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Tender, moist, and buttery homemade buttermilk cake topped with rich vanilla buttercream. This easy from-scratch recipe is perfect for birthdays, family celebrations, and weekend desserts everyone loves.

Classic Buttermilk Cake with Vanilla Buttercream Frosting

Tender, moist, and buttery homemade buttermilk cake topped with rich vanilla buttercream. This easy from-scratch recipe is perfect for birthdays, family celebrations, and weekend desserts everyone loves.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup 2 sticks unsalted butter, softened
  • ½ cup vegetable shortening or more butter
  • 3 cups granulated sugar
  • 5 large eggs room temperature
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup buttermilk room temperature
  • 1 tablespoon vanilla extract
  • Buttercream Frosting:
  • 1 cup 2 sticks unsalted butter, softened
  • 4 –5 cups powdered sugar
  • 3 –4 tablespoons heavy cream or milk
  • 2 teaspoons vanilla extract
  • Pinch of salt

Equipment

  • Three 8-inch round cake pans (or two 9-inch)
  • Large mixing bowls
  • Electric mixer (stand or hand)
  • Wire cooling rack
  • Spatula & measuring cups

Method
 

  1. Preheat oven to 325°F. Grease and flour cake pans.
  2. Cream butter, shortening, and sugar until light and fluffy (4 minutes).
  3. Add eggs one at a time, beating well after each.
  4. Whisk dry ingredients together. Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with flour. Mix until just combined.
  5. Stir in vanilla. Divide batter evenly into pans.
  6. Bake 30–35 minutes until toothpick comes out clean. Cool 10 minutes in pans, then on wire rack.
  7. For frosting: Beat butter until creamy. Gradually add powdered sugar, then cream, vanilla, and salt. Beat on high until fluffy.
  8. Stack cooled cakes and frost as desired.

Notes

Make-ahead tip: Bake cakes up to 2 days ahead and store wrapped at room temperature. Frost the day of serving.
Storage: Keep covered at room temperature for 2 days or refrigerate up to 5 days. Bring to room temp before serving.
Variations: Add lemon zest to the batter or try chocolate buttercream for a fun twist.
Perfect for: Birthday parties, family gatherings, and special homemade desserts.