scribbling down her next big recipe idea. Marye believes that a good meal and a hearty laugh are the best parts of life. 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.

Comments

4.72 from 120 votes (62 ratings without comment)

Buttermilk Cake Recipe

This recipe is a keeper

🗝️ Key takeaways

🧾 Ingredients

📖 Variations