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!
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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.
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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...
Any recommendations for using this recipe for making cupcakes or should I be fine to just use as it?
I have not used this recipe for cupcakes and I do not see that any of the commenters have either. Sorry I can’t be of more help. Let me know if you give it a try and if it does work for cupcakes. Thanks!
Since I discovered this recipe some months back I can’t remember how many times I’ve used it. It is not only delicious but also very moist. However, I fond the batter too thing so I add an extra half cup of flour for every recipe.
I have also used it for cupcakes and it was just as nice. Using it again today.
Thanks for the feedback and the tip 🙂
Nicole, I have try your recipe 2 times and the cake do not rise. The flavor is delicious but the texture is not good.
Any tips? Have no clue why it did not rise. I used low fat buttercream, cake flour, 3 teaspoons of baking powder and the rest of the ingredients just how the recipe says.
Please help!
There have been a few people that have had the same issue while others have had no problem. Baking can be so temperamental. I always suggest making sure to use fresh baking powder and be very careful to accurately measure all ingredients.
Hi! My name is Barbara from the Bronx (like J. Lo) and I found your recipe through Pinterest. I made your recipe yesterday and I wanted to mention that I did find, like some other commenters, that the cake is not a tall rising cake. Also, you threw me off with the sea salt because I had no idea what kind of sea salt were you referring to. Was it the course kind or fine sea salt kind? Did it matter which one? It came out well in the end with my course sea salt. The frosting was very good and my toddler daughter wanted to eat it by the spoonful. Wonderful recipe. It is a keeper in my book.
Thanks Barbara! And yes, I need to start using Kosher Salt in my recipes. I think my affinity for sea salt throws people off. Glad you enjoyed 😀
Is it ok to make it with plain all purpose flour?
Well I tried the recipe this morning and it did not turn out well. I followed the directions and added everything correctly but the cake did not rise at all.
Hi Lyn. While the cake layers are not supposed to be giant they should have risen for you. The cake flour and baking powder should definitely get a rise. I know that sometimes if my baking powder gets older it affects the rise. That could be a possibility.
Will this cake hold up to being covered in fondant or is it too light & fluffy?L
I am not sure. I don’t really have a lot of experience with fondant. This cake is quite delicate so I would guess No.
Absolutely a winner! Delicate and fluffy and so damn irresistible by all who tried it!
Thank You
So great to hear! I’m happy you and yours enjoyed 😀
Is this super moist? Because I only like cake that is super moist, not dry and cakey. If not, I’ll pass on making it.
Elizabeth Anne
I would not describe this cake as super moist. Although it is not dry either. It is a delicate cakey texture.
While a lot of my family and friends define themselves as “chocoholics,,” I am definitely a “vanillaholic.” That said, I made this cake recently and it is perfect for me. Even my chocoholic friends liked it. I used kosher salt instead of sea salt and regular vanilla extract (adding about 1/2 tsp. extra.) It was .as good as you reported it to be! We were six people and there was NONE LEFT at the end of the evening!!! I am going to make it again and freeze slices just for me!!
PS—This frosting recipe is perfect for this cake! I can’t imagine this cake with any other.
Thanks Marie! That means a lot. I’m glad you love it 🙂
Hi Nicole,
Thank you for sharing your recipe. I baked this last nite but when I cut it today I find the cake was dense. Not like yours fluffy. My frosting was gritty too. However, the taste was good though. I am only sad because of the texture. Do not know where did I go wrong. Could it be I used the mixer to mix the flour ? I did not over mix and was on low. Or am I suppose to gold using just spatula ?
Wanted to show you the pictures but not able to attach here though.
Oh no, Shirley. A density issue could be a few possible issues. Older baking powder can affect the rise and texture, using cake flour creates a lighter texture and if perhaps you used xlrg eggs that could create a more dense texture. Using a mixer shouldn’t be an issue as long as it is not overly mixed.
Hi! Love this recipe!!! Does the cake need to be refrigerated? I made the cake this AM for tonight and was just curious… I understand it should be if you have leftovers after the first day but was curious about same day. Thank you for sharing this DELICIOUS, easy-to-follow recipe!
This cake should deb fine left out for the day as long as your house isn’t super hot. You wouldn’t want the frosting to start dripping off the cake! Enjoy 😀
I made this as a sheet cake and it was delicious! My daughter wants me to make it for school but as cupcakes. I’m worried that it is not dense enough to hold up as cupcake. I did use xlarge eggs and may do that again for cupcakes. Anyone else try it as cupcakes?
