Easy Farmhouse Buttermilk Cake Recipe

The moment the aroma of this Easy Farmhouse Buttermilk Cake starts wafting through the kitchen, I’m instantly transported back to simpler times. It’s the kind of scent that wraps around you like a warm hug, promising comfort and pure, unadulterated joy. The first time I baked this cake, my family gathered around the counter, eyes wide with anticipation, before it even had a chance to cool completely. The verdict was unanimous: it was an instant classic. The crumb is unbelievably tender, with a moistness that lingers, and the subtle tang from the buttermilk provides a beautiful balance to the sweetness. It’s not overly fussy or complicated, which is precisely its charm. This cake has become our go-to for everything from lazy Sunday afternoons to potlucks and neighborly gestures. It’s a testament to the fact that sometimes, the simplest recipes, made with good ingredients and a little love, are the ones that truly capture our hearts and create lasting memories.

Why This Easy Farmhouse Buttermilk Cake Will Become Your Favorite

There’s a certain magic to a cake that’s both incredibly simple to make and utterly delicious. This Easy Farmhouse Buttermilk Cake recipe embodies that magic perfectly. Here’s why you’ll find yourself returning to this recipe time and time again:

• Unbelievably Moist and Tender: The star ingredient, buttermilk, works wonders in this cake. Its acidity reacts with the leavening agents to create an exceptionally soft, tender, and moist crumb that stays that way for days.
• Simple, Pantry-Friendly Ingredients: You likely have most, if not all, of the ingredients for this cake already in your pantry and refrigerator. No fancy or hard-to-find items needed!
• Quick and Easy to Prepare: From mixing bowl to oven, this cake comes together in a snap. It’s perfect for those times when you crave a homemade treat without a lot of fuss.
• Versatile Flavor Profile: The gentle tang of buttermilk and sweet vanilla notes make this cake a perfect canvas. Enjoy it plain, dust it with powdered sugar, or dress it up with your favorite frosting, glaze, berries, or a dollop of whipped cream.
• Nostalgic, Comforting Taste: This cake has that old-fashioned, homemade goodness that evokes feelings of warmth, comfort, and nostalgia. It’s like a hug in cake form.
• Perfect for Any Occasion: Whether it’s a simple weeknight dessert, a contribution to a potluck, a bake sale star, or a lovely treat with afternoon tea or coffee, this cake fits the bill beautifully.
• Crowd-Pleaser: It’s a universally loved cake. Kids and adults alike will be reaching for a second slice. The subtle, delightful flavor appeals to a wide range of palates.

This isn’t just a cake; it’s an experience. The process of baking it is as enjoyable as the eating, filling your home with an irresistible aroma and promising a delightful treat that’s sure to bring smiles to everyone’s faces.

Complete Recipe: Easy Farmhouse Buttermilk Cake

This recipe yields a beautifully moist and tender cake, perfect for any occasion. Ensure all your dairy and eggs are at room temperature for the best results.

Yields: 12 servings
Prep time: 20 minutes
Bake time: 30-35 minutes

Ingredients:

• 2 ½ cups (310g) all-purpose flour, spooned and leveled
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (227g or 2 sticks) unsalted butter, softened to room temperature
• 1 ¾ cups (350g) granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) buttermilk, at room temperature (see notes for substitute)
• Optional for dusting: Powdered sugar

Equipment:

• 9×13 inch baking pan
• Electric mixer (stand or handheld)
• Mixing bowls
• Spatula
• Wire cooling rack

Step-by-Step Instructions to Bake Your Buttermilk Cake

Follow these simple steps to create a deliciously moist and flavorful farmhouse buttermilk cake.

