Buttermilk White Layer Cake

Buttermilk White Layer Cake

4 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    1 h 45 m
Recipe by  Jenykell

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 9-inch cake



  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.

Share It

Reviews (4)

Rate This Recipe


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.

More Reviews

Similar Recipes

Chocolate Buttermilk Cake

Chocolate Buttermilk Cake

Auntie's Buttermilk Cake

Auntie's Buttermilk Cake

Simple Buttermilk Coffee Cake

Simple Buttermilk Coffee Cake

Pineapple Layer Cake

Pineapple Layer Cake

Chocolate Buttermilk Layer Cake

Chocolate Buttermilk Layer Cake

Camille's Buttermilk Pound Cake

Camille's Buttermilk Pound Cake


Amount Per Serving (16 total)

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

Based on a 2,000 calorie diet



previous recipe:

Simple Buttermilk Coffee Cake


next recipe:

Shauna's Boston Cream Cake