Sure, vanilla cake is basic (or maybe I should say a classic). But it is also
Vanilla Buttermilk Cake with Buttercream Frosting
And this one, made with buttermilk and frosted with
The inspiration for this cake comes from Sally McKinney’s Best Vanilla Cake I’ve Ever Had (from Sally’s Baking Addiction). It gets it’s soft,
The cake is also very versatile. If you like cream cheese frosting, use it! If you like chocolate frosting, try chocolate buttercream frosting. If you want sprinkles, adds them! Just make sure they’re not nonpareils because those bleed their color.
One note: my photos show a
Shop the Post:
Plates| Silverware | Cake Plate | Cake Pans | Mixer
Love cake? Make sure to try the Perfect Party Cake or the best lemon pound cake!
Print
Vanilla Cake with Buttermilk and Buttercream Frosting
- Total Time: 45 minutes
- Yield: 10–12 servings 1x
Description
This cake makes three 9-inch cake layers.
Ingredients
For the Cake:
- 3 and 2/3 cups cake flour, spoon & leveled (no need to shift)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3 sticks unsalted butter (345g), at room temperature
- 2 cups granulated sugar
- 3 large eggs plus 2 additional egg whites, at room temperature
- 1 Tablespoon pure vanilla extract
- 1 and 1/2 cups buttermilk
For the Frosting:
- 3 sticks unsalted butter, (345 g), at room temperature
- 5 cups confectioners’ sugar (powdered sugar)
- 1/3 cup whole milk or heavy cream
- 1.5 teaspoons pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350°F. Prepare your pans (see below note)
For the Cake:
- Whisk together the cake flour, salt, baking powder, and baking soda together and set aside.
- Using a stand mixer fitted with a paddle or whisk attachment (or a hand-held mixer) beat the sugar and butter together at high speed until smooth and creamy, about 3 minutes.
- Scrape down the sides of the bowl with a rubber spatula, as needed.
- Beat in the 3 eggs, 2 egg whites, and vanilla extract until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.)
- With the mixer on low, add the dry ingredients just until combined.
- With the mixer still on low, pour in the buttermilk. Mix until just combined. You may need to whisk by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour the batter into cake pans. You can weigh them to ensure accuracy (I eyeball it).
- Bake for 23-26 minutes, until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
- Cool cakes completely in the pans set on a wire rack before frosting and assembling.
For the Frosting:
- In a large bowl using a stand mixer fitted with a whisk or paddle attachment (or a hand-held mixer), beat the butter on medium speed until creamy, about 2 minutes.
- Add the sugar, milk (or cream), vanilla extract, and salt.
- Increase mixer to a high speed and beat for 3 minutes.
- Add more sugar if the frosting is too thin, more milk if the frosting is too thick, or an extra pinch of salt if frosting is too sweet.
Assemble and Decorate:
- Using a serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard extra cake.
- Place the 1st cake layer on your stand, cake turntable, or serving plate.
- Cover the top evenly with about 1 and 1/2 cups of frosting.
- Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting.
- Top with the 3rd cake layer. Spread the remaining frosting all over the top and sides.
- Refrigerate the cake for at least 1 hour before slicing (this helps the cake hold its shape).
Notes
- Make sure to grease your cake pans (I use a coconut oil spray) and then line them with parchment paper. Then grease the parchment paper. This makes it super easy to get your cakes out of the pan. You can buy pre-measured parchment paper.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
- Make ahead tip: the cake can be baked, cooled, and covered tightly at room temperature overnight.
- The frosting can also be prepared and then covered and refrigerated overnight. Just make sure to let the frosting sit at room temperature to soften slightly for 10 minutes before assembling and frosting.
- Frosted cake (or unfrosted layers) can be frozen for up to 2-3 months. Thaw in the refrigerator overnight and then bring to room temperature before decorating and serving.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
