White Buttermilk Cake
Published May 10th 2013 Updated December 16th 2023
This White Buttermilk Cake recipe is a classic that every baker should have in their recipe file. It can be adapted and frosted with your favorite frosting to celebrate birthdays, served for casual gatherings or any special occasion cake.
Easy White Buttermilk Cake Recipe
When you set out to bake from scratch, it really shows the love doesn’t it? At times, I’ll develop recipes using a boxed mix so that bakers of all skill levels will feel confident baking. I think if someone has the right tools and fail proof recipe they can become confident baking from scratch, too. It does require more ingredients than a boxed mix but the love that goes into it, can’t be matched.
What Makes a White Buttermilk Cake White?
Some white cake recipes call for solid vegetable shortening, in place of the butter. It will certainly work and make a creamy snow white batter, if you’re inclined to go that route. However, I have found that the butter doesn’t affect the color of the batter that dramatically and the flavor is so good that I don’t leave it out. It also gives that golden crust that makes it so mouthwatering. How to make a White Buttermilk Cake from scratch: (Scroll down for full printable recipe.)
- Dry Ingredients – Use a whisk to sift together the flour, baking powder and salt.
- Creamed Ingredients – Use a mixer to cream together softened butter, sugar, vanilla and almond flavorings. Beat for 3-5 minutes until creamy and pale yellow in color.
- Egg Whites – To the creamed mixture add the egg whites. Beat on medium-high speed for 2 minutes until fluffy.
- Combine – Lower the speed of the mixer adding the sifted dry ingredients alternately with the buttermilk. Stop and scrape the sides of the bowl periodically.
- After all ingredients have been added, increase the mixer speed and beat for 30 seconds to 1 minute longer to fully incorporate.
- Bake – Spread the batter evenly in a butter and floured 13 x 9 inch pan. Bake per the recipe until a toothpick inserted into the center comes back clean.
- Cool completely then top with your favorite flavor of frosting.
How to Make the BEST White Buttermilk Cake Recipe
- Kitchen tools you’ll need to make homemade White Cake: Hand mixer or stand mixer, measuring cups and spoons, large bowl, medium bowl, whisk and 13 x 9 inch baking pan.
- When making a White Cake to keep the batter white use egg whites and clear vanilla extract. A more profound effect on the color of the batter would be using egg yolks and regular vanilla. That would transform this into a different color and you’d lose the white cake.
- You can frost this cake with any flavor of icing that you like and decorated to suit the occasion. It can be cut into shapes and made into petit fours, cut in half to make a square , or baked in round cake pans for a classic shape layer cake.
- Frosting Suggestions – Whipped Chocolate Icing, Brown Sugar Buttercream, 7 Minute Frosting, Strawberry Icing, Vanilla Buttercream, Cream Cheese Frosting and beyond. You’re only limited by your imagination.
- You can make cool and freeze this cake for up to 3 months. Thaw in the refrigerator overnight.
- Depending on the icing White Buttermilk Cake can be stored chilled for up to 4 days.
More Cake Recipes to Make
- Southern Caramel Cake is a classic that never disappoints.
- No mixer required to make a Hummingbird Cake.
- Boston Cream Layer Cake is filled with homemade pastry cream.
- My Italian Cream Cake recipe is the only one you’ll ever need.
- Double Fudge Mississippi Mud Cake is topped with mini marshmallows.
- Fresh Coconut Layer Cake is a delightful cake for any special occasion.
- The family will flip for this Raspberry Cake.
- Strawberry Rhubarb Cake from Barefeet in the Kitchen.
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Helpful Kitchen Items:
White Buttermilk Cake
Ingredients
- 3 cups cake flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 cup butter softened
- 2 cups granulated sugar
- 2 tsp clear vanilla extract
- 1/4-1/2 tsp almond extract
- 6 large egg whites
- 1 1/2 cups whole buttermilk
Instructions
- Preheat the oven to 350°F. Grease and flour a 13 x 9 inch cake pan or spray with baking spray.
- In a medium bowl use a whisk to sift together the flour, baking powder and salt. Set aside.
- In a large bowl, use an electric mixer to cream together softened butter, sugar, vanilla and almond flavorings. Beat for 3-5 minutes until creamy and pale yellow in color.
- Add the egg whites. Beat on medium-high speed for 2 minutes or just until fluffy.
- Lower the speed of the mixer and gradually add the sifted dry ingredients alternately with the buttermilk. Stop and scrape the sides of the bowl periodically so all of the ingredients fully combine.
- After all ingredients have been added, increase the mixer speed and beat for 30 seconds to 1 minute longer.
- Use a large non stick spatula and scrape the batter from the bowl into the pan.
- Bake for 35-38 minutes or until a toothpick inserted into the center comes back clean.
- Cool in the pan for 30 minutes then turn out onto a cooling rack to cool completely. Frost as desired.
