Basic buttermilk cake

    55 min

    A perfectly moist cake, thanks to buttermilk. Make several layers and sandwich with icing, buttercream, chocolate ganache or fruit jam and cream.

    43 people made this

    Serves: 12 

    • 600g sponge flour
    • 2 teaspoons baking powder
    • 1 1/2 teaspoons bicarbonate of soda
    • 1 teaspoon salt
    • 225g butter, room temperature
    • 400g caster sugar
    • 4 large eggs, at room temperature
    • 2 teaspoons vanilla extract
    • 475ml buttermilk, well-shaken

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat the oven to 180 C / Gas 4. Grease two 23cm (9 in) round cake tins with butter. Line the bottoms with parchment, then grease the parchment.
    2. Sift together flour, baking powder, bicarb and salt into a bowl.
    3. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. Add eggs, one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla with the last egg. Pour in the flour mixture alternately with buttermilk, mixing until just incorporated. Pour cake mixture evenly into the prepared tins.
    4. Bake in the preheated oven until a skewer inserted into the centre comes out clean, 35 to 40 minutes.
    5. Cool in the tins for 10 minutes, then run a paring knife between the cake and edge of tin. Hold the cake tin on its side and gently tap the sides of the tin to loosen it. Cover the cake tin with a plate or cooling rack and invert it to tip the cake out of the tin and onto the plate. Cool completely before sandwiching and icing.

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    Reviews in English (46)


    OK. Confession. When I was younger and I'd make a cake, I'd always filch batter. By the spoonful. Couldn't help myself! As a result, my cakes were never very tall. Fast forward a few decades. I'm diabetic. No more tastes when baking for me! Even so, nothing prepared me for how much batter this recipe made. I got three very full 9" layers and 8 cupcakes. Couldn't believe how I just kept filling cupcake papers. How could anyone possibly fit this into "2- 9" pans"??? Anyway, I tasted one of the cupcakes, and was absolutely blown away by the texture - so moist with a fine, light crumb. It's everything you love about a mix cake, minus that obnoxious, artificial flavor. Those who say it was dense, there are a couple of possible causes. You could have beaten too much after the flour was added, encouraging formation of gluten, the protein in flour that gives structure to breads. Simply incorporate the flour gently and stop, which will obviate that problem. Or perhaps you opted for all purpose flour instead. Big mistake. If you don't have cake flour, measure out 3-1/2 cups all purpose and add 1/2 cup cornstarch. Sift 3 times. If you used cake flour, did you sift? Sifting aerates your flour. If your product was dry, that indicates packing your flour when measuring (be sure to spoon the sifted flour lightly into your cup and sweep the back of a knife to level,) overbaking, or a temp that was too high. Calibrate your oven using an oven thermometer every 3 months. Using these tips, as a  -  28 Jul 2012  (Review from Allrecipes US | Canada)


    Overall this produced a good cake, but I have a few points for others. 1. This makes more batter than 2-9inch cake pans worth. More like 3-9inch cake pans. FYI. 2. This cake is a slow cooker - I made it in a 9x13 and it took over an hour to test done (it had browned a bit on top but that's normal in butter cakes, if that's going to bother you, find a shortening or oil cake recipe). This is because of the amount of batter -- reduce if you don't need 3 cakes or a 3-4 inch thick sheet cake. 3. I stored my cake in the fridge due to how I frosted it, so I can't speak to the moistness (the fridge sucks the moisture out of cakes and breads, so never bash a baked good that you stuck in the fridge without pre-tasting) but I can say that it came out with a much denser crumb than cakes made with all-purpose flour, however it was tender to the mouth and fork. This cake would hold up well for cutting into layers, etc., much like pound cake (but tasting different). Overall I was pleased with this recipe but as one of the early reviewers I wanted to go ahead and point out a few things about this cake before people make it expecting Betty Crocker boxed mix and then downrate it. Thank you Alicia, we enjoyed your recipe!  -  11 Apr 2011  (Review from Allrecipes US | Canada)


    I'm a sucker for yellow cake. No frills, no fancy technique, just simple lovely cake. Very moist, very very delicious. Will be my go to yellow cake recipe (sorry grandma...) Also love that buttermilk was used. It makes this cake all the more rich and delightful  -  02 Apr 2011  (Review from Allrecipes US | Canada)