Moist Vanilla Buttermilk Cake

This moist vanilla buttermilk cake is soft, tender, and bursting with rich vanilla flavor. The addition of buttermilk gives it a light, fluffy texture while keeping it incredibly moist. Perfect for birthdays, celebrations, or just because, this classic cake pairs beautifully with buttercream frosting or fresh fruit.

Why You’ll Love This Recipe

• Super Moist & Fluffy – Buttermilk makes the cake extra soft and tender.
• Rich Vanilla Flavor – A perfect balance of sweetness and warm vanilla notes.
• Easy to Make – Simple ingredients and steps for a foolproof cake.
• Versatile – Pairs well with any frosting or filling.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter, softened
• Granulated sugar
• Eggs
• Pure vanilla extract
• Buttermilk

Directions

1. Preheat oven to 350°F (175°C) and grease two 8-inch cake pans.
2. Mix dry ingredients – In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar – Beat butter and sugar together until light and fluffy.
4. Add eggs and vanilla – Mix in eggs one at a time, then add vanilla extract.
5. Alternate adding flour and buttermilk – Gradually mix in dry ingredients, alternating with buttermilk, starting and ending with flour.
6. Bake – Divide batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Cool and frost – Let cakes cool in the pans for 10 minutes before transferring to a wire rack. Frost as desired.

Servings and Timing

• Servings: 12
• Prep Time: 15 minutes
• Bake Time: 25-30 minutes
• Total Time: 40-45 minutes

Variations

• Lemon Vanilla Cake – Add 1 teaspoon of lemon zest for a citrusy twist.
• Chocolate Chip Cake – Fold in mini chocolate chips for extra sweetness.
• Coconut Vanilla Cake – Replace some of the buttermilk with coconut milk and add shredded coconut.
• Berry-Infused Cake – Mix fresh berries into the batter for a fruity touch.

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
• Freezing: Wrap unfrosted cake layers tightly and freeze for up to 3 months. Thaw before frosting.
• Reheating: Microwave individual slices for a few seconds to bring back softness.

FAQs

What makes this cake so moist?

The buttermilk keeps the cake tender, while the butter adds richness.

Can I use regular milk instead of buttermilk?

You can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

What frosting goes best with this cake?

Vanilla buttercream, cream cheese frosting, or chocolate ganache are great options.

Can I make this cake in a single layer?

Yes! Use a 9×13-inch pan and adjust baking time to 30-35 minutes.

How do I keep the cake from drying out?

Do not overbake, and store it properly in an airtight container.

Can I make cupcakes with this recipe?

Yes! Fill cupcake liners ⅔ full and bake at 350°F for about 18-20 minutes.

What’s the best way to get a light and fluffy texture?

Cream the butter and sugar properly and don’t overmix the batter.

Can I add sprinkles for a funfetti cake?

Yes! Fold in about ½ cup of sprinkles at the end before baking.

Is this cake good for layering?

Absolutely! It’s sturdy enough for stacking while staying soft and moist.

Can I make it dairy-free?

Substitute buttermilk with dairy-free milk mixed with vinegar, and use vegan butter.

Conclusion

This moist vanilla buttermilk cake is a classic dessert that’s perfect for any occasion. With its rich vanilla flavor and soft, tender crumb, it’s a guaranteed crowd-pleaser. Pair it with your favorite frosting and enjoy a homemade cake that’s better than any bakery version!

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