So glad to hear it, Anne. I have not tried this recipe for cupcakes and do not see any commenters that have either. This cake is quite delicate so I’m not sure how well it will do for cupcakes. Let me know if you give it a try.
How come your the buttercream on your photos are so White? When I make the buttercream they turn out light yellow colour
Hmmm, as it only has 4 ingredients perhaps the butter I used is lighter than your preferred brand. Butter can vary in color depending on brand. Also, if you beat the butter a little longer it can lighten up a bit 🙂
Beat the butter like hell. 5, 6, 8 minutes. Butter doesn’t over whip although if you live in a hot place the friction from the mixer can melt it, which is no problem, just stick it in the ref for 15 minutes, if you feel that its too close to room temp. then continue whipping after it gets a little cold. (I always beat my butter cold)
Great Recipe!!! Made a Gluten Free Version wOrange Flavoring- layers were light fluffy and Great Taste…. Great Find Thank You!!!
I have this cake in the oven now but was wondering if I can freeze cakes for three days and then frost. Will they keep OK in the freezer if I triple wrap?
Sorry I missed your comment. I would think that the cake would freeze fine although I have not tried. Let me know if you gave it a try. Thanks!
I’m planning on making this recipe for Thanksgiving day (after turkey dinner):). It looks so delicious, I can’t wait to try it, sent my husband out for cake flour. Our entire family enjoys sweets and desserts!
I hope everyone enjoys! This is one of my most popular dessert recipes because it is simple and delicious. Happy Thanksgiving!
I baked this cake for my very picky daughter’s 20th birthday. She didn’t really want a cake, but was sooo glad that I baked this cake for her after she tasted it! The entire family said it was the best bday cake I’ve ever baked. (Thanks Nicole!) It was so moist, tender, & fluffy. The buttermilk gave it a nice contrast to the perfectly balanced sweetness. The cake recipe is definitely professional baker’s quality!!!
So happy to hear that you all enjoyed this cake! I adapted this recipe from a vintage cake recipe and those ladies sure did know how to make a simple yet classic cake back in the day. 🙂
Made this cake for my grandbabies and they loved it thank you very much
So happy to hear that you all enjoyed the cake 🙂
Have you ever double the recipe? I have to make this for a crowd and was thinking of doubling and using 3 – 9 inch pans instead. I know they would take longer to bake, buy I just wanted a larger cake.
I have not doubled the recipe. Let me know if you decide to try and how it turns out. Happy New Year!
First, I made your cake and did not double it, the reason being that I was asked to also bake a marble cake. Two cakes would be enough for the crowd. So instead of doubling your cake I made it as is. It is delicious, moist, and so favorable. It will now be my go-to vanilla cake.
Because of the love of lemon in my family, I made a lemon filling. I cut the cake to get four layers and filled it with just a “schmear” of filling. Then I made a cream cheese frosting (another favorite) that was lemon flavored. It was a hit. The cake held its own and I can see that it can stand up to any kind of frosting or filling. Thank you! I have been searching for years for a vanilla cake that wasn’t so dry that you needed to have coffee with it just to get it down. Just perfect.
Happy New Year to you too!
Oh, that all sounds amazing! I love all the different ways you have made this cake.
Made this cake for my boyfriend’s birthday and it was a big hit so thank you!! I did have a terrible frosting fail though. I thought I followed the directions but I definitely went wrong somewhere haha. It was super thick, stiff and wouldn’t stick to the cake! I had to run to the store last minute to buy frosting! Any tips for making the perfect frosting??
Hi Jess! I actually just made this frosting for my daughters birthday cake. You do have to whip the heck out of it to get it light and fluffy. It does start out thick and stiff. If you ever make this again I would suggest just whipping it longer and you can also add milk or cream by the teaspoon to thin the frosting a bit. 🙂
I added milk as well because it was a bit stiff, but that did the trick!
Great tip, thanks for leaving your experience 🙂
Hi there,
can I make this in a square pan? I will not able to transport a round cake- thanks so much!
Ami
Sorry for my delayed response, Ami. I have never made this cake in a square pan. But I’m sure it would be fine. Cooking time may be a bit different is all.