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Classic White Velvet Buttermilk Cake from Scratch

A light and fluffy cake perfect for any occasion, this White Velvet Buttermilk Cake is versatile enough to be enjoyed plain or adorned with your favorite frostings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour
  • 2.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Wet Ingredients
  • 1 cup unsalted butter, room temperature Use high-quality butter for a richer taste.
  • 2.5 cups sugar
  • 5 large eggs Make sure all ingredients are at room temperature.
  • 1 tsp vanilla extract
  • 1 cup buttermilk Can substitute with milk, adding lemon juice for tang.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Mixing Batter
  1. In a large bowl, cream the butter and sugar until light and fluffy.
  2. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  3. Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour.
Baking
  1. Divide the batter evenly among the prepared pans.
  2. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Serving
  1. Frost with ermine frosting or your choice of frosting and serve at parties or gatherings.

Notes

Do not overmix the batter once adding flour to keep the cake light and fluffy. For flavor variations, consider adding lemon zest or almond extract.