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on two sides for easy removal. This ensures your cake won’t stick and will come out cleanly.
2. Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking helps to aerate the flour and evenly distribute the leavening agents, which is crucial for a light and even bake. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer (either stand mixer with a paddle attachment or a handheld mixer), beat the softened unsalted butter on medium speed until creamy and smooth, about 1-2 minutes. Gradually add the granulated sugar and continue to beat on medium-high speed for another 3-5 minutes, or until the mixture is light, fluffy, and pale in color. Scrape down the sides and bottom of the bowl occasionally to ensure even mixing. This creaming process incorporates air, which contributes to the cake’s light texture.
4. Add Eggs and Vanilla: Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. If an egg makes the batter look curdled, don’t worry; it will come together once the flour is added. After the last egg is mixed in, stir in the pure vanilla extract.
5. Alternate Wet and Dry Ingredients: With the mixer on low speed, begin adding the dry ingredient mixture to the wet ingredients in three additions, alternating with the buttermilk in two additions. Start and end with the dry ingredients. For example:
   • Add ⅓ of the flour mixture, mix until just combined.
   • Add ½ of the buttermilk, mix until just combined.
   • Add another ⅓ of the flour mixture, mix until just combined.
   • Add the remaining ½ of the buttermilk, mix until just combined.
   • Add the final ⅓ of the flour mixture, mix until just combined.
     Be very careful not to overmix the batter at this stage. Overmixing can develop the gluten in the flour too much, resulting in a tough cake. Mix only until the flour streaks disappear. It’s okay if there are a few tiny lumps.
6. Pour and Spread Batter: Pour the prepared batter into your greased and floured (or parchment-lined) 9×13 inch baking pan. Use a spatula to spread the batter evenly, ensuring it reaches all corners of the pan.
7. Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes, or until the cake is golden brown on top and a wooden skewer or toothpick inserted into the center comes out clean, or with a few moist crumbs attached (but no wet batter). Baking times can vary slightly depending on your oven, so start checking around the 30-minute mark.
8. Cool the Cake: Once baked, remove the cake from the oven and place the pan on a wire cooling rack. Let the cake cool in the pan for at least 15-20 minutes. This allows the cake to set further and makes it easier to handle.
9. Serve or Store: After the initial cooling period, you can either serve the cake directly from the pan, or carefully invert it onto the wire rack to cool completely if you plan to frost it or remove it from the pan. If you used parchment paper with an overhang, you can simply lift the cake out of the pan once it’s mostly cool. Dust with powdered sugar before serving, if desired.

Enjoy your delicious, homemade Easy Farmhouse Buttermilk Cake!

Nutrition Facts

• Servings: 12 slices
• Calories per serving: Approximately 380-420 calories (This is an estimate and can vary based on specific ingredient brands and exact serving sizes.)

Please note that these nutritional values are approximate and calculated based on the ingredients listed. Actual values may vary.

Preparation Time

Understanding the time commitment helps in planning your baking adventure.

• Active Preparation Time: 20 minutes (This includes gathering ingredients, measuring, mixing the batter, and preparing the pan.)
• Baking Time: 30-35 minutes
• Cooling Time: At least 1 hour for complete cooling (15-20 minutes in pan, then additional time on wire rack if removing from pan or before frosting).

Total Time (from start to ready-to-eat, cooled): Approximately 1 hour 50 minutes to 2 hours.

How to Serve Your Farmhouse Buttermilk Cake

This Easy Farmhouse Buttermilk Cake is delightful on its own, but its simple charm also makes it incredibly versatile. Here are some wonderful ways to serve it:

• Simply Dusted:
  • A light dusting of powdered sugar is classic and elegant, letting the cake’s natural flavor shine.
• With Fresh Fruit:
  • Serve with a side of fresh berries (strawberries, blueberries, raspberries) for a pop of color and freshness.
  • A simple berry compote (gently simmered berries with a touch of sugar and lemon juice) is also divine.
  • Sliced peaches or nectarines in the summer are a wonderful accompaniment.
• Creamy Toppings:
  • A dollop of freshly whipped cream (sweetened or unsweetened) adds a lovely lightness.
  • A scoop of vanilla bean ice cream turns it into a more decadent dessert, especially when the cake is slightly warm.
  • A tangy crème fraîche or Greek yogurt can provide a nice contrast to the cake’s sweetness.
• Glazes and Frostings:
  • Simple Buttermilk Glaze: Whisk together 1 cup of powdered sugar with 2-3 tablespoons of buttermilk and ½ teaspoon of vanilla extract until smooth. Drizzle over the cooled cake.
  • Lemon Glaze: Combine 1 cup powdered sugar with 2 tablespoons of fresh lemon juice and a little lemon zest.
  • Cream Cheese Frosting: This cake pairs beautifully with a classic cream cheese frosting for a richer treat.
  • Chocolate Ganache: A thin layer of chocolate ganache can elevate the cake for chocolate lovers.
• Sauces:
  • Drizzle with caramel sauce or butterscotch sauce for an indulgent touch.
  • A vibrant raspberry coulis adds both flavor and visual appeal.
• With a Beverage:
  • Perfect alongside a cup of hot coffee or tea for an afternoon treat.
  • A glass of cold milk is a classic pairing, especially for kids.
• As a Base:
  • Cubes of this cake can be used in a trifle, layered with custard, fruit, and whipped cream.

No matter how you choose to serve it, this farmhouse buttermilk cake is sure to be a hit!

