Description
A moist and tender buttermilk cake topped with a rich and creamy buttercream frosting.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1 cup buttermilk
- 1 cup sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups powdered sugar
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream
Instructions
1. Prepare the Crust:
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch cake pan.
- In a large bowl, cream together 1/2 cup butter and sugar until light and fluffy. Add eggs one at a time and mix until well combined. Stir in 1 tsp vanilla extract.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet, alternating with buttermilk, until just combined. Pour batter into the prepared pan and bake for 25-30 minutes.
- For the frosting, beat 1/2 cup softened butter until creamy. Gradually add powdered sugar, and mix until smooth. Add 1 tsp vanilla extract and 2-3 tbsp heavy cream until a spreadable consistency is reached.
- Let the cake cool completely before frosting it with the buttercream.
Notes
You can customize the seasonings to taste.