Baking Blog

Buttermilk Cake Recipe

Recipe courtesy of  from Advanced Cake Sculpting: Bobblehead Cakes

Buttermilk cake recipe


  • 1 cup (240 ml) butter (two sticks)
  • 2 cups (400 gm) sugar
  • 3 whole eggs
  • 2 1/2 cups (325 gm) cake flour
  • 1 teaspoon (5 gms) baking soda
  • 1 teaspoon (5 gms) baking powder
  • 1/2 teaspoon (3 gms) salt
  • 1 1/2 cups (355 ml) buttermilk
  • 1 teaspoon (5 ml) vanilla


Cream butter, sugar and eggs. Sift flour, soda, baking powder and salt. Add flour mixture to the creamed mixture with buttermilk, starting and ending with flour. Beat until creamy.

Pour into cake pans and bake at 350°F (177°C) until golden brown and cake springs back to the touch.

Cool in pans 10-15 minutes before removing from pans.

When cake is completely cool, wrap in plastic wrap and refrigerate until use.

This recipe makes 2-8 inch round cakes. 

High Altitude Adjustments: Increase flour to 3 cups, decrease baking soda to 1/2 tsp, and decrease baking powder to 1/2 tsp. Bake cake at 325°F for 25-30 minutes.



What size pans do you recommend ?


Buttermilk cake recipe. Is that salted it unsalted butter?

Scott Thayer

Anita, You always use unsalted butter when baking unless it says otherwise. That way you control the amount of salt in a recipe.


I always use salted butter cos it tastes better and I can’t stand the smell of unsalted butter. I’ve never made a cake I didn’t like – I think it’s just personal preference 😉


Can I use gluten free flour?


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