This Buttermilk Cake recipe has been passed down through generations, starting with my Grandma. It’s an easy, moist cake with a tangy flavor, thanks to the buttermilk, and a perfectly sweet finish from the rich brown sugar glaze. If you’re looking for a classic dessert that never disappoints, this cake is it!
Buttermilk Cake bakes up golden brown and delicious, with the buttermilk adding just the right amount of tang to balance the sweetness. It’s not overly sugary, but the buttery brown sugar glaze takes it to the next level with its rich, old-fashioned goodness.
I love making individual cakes using smaller pans or cast iron pans. These little cakes are not only adorable but also perfect for serving guests. No matter how you bake it, this old-fashioned buttermilk cake is always a crowd-pleaser!
Ingredients
- Non-stick cooking spray
- All-purpose flour
- Baking soda
- Granulated sugar
- Salted butter- Softened, divided.
- Dark brown sugar – Divided.
- Large eggs – At room temperature.
- Vanilla extract
- Buttermilk – Divided.
- Powdered sugar
How To Make Buttermilk Cake
- Preheat the oven to 350°F. Grease eight small bundt pans or cast iron pans with non-stick cooking spray and set aside.
- Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
- Beat the granulated sugar, ¾ cup of butter, and ½ cup of brown sugar in a stand mixer with a paddle attachment on medium speed until it’s light and fluffy—about 3 minutes. Don’t forget to stop and scrape down the sides of the bowl if needed.
- Add the eggs and vanilla extract, and mix until just combined.
- Add half of the flour mixture and 1 cup of buttermilk to the batter and mix on low until combined. Then, add the remaining flour and 1 cup of buttermilk, mixing until fully incorporated. Scrape down the bowl as necessary.
- Pour the batter into the prepared pans, tapping them gently on the counter to even out the batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Baking time will vary depending on the size of your pans.
- Let the cakes cool in the pans on a wire rack for 10 minutes while you prepare the glaze.
How To Make the Brown Sugar Glaze
- In a medium saucepan, melt the remaining 1/2 cup of butter over medium heat. Add the remaining 1/4 cup of brown sugar and 1/4 cup of buttermilk, whisking constantly until the mixture melts and starts to bubble, about 2 minutes.
- Remove from heat and whisk in the powdered sugar until the glaze is smooth.
- Carefully remove the cakes from the pans and invert them if using mini bundt pans. Drizzle the warm glaze over the cakes.
- Allow the cakes to cool, then enjoy!
Step-By-Step Process
Chef Jenn’s Tips
- Make sure your eggs are at room temperature for a smoother batter.
- Don’t overmix the batter—just mix until everything is combined.
- If the glaze thickens too much while you’re working with it, gently reheat it over low heat, stirring until it becomes pourable again.
Recommended
Serving Suggestions
This buttermilk cake is a versatile dessert that can be dressed up in various ways. Serve it with a scoop of vanilla ice cream or freshly whipped cream. Fresh berries like strawberries or blueberries also add a nice contrast to the sweetness of the glaze. Whether it’s a casual family dinner or a special occasion, this cake always hits the spot.
Storage
If there are any leftovers, store the cake in an airtight container in the refrigerator for up to 3 days. This cake also freezes well—just wrap individual cakes in plastic wrap and place them in a freezer-safe bag or container. When you’re ready to enjoy, let the cakes thaw at room temperature or warm them in the microwave for a gooey, delicious treat.
Buttermilk Cake with Brown Sugar Glaze
Ingredients
- non-stick cooking spray
- 3 ⅓ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ¼ cups granulated sugar
- 1 ¼ cups salted butter softened; divided
- ¾ cup dark brown sugar divided
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups buttermilk divided
- 2 ½ cups powdered sugar
Instructions
- Preheat the oven to 350°F. Grease eight small bundt pans or cast iron pans with non-stick cooking spray and set aside.
- Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
- Beat the granulated sugar, ¾ cup of butter, and ½ cup of brown sugar in a stand mixer with a paddle attachment on medium speed until it’s light and fluffy—about 3 minutes. Don’t forget to stop and scrape down the sides of the bowl if needed.
- Add the eggs and vanilla extract, and mix until just combined.
- Add half of the flour mixture and 1 cup of buttermilk to the batter and mix on low until combined. Then, add the remaining flour and 1 cup of buttermilk, mixing until fully incorporated. Scrape down the bowl as necessary.
- Pour the batter into the prepared pans, tapping them gently on the counter to even out the batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Baking time will vary depending on the size of your pans.
- Let the cakes cool in the pans on a wire rack for 10 minutes while you prepare the glaze.
How to Make the Brown Sugar Glaze
- In a medium saucepan, melt the remaining 1/2 cup of butter over medium heat. Add the remaining 1/4 cup of brown sugar and 1/4 cup of buttermilk, whisking constantly until the mixture melts and starts to bubble, about 2 minutes.
- Remove from heat and whisk in the powdered sugar until the glaze is smooth.
- Carefully remove the cakes from the pans and invert them if using mini bundt pans. Drizzle the warm glaze over the cakes.
- Allow the cakes to cool, then enjoy!
Notes
Chef Jenn’s Tips
- Make sure your eggs are at room temperature for a smoother batter.
- Don’t overmix the batter—just mix until everything is combined.
- If the glaze thickens too much while you’re working with it, gently reheat it over low heat, stirring until it becomes pourable again.