Made with simple ingredients, our Farmhouse Buttermilk Cake is comfort food at its best. There’s no fancy techniques or ingredients; it’s just good old-fashioned baking.
The kind that fills your kitchen with warmth and nostalgia and an aroma that makes memories that will last a lifetime.
I love baking with buttermilk, it adds a little tang to the cake and creates a soft, tender crumb that almost melts in your mouth.
Caramelized brown sugar and pecans make a topping that takes our buttermilk cake to another level of deliciousness. It’s crunchy, sweet, and gooey in all the right ways.
Perfect for any occasion, buttermilk cake can be served at a fancy dinner party, a family get-together, or as dessert for a weeknight dinner; our buttermilk cake will not disappoint.
To make this comforting dessert even more tempting, add a dollop of homemade whipped cream or vanilla ice cream.
If you enjoy making old-fashioned cakes, check out our 7UP Cake and Sock It To Me Cake recipes.
Ingredients to Make a Buttermilk Cake
Gather the ingredients needed to make our old-fashioned buttermilk cake recipe. In the culinary world, this is called the Mise en Place, which translates into “Everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also helps ensure you have all of the ingredients on hand to make the recipe.
*This is a buttermilk cake, but you can use sour cream as a substitute.
Can I Add Flavors or Mix-ins?
Absolutely, lemon zest or almond extract are complimentary flavors that can be added. As for mix-ins, butterscotch, white chocolate chips, or your favorite baking chip can be added.
Chopped pecans, walnuts, raisins, blueberries, and peaches also make nice additions.
How to Make a Buttermilk Cake
- Preheat the oven to 350 degrees F.
- Grease a 2-inch tall 9″ round cake pan. Then, place a parchment paper cake circle in the bottom of the pan and grease the parchment. Set aside until needed.
- Add the all-purpose flour, baking soda, and table salt to a large bowl.
- Whisk to combine. Set aside until needed.
- Add the softened unsalted butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment (or a large bowl and electric mixer).
- Mix at medium speed until well combined.
*It should not be light and fluffy, just mixed together. - Add the large egg to the mixture.
- Combine until smooth. Scrape the bottom and sides of the bowl.
- Add the buttermilk and vanilla extract to the bowl.
- Mix until well combined. Scrape the bottom and sides of the bowl.
- Add the flour mixture to the buttermilk mixture.
- Fold the ingredients together by hand using a rubber spatula until all the dry ingredients are well incorporated. Do not overmix the batter.
- Pour the cake batter into the prepared pan.
- Place the pan on the center rack of the preheated oven and bake for 30 minutes or until a toothpick inserted in the center comes out clean and/or the cake springs back when lightly touched in the center.
*While the cake is baking, prepare the topping.
- Add the melted butter and the granulated sugar to a mixing bowl.
- Whisk to combine the ingredients.
- Add the heavy cream, chopped pecans, and table salt to the mixture.
- Stir to combine.
*The glaze will be thick but still pourable. - At the 30-minute mark, remove the cake from the oven and pour the glaze over the top of the cake.
- Return it to the oven to bake for an additional 10 minutes to finish baking and to let the topping caramelize.
Remove the cake from the oven and place it on a wire rack to cool in the pan for 20 minutes.
Tips for Making the Best Buttermilk Cake
- Use fresh buttermilk for the best texture and flavor. Look at the cartons to check the expiration date.
- Don’t overmix the batter; stir just enough to combine the ingredients. Overmixing will cause the gluten in the flour to develop too much, making it tough and dense.
- Let it cool slightly before slicing. This will allow the sticky pecan topping to set.
Remove the cake from the pan and place it on a cake platter. Sprinkle flaky sea salt over the top of the cake. Serve the cake warm or at room temperature. The glaze will firm up as the cake cools.
Whether you’re a seasoned baker or a novice, our step-by-step instructions will help you make a dessert that will become a family favorite.
Wouldn’t you love to sit down to a slice of this delicious buttermilk cake? The buttery flavor and moist crumb of this tender cake will make this a cake you love to make as much as you love to eat!
Store leftovers in an airtight container or well-covered with plastic wrap at room temperature for 3-4 days. Refrigerated in will last 4-5 days. It can be stored in a freezer-safe container or double-wrapped with plastic wrap for up to two months.
Recipe FAQ’s
If you don’t have buttermilk, you can make a substitute by adding one tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes.
Yes, you can, but you’ll need to add two more tablespoons of it for every cup of all-purpose flour. For this recipe, that would mean an additional three tablespoons of all-purpose flour.
It adds moisture and a slightly tangy flavor while helping to create a tender crumb. The acidity reacts with the baking soda to create a lighter, fluffier texture.
More Recipes You’ll Love!
Old Fashioned Buttermilk Cake Recipe
Ingredients
Cake
- ¼ cup unsalted butter – softened
- 1 cup light brown sugar – firmly packed
- 1 large egg – room temperature
- 1 cup buttermilk – room temperature
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon table salt
Topping
- 3 tablespoons unsalted butter -melted
- ½ cup light brown sugar -firmly packed
- 2 tablespoon heavy cream
- ⅛ teaspoon table salt
- ¾ cup pecans – chopped
- ½ – 1 tablespoon flaky sea salt -garnish (optional)
Instructions
Cake
- Preheat the oven to 350 degrees F.
- Grease a 2-inch tall 9″ round cake pan. Then, place a parchment paper cake circle in the bottom of the pan and grease the parchment. Set aside until needed.
- Add the all-purpose flour, baking soda and table to a large bowl and whisk to combine. Set aside until needed.
- Add the softened unsalted butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment (or a large bowl and electric mixer).
- Mix at medium speed until well combined.*It should not be light and fluffy, just mixed together.
- Add the large egg and combine until smooth. Scrape the sides and bottom of the bowl.
- Add the buttermilk and vanilla extract and mix until well combined. Scrape the sides and bottom of the bowl.
- Add the flour mixture to the buttermilk mixture and fold together by hand with a rubber spatula until all the dry ingredients have been well incorporated. Do not overmix the batter.
- Pour the batter into the prepared pan.
- Place the cake pan on the center rack of the preheated oven and bake for 30 minutes or until a toothpick inserted in the center comes out clean and/or the cake springs back when lightly touched in the center.
Topping
- While the cake is baking, prepare the topping.
- Add the melted butter and the granulated sugar to a mixing bowl, and whisk to combine
- Add the heavy cream, chopped pecans, and table salt to the mixture and stir to combine. The glaze will be thick, but still pourable.
- At the 30-minute mark, remove the cake from the oven and pour the glaze over the top of the cake. Return it to the oven to bake for an additional 10 minutes to finish baking and to let the topping caramelize.
- Remove cake from the oven and place it on a wire rack to cool for 20 minutes in the pan.
- Remove the cake from the pan and place it on a cake platter. Sprinkle flaky sea salt over the top of the cake.
- Serve the cake warm or at room temperature. The glaze will firm up as the cake cools.For an extra special dessert, serve with homemade whipped cream or vanilla ice cream.
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