Additional Tips for the Perfect Buttermilk Cake

To ensure your Easy Farmhouse Buttermilk Cake turns out perfectly every single time, keep these helpful tips in mind:

1. Room Temperature Ingredients are Key: This is crucial for baking, especially for cakes. Softened butter creams better with sugar, incorporating more air for a lighter texture. Room temperature eggs and buttermilk emulsify more easily into the batter, creating a smoother, more uniform structure. If you forget to take them out, you can quickly soften butter by cutting it into small cubes, and warm eggs by placing them in a bowl of warm (not hot) water for 5-10 minutes.
2. Do Not Overmix the Batter: Once you start adding the dry ingredients alternately with the buttermilk, mix only until just combined. A few small lumps are perfectly fine. Overmixing develops the gluten in the flour, which can lead to a tough, dense, or rubbery cake instead of the tender, delicate crumb you’re aiming for. Use the lowest speed on your mixer or even fold in the last bits by hand with a spatula.
3. Measure Flour Correctly: The most accurate way to measure flour is by weight using a kitchen scale. If you don’t have one, use the “spoon and level” method: gently spoon the flour into your measuring cup until it’s overflowing, then use the straight edge of a knife to level it off. Scooping directly from the bag can pack the flour down, resulting in too much flour in your recipe, which can make the cake dry and dense.
4. DIY Buttermilk in a Pinch: If you don’t have buttermilk on hand, you can easily make a substitute. For every 1 cup of buttermilk needed, measure out 1 tablespoon of white vinegar or fresh lemon juice into a liquid measuring cup. Then, add enough regular milk (whole milk or 2% works best) to reach the 1-cup line. Stir gently and let it sit for 5-10 minutes. It will curdle slightly and be ready to use. While store-bought buttermilk often yields the best flavor and texture, this substitute works well.
5. Test for Doneness Accurately: Ovens can vary, so relying solely on baking time isn’t always foolproof. The best way to check if your cake is done is to insert a wooden skewer or toothpick into the center. If it comes out clean, or with a few dry, tender crumbs attached, the cake is ready. If there’s wet batter, it needs more time. Also, the cake should spring back when lightly pressed in the center, and the edges will start to pull away slightly from the sides of the pan.

By following these tips, you’ll enhance the texture, flavor, and overall success of your Easy Farmhouse Buttermilk Cake, ensuring a delicious result every bake.

Frequently Asked Questions (FAQ) – Easy Farmhouse Buttermilk Cake

Here are answers to some common questions you might have about making this delightful cake:

Q1: Can I use store-bought buttermilk, or is homemade better?
A: Store-bought cultured buttermilk is generally preferred for baking as it has a consistent thickness and acidity that contributes wonderfully to the cake’s texture and flavor. However, if you don’t have any on hand, the DIY substitute (1 tablespoon of lemon juice or white vinegar mixed with enough milk to make 1 cup, rested for 5-10 minutes) works as a good alternative.

Q2: What if I don’t have a 9×13 inch pan? Can I use other pan sizes?
A: Yes, you can adapt this recipe for other pan sizes, but you’ll need to adjust the baking time.
* Two 8-inch or 9-inch round cake pans: Divide the batter evenly between the pans. Baking time will likely be shorter, around 25-30 minutes. Check for doneness earlier.
* Bundt pan (10-12 cup capacity): Grease and flour the Bundt pan very well. Baking time will be longer, likely 45-55 minutes.
* Cupcakes: Line a muffin tin with paper liners. Fill each liner about ⅔ full. Bake for 18-22 minutes, or until a toothpick comes out clean. This recipe should yield about 24 cupcakes.
Always monitor closely and use the toothpick test to confirm doneness when changing pan sizes.

Q3: Can I make this cake gluten-free?
A: Yes, you can try making this cake gluten-free by substituting the all-purpose flour with a good quality 1:1 gluten-free baking flour blend (one that contains xanthan gum). The texture might be slightly different from the original, but it should still be delicious. Follow the recipe as written otherwise. Results can vary depending on the brand of gluten-free flour used.

Q4: Why did my buttermilk cake turn out dry or dense?
A: Several factors can contribute to a dry or dense cake:
* Overmixing: Mixing the batter too much after adding the flour develops gluten, leading to toughness. Mix only until ingredients are just combined.
* Too much flour: Ensure you’re measuring flour correctly using the spoon and level method or by weight. Scooping flour directly can compact it.
* Overbaking: Baking the cake for too long will dry it out. Start checking for doneness a few minutes before the recipe suggests.
* Oven temperature issues: An oven that runs too hot can bake the outside too quickly and dry out the cake. An oven thermometer can help verify your oven’s accuracy.
* Not enough fat or liquid: Double-check your measurements for butter and buttermilk.

Q5: How should I store leftover buttermilk cake?
A: Store leftover cake in an airtight container at room temperature for up to 3-4 days. The buttermilk helps keep it moist. If your kitchen is very warm or humid, or if the cake has a perishable frosting (like cream cheese frosting), it’s best to store it in the refrigerator for up to 5-7 days. Allow refrigerated cake to come to room temperature before serving for the best flavor and texture. You can also freeze the unfrosted cake; wrap it tightly in plastic wrap, then in aluminum foil or place it in a freezer-safe bag for up to 3 months. Thaw at room temperature.

This Easy Farmhouse Buttermilk Cake is a joy to bake and even more of a joy to eat. Its simple charm, tender crumb, and delightful flavor make it a recipe you’ll cherish and share. Happy baking!

Print