Vanilla Buttermilk Cake Recipe
This Vanilla Buttermilk Cake Recipe is so moist, fluffy, and has wonderful flavor.
We've made many buttermilk cake recipes over the years that we just love. This vanilla cake recipe is one of our favorites!
Our popular Almond Cake and Lemon Buttermilk Cake recipes were inspired by this flavorful recipe. It works perfectly for vanilla cupcakes also. You will love this wonderful go-to vanilla cake!
Keep this versatile vanilla cake recipe in mind the next time you need a great baby shower cake, birthday cake, bridal shower cake, baby shower cake, or a delicious dessert for no occasion at all!
Table of Contents
Ingredients for Vanilla Buttermilk Cake
Here's a quick look at the ingredients for our Vanilla Buttermilk Cake Layers. Make sure to see the recipe card at the bottom of this post for the complete recipe!
There are so many frostings that would be perfect with this vanilla cake, including the Classic Vanilla Buttercream Frosting used in our featured photo, as well as Chocolate Buttercream, Cream Cheese Frosting, and more!
A Few Ingredient Tips
Cake Flour: We often use cake flour as its lower protein content makes for a softer, more tender cake.
Buttermilk: We recommend whole buttermilk rather than reduced fat, for added richness. Buttermilk's boost of acidity softens the strands of gluten in the cake batter, which enhances the texture of the cake.
Unsalted Butter: We use unsalted butter so that we have more control over the amount of salt in the recipe. However, if you are using salted butter, you can eliminate the additional salt that the recipe calls for.
How to Make a Vanilla Buttermilk Cake
Make sure to find the full recipe for Vanilla Buttermilk Cake at the bottom of this post. Here is a quick rundown of our steps!
- First, preheat the oven to 350 degrees F and grease and flour three 8 inch round cake pans. We also like to line the bottoms with parchment paper circles to ensure that nothing sticks.
- Start off by whisking together these dry ingredients: cake flour, baking soda, baking powder and salt for 30 seconds so that everything is well combined.
- In another bowl, add the buttermilk, vegetable oil, and vanilla extract.
- Next, mix the softened butter until nice and smooth, then mix the sugar for 3-5 minutes until it lightens and becomes fluffy.
- Next, add the room temperature eggs one at a time.
- Almost done! With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients. After the last addition, mix just until the batter is combined.
- Once ready, divide the vanilla buttermilk cake batter between three prepared 8 inch cake pans. Bake for about 25-30 minutes.
- Then, cool the cake layers, still in the cake pans, on a wire rack for 10 minutes before turning out.
- Make sure that the layers have cooled completely before filling and frosting with your preferred frosting recipe! We used our Classic Vanilla Buttercream.
Recipe FAQs
More Vanilla Cake Recipes
In addition to our gluten free version of this recipe (Gluten Free Vanilla Cake), and popular Vanilla Velvet Cake, we have more delicious vanilla & white cake recipes to share with you! Don't miss our section of Vanilla Cake Recipes. Here are just a few favorites:
Enjoy the Recipe
Thanks so much for stopping by! We hope that you enjoy this delicious vanilla cake recipe. Keep it in mind for your next special occasion. It would make a perfect birthday cake recipe, baby shower cake, and more!
In addition to our cake recipes, don't miss our huge collection of videos on cake decorating! If you prefer a more rustic (and super easy) design, check out our post on naked cakes!
Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
Vanilla Buttermilk Cake Recipe
Ingredients
Vanilla Buttermilk Cake Recipe
- 1 ½ sticks (170g) unsalted butter, softened. (Holds it shape but dents when pressed)
- 2 cups (400g) sugar
- 4 large eggs, room temperature (If in a hurry, place eggs in a bowl of warm water for 5 minutes.)
- 3 cups (342g) cake flour (If not using a digital scale, lightly spoon flour into measuring cup and level off.) See notes for substitution.
- 2 teaspoons (8g) baking powder
- ½ teaspoon (3g) baking soda
- ½ teaspoon (3g) salt
- 1 ¼ cups (296g) buttermilk (If you do not have buttermilk, see substitution below)
- ¼ cup (54g) vegetable oil (We use canola oil.)
- 1 Tablespoon (12g) vanilla extract
Instructions
- Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans.
- In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Set aside
- In another bowl, add the buttermilk, oil and vanilla. Set aside..
- In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears.
- With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). After the last addition, mix just until combined. Be careful not to over-mix.
- Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out.
I followed the recipe exactly, but my cake completely collapsed in the middle the last few minutes of baking. I'm at 5000 feet, so I'm guessing the altitude caused me trouble. The cake tastes wonderful, so I'd love to make it again, hopefully without it falling. Do you have any high altitude adjustment suggestions?
Hi Kim, We don't have any experience with high altitude baking but below is a link to Craftsy with suggestions that you will find helpful
https://www.craftsy.com/baking/article/how-to-bake-at-high-altitude/
Also, in the recipe section, look at the White Cake from scratch recipe. Comment # 220 from Aletha posted 8-27-18 -- She lives at 7,000 feet and she posted her method of baking the White Cake .
Thank you, I will check those out!
After making 4 vanilla cakes, my family chose your vanilla buttermilk cake as their favorite (and asked me not to make vanilla cake for a while). :-). My question: what amounts of spices, like cinnamon, nutmeg, pumpkin pie spice, would you add to make this cake a spice cake? Thank you!
Hi Paula, I think I would use 2 teaspoons cinnamon, 1 tsp. nutmeg and 1/2 tsp. ginger. I think it would also work to just add 2 tsp. pumpkin or apple pie spice -- maybe a little extra cinnamon with those.
Can I turn this cake into a Funfetti cake, or is there a better/different recipe for that? Thank you.
I actually see that you also have a Funfetti cake recipe...still, would you recommend just adding jimmies to the Vanilla Buttermilk recipe?
Hi Paula, Yes, it will be fine to use the Vanilla Buttermilk recipe.
Thanks BeBe!
can i substitute butter with same amnt of oil, bcz i heard that if we use butter in cake it will become hard after keeping in the fridge. And also one more question can i use vanila buttermilk cake for checkerboard cake base.
Hi Jamshi, Some oil in a cake recipe can help with keeping the cake moist. This recipe has 1/4 cup oil. I have not tried oil instead of butter in the cake so I am not sure how that would affect the recipe. I don't think butter in a recipe makes the cake hard. It may seem firmer because it is cold but we recommend taking it out an hour or two before serving to warm a bit. If you refrigerate your cake, keep it in an airtight container because the refrigerator can cause the cake to be dry.
Thank you, thank you, thank you (!!!!) for posting with grams. It's so much easier (and always results in a better, less stressful bake), especially when you're converting across countries. I x by 1.5 and turned this into 2 x 23cm rounds. I added colourings to turn it into a rainbow cake. It held up well for cutting, shaping and icing.