Best 7 Simple Buttermilk Cake Recipes

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Buttermilk cake is a classic Southern dessert that is both simple to make and incredibly delicious. With its moist, tender crumb and tangy buttermilk flavor, it's sure to be a hit with everyone who tries it. Whether you're a seasoned baker or just starting out, this recipe is a great way to enjoy this classic treat.

Check out the recipes below so you can choose the best recipe for yourself!

SIMPLE BUTTERMILK CAKE



Simple Buttermilk Cake image

This easy buttermilk cake is light and tasty and bakes in just 10 to 15 minutes. It's perfect plain or with berries with coffee or tea, or frost it.

Provided by Molly Watson

Categories     Dessert     Cake

Time 35m

Number Of Ingredients 11

1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
Optional: 1/8 to 1/4 teaspoon ground cinnamon, cardamom, or nutmeg
2/3 cup sugar (plus more for sprinkling)
1/4 cup butter (room temperature)
1 egg
1/2 teaspoon vanilla extract
1/2 cup buttermilk
Optional: 1/4 teaspoon lemon extract

Steps:

  • Preheat an oven to 400 F.
  • If you want to add some spice, add that to the flour mixture (but know the cake is perfectly lovely without any spice). Set this dry mixture aside.
  • Enjoy!

Nutrition Facts : Calories 189 kcal, Carbohydrate 30 g, Cholesterol 39 mg, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, Sodium 259 mg, Sugar 18 g, Fat 7 g, ServingSize 1 cake (6 to 8 servings), UnsaturatedFat 0 g

SIMPLE BUTTERMILK COFFEE CAKE



Simple Buttermilk Coffee Cake image

This coffee cake is a great treat anytime of the day. It's great for breakfast, brunch, or dessert. It's extremely easy to make and will always be a hit at the party!

Provided by Amy

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 50m

Yield 16

Number Of Ingredients 8

2 ¼ cups all-purpose flour
1 ½ cups white sugar
1 ½ teaspoons baking powder
¾ teaspoon baking soda
½ cup butter, room temperature
1 cup buttermilk
2 eggs
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
  • Combine flour, sugar, baking powder, and baking soda in a large bowl. Cut butter into flour mixture until mixture resembles coarse crumbs. Reserve about 1 cup butter crumbs.
  • Stir buttermilk, eggs, and vanilla extract into remaining crumbs until batter is just combined; pour batter into prepared baking dish. Sprinkle reserved butter crumbs over batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 203.1 calories, Carbohydrate 33.1 g, Cholesterol 39.1 mg, Fat 6.7 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 170.8 mg, Sugar 19.6 g

BASIC BUTTERMILK CAKE



Basic Buttermilk Cake image

This came in a pamplet in the free Hallmark Magazine. You can use this basic recipe for a layer cake with icing, cupcakes or a sheet cake with icing or a glaze. I wanted to keep so am posting here. Prep time is a guess as I have not personally made this cake yet. Makes two 8-inch round or square layers, or two dozen cupcakes, or one 9 x 13 x 2 inch cake or 10 muffin-size cupcakes

Provided by TXOLDHAM

Categories     Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

3/4 cup unsalted butter, softened
1 1/2 cups sugar
3 large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup buttermilk, at room temperature
1 1/2 teaspoons vanilla

Steps:

  • Preheat oven to 350 with rack in the middle of the oven. Butter cake pans and line the bottoms with wax paper or parchment paper cut to fit. Butter the paper. If making cupcakes, use paper liners or butter the cupcake pan.
  • Beat the butter and sugar at medium speed with electric mixer until light and fluffy in a large mixing bowl. Beat in eggs one at a time. Scrape bowl and beaters to incorporate.
  • Sift the flour with the baking powder and baking soda. Add one quarter of the dry mixture to the butter-egg mixture and then add the vanilla and a third of the buttermilk. Repeat beginning and ending with the flour mixture and scraping well after each addition.
  • Pour the batter into the prepared pans and spread to the edges with a spatula. Bake 25 to 30 minutes or until a toothpick inserted into center comes out clean.
  • Cool in pans of a rack for 5 minutes. Turn pans onto the rack, remove parchment paper or was paper and cool completely before frosting.

Nutrition Facts : Calories 302.6, Fat 13.1, SaturatedFat 7.8, Cholesterol 84.2, Sodium 176.1, Carbohydrate 42.1, Fiber 0.6, Sugar 26.2, Protein 4.5

BUTTERMILK POUND CAKE



Buttermilk Pound Cake image

Now that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped-once people taste it, they won't go back to their other recipes with buttermilk. -Gracie Hanchey, De Ridder, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 20 servings.

Number Of Ingredients 8

1 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup buttermilk
Confectioners' sugar, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 285 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 134mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

BERRY BUTTERMILK CAKE



Berry Buttermilk Cake image

Buttermilk makes this stir-together cake super tender, but you can use any milk you have in its place. Same goes for the fruit: Use your favorite frozen berries, or a combination, but frozen cherries, mango or peaches work as well. Just cut any big fruit pieces into bite-size pieces before folding into the batter. And if you do happen to have fresh summer fruit around, that'll work, too.

