Buttermilk Layer Cake


Ingredients To Be Creamed and Mixed:

Dry Ingredients:

Moist Ingredients:


  1. Preheat oven to 350°.
  2. For 2-layer cake grease and flour two 9-inch pans.
  3. For rectangular cake grease and flour a 13x9x2 oblong pan.
  4. Click here for instructions on how to prepare cake pans for baking.
  5. For cupcakes go to my buttermilk cupcakes recipe.
  6. In a large mixing bowl, beat butter until creamy; about 1 minute.
  7. Gradually add sugar and beat on high speed until lightened in color and texture; about 4 minutes.
  8. Add eggs 1 at a time; beating for 1 minute on medium-high speed with each addition.
  9. Add vanilla and mix in.
  10. In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
  11. Add the flour mixture in 3 parts, alternating with the buttermilk in 2 parts to the butter and egg mixture. Beat on low speed until smooth and scrape down sides of bowl as necessary.
  12. Divide the batter between the cake pans and spread evenly.
  13. For round cake pans bake 25-30 minutes. For a rectangular baking pan bake 35 to 40 minutes.
  14. Cake is done when it springs back from a light touch and a toothpick inserted in the center comes out clean.
  15. Cool on a rack for exactly 10 minutes then remove from pans.
  16. Click here to see how to how to remove cakes from pans.
  17. Cool completely on a rack before frosting.


Frost with chocolate buttercream frosting, chocolate ganache, or whipped chocolate ganache.

If you are making a layer cake click here for instructions on frosting a layer cake.

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Recipe adapted from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).