Buttermilk Cake with Buttercream Frosting
A classic dessert featuring a moist cake and creamy buttercream frosting, perfect for celebrations or a sweet treat.
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
For the Buttercream Frosting
- 4 cups powdered sugar
- ½ cup unsalted butter, softened
- 2 tablespoons milk if needed for frosting consistency
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla and buttermilk until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter evenly into the prepared cake pans.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting
- For the buttercream frosting, beat the softened butter until creamy.
- Gradually add powdered sugar, mixing well. If the frosting is too thick, add milk to reach the desired consistency.
- Frost the cooled cakes as desired.
Notes
Ensure all ingredients are at room temperature for the best mixing results. Do not overmix the batter, as this can make the cake dense. Use quality butter for a richer flavor in both the cake and frosting. Double-check if your baking powder and soda are fresh for the best rise.