vanilla buttermilk cake

This Vanilla Buttermilk Layer Cake is so moist and flavorful!

Vanilla Buttermilk Cake Recipe

(400 grams) sugar

eggs

(342 grams) cake flour

(8 grams) baking powder

(3 grams) baking soda

(3 grams) salt

(296 grams) buttermilk —

(54 grams) vegetable oil

Tablespoon (12 grams) vanilla extract

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.

Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid).

Do not mix above medium speed or over mix the cake batter.

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.

This moist vanilla buttermilk cake is a favorite. It&#039;s easy and bakes in a 13x9 inch pan, topped with a yummy glaze that soaks in making the cake super moist and tasty.

Moist Vanilla Buttermilk Cake

all-purpose flour

sugar

salt

baking powder

baking soda

buttermilk ((full fat

vanilla extract

vegetable oil

unsalted butter

unsalted butter ((1 stick))

brown sugar ((dark

vanilla

buttermilk

confectioner's sugar

Preheat the oven to 325 degrees Fahrenheit. Spray or grease a 13x9 inch glass pan.

In a large mixing bowl, add the flour, sugar, salt, baking powder and baking soda. Whisk well and set aside. In another bowl, add the buttermilk, whole eggs, egg yolk, vanilla extract and vegetable oil. Whisk well and set aside.

Cut the room temperature butter up into pieces (if not already done). Turn the mixer on and add in the butter pieces slowly while you mix on medium speed. (You can use a hand mixer as well.) Once all the butter is added, mix until the flour mixture becomes crumbly and resembles sand.

Add in half the liquid mixture and mix on medium speed, just until incorporated. Add in the last half of the liquid mixture and mix only until incorporated. Scrape down the sides of the bowl and mix again just until all the ingredients are mixed well. Only mix for about 10 seconds or so. Mixing for a minute or more is too long and can cause a dense or tough cake.

Pour batter into prepared pan and bake at 325 degrees for approximately 45 minutes.

Cake is done when it is golden brown on top and a toothpick inserted into the middle of the cake, comes out with a few moist crumbs. (You do not have to wait until the toothpick comes out clean as that can over-bake your cake. Just make sure there is no raw batter on the toothpick and a few moist crumbs are fine.)

Once the cake is baked, set on a wire rack to cool for about 15 minutes, then poke holes into the cake with a skewer and cover with the warm glaze. Let the cake sit for about 30 minutes before cutting and serving.

For the cake:

Once the cake is out of the oven, make the glaze. (You want the cake to still be warm when you pour the glaze on it, so don't let the cake cool completely.)

Melt the butter in a saucepan over low/medium heat. When the butter is completely melted, turn off the heat and immediately add in the brown sugar, vanilla and buttermilk. Stir until the sugar is completely dissolved. Add in the confectioner&#039;s sugar and stir well. If it&#039;s clumpy, just keep stirring until most of the clumps are dissolved. The rest will dissolve as it sits for a bit.

Set the glaze aside (not in the fridge) until the cake has cooled for about 15 minutes, then poke holes in your still warm cake with skewers, then pour the warm glaze over the warm cake and let it soak in. If the glaze has cooled off a bit, you can turn the burner back on just enough to warm it back up before pouring over your cake.

When you pour the glaze over the warm cake, the glaze should still be warm, but not hot.

Let set up for about 30 minutes before cutting and serving. This will give the glaze enough time to soak into the cake well.

For the glaze:

This old-fashioned vanilla buttermilk cake requires just one bowl, a whisk, and 10 minutes of prep!

One-Bowl Vanilla Buttermilk Cake

buttermilk,

water

(1 ½ sticks) salted butter, softened at room temperature

½ tablespoons whole buttermilk or heavy cream

Optional garnish: sprinkles

Preheat oven to 350°F. Grease an 8-inch or 9-inch square or round cake pan or line with parchment. Set aside.

In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Make a well in the center and add the egg, oil, and buttermilk. Whisk to combine.

