Buttermilk White Layer Cake

Buttermilk White Layer Cake

Jenykell 0

"I would suggest to mix the butter with the dry ingredients and add the buttermilk to that without the sugar, then beat the egg whites with the sugar to create a meringue (until the mixture forms peaks) and fold that mixture in with the rest of the cake."

Ingredients 1 h 45 m {{adjustedServings}} servings 400 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 400 kcal
  • 20%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 65.4g
  • 21%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 274 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round baking pans.
  2. Beat butter and vanilla extract together in a bowl until creamy. Mix flour, baking powder, baking soda, and salt together in a separate bowl. Beat butter mixture, alternating with buttermilk, into flour mixture until fully incorporated.
  3. Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold egg white mixture into batter until just combined. Pour batter evenly into the prepared baking pans.
  4. Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  5. Spread frosting atop one of the cakes and top with second cake. Spread the remaining frosting over the top cake and around the sides of both cakes.
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  • Cook's Notes:
  • If you don't have buttermilk, place a tablespoon of white vinegar or lemon juice in a liquid measuring cup and fill to 1 cup with milk. Allow to stand for 5 minutes and you have a perfect buttermilk substitute. Adjust amounts as needed.
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Reviews 6

  1. 7 Ratings


Followed the instructions exactly, only added a tiny bit of cream of tartar to the egg whites while beating them as I don't have an electric mixer. Difficult to say whether that affected the outcome. Regardless, the cake was completely delicious, light and flavorful. Moist for a white cake as well. I used it as the base for a whipped cream and strawberry cake, and it went over very well. Will make again whenever I need a white cake for anything. PS. I forgot, I also added a tiny amount of lemon extract as well, to enhance the strawberry flavor.


This cake tastes great...I followed the original recipe and poured it into a transformer (the movie) mold and it came out great! Go autobots!!!??


Make sure butter is soft before starting. Good cake, dense.