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 tang of buttermilk brings depth of flavor and keeps the crumb tender and soft. Simple to follow, this recipe works for both experienced bakers and beginners.
Refer to the conversion chart below for pan-size substitutions.
Save this recipe by clicking the ❤️ heart on the right-hand side of the screen or in the recipe card.
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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
- This buttermilk cake is incredibly moist and tender, with a rich yet balanced flavor.
- It’s a versatile, classic cake that works for birthdays, family gatherings, or everyday treats.
- Buttermilk enhances the vanilla notes and helps create tall, fluffy layers.
This recipe is reliable and adaptable — a great go-to layer cake for nearly any situation.
🧾 Ingredients
Below is an overview of the ingredients. Exact measurements and the printable recipe card are in the recipe section at the bottom.
📖 Variations
- Lemon: Add 1 teaspoon lemon zest and swap a teaspoon of vanilla for lemon flavoring.
- Chocolate chip: Fold in 1 cup mini chocolate chips before baking.
- Coconut: Stir in 1 cup shredded coconut and use a teaspoon of coconut flavoring with vanilla.
- Extra vanilla: Scrape the seeds from one vanilla bean into the batter.
- Wedding-style: Add ½ teaspoon almond flavoring for a subtle nutty note.
- Berry pairing: Top with whipped strawberry cream cheese frosting for a fruity finish.
- Cookies & cream: Use a cookies-and-cream filling for a bolder indulgence.
- Gluten-free: Use a gluten-free all-purpose blend with xanthan gum and verify other ingredients are gluten-free.
🔪 Instructions (overview)
This is a summary of the method. Full step-by-step instructions are in the recipe card below. Click the images to view larger.
Cream butter and sugar until light and fluffy, then add vanilla and one-third of the flour mixture.
Alternate adding the dry ingredients and room-temperature buttermilk, ending with the remaining flour.
Fold in or beat the egg whites until incorporated.
Divide batter evenly among prepared pans and bake as instructed in the recipe card below.
🤫 Marye’s secret for zhuzhing it up
For extra moisture, brush cooled cake layers with a simple syrup (equal parts sugar and water, boiled until the sugar dissolves) before frosting.
zhuzh: to make something more interesting or attractive
🍴 Equipment
- Mixing bowls
- Whisk
- Electric mixer
- Baking pans
- Wire rack
How to convert baking pan sizes
IMPORTANT: Test for doneness about 5 minutes before the suggested time and allow extra time if needed. Oven variances and pan types affect bake times.
| Pan size/Yield | Oven temp | Oven time |
|---|---|---|
| (2) 8-inch rounds | 350°F | 30–35 minutes |
| (2) 9-inch rounds | 350°F | 30–35 minutes |
| (2) 8-inch squares | 350°F | 30–35 minutes |
| (1) 9-inch square | 350°F | 30–40 minutes |
| 13×9-inch pan | 350°F | 20–25 minutes |
| (24) Cupcakes | 375°F | 15–20 minutes |
| (1) 8.5 x 4.5-inch loaf | 325°F | 40–50 minutes |
🥫 How to store leftover buttermilk cake
Unfrosted
Wrap unfrosted layers tightly in plastic wrap and store at room temperature for up to 2 days, or freeze for up to 3 months.
Frosted
Frosted cake is fine at room temperature for up to 5 days depending on the frosting. Slices keep well in an airtight container. For long-term storage, layer slices with parchment between them and freeze up to 3 months.
Marye’s Tip o’ the day
Bring all ingredients to room temperature for the best texture and even mixing.
💭 Things to know
- Avoid overmixing—stir only until ingredients are combined.
- Test doneness with a toothpick; it should come out clean or with a few moist crumbs.
- Use room-temperature ingredients for best results.
- This recipe uses large egg whites.
- Scrape the bowl often to incorporate all ingredients.
- When adding flour use low mixer speed to avoid developing gluten.
- Line pans with parchment or waxed paper for easy removal.
- Use any frosting you like; cream cheese or chocolate frostings both pair well.
- Start creaming butter and sugar with the paddle attachment, then finish with the whisk for extra loft.
- Creaming butter properly takes about 7 minutes.
- If the cake becomes dry from slight overbaking, brush with simple syrup (½ cup sugar + ½ cup water boiled and cooled) to restore moisture.
👩🍳 FAQs
Have other questions? Ask in the comments below.
This recipe was developed for cake flour. If you substitute another flour, expect a different texture; see your preferred baking resource for conversion tips.
Buttermilk tenderizes the crumb, enhances rise and adds a subtle richness and tang.
Dense, rubbery cake is usually the result of over-mixing, which develops gluten. Mix gently and only until combined.
📚 Related recipes
If you enjoy citrus, try an orange layer cake or a moist lemon layer cake.
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Moist Lemon Layer Cake
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Banana Cake with Gooey Walnut Filling
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Buttermilk Cake Recipe
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Whipped Cream Cheese Frosting
🍽️ Repurpose leftovers
Transform leftover cake into a trifle by layering with pudding, whipped cream, and fruit, or crumble over ice cream for a quick sundae topping.
📞 The last word
This old-fashioned buttermilk layer cake yields a velvety, tender crumb and dependable moistness. It’s buttery, light, and a favorite at celebrations and bake sales.
Buttermilk cake, sometimes called white velvet cake, pairs beautifully with cream cheese or chocolate frostings and adapts well to many flavor variations.
If you love this recipe, please leave a comment and a five-star rating!
📖 Recipe
Mile High Buttermilk Cake Recipe
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
- 2 cups buttermilk, room temperature
- 6 egg whites, unbeaten, room temperature
Instructions
- Preheat the oven to 350°F.
- Grease three 8-inch round cake pans and line the bottoms with parchment or waxed paper. Set aside.
- Sift together the cake flour, salt, baking powder, and baking soda in a large bowl.
- Cream the butter and sugar until light and fluffy, then beat in the vanilla.
- Add the dry ingredients in three additions, alternating with the buttermilk, beating well after each addition.
- Add the egg whites and beat at medium speed for two minutes.
- Divide batter evenly among the prepared pans.
- Bake at 350°F for 20 minutes, reduce heat to 325°F and bake 25 minutes more, or until 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:
Wrap unfrosted layers and store 2 days at room temperature or freeze up to 3 months. Frosted cake can sit at room temperature up to 5 days depending on the frosting.
Tips:
- Use room-temperature ingredients.
- Large egg whites were used here.
- Start creaming with the paddle attachment and finish with the whisk for extra air.
- Cream butter about 7 minutes for best texture.
- Line pans with parchment for easy removal.
Nutrition Facts
Nutrition information is estimated. If using for medical purposes, verify with your own calculator.
This recipe has been tested several times. Substituting ingredients or changing technique may affect results.
This recipe was originally posted in 2008 and was updated for clarity and additional tips. Last updated June 27, 2024.
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Buttermilk Cake
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