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Moist Vanilla Buttermilk Cake

A tender and fluffy vanilla cake infused with buttermilk for extra moisture, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened Make sure it's at room temperature.
  • 1 cup buttermilk Room temperature is best.
  • 3 large eggs Room temperature eggs are recommended.
  • 1 teaspoon vanilla extract Use pure vanilla for best flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a large bowl, using an electric mixer, beat together the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Pour in the buttermilk and vanilla extract, mixing until well combined.
  6. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  7. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
  8. Divide the batter evenly between the prepared pans and smooth the tops.
Baking
  1. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.

Notes

Use room temperature ingredients for a smoother batter and better rise. Don't overmix to keep the cake tender. Customize with citrus zest or chocolate chips if desired.