THE BEST EVER Buttermilk Cake
A tender, moist cake that is perfect for family gatherings, featuring a delightful buttermilk flavor and a fluffy texture.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened Make sure it is softened for easy mixing.
- 1 cup buttermilk, room temperature Ensure it's at room temperature for a smooth batter.
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a round cake pan (9 or 10 inches).
- In a mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Gradually add the dry mixture to the butter mixture, alternating with the buttermilk. Start and end with the dry mixture, mixing just until combined.
Baking
- Pour the batter into the prepared cake pan.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
For ingredient substitutions, mix one cup of milk with one tablespoon of lemon juice or vinegar and let it sit for about 10 minutes to create buttermilk. Store leftovers in an airtight container to keep them fresh. The cake can last up to a week at room temperature or can be refrigerated for longer shelf life. To freeze, wrap it tightly in plastic wrap and foil; it can last for up to three months.