Vanilla Buttermilk Cake Recipe

a slice of vanilla buttermilk cake on a plate

4.69 from 357 reviews

Vanilla Buttermilk Cake Recipe

The is the perfect old fashioned buttermilk Cake. The cake has a moist, fine crumb and lovely vanilla flavor. It's perfect filled and iced with Old Fashioned American Buttercream.

Prep Time20

Bake Time30

Total Time50

Servings:16 servings

Ingredients

11 ¼ oz cake flour (2 ½ cups, see note)
1 teaspoon baking powder
½ teaspoon table salt
¼ teaspoon baking soda
8 oz vegetable oil (1 cup)
4 large eggs
8 oz buttermilk (1 cup)
1 tablespoon vanilla extract
16 oz granulated sugar (2 cups)

Instructions

Preheat the oven to 350 °F. Line the bottom of three 8"x3" round cake pans with parchment paper, or butter and flour the bottom of the pans (don't butter/flour the sides). (see note)
Sift 11 ¼ oz cake flour with 1 teaspoon baking powder, ½ teaspoon table saltand ¼ teaspoon baking soda and set aside.
Combine 8 oz vegetable oil, 4 large eggs, 8 oz buttermilk, 1 tablespoon vanilla extract and 16 oz granulated sugar in a mixer bowl. Mix on medium speed to combine the ingredients, continue mixing for 2-3 minutes to emulsify the ingredients. With the mixer running on low, add the flour mixture.
Divide the batter evenly between the pans. Bake until the top springs back when lightly pressed or a toothpick inserted in the middle of the cake comes out clean, about 30 minutes.
Cool in the pan for 10 minutes before turning out onto a cooling rack.
Cool completely before filling and icing.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

If you only have two pans you can bake 1/3 of the batter in one pan and 2/3 of the batter in the other pan. Allow extra time for the thicker cake to bake. Once the cakes have cooled, split the larger cake in 1/2 horizontally for a total of 3 layers.

Nutrition