In continuing my series of Classic Cakes, I’m so excited to share today’s high altitude Vanilla Buttermilk Birthday Cake. This light and fluffy cake is the quintessential celebration cake that’s perfect for every occasion. It’s soft, tender and moist, but sturdy enough to be stacked as a tiered cake, and can be paired with any flavor of buttercream. It’s a personal favorite of mine that I make over and over.
I’ve tested this cake recipe so many times to get it just right. So after the experimenting and baking was done, many cake pans and mixing bowls had been washed, much cake tasting had commenced and my toddler had blown out all the candles and gotten his fill of frosting, we agreed that this final cake was the best. The flavor is the classic vanilla birthday cake flavor that you expect from a box mix and love, although of course so much better. The crumb is simply perfection. Light, fluffy, soft, moist. Everything that you want in a cake. Happily finished with sprinkles.
Looking for more birthday cake recipes? You’ll love my classic vanilla cake, yellow butter birthday cake with chocolate buttercream, and the best ever chocolate cake.
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Why You’ll Love This Cake
Perfect For Every Occasion. Dress this cake up or down for birthdays, anniversaries and holidays. It also makes a perfect white wedding cake.
Versatile. There isn’t a flavor of buttercream or filling that doesn’t go perfectly with this fluffy cake. Strawberry, chocolate, caramel, peanut butter, you name it, and I’ve probably paired it with this buttermilk cake recipe.
Ingredients
Unsalted Butter + Granulated Sugar
This is a butter based cake, and I use the traditional creaming method for mixing my cake batter. I like to beat the butter and sugar until they’re very light, fluffy, and lightened in color, which takes about 10-12 minutes. The creaming of the butter and sugar incorporates air into the batter which makes for a very light cake.
Egg Whites
The egg whites add structure to the cake, and using only whites preserves the white color of the cake, as well. There’s no need to be intimidated by using just egg whites. There’s no whipping of the whites separately to soft peaks or firm peaks or stiff peaks, or anything like that. They are simply mixed into the batter. And the leftover yolks are perfect for homemade pudding or custard pies, custard-based ice cream, or lemon curd.
Buttermilk
Buttermilk is a wonderful ingredient for baking. I use it in so many of my cake recipes. The acidity in the buttermilk adds tenderness to the cake crumb, and gives the cake a beautiful lift.
Vanilla Bean
If you can, use a vanilla bean or vanilla bean paste in this cake. The flavor of the real vanilla bean is just incredible. Vanilla has been pricey for the last couple of years, but I’ve been able to find very affordable vanilla beans on Amazon lately!
Cake Flour + Baking Powder + Salt
Cake flour is best in this vanilla buttermilk birthday cake. It has a lower percentage of protein than all-purpose flour, and makes an incredibly soft and tender cake. The baking powder gives the cake its rise, of course, and salt balances the sweetness of the cake and enhances the flavor of the butter and vanilla bean.
Instructions
Cake
- Preheat the oven to 350 and grease three 8-inch round cake pans. Sift the flour together with the baking powder and salt and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar for 10-12 minutes, scraping the bowl down every few minutes, until very light and fluffy and pale in color.
- In a separate bowl, whisk together the egg whites, buttermilk and vanilla, just to combine. With the mixer on low, add the wet ingredients to the butter/sugar mixture and mix for 1 minute to combine; it will look lumpy/curdled. Add the flour, baking powder and salt to the mixture, mix on low for 30 seconds, and then beat on medium speed for 2 minutes for a light and airy batter.
- Divide the batter between the cake pans. Bake for 25-30 minutes until the centers are done, then set the pans on a wire rack, cover loosely with a clean kitchen towel and cool completely.
I frosted my buttermilk cake with my Perfect American Buttercream. It’s fluffy and creamy, not too sweet, and can be made in any flavor you like. If you haven’t read through my buttercream post, I hope you do! It’s a comprehensive guide addressing common problems with making buttercream, and my recipe turns out perfectly every time.
