Tender Buttermilk Cake With Sweet Cream Frosting
This incredibly moist and tender cake features a delicate crumb thanks to the buttermilk acidity, topped with a velvety sweet cream frosting that melts in your mouth.
Ingredients
Ingredients
- 2.5 cup all-purpose flour sifted
- 1.5 cup granulated sugar
- 1 cup buttermilk room temperature
- 0.5 cup unsalted butter softened
- 2 large eggs room temperature
- 1 tsp baking powder
- 0.5 tsp baking soda
- 2 tsp vanilla extract divided
- 8 oz cream cheese softened for frosting
- 0.5 cup heavy cream cold
- 2 cup powdered sugar sifted
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. For the best flavor, let the cake sit at room temperature for 15 minutes before serving. You can substitute buttermilk with 1 cup of milk mixed with 1 tablespoon of lemon juice if needed.