Save this Recipe!
Enter your email & I’ll send it straight to your inbox.
BUTTERMILK VANILLA CAKE
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!
Print
Pin
Servings: 1
Calories: 988kcal
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
Adapted from Eet Smakelijk Cookbook
Nutrition
Serving: 1g | Calories: 988kcal | Carbohydrates: 137g | Protein: 6g | Fat: 48g | Saturated Fat: 29g | Polyunsaturated Fat: 16g | Cholesterol: 170mg | Sodium: 549mg | Fiber: 1g | Sugar: 108g
Tried this recipe?Mention @wonkywonderful or tag #wonkywonderful!