There is something timeless about a classic buttermilk cake topped with a rich buttercream frosting. This cake is tender, moist, and carries a subtle tang from the buttermilk that balances the sweetness perfectly. Combined with the smooth, fluffy frosting, it becomes a dessert that feels both comforting and celebratory. Whether you are baking it for a birthday, holiday, or simply because you want to enjoy a slice of homemade cake with coffee, this recipe delivers consistent and satisfying results.
Unlike cakes that rely on sour cream or yogurt for moisture, this recipe makes the most of traditional buttermilk. The slight acidity in buttermilk reacts with the leavening agents, creating a light texture and enhancing the flavor. The butter and shortening mixture provides richness and structure, while the buttercream frosting ties everything together with a sweet, velvety finish.
This cake works beautifully for layer cakes, but it can also be baked in a sheet pan or bundt pan if you prefer a simpler presentation. The buttercream is versatile too—it spreads easily over layers and holds up well to decorations, making it a great choice if you want to add sprinkles, piping, or fruit toppings.
Ingredients for the Buttermilk Cake
3 cups granulated sugar
1 cup unsalted butter, softened
1/2 cup vegetable shortening (or substitute with more butter)
5 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
Instructions for the Cake
Preheat your oven to 325°F (160°C). Grease and flour three 9-inch round cake pans. This ensures the cake layers release easily once baked.
In a large bowl, cream together the sugar, butter, and shortening until light and fluffy. Creaming incorporates air into the batter, which helps create a tender crumb.
Add the eggs one at a time, mixing well after each addition. This step builds structure in the batter and ensures the eggs are fully incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing the dry ingredients beforehand helps evenly distribute the leaveners.
Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir in the vanilla extract to finish the batter. This alternating method keeps the batter smooth and prevents overmixing.
Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting. Cooling thoroughly is essential to prevent the buttercream from melting when spread.
Buttercream Frosting Ingredients
1 cup unsalted butter, softened
4 cups powdered sugar
2 to 3 tablespoons heavy cream or milk
1 teaspoon vanilla extract
Pinch of salt
Directions for Frosting
Beat the butter until smooth and creamy. Slowly add the powdered sugar, one cup at a time, beating well after each addition.
Add the cream, vanilla extract, and a pinch of salt, then continue beating until the frosting is fluffy and spreadable. Adjust the cream to reach your desired consistency.
Once the cake layers are completely cool, spread the buttercream evenly between the layers and over the top and sides of the cake. For a more polished finish, you can chill the frosted cake briefly and then add a second thin coat of frosting.
Serving and Presentation
This cake is impressive enough to serve at special gatherings but simple enough to enjoy as a weekend treat. It pairs beautifully with fresh berries on the side, or you can garnish the top with fruit slices, chocolate shavings, or edible flowers for extra elegance. A drizzle of caramel sauce or a sprinkle of toasted nuts can also add a delightful finishing touch.
The lightness of the buttermilk cake contrasts perfectly with the richness of the buttercream, making it a dessert that appeals to both children and adults. If you want to prepare it in advance, the cake layers can be baked a day ahead and stored tightly wrapped at room temperature. Frosting and assembling the next day allows the flavors to meld and makes the process less rushed.
Storage Tips
Once frosted, the cake can be stored covered at room temperature for up to two days, or refrigerated for up to five days. If refrigerated, allow the cake to sit out for about 30 minutes before serving so the frosting softens slightly. For longer storage, the cake layers can be wrapped and frozen for up to two months. Defrost them at room temperature before frosting and assembling.
Recipe Variations
You can adjust this cake to suit different tastes or occasions. For a lemon version, add lemon zest to the batter and replace the vanilla in the frosting with lemon extract. For a chocolate twist, frost the cake with chocolate buttercream instead of vanilla. You can even split the layers and add fruit preserves or a cream cheese filling for a more indulgent version.
The cake also adapts well to different shapes. If you prefer a sheet cake, bake it in a 9×13-inch pan and spread the buttercream over the top for a simple but satisfying dessert. For a bundt version, reduce the frosting and drizzle a glaze instead.
Why This Recipe Works
The combination of butter and shortening creates a balance of flavor and texture, producing a cake that is both rich and light. The sugar and eggs provide structure, while the buttermilk ensures tenderness. Baking at a slightly lower temperature of 325°F prevents the cake from drying out and helps it bake evenly. The buttercream frosting is classic, simple, and perfectly complements the cake without overpowering it.
Closing Thoughts
Buttermilk cake with buttercream frosting is a true classic that never goes out of style. Its tender crumb, balanced flavor, and smooth frosting make it a crowd-pleaser at any gathering. With just a handful of ingredients and straightforward steps, this recipe is approachable yet elegant enough to impress. Once you make it, it may very well become a go-to cake in your baking collection.