Old Fashioned Buttermilk Cake is so moist and easy to make!
Cake is one of my favorite foods and this Old Fashioned Buttermilk Cake is one of the moistest cakes I make.
This cake is tender and sweet and delicious!
One of the things I like about it most is that you make the cake and the frosting with melted butter.
No waiting for the butter to soften.
Also, no mixer is needed for this!
Just whisk the ingredients together.
One of the things I like about sheet cakes is that they bake in a short amount of time.
You also get more pieces.
And I am all for more pieces!
Why buttermilk makes this Old Fashioned Buttermilk Cake so darn good:
According to Taste Of Home, “Buttermilk is a wonderful cake ingredient. Its acidic nature tenderizes the gluten in flour, yielding a moist and tender crumb in cakes”.
If you don’t have buttermilk you can mix one tablespoon of vinegar OR lemon juice with one cup of milk and let it sit for 5 minutes.
I personally recommend buying the buttermilk. It is thick and tangy.
Also, you can use the leftover to make delicious buttermilk pancakes or biscuits.
I mean, that is what makes those things taste so good, so go ahead and just get the buttermilk!
Only use the substitute if you can’t, for whatever reason, get the buttermilk.
Some other cake recipes you might like:
Peachy Keen Cake with Cool Whip Frosting
Oatmeal Cake with Coconut Pecan Topping
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Old Fashioned Buttermilk Cake
Ingredients
For the cake:
- 2 cups flour
- 2 cups sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup boiling water
- 1 cup melted butter 2 sticks
- 1/2 cup buttermilk
- 2 eggs
- 2 teaspoons vanilla
For the frosting:
- 4 cups powdered sugar
- 1/2 cup melted butter 1 stick
- 6 tablespoons milk or enough to make it a pourable consistency
- 1 teaspoon vanilla
Instructions
- Preheat oven to 400° and spray an 11” X 17” jelly roll pan with nonstick spray.
- Whisk the flour, sugar, baking soda, and salt in a large bowl. Add the water and butter and whisk until combined. Add buttermilk, eggs, and vanilla whisking until combined. Pour into prepared pan.
- Bake until golden and the edges start to pull away from the pan, 16-18 minutes.
- Cool on a wire rack and make frosting immediately by combining the powdered sugar, melted butter, milk and vanilla in a large bowl. Pour over warm cake.
- Cool completely before cutting and serving.
Notes
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