Add the hot water and whisk again until smooth. Add the vanilla extract; whisk to combine. At this point you should have a very thin, smooth batter.

Pour the batter into the prepared pan. Tap the pan gently on the counter a few times to release any big air bubbles. Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Let the cake cool completely before frosting.

In a large bowl, beat the butter, buttermilk (or cream), and vanilla extract with an electric mixer on medium-high speed until smooth, about 1 minute. Reduce the speed to medium-low, and gradually add the powdered sugar. Beat until smooth, about 4 minutes. Increase the speed to medium-high and beat until the frosting is light and fluffy, about 4 more minutes.

Spread the frosting on the cooled cake. Garnish with sprinkles, if desired.

FOR THE FROSTING:

This Vanilla Buttermilk Pound Cake is rich, tender, and perfectly moist with the subtle tang of buttermilk. Topped with a luscious cream cheese glaze, it’s a classic dessert that’s perfect for any occasion.

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

For the Cake:3 cups (375 g) all-purpose flour

(225 g) unsalted butter, softened

(500 g) granulated sugar

(240 ml) buttermilk

For the Cream Cheese Glaze:4 oz (115 g) cream cheese, softened

(120 g) powdered sugar

milk (adjust for desired consistency)

Prepare the Oven and Pan:

Preheat your oven to 325°F (160°C). Grease and flour a 10-cup bundt pan or a loaf pan.

Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Cream Butter and Sugar:

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.

Add Eggs and Vanilla:

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

Combine Wet and Dry Ingredients:

Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk (beginning and ending with the dry ingredients). Mix until just combined.

Bake the Cake:

Pour the batter into the prepared pan and smooth the top.

Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Make the Cream Cheese Glaze:

In a medium bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and milk, mixing until the glaze is smooth and pourable. Stir in the vanilla extract.

Glaze the Cake:

Once the cake is completely cooled, drizzle the cream cheese glaze over the top.

Serve:

Slice and enjoy! Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

This moist vanilla buttermilk cake is soft, fluffy, and topped with a creamy buttercream frosting. It’s a simple, classic dessert everyone will love!

Vanilla Buttermilk Cake

unsalted butter, softened

eggs, room temperature

buttermilk, room temperature

sugar,

Preheat the oven to 350 degrees Fahrenheit. Grease and line a 9x13-inch baking pan with parchment paper and set aside.

Make the Cake: In a medium bowl, whisk or sift the flour, baking powder, baking soda, and salt. Set aside.

In a separate bowl, beat the butter and sugar with a hand or stand mixer at medium speed until light and fluffy, about 3-4 minutes.

Reduce the speed to low and blend in the oil, eggs, and vanilla one by one until smooth.

Alternate adding the flour mixture and buttermilk to the batter. Begin and end with the flour (three parts flour, two parts buttermilk) mixing just until combined.

Pour the batter into the prepared pan and spread it evenly. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.

Make the Frosting: Beat the butter at medium speed until creamy. Gradually add powdered sugar, followed by the vanilla and salt, mixing until smooth. Add the buttermilk a little at a time and beat until light and fluffy.

Spread the frosting evenly over the cooled cake. Decorate with sprinkles or other toppings if desired, then chill for 15-20 minutes to allow it to set. Enjoy!

Top 5 vanilla buttermilk cake recipes from across the web

The most viewed vanilla buttermilk cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vanilla Buttermilk Cake Recipe

Moist Vanilla Buttermilk Cake

One-Bowl Vanilla Buttermilk Cake

Vanilla Buttermilk Pound Cake with ...

Vanilla Buttermilk Cake

Top 5 vanilla buttermilk cake recipes from across the web

The most viewed vanilla buttermilk cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vanilla Buttermilk Cake Recipe

Moist Vanilla Buttermilk Cake

One-Bowl Vanilla Buttermilk Cake

Vanilla Buttermilk Pound Cake with ...

Vanilla Buttermilk Cake

The most viewed vanilla buttermilk cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine