Buttermilk Cake with Buttercream Frosting

Why This Buttermilk Cake with Buttercream Frosting Is a Must-Try

There’s something timeless about a perfectly baked buttermilk cake with buttercream frosting. Its soft, moist crumb and sweet, creamy layers of frosting can instantly transport you to a cozy kitchen filled with vanilla-scented warmth. Whether you’re baking for a birthday, a Sunday family dinner, or just because you deserve something sweet, this classic Southern-style cake is sure to impress.

If you’re already a fan of homemade cakes, you’ll fall in love with this one. For more southern-inspired ideas, check out this Lemon Cream Cake Recipe on tinsuf.com. And if you’re in the mood for a show-stopper dessert drink, don’t miss the Strawberry Oreo Cheesecake Frappuccino!

In this post, we’ll walk you through every step of the process—from mixing the buttermilk cake batter to whipping up a rich buttercream frosting. Grab your apron, and let’s get baking!

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 1/2 cup vegetable shortening (or use butter)

• 3 cups granulated sugar

• 5 large eggs, room temperature

• 3 cups all-purpose flour, sifted

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 cup buttermilk

• 1 teaspoon vanilla extract

• 1/2 teaspoon almond extract (optional)

For the Buttercream Frosting:

• 1 cup (2 sticks) unsalted butter, softened

• 4 cups powdered sugar, sifted

• 2–3 tablespoons heavy cream or milk

• 1 teaspoon vanilla extract

• Pinch of salt

Directions

1. Preheat the oven to 325°F (163°C). Grease and flour three 9-inch round cake pans or two deep 8-inch pans. Line the bottoms with parchment paper.

2. Cream the butter, shortening, and sugar in a large mixing bowl using an electric mixer. Beat on medium speed until the mixture is light and fluffy—about 4 to 5 minutes.

3. Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

4. Sift together the flour, baking powder, and salt in a separate bowl. Slowly add the dry mixture to the creamed mixture, alternating with the buttermilk. Start and end with the dry ingredients.

5. Mix in vanilla and almond extract, just until combined.

6. Divide the batter evenly among the prepared pans. Smooth the tops with a spatula.

7. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Don’t overbake!

8. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.

9. While the cakes cool, prepare the buttercream frosting. Beat the butter in a large bowl until creamy. Add the sifted powdered sugar one cup at a time, alternating with the cream or milk.

10. Add vanilla and salt, and beat on high speed for 3–4 minutes until the frosting is light and fluffy.

11. Once cakes are completely cool, frost and layer: place the first cake layer on a stand, add frosting, then repeat. Use an offset spatula to spread the final layer of frosting smoothly around the entire cake.

Tips & Variations

• Room temperature ingredients make a huge difference. Cold butter or eggs can cause the batter to curdle.

• Swap almond extract with lemon zest for a citrusy twist.

• For extra moisture, brush each layer with a simple syrup before frosting.

• Want a chocolate version? Replace 1 cup of flour with cocoa powder and use chocolate frosting.

• To prevent crumbs in your frosting, apply a crumb coat first—thinly frost the cake and chill before final frosting.

Need more layer cake inspiration? Try this Blueberry Sour Cream Pound Cake or this moist Pineapple Juice Cake Recipe.

Storage

This buttermilk cake with buttercream frosting stays fresh in the fridge for up to 5 days…

• Store the frosted cake in an airtight container at room temperature for 1 day, or refrigerate for up to 5 days.

• To freeze, wrap individual slices in plastic wrap and place in a zip-top bag. They’ll last up to 3 months.

• Always bring the cake back to room temperature before serving for best texture.

Time & Yield

• Prep Time: 25 minutes

• Cook Time: 35 minutes

• Cooling & Frosting Time: 60 minutes

• Total Time: ~2 hours

• Yields: One 9-inch 3-layer cake (serves 12–14)

Tools Used

• Electric stand mixer or hand mixer

• Rubber spatula

• Mixing bowls

• Sifter

• Measuring cups & spoons

• 9-inch cake pans

• Cooling rack

• Offset spatula

• Parchment paper

Final Thoughts

If you’re looking for a truly classic treat, this buttermilk cake with buttercream frosting hits all the right notes.”

This buttermilk cake with buttercream frosting is everything a classic cake should be—moist, fluffy, sweet, and indulgent. It’s the kind of recipe that becomes a go-to for celebrations or just a little treat-yourself moment at home.

The combination of tender cake layers and whipped buttercream hits the perfect balance between nostalgic and impressive. If you loved this, don’t miss this crowd-pleasing Old-Fashioned Chicken and Dumplings Recipe for a full southern dinner before dessert.

And for expert frosting tips, check out this buttercream guide from Delish to elevate your next cake.

tinsuf recipes

Buttermilk Cake with Buttercream Frosting

A moist, fluffy buttermilk cake layered with smooth, creamy buttercream frosting—perfect for birthdays, gatherings, or weekend treats.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 2 hours hrs

Course: Dessert

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• Ingredients:
• For the Cake:
• - 1 cup 2 sticks unsalted butter, softened
• - 1/2 cup vegetable shortening
• - 3 cups granulated sugar
• - 5 large eggs
• - 3 cups all-purpose flour sifted
• - 1/2 tsp baking powder
• - 1/2 tsp salt
• - 1 cup buttermilk
• - 1 tsp vanilla extract
• - 1/2 tsp almond extract optional
• For the Buttercream Frosting:
• - 1 cup 2 sticks unsalted butter, softened
• - 4 cups powdered sugar sifted
• - 2–3 tbsp heavy cream or milk
• - 1 tsp vanilla extract
• - Pinch of salt

Equipment

• Stand mixer or hand mixer
• - Rubber spatula
• - Mixing bowls
• - 3 (9-inch) cake pans
• - Measuring tools
• - Cooling rack
• - Offset spatula

Method

 

1. Instructions:
2. Preheat oven to 325°F. Grease and flour three 9-inch cake pans; line bottoms with parchment paper.
3. Cream butter, shortening, and sugar until light and fluffy (4–5 minutes).
4. Add eggs one at a time, mixing well after each addition.
5. In a separate bowl, sift flour, baking powder, and salt.
6. Add flour mixture to creamed mixture alternately with buttermilk, starting and ending with flour.
7. Stir in vanilla and almond extract.
8. Divide batter evenly into pans; smooth tops.
9. Bake 30–35 minutes or until toothpick comes out clean.
10. Let cakes cool 10 minutes in pans, then transfer to wire racks to cool completely.
11. For frosting, beat butter until creamy. Gradually add powdered sugar and cream.
12. Add vanilla and salt; beat until fluffy (3–4 minutes).
13. Frost each cake layer, then spread frosting around entire cake with offset spatula.

Notes

Notes:
- For added flavor, brush cake layers with simple syrup before frosting.
- Almond extract adds depth, but can be skipped if desired.
- Make sure cakes are fully cooled before frosting.