Provided by Dawn Perry

Categories     cakes, dessert

Time 1h15m

Yield 1 (9-inch) square or round cake

Number Of Ingredients 10

1/2 cup/120 milliliters vegetable oil or other neutral oil, plus more for greasing the pan
1/2 cup/120 milliliters buttermilk or milk
2 large eggs
1 tablespoon vanilla extract
1 cup/200 grams plus 2 tablespoons granulated sugar
1 1/2 cups/190 grams plus 1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 (10-ounce/285-gram) bag frozen berries (about 2 cups), any kind, any combination (large berries quartered)

Steps:

  • Heat oven to 350 degrees. Brush a 9-inch baking dish or pan (square or round is OK) with oil and line with parchment paper. In a medium bowl, whisk together 1/2 cup oil, buttermilk, eggs, vanilla and 1 cup sugar. In a separate medium bowl, whisk 1 1/2 cups flour, the baking powder, baking soda and salt to combine. Whisk wet ingredients into dry until just combined. (Some small lumps are fine.) Toss berries on a plate with remaining 1 tablespoon flour. Fold into batter and transfer to the prepared baking dish.
  • Sprinkle evenly with remaining 2 tablespoons sugar. Bake until golden and a toothpick inserted in the middle comes out clean, 53 to 58 minutes. Let cool slightly before serving. Cake will keep, loosely wrapped at room temperature, for about 4 days.

LEMON & BUTTERMILK POUND CAKE



Lemon & buttermilk pound cake image

This buttermilk pound cake has a dense, moist crumb and bags of lemon flavour to cut through the richness. Make it for afternoon tea or for a summer picnic

Provided by Diana Henry

Categories     Afternoon tea, Dessert

Time 1h10m

Number Of Ingredients 13

125g butter, plus extra for the tin
200g plain flour, plus extra for dusting
¼ tsp bicarbonate of soda
¼ tsp baking powder
200g golden caster sugar
4 lemons, finely zested (save a little for the top if you like)
2 large eggs, at room temperature, lightly beaten
100ml buttermilk, at room temperature
½ lemon, juiced
50g granulated sugar
2 large lemons, juiced (use the lemons you've zested)
150g icing sugar, sifted
2-3 tbsp lemon juice

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter and flour a loaf tin measuring 22 x 11 x 7cm. Sift the flour with a pinch of salt, bicarbonate of soda and baking powder. Beat the butter and sugar until pale and fluffy, then add the lemon zest. Gradually add the eggs a little at a time, beating well after each addition. Mix the buttermilk with the lemon juice. Fold the flour mixture into the batter, alternating with the buttermilk and lemon mixture.
  • Scrape the batter into the loaf tin and bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Leave to sit for 10 mins, then turn out onto a wire cooling rack with a tray underneath it. Set the cake the right way up.
  • To make the syrup, put the ingredients in a small saucepan and heat until the sugar has dissolved. Pierce the cake all over with a skewer then, while the cake is still warm, pour the syrup over slowly. Leave to cool.
  • Gradually add the lemon juice to the icing sugar and mix until just smooth. If runny, put in the fridge for about 10 mins - you don't want it to set, you just want it become a little firmer. Pour or spread the icing over the cake (the bits that drizzle down the side will be caught by the tray under the cooling rack). This icing won't set hard, but do leave it to set a little before serving.

Nutrition Facts : Calories 291 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

AUNTIE'S BUTTERMILK CAKE



Auntie's Buttermilk Cake image

I got this recipe, as well as so many others, from my favorite aunt. She loved to bake--she used to say it was her "therapy," and I feel the same way!

Provided by Jeannette Gartner

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 14

Number Of Ingredients 11

¾ cup shortening
1 ½ cups white sugar
2 ¾ cups cake flour
½ teaspoon salt
4 egg whites
1 teaspoon vanilla extract
1 tablespoon buttermilk
1 teaspoon baking powder
1 ½ cups buttermilk
½ teaspoon baking soda
1 teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 1- 13 x9 inch square cake pan.
  • Cream shortening and sugar together and add 1 tablespoon buttermilk.
  • Sift flour three times and add baking powder and salt.
  • Combine 1 1/2 cups buttermilk with 1/2 teaspoon baking soda. Alternate adding buttermilk to shortening mixture with flour.
  • Beat egg whites until stiff and fold into batter. Stir in the vanilla and almond extracts. Pour batter into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Once cool frost with frosting of your choice. If you want you can add orange extract to the frosting, about 1 teaspoon.

Nutrition Facts : Calories 299.3 calories, Carbohydrate 44.9 g, Cholesterol 1.1 mg, Fat 11.5 g, Fiber 0.5 g, Protein 4.3 g, SaturatedFat 2.9 g, Sodium 208 mg, Sugar 22.9 g

Tips:

  • Use good quality buttermilk. Fresh, cultured buttermilk is best, but you can also use store-bought buttermilk. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
  • Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, making the cake light and airy.
  • Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can toughen the cake.
  • Bake the cake in a preheated oven. This will help to ensure that the cake rises evenly.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

Buttermilk cake is a classic Southern dessert that is easy to make and always a crowd-pleaser. With its moist, tender crumb and tangy flavor, it's the perfect cake for any occasion. So next time you're looking for a simple but delicious cake recipe, give buttermilk cake a try. You won't be disappointed!

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