Buttercream
- In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute until smooth. With the mixer on low, add the powdered sugar, meringue powder and salt and mix until combined. Add the vanilla and milk, increase the speed to medium high and whip for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy.
- When the cakes are cool, run a knife around the edges, remove from the pans, and frost with the buttercream.
Decorating
- For the pink buttercream border, I used Wilton tip 1M, which is my favorite versatile piping tip. I finished it with sprinkles and candles.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.
Frequently Asked Questions
Is this a high altitude cake recipe?
Yes, it is. This is a good article on how to adjust recipes for various altitudes, if you need to adjust it for a lower altitude.
What can I use if I don’t have buttermilk?
Instead of buttermilk, you can make sour milk by combining whole milk with white distilled vinegar. I usually add 2-3 teaspoons of vinegar for every 1 cup of milk.
Will all-purpose flour work instead of cake flour?
It will work, but cake flour has a lower percentage of protein than all-purpose flour, so it makes a lighter, fluffier, more tender cake.
Does this recipe work baked as cupcakes?
I haven’t personally tested it as cupcakes, but a commenter said that it worked well for her, and yielded 42 cupcakes.
Can I use two 9-inch pans instead of three 8-inch pans?
Yes, but the finished cake won’t be quite as tall.
Can this recipe be cut in half for a smaller cake?
It’s difficult to make half this recipe, because a smaller amount of butter and sugar doesn’t cream very effectively. If you want a smaller cake, I recommend making the full recipe, baking the batter in six 6-inch cake pans, and wrapping and freezing 3 layers for another occasion.
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Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
High Altitude Vanilla Buttermilk Birthday Cake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer
Ingredients
Cake
- 1 cup (226g) unsalted butter, softened to room temperature
- 2 cups (432g) granulated sugar
- 6 (210g) egg whites, room temperature
- 2 ½ cups (672ml) whole buttermilk, room temperature
- 2 tsp (8g) vanilla bean paste or vanilla extract
- 3 ¼ cups (390g) cake flour, spooned, leveled and sifted
- 3 ½ tsp (14g) baking powder
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
Buttercream
- 2 cups (452g) unsalted butter, softened to room temperature
- 4 cups (560g) powdered sugar
- 1 tbsp (9g) meringue powder (optional)
- 2 tsp (8g) vanilla extract
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2-4 tbsp (33-66ml) milk or cream, if needed
Instructions
Cake
- Preheat the oven to 350 and grease three 8-inch round cake pans. Sift the flour together with the baking powder and salt and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar for 10-12 minutes, scraping the bowl down every few minutes, until very light and fluffy and pale in color.
- In a separate bowl, whisk together the egg whites, buttermilk and vanilla, just to combine. With the mixer on low, add the wet ingredients to the butter/sugar mixture and mix for 1 minute to combine; it will look lumpy/curdled. Add the flour, baking powder and salt to the mixture, mix on low for 30 seconds, and then beat on medium speed for 2 minutes for a light and airy batter.
- Divide the batter between the cake pans. Bake for 25-30 minutes until the centers are done, then set the pans on a wire rack, cover loosely with a clean kitchen towel and cool completely.
Buttercream
- In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute until smooth. With the mixer on low, add the powdered sugar, meringue powder and salt and mix until combined. Add the vanilla and milk, increase the speed to medium high and whip for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy.
- When the cakes are cool, run a knife around the edges, remove from the pans, and frost with the buttercream.
Notes
- It’s important for the egg whites, buttermilk and butter to be at room temperature.
- Cake flour is best in this cake. It makes a much lighter cake than all-purpose flour does. Be sure to sift the cake flour after measuring.
- I used Wilton Tip 1M for the piping on the cake.
This cake looks so yummy and luscious, I think I will be baking this cake very soon.
Looks amazing. Do you bake with true convection or with bottom heat?
The heating element in my oven is on top, and I bake cakes in the middle rack. There is a convection setting, but I don't use it for cakes, and usually only use convection for roasting meat and vegetables.
