One-Bowl Vanilla Buttermilk Cake

Square close up side shot of a slice of vanilla buttermilk cake on a white plate.

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5 from 17 votes

One-Bowl Vanilla Buttermilk Cake

This old-fashioned buttermilk cake recipe requires just one bowl, a whisk, and 10 minutes of prep!

Course Dessert

Cuisine American, Southern

Keyword buttermilk cake, buttermilk cake recipe, easy buttermilk cake, vanilla buttermilk cake, vanilla cake

Prep Time 10

Cook Time 30

Cooling Time 2

Total Time 2 40

Servings slices

Calories 400kcal

Author Blair Lonergan

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

My preference is always whole buttermilk. That said, if it's an emergency and you just don't have any buttermilk on hand, you can make ½ cup of homemade buttermilk by using regular whole milk and either lemon juice or white vinegar. To do so, pour ½ cup of regular milk into a small bowl. Add either ½ tablespoon of freshly squeezed lemon juice or ½ tablespoon of white vinegar. Give it a stir, let it sit for about 5 minutes, and then use it in the recipe as directed.

This recipe yields enough frosting for the top of an 8-inch or 9-inch cake. If you'd like to frost the sides of the cake as well, or if you want to bake a larger cake, you'll need to double the frosting ingredients.

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