Buttermilk Cake Recipe

Buttermilk cake slice glazed and served on a white plate.

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Buttermilk Cake Recipe

Buttermilk Cake is a soft, spiced sheet cake with a brown sugar vanilla glaze poured over warm cake so it soaks in and stays extra moist.

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

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 9x13 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 10x15 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

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.

Store. 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. 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.

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