Today’s Buttermilk Cake is a new favorite cake recipe that is soft, moist and so delicious!
It bakes up soft and tender with just a hint of cinnamon and nutmeg, then while it’s still warm you poke holes and pour on a quick brown sugar vanilla glaze that soaks in and sets on top. It is so delicious and feels like it came straight from the bakery!
We love this one for potlucks, holidays, or anytime we need an easy 9×13 cake that feels a little special without being fussy. It’s the kind of cake you can slice and serve with coffee, serve at bridal or baby showers or for a brunch for company in town.
If you love this recipe, be sure to try our: Coffee Cake, Cinnamon Roll Cake, and Lemon Buttermilk Cake.
Why you’ll love it + Why it works:
- Extra Tender: Brown sugar glaze soaks in and makes every bite extra moist.
- Perfect For Prepping Ahead of Time: Perfect make-ahead dessert, it stays moist for days.
- Buttermilk Keeps it Tender: The acidity helps create a soft crumb and works with the leaveners for a good rise.
- Poke and Pour Glaze Adds Moisture: Holes let the glaze soak in so the cake stays extra moist and flavorful.
Buttermilk Cake Ingredients
- Cake flour (2½ cups): Makes the cake extra soft and tender.
- Baking powder (1 teaspoon): Adds lift and helps the cake rise evenly.
- Baking soda (1 teaspoon): Reacts with buttermilk for a tender crumb and good rise.
- Salt (½ teaspoon): Balances sweetness and boosts flavor.
- Cinnamon (½ teaspoon): Adds warm spice flavor.
- Nutmeg (½ teaspoon): Adds depth and that cozy bakery-style taste.
- Buttermilk, room temperature (1½ cups): Adds moisture and tenderness and helps activate the leavening.
- Vanilla extract (1 teaspoon): Adds warm flavor.
- Granulated Sugar (1¾ cups): Sweetens the cake and helps create a soft texture.
- Butter, softened (¾ cup): Adds rich flavor and helps the cake bake tender.
- Vegetable oil (¼ cup): Keeps the cake moist even after it cools.
- Eggs (3): Provides structure so the cake slices cleanly.
- Egg yolk (1): Adds extra richness and tenderness.
- Butter for glaze (2 tablespoons): Adds richness and helps the glaze set.
- Brown sugar (¼ cup): Adds caramel-like flavor to the glaze.
- Powdered sugar (3 cups): Thickens and sweetens the glaze.
- Milk or half and half (4 tablespoons): Thins the glaze to a pourable consistency, half and half makes it richer.
- Vanilla (1 teaspoon): Adds flavor and balances the sweetness.
How to Make Buttermilk Cake
PREP. Preheat oven to 325 degrees. Lightly grease and flour an 9×13 metal pan.
BATTER. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
In a liquid measuring cup, combine buttermilk and vanilla. Set aside.
In a large bowl, beat sugar, butter and oil together until creamed and combined. Add eggs, one at a time, making sure to incorporate after each egg. Beat until light and fluffy.
On low speed, add the flour mixture in 3 additions, alternating with 3 additions of the buttermilk mixture. Beat until smooth.
BAKE. Pour batter into a greased and floured 10×15 pan and smooth the top with a spatula. Bake at 325, for 26-32 minutes, or until golden brown (or when a toothpick inserted in the middle comes out clean).
FILL. While still warm, poke holes in the cake with a skewer about ½ – 1 inch deep.
GLAZE. For the glaze, add melted butter to a large bowl, along with sugars, milk and vanilla. Beat on medium speed until combined and smooth and quickly drizzle over warm cake. The glaze sets up fast, so be sure to spread the glaze as soon as possible.
Kristyn’s Recipe Tips
- Use room temperature buttermilk and eggs so the batter mixes smoothly.
- Alternate dry and wet ingredients and mix on low, this keeps the crumb tender.
- Don’t overbake, pull it when a toothpick comes out clean so it stays soft.
- Poke holes while the cake is warm so the glaze soaks in best.
- Pour and spread the glaze quickly, it sets fast.
Buttermilk Cake Recipe
Ingredients
Cake
- 2 ½ cup cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 ½ cups buttermilk room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups sugar
- ¾ cup butter, softened
- ¼ cup vegetable oil
- 3 large eggs
- 1 egg yolk, room temperature
Glaze
- 2 tablespoons butter, melted
- ¼ cup brown sugar
- 3 cups powdered sugar, sifted
- 4 tablespoons milk, or half and half
- 1 teaspoon vanilla
Instructions
- Preheat oven to 325 degrees. Lightly grease and flour an 9×13 metal pan.
- In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
- In a liquid measuring cup, combine buttermilk and vanilla. Set aside.
- In a large bowl, beat sugar, butter and oil together until creamed and combined. Add eggs, one at a time, making sure to incorporate after each egg. Beat until light and fluffy.
- On low speed, add the flour mixture in 3 additions, alternating with 3 additions of the buttermilk mixture. Beat until smooth.
- Pour batter into a greased and floured 10×15 pan and smooth the top with a spatula. Bake at 325, for 26-32 minutes, or until golden brown (or when a toothpick inserted in the middle comes out clean).
- While still warm, poke holes in the cake with a skewer about ½ – 1 inch deep.
- For the glaze, add melted butter to a large bowl, along with sugars, milk and vanilla. Beat on medium speed until combined and smooth and quickly drizzle over warm cake. The glaze sets up fast, so be sure to spread the glaze as soon as possible.
Notes
- Use room temperature buttermilk and eggs so the batter mixes smoothly.
- Alternate dry and wet ingredients and mix on low, this keeps the crumb tender.
- Don’t overbake, pull it when a toothpick comes out clean so it stays soft.
- Poke holes while the cake is warm so the glaze soaks in best.
- Pour and spread the glaze quickly, it sets fast.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cover and store at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm slices for a few seconds in the microwave if you want it extra soft.
Freeze the cake (best unfrosted or lightly glazed) for up to 2 months. Wrap tightly. Thaw overnight in the refrigerator, then bring to room temperature before serving.
