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Individual servings of vanilla buttermilk cake with white frosting on pink plates.
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4.95 / 20 votes

Vanilla Buttermilk Cake

This vanilla buttermilk cake, made from pantry ingredients, was a huge hit with our testers. Easy enough that it’s kid- and novice baker-friendly, but it still makes an impressively moist and flavorful cake. Our testers slathered it with everything—icing, ice cream, fruit, lemon curd—and even loved it on its own. Trust us when we tell you this cake is simplicity at its best.
Prep Time15 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 9 servings
Calories: 256

Ingredients

For the vanilla buttermilk cake

  • Nonstick baking spray
  • 3/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 cup buttermilk, well shaken
  • 2 tablespoons (1 oz) unsalted butter, melted
  • 2 tablespoons mild vegetable oil
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Swiss meringue buttercream frosting
  • Store-bought or homemade sprinkles (optional)
US - Metric

Instructions

  • Position a rack in the center of your oven and preheat the oven to 350ºF (177°C). Butter or coat an 8-inch (20-cm) square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.
  • In a large bowl, whisk the sugar and egg until pale and thick, about 1 minute. Add the buttermilk, butter, oil, vanilla, and salt. Whisk until smooth and emulsified.
  • Add the flour, baking powder, and baking soda and whisk until well-combined and smooth.
  • Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula.
  • Bake the cake until puffed and golden, and a tester inserted into the center comes out clean, 30 to 35 minutes.
  • Set the pan on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool completely.
  • Top the cooled cake with swoops and swirls of Swiss meringue buttercream frosting and sprinkles, if desired. Store the cake, loosely covered, in the refrigerator for up to 3 days.

Nutrition

Serving: 1portion | Calories: 256kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 207mg | Fiber: 1g | Sugar: 19g