Classic Buttermilk Cake
This soft and buttery buttermilk cake has a golden crispy top with a light, moist center. It’s simple, comforting, and perfect with coffee or tea.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 2 eggs
- ½ cup melted butter
- 1 tsp vanilla extract
Optional Topping
- Whipped cream
- Cherries
Instructions
Step 1: Prepare the Batter
Preheat oven to 350°F (175°C).
Grease a baking dish lightly.
In a large bowl, combine:
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
Add:
- Buttermilk
- Eggs
- Melted butter
- Vanilla extract
Mix until smooth.
Step 2: Bake
Pour batter into the prepared baking dish.
Bake for 30–35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 3: Cool and Serve
Let the cake cool for 10–15 minutes.
Slice and serve plain or top with whipped cream and cherries.
Tips
- Do not overmix the batter or the cake may become dense.
- Serve warm for the best flavor.
- A light dusting of powdered sugar works well as a topping.
Q/A
Can I use regular milk instead of buttermilk?
Yes. Add 1 tablespoon lemon juice or vinegar to 1 cup milk and let it sit for 5 minutes.
How should leftovers be stored?
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Can this cake be frozen?
Yes. Wrap slices tightly and freeze for up to 2 months.