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Buttermilk Cake with Buttercream Frosting?

Imagine sinking your fork into a slice of airy, moist cake, topped with a velvety swirl of rich buttercream frosting. The Buttermilk Cake with Buttercream Frosting is not just a dessert; it’s a slice of happiness on a plate! This classic cake is beloved for its tender crumb and delightful flavor, making it a must-try for any baking enthusiast. Fun fact: buttermilk was a common household ingredient in the South, and it was often used in baking to create lighter, fluffier cakes—just like this beauty! This cake is special because of its quick preparation time and the minimal, everyday ingredients it requires. Perfect for family gatherings, birthdays, or just a sweet treat to brighten your day, it's a recipe that brings everyone to the table. If you love the comforting flavors of Southern desserts, you might want to check out our popular red velvet cake recipe—it’s another family favorite! So, roll up your sleeves and let’s dive into this delicious creation that’s sure to become a staple in your kitchen!
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Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tbsp vanilla extract
  • 1 cup buttermilk room temperature
  • For the buttercream frosting:
  • 1 cup unsalted butter softened
  • 3 1/2 to 4 cups powdered sugar sifted
  • 2 tsp vanilla extract
  • 2 –4 tbsp heavy cream or milk
  • Pinch of salt optional

Instructions
 

  • Preheat and Prepare Pans: Start by preheating your oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans, or you can line them with parchment paper for easy removal later.
  • Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This combination ensures that your cake rises perfectly and has a great texture.
  • Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together for about 3–4 minutes until the mixture becomes light and fluffy.
  • Add Eggs and Vanilla: Incorporate the eggs, adding them one at a time and mixing well after each addition. Don’t forget to stir in the vanilla extract—it adds that beautiful aroma and flavor!
  • Combine Buttermilk and Flour Mixtures: With your mixer on low, alternate adding the dry mixture and buttermilk to the creamed butter and sugar. Start and end with the dry ingredients. Be careful not to overmix; you want it just combined.
  • Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
  • Make the Buttercream: While the cake cools, let’s whip up a delicious buttercream frosting! Beat the softened butter until smooth and fluffy. Gradually add the powdered sugar one cup at a time, mixing on low speed to avoid a sugar explosion. Stir in the vanilla extract, then add the heavy cream a tablespoon at a time until you achieve the desired spreadable consistency.
  • Assemble the Cake: Once the cakes are cool, frost the top of the first layer, place the second layer on top, and frost the top and sides of the cake as desired. Feel free to get creative with toppings like sprinkles or fresh fruit!
  • What to Serve Buttermilk Cake With
  • This Buttermilk Cake with Buttercream Frosting is a star on its own, but it pairs wonderfully with a variety of sides. Serve it alongside a scoop of vanilla ice cream or a fresh fruit salad for a delightful balance. A cup of hot coffee or a refreshing glass of lemonade also makes for a perfect pairing. This cake seamlessly fits both brunch and dessert occasions, so don’t hesitate to mix and mingle with your favorite dishes!
  • Top Tips for Perfecting Buttermilk Cake
  • To ensure your Buttermilk Cake turns out perfectly, consider these tips:
  • Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature for a smoother batter.
  • Do Not Overmix: The secret to a fluffy cake lies in careful mixing. Overmixing can lead to a dense cake.
  • Baking Time is Key: Keep an eye on your cake as it bakes. Oven temperatures may vary, and a toothpick test is always a reliable method to check doneness.
  • Customize Your Frosting: Feel free to play with the buttercream by adding flavors like chocolate, lemon, or almond extract to create variations.
  • Storing and Reheating Tips
  • Leftovers? No problem! To store your Buttermilk Cake, place it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week, or freeze it for up to 3 months. To reheat, slice the cake and warm it in the microwave for about 15-20 seconds. For larger pieces, you can pop it in a 350°F oven for about 10 minutes, ensuring it retains its delicious moistness.
  • Now that you have the complete guide, it’s time to get into the kitchen and create your Buttermilk Cake with Buttercream Frosting. Happy baking!