This old-fashioned buttermilk cake requires just one bowl, a whisk, and 10 minutes of prep! Best of all, it’s a light, fluffy, and incredibly moist vanilla cake that’s perfect for every occasion. Finish it off with an easy vanilla buttercream frosting or a quick chocolate icing, and don’t forget plenty of rainbow sprinkles!
Table of Contents
If you’re looking for more recipes with buttermilk, don’t miss these 3-ingredient buttermilk biscuits, this buttermilk pound cake, a loaf of Amish friendship bread without starter, a skillet of cast iron cornbread, and a loaf of buttermilk banana bread, too!
So simple to make and it was delicious, moist and soft!! Thanks for sharing this recipe, I will definitely be making this again!!
– Gigi
This easy buttermilk cake recipe is a twist on my mother-in-law’s wildly popular one-bowl buttermilk chocolate cake. So many of you have enjoyed the chocolate version over the years, and have repeatedly requested its vanilla counterpart. It required some trial and error on my part, but I’m excited to finally share this classic buttermilk cake recipe with you today!
It’s moist and fluffy, full of rich vanilla flavor, and finished with an easy buttercream frosting. Serve a slice with a scoop of ice cream or a cold glass of milk. From birthdays to cookouts, holidays to class parties, the homemade vanilla cake is bound to become a family favorite. Best of all, the it requires just one bowl, no electric mixers, and simple ingredients that I always have on hand. Skip a trip to the grocery store and toss out the box of cake mix, because this is the best vanilla cake recipe you’ll ever sink your teeth into!
The Secret Ingredient: Buttermilk
Buttermilk is a key ingredient in this recipe, as it serves many important purposes. First, the buttermilk gives the cake a slightly tangy, rich, and buttery flavor that you can’t achieve with regular milk. Additionally, the acid in the buttermilk reacts with the leavening agents to help the cake rise, giving it a light, fluffy texture and a tender cake crumb. If you’re in a pinch and you don’t have buttermilk in your fridge, you can substitute with a “homemade buttermilk” instead (see my notes in the recipe card below).
Buttermilk Cake Ingredient Notes and Tips for Success
- Use all-purpose flour in this recipe (rather than cake flour), since the all-purpose flour keeps the cake sturdy. When I tested the recipe with cake flour, it was too delicate.
- Vegetable oil keeps the cake incredibly moist. You can substitute with another neutral oil, such as canola. Using oil instead of softened butter eliminates the need to cream the butter and sugar together with an electric mixer.
- Hot water adds moisture and keeps the cake soft.
- Line the cake pan with parchment, allowing some of the parchment paper to hang over the sides, if you’d like to be able to lift the cake out of the pan before frosting and slicing.
- Use thick, full-fat buttermilk. This adds richness, moisture, and flavor to the cake that you don’t get with low-fat varieties.
- Make sure that all of your ingredients are at room temperature. This helps them blend together more easily and smoothly, and helps to avoid over-mixing (which can result in a dry, dense cake).
How to Make Buttermilk Cake
This vanilla buttermilk cake recipe is just a twist on my mother-in-law’s moist chocolate cake. I’ve added an easy vanilla buttercream frosting, but you can use store-bought frosting or this quick chocolate buttermilk icing instead. Any combination is delicious!
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- Add the wet ingredients to the dry ingredients. Whisk to combine.
- Whisk in the hot water, and then the vanilla extract. At this point you should have a very thin, smooth batter.
- Pour the batter into a greased or parchment-lined 8-inch or 9-inch cake pan.
- Bake in a 350°F oven for about 30-40 minutes, or until a toothpick inserted in the center comes out clean. The total time needed will vary, depending on a number of factors (such as your individual oven and the type of pan that you use).
- Let the cake cool completely on a wire rack before frosting.
- Use an electric stand mixer to beat together the buttercream frosting.
- Spread the frosting on the cake and garnish with rainbow sprinkles, if desired.
- Slice and serve with a scoop of vanilla ice cream!