Notes
Nutrition
Cut the recipe in half and used a 10 inch round pan, 2 whole eggs instead of 3 egg whites and left out the almond flavoring, Came out very good even tho the buttermilk had been frozen and was not thick. Will make again !
I’m not a seasoned baker at all. In fact, I was desperate for a cake recipe when I found this one. It’s absolutely foolproof, I’ve made it in every shape possible. I don’t change a thing about it, followed to a “T.” It’s my go to now, thanks Melissa!
I love this recipe too, I’m so happy you do!
Could this white buttermilk cake be made with gluten free flour?
I haven’t tested it but I bet it could adapted. If you try it let us know how it goes.
Can you adjust this recipe so I can use2 12″ cake pans, round?
You could adapt this sure. You’ll need to adjust the amount to have ample batter for 2 large layers and the baking time, as well.
Can you adapt this recipe to go into two 8in round pans?
You can make this in two 8 inch rounds depending on depth. Otherwise, it’s not always an easy thing to cut back the ingredients when making a cake batter like this. Fill the pans 2/3 full and if you still have batter, bake it in a muffin pan or small loaf pan. The right pans, and that won’t be necessary.
How many cupcakes do you think this recipe would yield? Looking for a go to vanilla cake and this one looks soooo good!!
You should be able to yield 16-18 cupcakes, depending on how you divide the batter.
Love this cake!! I was searching for a white cake that uses buttermilk because I can’t ever find a use for leftover buttermilk. Delicious! Will definitely be using for my husband’s birthday cake 🙂
Oh wonderful!
Our family all agree….this has now become the official birthday cake from now on!a
I consider thst high praise. It’s my family’s favorite, too. Thank you!
I love this cake have made it several times am planning on making it as a wedding cake this weekend. Can I double it for my larger pans?
Yes you can. It sounds as if you’re an experienced baker so just make sure you adjust the baking time. I love this cake, I’m delighted you do, too.
This is just an outstanding cake recipe. I add huckleberries and a streusel topping. It is one of my family’s favorites.
Thanks Megan, we love this one, too. I love how you chose to serve it, well done!
GIRL, why is it I’m just stumbling upon this recipe in the last 3 years? I’m a baker…longing to find the perfect vanilla cake recipe (who knew it could be so hard), to use for cupcakes and sheet cakes. I found your recipe last night, made the sheet cake today, and voila! It’s perfect! The smell of butter permeated my kitchen as it baked, and I set aside a small bit of batter to put in a 6-inch round just to test it, and OMG, it was AMAZING! Used 5 other people in my house as test subjects and they all agreed it was the best cake I’d ever made! Thank you SO much for sharing this recipe. I now have a go-to recipe for vanilla cupcakes and cakes, from scratch, that I’m sure my clients will LOVE!
P.S. Instead of using 6 egg whites, I used 3 whole large eggs and it’s still very light in color…like off-white 🙂
I’m gonna try the batter in cupcake tins next time, and if they work, I’m a “shoe in”
Hi Sharon, I’m so happy you loved this one, it’s my favorite buttermilk cake and I was happy to share it with you. Whole eggs are perfectly fine, if the color suits you go for it! Thanks so much for taking the time to comment, and visit.
Everything looks great. Anxious to try them all.
Thank you!
What is your frosting recipe?
Vanilla Buttercream here
Can’t click on here button. Need a recipe and how much to use pink food color for white buttermilk cake?
Thanks,
Kellie
Please scroll to the bottom of the page for the full recipe. There’s no food coloring in the White Buttermilk Cake recipe.
I just realized that I didn’t ask for frosting recipe. That’s why I asked about food coloring for frosting. I just wanted a frosting recipe. Sorry for misunderstanding.
Thanks,
Kellie
Add a few drops of red or pink food coloring to Vanilla Buttercream frosting here.
I love to bake and look forward to making the Coconut Cream Cake for a gathering next weekend.
However, WHOLE buttermilk is NO where to be found in my area. Only low-fat.
What to do?
Thank you
The whole fat buttermilk gives it a richness in texture and flavor however, the recipe will work with low fat buttermilk, too.
Use low fat if that’s all you can find.
Hi Melissa, Will I be able to use this receipe for a 11×15 sheet pan if I doubled the receipe?
It would surely fill it, Tia. I haven’t made it in a jelly roll pan. A single recipe would work but, it would be thin.
I love in the UK what is cake flour? We have plain or self raising. I’m guessing self raising!
I would think your self-raising flour has leavening agents in it. You can use plain or all-purpose flour.
Hi Joy! It is a perfect cake for Mothers Day. Thank you and thanks so much for stopping by for a visit. Happy Mothers Day to you as well. ~ Melissa
Absolutely beautiful, and perfect for this Mother’s Day weekend! Thanks for a great tutorial, too! Pinned! 🙂
Happy Mother’s Day!
Love, Joy
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