Description
A soft and moist buttermilk cake topped with smooth and creamy buttercream frosting, ideal for birthdays, celebrations, or any special treat.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup buttermilk
- Buttercream Frosting: 1 cup unsalted butter (softened), 4 cups powdered sugar, 2–3 tbsp heavy cream, 1 tsp vanilla extract, pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well, then add vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly between the cake pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
- For the buttercream frosting, beat butter until creamy. Gradually add powdered sugar, then cream, vanilla, and salt, beating until light and fluffy.
- Frost the cooled cakes, layer them if desired, and decorate as you like.
Notes
- Ensure ingredients are at room temperature for the best texture.
- You can add fruit preserves between the cake layers for added flavor.
- Store the cake covered at room temperature for 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 43g
- Sodium: 310mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
Keywords: buttermilk cake, buttercream frosting, layered cake, classic cake recipe, celebration dessert