Preparation and Storage Tips
Store the frosted cake covered on the counter at room temperature for 3-4 days, or in the refrigerator for up to 1 week. The frosting will firm up when chilled, so if your house is warm and you’d like the frosting to set more, just pop it in the refrigerator. If the cake is refrigerated, let it sit at room temperature for about 30 minutes before slicing and serving.
Wrapped tightly, you can freeze the unfrosted cake for up to 2 months. You can also freeze the leftover frosted cake in an airtight container for up to 2 months — the frosting just might not look quite as pretty when thawed. It will still taste delicious, though!
Southern Buttermilk Cake Recipe Variations
- For a larger cake, double all of the ingredients and bake the cake in a 13 x 9-inch pan. Bake for 30-35 minutes.
- For a layer cake, double all of the ingredients, and divide the batter evenly between two 8-inch or 9-inch round cake pans.
- Frost the cake with buttermilk chocolate icing, a creamy chocolate buttercream frosting, or this easy cream cheese frosting recipe. Really, any frosting will work (even store-bought from a can)!
- Use sprinkles for any occasion — rainbow sprinkles for a birthday, red and blue for July 4th, red and green for Christmas, and so on. It’s a festive cake at every celebration!
- Fold rainbow sprinkles into the batter for a funfetti cake.
I NEVER review recipes. This is the BEST vanilla cake I have ever baked. I have been searching for years for the perfect vanilla cake. Found it! I used a Russian Cream delicate frosting with a tiny amount of orange extract. Amazing.
– Gladys
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
One-Bowl Vanilla Buttermilk Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup vegetable oil
- ½ cup whole buttermilk, well shaken
- ½ cup hot water
- 1 tablespoon vanilla extract
FOR THE VANILLA FROSTING (enough for the top of one 8-inch or 9-inch cake)
- ¾ cup (1 ½ sticks) salted butter, softened at room temperature
- 1 ½ tablespoons whole buttermilk or heavy cream
- 2 teaspoons vanilla extract
- 1 ½ cups powdered sugar
- Optional garnish: sprinkles
Instructions
- Preheat oven to 350°F. Grease an 8-inch or 9-inch square or round cake pan or line with parchment. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Make a well in the center and add the egg, oil, and buttermilk. Whisk to combine.
- Add the hot water and whisk again until smooth. Add the vanilla extract; whisk to combine. At this point you should have a very thin, smooth batter.
- Pour the batter into the prepared pan. Tap the pan gently on the counter a few times to release any big air bubbles. Bake for about 30-40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Baking times will vary depending on your oven and on the pan that you use.
- Let the cake cool completely before frosting.
FOR THE FROSTING
- In a large bowl, beat the butter, buttermilk (or cream), and vanilla extract with an electric mixer on medium-high speed until smooth, about 1 minute. Reduce the speed to medium-low, and gradually add the powdered sugar. Beat until smooth, about 4 minutes. Increase the speed to medium-high and beat until the frosting is light and fluffy, about 4 more minutes.
- Spread the frosting on the cooled cake. Garnish with sprinkles, if desired.
Notes
Nutrition
More Buttermilk Cakes to Try
One Bowl Buttermilk Chocolate Cake
3 hours hrs 5 minutes mins
White Texas Sheet Cake
2 hours hrs 35 minutes mins
Chocolate Pound Cake
3 hours hrs 55 minutes mins
Originally published in November, 2022, this recipe was updated in January, 2025.
All looks very interesting!
So simple to make and it was delicious, moist and soft!! Thanks for sharing this recipe, I will definitely be making this again!!
Wonderful! Thank you, Gigi!
Very nice cake! Genuis method! I’m terrible for overmixing batter and your recipe was super helpful in preventing that. Thanks!
Thanks for trying it out, Heidi! We’re so glad you enjoyed it!
Fabulous recipe–will definitely keep it in my arsenal for parties. I doubled the buttermilk and omitted the water to make it extra luxe. The original recipe made two (2 inch thick) 9 inch cake rounds. I filled and frosted it with strawberry filling and cream cheese stabilized whipped cream. My daughter jumped up and down and declared this the winner of her favorite cake yet.