Yummy, must bake this cake. My cakes always are soggy in the middle, what is the cause of this issue. Thank you
Hmmm, I'm not sure, I can't say I've ever had a soggy cake. But it sounds like they're either under-baked, or there's too much liquid in the recipe.
Can I use Self-raising flour instead of cake flour?
Hi Eva, no, self-rising flour cannot be used instead of cake flour. You can use plain all-purpose flour, if you like, although cake flour has a lower protein content than all-purpose flour, which yields fluffier and more tender baked goods, making cake flour ideal for cakes, especially for white cakes. Self-rising flour, on the other hand, also contains salt and leavening, and since the leavening is already mixed in, you're not able to know or control how much baking powder is going into your cake, which makes it unsuitable for cakes. Self-rising flour is typically used in things like biscuits and pancakes, although personally, I only use it in crumb toppings.
I tried this recipe in Utah at 4600 feet above sea level. It worked beautifully. Fantastic texture, which has been the hardest thing for me. It stores well and still has a great texture the next day. I have been experimenting with a lot of recipes and I’m grateful to have found this one. It doesn’t have a super high rise, which may be something I experiment with a little more at my altitude. Regardless though, it’s a great recipe. Thank you!
I'm so happy you love it!
Just tried your recipe and the texture is amazing! I did add an extra tsp of baking powder since I’m not at a high altitude. I also used the batter to make cupcakes instead of a cake. (Took 15 mins for each batch and made a total of 42 regular cupcakes). The first dozen I didn’t add anything extra and they turned out good, but I was wanting a little more sweetness. So I decided to add mini chocolate chips to the rest of the batter and after the cupcakes cooled I added a maraschino cherry buttercream on top. My husband and son loved how light and fluffy the cupcakes turned out 🙂 Definitely saving this recipe!
Oh, I'm so glad to hear that! I've never baked this into cupcakes, and I'm glad to know it worked out well. This continues to be one of my all-time favorite recipes for layer cakes. 🙂
This recipe is so good! I added a little maple syrup, maple extract, and cinnamon for chicken and waffles inspired cupcakes. I love the texture on these, I'll have to use buttermilk in my cakes more often!
Those flavors sound delicious!
I can’t wait to try this recipe. Where did you find that amazing cake stand?!
From the Target dollar section!
Would this current recipe work with 2 9 inch pans?
It will definitely work, it just won’t be as tall as a three layer 8 inch cake. You’ll probably need to add a few extra minutes of bake time, since the pans will contain more batter.
I am not at a high altitude (Florida) but I LOVE all of your recipes! What can I do and what modifications should I change to make them ALL “Florida friendly” ?
Haley, I recommend you read this article on making adjustments for various altitudes: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
For baked goods like cakes, muffins and cookies, you’ll need to decrease the flour by a few tablespoons and increase the leavening a bit. You might also need to increase the sugar by a few tablespoons.
My recipes for pies, cheesecake, ice cream, etc, will work for every altitude.
Happy baking! 🙂
This looks great! I’m curious, what is your strategy for getting sprinkles on the side of the cake?
Immediately after frosting the cake (before the buttercream crusts over), I just pinch a few sprinkles between my fingers and randomly toss them onto the cake. 🙂
So I’m still confused after reading about the adjustments. I made this cake by the recipe, no adjustment, and it was very good. I baked it 30 minutes but it was a little wet and didn’t rise very much. My altitude is right under 800. Any idea how much baking powder I should use.
Sonia, you might try these measurements for your altitude:
1 cup unsalted butter, room temperature
2 1/4 cups granulated sugar
6 egg whites, room temperature
2 cups buttermilk, room temperature
2 teaspoons vanilla extract
3 1/4 cups cake flour
4 teaspoons baking powder
1 teaspoon salt
How many 6” pans can I use with your recipe
For a smaller cake, you can cut the recipe in half and bake the batter in three 6-inch pans.