Food and Recipes Desserts Cakes Sheet Cakes Old-Fashioned Buttermilk Cake Is Anything But Basic 5.0 (1) 1 Review Buttermilk cake is a sweet and tangy treat that proves buttermilk is a Southerner's best kept baking secret. By Marianne Williams Marianne Williams Marianne Williams is a recipe tester and developer who has been working in the Dotdash Meredith test kitchens since 2016. Her recipes are featured in Food & Wine, Southern Living, Real Simple, Rachael Ray, Health, Cooking Light, and in various other publications and digital platforms. Southern Living's editorial guidelines Published on August 8, 2024 Recipe tested by Craig Ruff Recipe tested by Craig Ruff Craig Ruff is a dedicated cook and lover of food science. His culinary background comes from culinary school and his time working in restaurants. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Morgan Hunt Glaze; Food Stylist: Julian Hensarling; Prop Stylist: Julia Bayless Active Time: 15 mins Total Time: 1 hr 20 mins Servings: 12 With just a few pantry staples, buttermilk cake is moist, tender, slightly tangy, and warm with notes of molasses and caramel from dark brown sugar. All Southern roads lead back to buttermilk, and it's as much the case for dessert as it is for savory cooking. This easy-to-whip-up buttermilk cake unabashedly leans into the acidity and creaminess of whole buttermilk to flavor and build the base of the batter. The Southern Living Test Kitchen calls it a "donut meets a pancake meets a coffee cake," and what's not to love about that? Learn how to make buttermilk cake, and give it a try next time you host a casual, cozy dinner party. Just be prepared to share the recipe—no doubt your guests will be asking for it. Ingredients For Buttermilk Cake Most ingredients for buttermilk cake are baking staples, especially if you typically keep whole buttermilk on hand. To make this cake, you'll need: Cooking spray: Coats the pan and makes the cake easier to remove.All-purpose flour: Provides the base and structure of the cake.Kosher salt: Enhances and balances the flavors of the cake.Baking soda: A leavener to give the cake its rise during baking so it will be tall and fluffy.Granulated sugar: Sweetens the cake.Unsalted butter: Paired with the whole buttermilk, fats in butter help to give the cake a rich crumb as well as buttery flavor.Dark brown sugar: Notes of molasses and caramel from dark brown sugar add extra complexity and warmth as well as sweetness to the cake.Large eggs: Bind the batter and helps the cake rise.Vanilla extract: Provides depth of flavor and an aroma to the cake and glaze.Whole buttermilk: Provides some subtle tang and moistens the cake for an extra tender crumb; it also provides tang and a creamy, thick base of the glaze.Powdered sugar: Sweetens the icing glaze; using powdered sugar emulsifies into the buttermilk glaze smoothly. Morgan Hunt Glaze; Food Stylist: Julian Hensarling; Prop Stylist: Julia Bayless What Is A Buttermilk Cake? Buttermilk cake is a moist and tender yellow cake that lets the natural tang of buttermilk shine. It has the flavors of a buttermilk pancake, the glaze of a Krispy Kreme donut, and the moist, fluffy texture of coffee cake. A fun quirk of this recipe is its use of dark brown sugar, which offers notes of molasses and caramel that compliment the acidity of the buttermilk in the recipe. But it's the glaze that ties it all together: Gooey and velvety when drizzled over the cake warm, it becomes matte and crackly when set like a perfect glazed donut. How To Make Buttermilk Cake The full recipe details are below, but here are the important steps for whipping up a buttermilk cake. Step 1. Prepare the pan: Grease with cooking spray, and line the pan with parchment paper. This will prevent the cake from sticking and make it easier to release.Step 2. Beat butter and sugar: Beat 3/4 cup of the butter, 1/2 cup of the brown sugar, and granulated sugar until creamy.Step 3. Add eggs and vanilla: Add eggs 1 at a time until incorporated, and beat in vanilla.Step 4. Combine dry ingredients and add to butter mixture with buttermilk: Whisk together flour, salt, and baking soda and add to butter mixture, alternating with 2 cups of buttermilk.Step 5. Add batter to pan: Pour into pan, and spread evenly.Step 6. Bake cake: Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes.Step 7. Prepare glaze: Cook melted remaining 1/2 cup butter, remaining 1/4 cup brown sugar, and