Thank you so much, Shayna! We’re happy it was a hit!
This cake is delicious. The buttercream frosting is super delicious. I think I could have used a little less powdered sugar, because the full 1.5 cups made for a very thick frosting. The cake browned quite a bit on bottom, so I might put paper on the bottom of the pan before baking (to remove some of the browned bottom). My cake was perfect in moisture.
So glad you liked it, Tina! You can always thin the frosting with a bit more liquid if it seems thick next time. 🙂 Thanks for your note!
Hands down, this is the best cake ever! I don’t even make the frosting. Every time someone takes the first bite, all I hear is mmmmmm this cake is so good. Just made it again last night! I’d give it 10 stars if I could.
Amazing! Thank you so much, Karen. That makes me really happy to hear!
It sure is taking a long time to bake… I used an 8 inch round pan.
Its been for 20 extra minutes and still toothpick comes out wet
Did it ever turn out for you, Judylynn? Is there any chance you’re baking at altitude? That can increase the baking time.
It did take a bit longer to bake..I did 25 minutes..checked at 20 and it was still lil jiggly. Set the timer for an additional 5 and it was good to go!
We’re glad it turned out for you, Kaye and hope you enjoyed it!
Hi
I was wondering if you could please describe your recipes in „gram“.
If I ask google for 1 cup of flour for example,it says 120 g ,another page says 240 g .
Thank you
Hi Pat! The ingredient packages should have cups and grams listed in the nutritional information. Hope that helps!
I NEVER review recipes. This is the BEST vanilla cake I have ever baked. I have been searching for years for the perfect vanilla cake. Found it! I used a Russian Cream delicate frosting with a tiny amount of orange extract. Amazing.
Thanks for taking the time to come back here and leave a note, Gladys. I’m so glad that you loved the cake! Your version sounds amazing!
I made this tonight and it’s fantastic! I’m at elevation (5800ft) but didn’t alter the ingredients, just had to bake it ~7-8min longer. It’s super moist and the frosting was perfect. My son said it’s birthday cake worthy and I don’t think it will last past the weekend!!!
Thank you, Jess! I’m so happy to hear that your son approved, too. Thanks for the elevation tips as well. I know others will find that helpful!
What a delicious moist vanilla cake! We enjoyed it without icing. Just a dollop of fresh whipped cream and fresh fruit.
Yum! We’re so glad you enjoyed it, Anne!
So easy and yummy. Made this with my 2 year old for an impromptu 4th of July cake (topped with Strawberries and blueberries) and it was a hit. It’s going in our recipe book.
We’re so happy to hear this, Liz! Thank you for trying it out. We hope you had a happy 4th!
This was amazing! The absolute best vanilla cake recipe I’ve made, including the delicious frosting.
Love that it’s a one-bowl recipe. I’ve made your one-bowl chocolate cake, and that’s outstanding as well.
Thank you very much, Renee!
Total disaster. I let it cool for 10-15 min and both layers stuck to the pan and one layer collapsed. The cake itself was greasy and had little structure. I’ve never made a cake this way before and it felt wrong. I’m upset I wasted all those ingredients.
Did you follow the recipe exact measurements, did you use a nonstick spray for your pans, maybe your oven ran a bit hotter than the called for temperature, I say that because mine turned out wonderful except I let it go a few minutes longer by mistake and it was a little dark not much and barely had any stuck on points. Try it again and stick to the exact measurements and I’m sure you’ll change your point of view on this cake. Have a blessed day
I’ve made as I call it ,a need something sweet now cake from scratch, but this was a very quick and easy cake that is so very moist, light and fluffy or airy. I topped mine with my leftover strawberry sauce from scratch and whip cream……yummy.
Great recipe, Thanks
Sounds delicious, Celia! Thank you for trying it out and taking the time to leave a review. We’re so glad you enjoyed the recipe!
