Buttermilk Vanilla Cake Recipe From Scratch
Bake a cake just like Grandma used to with this Vintage Buttermilk Vanilla Cake Recipe From Scratch. A delicate layer cake topped with homemade vanilla buttercream frosting!
This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!
Table of Contents
BUTTERMILK CAKE
I spend a lot of time thinking about how cooking and baking has evolved over the years. (I know that is a weird thing to ponder)
Would my Grandma approve of this generation of convenience cooking? She had 5 kids, of course she would take advantage of quick and easy recipes. So long as it still tasted good.
I’m positive my Grandma would still make her cakes from scratch. Does boxed cake mix taste good? Sure it does. But, do you know what tastes better?… This Buttermilk Vanilla Cake Recipe From Scratch.
I consciously kept this cake plain. First, I wanted the vanilla flavor to shine. Second, this cake can be enjoyed as is. Or dress it up however you want. Top with fresh fruit, edible flowers or sprinkles. This cake is the perfect starting point for your unique creation.
I wanted to highlight Rodelle Reserve Vanilla in a classic recipe for the modern day. Rodelle Reserve uses the best in historical techniques and modern technology to make the best vanilla available with the purest of ingredients and a vintage feel.
Sometimes it is worth a little extra time and effort to get the best. Rodelle Reserve was aged for 6 months in French Oak barrels to enrich the vanilla flavors and soften the harsher alcohol flavor that all extracts inherently have.
That is how my Grandma used to bake, with quality ingredients and lots of love. (of course)
This cake is timeless but will not take you all day to make!
Get your bottle of Rodelle Reserve now! Only 1600 bottle are available!
The imported Italian bottles were screen printed, and each bottle contains a gourmet Madagascar Bourbon Vanilla Bean. No one bottle will ever be the same!
So this one’s for Grandma. I think she would approve.
Save this Recipe!
Enter your email & I’ll send it straight to your inbox.
BUTTERMILK VANILLA CAKE
Equipment
Ingredients
Cake
- 1/2 Cup Unsalted Butter (softened)
- 1 Cup Sugar
- 2 Large Eggs
- 2 Cups Unbleached Cake Flour
- 3 teaspoons Baking Powder
- 1 teaspoon Sea Salt
- 1¼ Cup Buttermilk
- 2 teaspoons Rodelle Reserve Vanilla
Frosting
- 1½ Cups Unsalted Butter - softened
- 6 Cups Powdered Sugar
- 1 teaspoon Rodelle Reserve Vanilla
- 2 teaspoons Buttermilk
Instructions
Cake
- Preheat oven to 375°F
- Cream butter and sugar. Add eggs.
- Mix flour, baking powder and salt.
- Gradually add dry ingredients to wet while alternately adding buttermilk.
- Mix in vanilla.
- Divide batter between 2 (8") round cake pans that have been generously greased with butter or shortening.
- Bake 25 minutes or until edges are light golden brown.
- Allow cakes to cool in pans for 10 minutes. Transfer cakes to cooling racks. Allow to cool completely before frosting.
Frosting
- In a stand mixer fitted with the whisk attachment, whip the butter for 1 minute.
- Add the powdered sugar 1 cup at a time. Scrape the sides in between each addition. Mix for 30 seconds between each sugar addition.
- Add vanilla and buttermilk.
- Mix on medium/high speed for 4-5 minutes. Frosting will be light and creamy.
- Chill in the refrigerator for 30 minutes before frosting your cake. Whip once more before frosting cake.
Notes
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
Is there an “affordable” version of this vanilla?
Hi Margaret, this Reserve Vanilla is a specialty gourmet product. But you are in luck because Rodelle makes high quality vanilla extracts that are more affordable. You can check them out here: http://rodellekitchen.com/explore-baking-ingredients/vanilla-ingredients-gourmet-baking 🙂
Huge question…..What is the high altitude adjustments?
I recently moved to high altitude and have yet to make a cake (so far my cookies are suffering!) I have been asking around for high altitude baking tips and have been referred to this guide several times >> http://www.kingarthurflour.com/learn/high-altitude-baking.html
Hi Nicole,
This cake looks really great. I am a vegetarian. So can’t use eggs for cake. Can you suggest any other ingredient as a replacement for eggs.
I don’t have much experience with egg replacements. But I found this handy egg substitute graphic: http://skillet.lifehacker.com/this-cheat-sheet-shows-the-best-egg-substitutes-for-ba-1684302007?crlt.pid=camp.LC19VlQflIUI
I think because of the buttermilk using Energ Egg replacer works really well. This is my go to cake since my son has an egg allergy too. The best part is the cake does not crumble when cut.
Awesome! Thanks for leaving a comment with your experience 🙂
This is a perfect cake for me to make for my sons 4 year old birthday party! He wants a white cake with white frosting and strawberries on top. I can’t wait!