remaining 1/4 cup brown sugar in a medium saucepan until bubbling. Remove from heat and whisk in powdered sugar.Step 8. Pour hot glaze over warm cake: Cool in pan 30 minutes and serve warm, or let cool until glaze sets completely. Our Tips For Making Buttermilk Cake The Southern Living Test Kitchen knows a thing or two about cakes, so they're sharing this advice for making this cake fantastic: Don't skip the step: Creaming butter and sugar together before incorporating dry ingredients and buttermilk ensures a tender, moist cake.Sugar swap: If you do not have dark brown sugar, use light brown sugar for a similarly molasses-forward, caramel taste to the cake.Add crunch: Top the cake with nuts for some texture and rich, roasted flavor, such as chopped toasted pecans or similar. Can You Freeze Buttermilk Cake? This cake freezes well. If you'd like to make the cake ahead of time, simply skip the icing step, remove it from the pan after cooling, wrap it tightly in plastic wrap, and store it in the freezer. Let it thaw at room temperature for about one hour and ice before serving. (Note that the icing will drip off the sides more than when cake is still in the pan.) Ingredients Cooking spray 3 1/3 cups (about 14 1/4-oz.) all-purpose flour 3/4 tsp. kosher salt 3/4 tsp. baking soda 1 1/4 cups granulated sugar 1 1/4 cups (10 oz.) unsalted butter, softened, divided 3/4 cup packed dark brown sugar, divided 3 large eggs, at room temperature 1 tsp. vanilla extract 2 1/4 cups whole buttermilk, divided 2 1/2 cups (about 10 oz.) powdered sugar Directions Prepare oven and baking pan: Preheat oven to 350°F. Spray a 13- x 9-inch baking pan with cooking spray. Line bottom and 2 long sides of baking pan using parchment paper. Morgan Hunt Glaze; Food Stylist: Julian Hensarling; Prop Stylist: Julia Bayless Combine dry ingredients: Whisk together flour, salt, and baking soda in a medium bowl; set aside. Morgan Hunt Glaze; Food Stylist: Julian Hensarling; Prop Stylist: Julia Bayless Make batter: Beat granulated sugar, 3/4 cup of the butter, and 1/2 cup of the brown sugar with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes, stopping to scrape down sides of bowl as needed. Morgan Hunt Glaze; Food Stylist: Julian Hensarling; Prop Stylist: Julia Bayless Beat in eggs, 1 at a time, until just blended after each addition. Beat in vanilla. Finish batter and add to pan: With mixer running on low speed, alternately add flour mixture, in 3 additions, and 2 cups of the buttermilk, beginning and ending with flour mixture, beating just until blended, 1 to 2 minutes total. Pour batter into prepared baking pan, and spread into an even layer. Morgan Hunt Glaze; Food Stylist: Julian Hensarling; Prop Stylist: Julia Bayless Bake cake: Bake in preheated oven until a wooden pick inserted into center of cake comes out clean, 35 to 40 minutes. Let cool slightly in baking pan on a wire rack while preparing glaze, about 10 minutes. Morgan Hunt Glaze; Food Stylist: Julian Hensarling; Prop Stylist: Julia Bayless Make glaze: Melt remaining 1/2 cup butter in a medium saucepan over medium. Add remaining 1/4 cup brown sugar and 1/4 cup buttermilk; cook, whisking constantly, until melted and bubbling, about 2 minutes. Remove from heat; whisk in powdered sugar until smooth and no lumps of powdered sugar remain, about 1 minute. Morgan Hunt Glaze; Food Stylist: Julian Hensarling; Prop Stylist: Julia Bayless Add glaze to cake: Pour hot glaze immediately over warm cake; spread into an even layer. Let cool for 30 minutes in baking pan, swirling pan occasionally to evenly distribute glaze as it thickens. Morgan Hunt Glaze; Food Stylist: Julian Hensarling; Prop Stylist: Julia Bayless If desired, slice and serve warm (glaze will be runny), or let cool completely until glaze sets, about 2 hours. Morgan Hunt Glaze; Food Stylist: Julian Hensarling; Prop Stylist: Julia Bayless Frequently Asked Questions What does buttermilk add to cake? Buttermilk adds a slightly tangy flavor that helps balance out sweetness. It also naturally tenderizes and moistens the cake. Can you substitute regular milk for buttermilk in Buttermilk Cake? Typically, whole milk mixed with lemon juice is offered as a substitute for buttermilk, especially in savory applications like buttermilk brine or dredge. However, to match the thickness of buttermilk in this cake batter recipe, we’d recommend substituting whole milk with a large dollop of sour cream. Rate It Print