Is this recipe good for cupcakes? What would the bake time be? I’m looking forward to trying it.!!
Hi Cynthia! We haven’t tested this recipe as cupcakes but think it would work. We would start checking for doneness around the 15 minute mark. We’d love to know how it goes if you give it a try!
Thanks for your quick response! I’m also considering trying this recipe for a 4 layer Boston Cream Pie (cake) that’s our family’s most requested birthday cake. One reviewer said that she baked the single batch in 2 9” pans and got shorter layers. This would eliminate splitting the cakes. I’ll let you know how it goes !
We hope you enjoy, Cynthia!
I made the single recipe and split it between 2 9” pans. The layers are just the right thickness for the 4 layer cake I mention earlier. The cake is moist, and sturdy enough not to go flat when filled. Thanks Blair!!
We’re so glad it turned out well for you, Cynthia! Thank you for trying it out and taking the time to leave a review.
Hi there, my question today is can I make the one bowl vanilla cake recipe and use melted butter instead of oil to get a richer flavor? I noticed you have another recipe for vanilla cake that uses butter and a different method. I really liked the one bowl method and it was quite tasty. Thanks so much.
Hi Cynthia! We haven’t tested this recipe with butter, but it would likely work. However, using oil instead of softened butter eliminates the need to cream the butter and sugar together with an electric mixer. So, you’ll want to cream the two. We’d love to know hot it turns out if you give it a try!
I made this for a work meeting yesterday and it was so good people insisted the recipe be added to the minutes! We loved it. It was quite short in a 9” springform tin, so I baked for about 22 minutes. And also worked perfectly using Oz cup measurements which are slightly different to US cups, and you gotta love a forgiving recipe like that! Thank you.
We’re so happy to hear this! Thank you for trying it out and taking the time to leave a review, Elizabeth.
Greetings from Central Virginia! Such a wonderful recipe. Nice way to use up some buttermilk I had left from fried chicken. This was a nice weekday surprise for my family. Thank you for the recipe!!
Thank you, Dee! We’re so glad you enjoyed it.
Would this be okay without frosting
Hi, Sandra! Yes, the cake is delicious on its own, but will not be too sweet. It will be like a simple muffin or other unfrosted cake. You could drizzle with a glaze or dust with powdered sugar for something a little lighter, too.
This cake was DELICIOUS…the cake was perfectly moist and the frosting was sooo good!! I baked it just over 30 min and it was done so I recommend checking it at 30. My family loved it and it was easy to make. Thank you.. saving!!
Yay! I’m so glad that you loved it as much as we do, Lila. Thanks for taking the time to leave a note!
Super moist and delicious base for anything you want to do. I halved the frosting added fresh raspberries and lemon zest to it. Was so delicious! Sent it to work with my son at Whole Foods and they asked if his mom wanted a job at the bakery. Now that’s a good cake.
Thank you so much, Mary!
I’m a pretty bad baker, I tend to mess up baking recipes pretty easily, but this one came out amazing! so delicious and easy to do.
We’re so happy to hear this, Justine! Thank you for trying it out and taking the time to leave a review.
I just made this delicious. I love all your buttermilk cake recipes. I was wondering if I could omit the vanilla and substitute fresh lemon juice to make it taste temon. Better still do you have a recipe for a 9×13 lemon cake. Thank you
Hi, Judy! I’m so glad that you enjoy the cakes! I don’t have any lemon sheet cake recipes on my site, but that’s a great suggestion. 🙂
If you want to add lemon flavor to this cake, I would still include a little bit of vanilla (maybe reduce the amount to 1 teaspoon). Lemon juice won’t add very much lemon flavor (you’d have to add A LOT of juice, which will change the consistency of the batter). Instead, I’d use lemon zest or lemon extract. If you’re using lemon zest, you’ll need a good amount (maybe 1-2 tablespoons, but taste and see what you think). If you’re using a bottle of lemon extract, you can use much less. Let me know if you give it a try!