He has good taste! Enjoy! 🙂
So simple! What is the shelf life of this cake recipe?
I would refrigerate the cake and eat it within 3-4 days. It probably will not go bad at 4 days but it will get stale. You could always try freezing pieces.
Hi can I use plain flour instead of cake flour?Pls suggest
Yes, you can. Cake flour makes the cake a bit lighter is all.
All purpose flour okay to use or self rising?
I only have 2 9″ cake pans…. Do you know what I can do with the recipe to accommodate this?
Hi Kaitlyn! The 9″ pans are just slightly larger than the pans I used. I would probably just follow the recipe, use the 9″ pans and watch closely during the last 10 minutes of baking. The cake layers will be a little thinner and the cooking time may have to be adjusted slightly. Enjoy!
Dis cake was da bomb yo! dough wasn’t 2 fluffy when me and my bros put it in too pans, but they ate that sh*t like it was a plate of dumplings on Chinese New Year! Thanks fo dat recepie yo!
LOL! Awesome! So glad everyone loved this cake!
Wow this cake was really good! I look forward to making it in the future!?
Thanks! 🙂
Hi, will this recipe make a 9″x13″ cake ok? I want to use this as a base for a tres leche. Thank you!
Nikky
Hi Nikky! I have only made this as a layer cake. But I imagine it will work for a 9×13. The baking time may vary so watch closely.
I just made this cake for my grandparent’s birthday party tomorrow, I’m hoping everyone loves it! I’ll post feedback after the party. Thanks!
I hope everyone enjoyed the cake and the birthday party! 😀
That looks delicious! It would not be safe in my home if I made it! haha!
Hey, same here! I try to get cake outta my house as soon as possible.
Hi Nicole, can I use Madagascar Bourbon Pure Vanilla Paste instead of the Rodelle Reserve Vanilla:(..? I would LOVE to make this cake for my son’s birthday in a couple and will not receive this in time to make the cake if I order online…Thanks
Hi Clarisa. Yes, you can absolutely use Vanilla Paste (my favorite ingredient!) or regular vanilla extract. Enjoy!
**Would LOVE to make in a few days I meant to say..lol Or could I use instead regular vanilla extract..??
THANKS SO MUCH…
Hi I made your cake and we both loved it. but I didn’t have cake flour so I googled and used reg all purpose flour and cornstarch. I also just used regular vanilla extract. The cake is moist and vanilla tasting. I had icing that I had in the freezer so that is what I used. My cake layers were only about 1 inch tall so not sure if that is correct or not. I will be making this again over Easter and will use cake flour. I love baking with buttermilk..Just make everything better. Thank you for a great easy cake to make. Andi thewednesdaybaker.blogspot.com
That is a great tip about the cake flour. Thanks for sharing! I’m so happy that you enjoyed this cake 🙂
Hi Nicole, this looks gorgeous and I will certainly be giving this one a try 🙂
Thanks Marie! This is definitely a favorite of mine … hopefully yours too 🙂
I would like to make this in a sheet pan with half being chocolate and half this white cake. Do you have any idea how I can figure the baking time? I have only done rounds previously and am not sure how to compensate.
I have only made this specific recipe as a round cake. I have made sheet cakes and I usually bake them at 325 for 45-50 minutes. Let me know if you give it a try and time/temp you cook it at. Thanks!
This cake is amazing!! I made it in 6″ rounds and had to adjust the bake time to about 35 minutes. Turned out perfect! Great recipe, thank you!
Thanks for coming back and leaving a comment about your experience and changes to the recipe. That really helps out others in the future. I’m also so glad you loved it!
My cakes did not rise AT ALL! I followed the recipe to a T, so I don’t know where I could have gone wrong. Any ideas??
Oh No! Baking fails are the worst! If you followed the instructing to a T, the only possibility I can think of is the baking powder. Baking powder can lose it’s effectiveness over time and it needs to be store in a cool dark place. There is a way to test your baking powder: Pour 1/4 cup boiling water over 1/2 tsp baking powder. It should bubble and froth up immediately. I hope this helps 🙂
Great tip. I will be doing before I start.
Hi I just made this cake and it was amazing. I used vanilla bean paste. Thank you for sharing
Awesome! I’m happy that you enjoyed it 🙂
have you ever had a problem with the density from not using any baking soda? I’m looking to try a new vanilla cake recipe also my vanilla cake is coming out brownish can this be caused by using farm fresh eggs?
Hi Lisa. No, I haven’t heard of ant density issues. In fact this cake always turns out super light for me. The eggs could be the culprit. They may be larger than the store eggs. I know that if a cake batter has too many eggs it does cause a density issue and possible the color issue as well.