This high altitude vanilla buttermilk birthday cake is soft, fluffy and moist, flavored with real vanilla bean and frosted with silky vanilla buttercream. Cheerful colors and sprinkles make this celebration cake complete!
Looking for more high altitude 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. 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.
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.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
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 F, and position a rack in the center of the oven. Spray the bottoms of three 8-inch cake pans with non-stick spray, and line the pans with circles of parchment paper.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla bean on medium speed (#6 on a Kitchen Aid stand mixer) for 10 minutes, scraping the bowl occasionally.
- Beat in the egg whites, one at a time, beating each for 10 seconds before adding the next. Scrape the bowl down and beat for 10 more seconds.
- In a separate bowl, sift together the cake flour, baking powder and salt.
- With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk, starting and ending with the flour. Use a spatula to scrape the bowl well and incorporate any stray bits of flour.
- Divide the batter between the pans. Bake on the center oven rack for about 25-30 minutes, until a cake tester or toothpick comes out clean.
- Set the pans on a wire rack, cover loosely with a clean kitchen towel, and cool completely before frosting.
Buttercream
- In the bowl of your stand mixer fitted with the paddle 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.
- Remove the cooled cakes from the pans. Fill, stack and frost the cake with the buttercream, scraping the sides smooth to seal the crumbs in with a “crumb coat”. Refrigerate the cake for 15 minutes.
- Reserve 1/2 cup of the buttercream, and color it with turquoise gel food coloring. Color the remaining buttercream with a few drops of pink gel food coloring.
- Frost the cake all over with the pink buttercream, making it as smooth as you like. Before the buttercream crusts over, add sprinkles.
- For the border around the bottom, pipe a small “shell” border with tip 18 and the turquoise buttercream. For the top, use tip 1M, and pipe little drop flowers with the turquoise buttercream. Insert birthday candles into the flowers on top.
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
Because this recipe for vanilla buttermilk birthday cake is the same one I use for my white velvet cake, I have already addressed all FAQs in this post.
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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 with Paddle Attachment
- 8-inch cake pans (x3)
- 12-Inch Disposable Piping Bags (plus tip 1M, a coupler, and tip 18)
Ingredients
Cake
- 1 cup unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 6 egg whites, room temperature
- 2 ½ cups whole buttermilk, room temperature
- 2 tsp vanilla bean paste or vanilla extract
- 3 ¼ cups cake flour, fluffed, spooned, and leveled
- 3 ½ tsp baking powder
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
Buttercream
- 2 cups unsalted butter, softened to room temperature
- 4 cups powdered sugar
- 1 tbsp meringue powder (optional)
- 2 tsp vanilla extract
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2-4 tbsp milk or cream, if needed
- gel food coloring (pink and turquoise)
- sprinkles
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Spray the bottoms of three 8-inch cake pans with non-stick spray, and line the pans with circles of parchment paper.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla bean on medium speed (#6 on a Kitchen Aid stand mixer) for 10 minutes, scraping the bowl occasionally.
- Beat in the egg whites, one at a time, beating each for 10 seconds before adding the next. Scrape the bowl down and beat for 10 more seconds.
- In a separate bowl, sift together the cake flour, baking powder and salt.
- With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk, starting and ending with the flour. Use a spatula to scrape the bowl well and incorporate any stray bits of flour.
- Divide the batter between the pans. Bake on the center oven rack for about 25-30 minutes, until a cake tester or toothpick comes out clean.
- Set the pans on a wire rack, cover loosely with a clean kitchen towel, and cool completely before frosting.
Buttercream
- In the bowl of your stand mixer fitted with the paddle 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.
- Remove the cooled cakes from the pans. Fill, stack and frost the cake with the buttercream, scraping the sides smooth to seal the crumbs in with a "crumb coat". Refrigerate the cake for 15 minutes.
- Reserve 1/2 cup of the buttercream, and color it with turquoise gel food coloring. Color the remaining buttercream with a few drops of pink gel food coloring.
- Frost the cake all over with the pink buttercream, making it as smooth as you like. Before the buttercream crusts over, add sprinkles.
- For the border around the bottom, pipe a small "shell" border with tip 18 and the turquoise buttercream. For the top, use tip 1M, and pipe little drop flowers with the turquoise buttercream. Insert birthday candles into the flowers on top.
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.
- If you’re not able to get buttermilk, you can make your own sour milk. For every 1 cup of buttermilk, combine 1 cup whole milk with 1 tablespoon white distilled vinegar, and let sit for a few minutes to curdle.
- Leftover cake should be stored in an airtight container or cake carrier for up to 3 days.
- If you don’t have three 8-inch pans, you can use two 9-inch pans instead. This is too much cake batter to only use two 8-inch pans.
- You can also divide the batter between six 6-inch round cake pans, to make two smaller layer cakes.
- Add 1 tsp almond extract to the cake batter and the buttercream for a classic “wedding cake” flavor.
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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!
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
I will be trying this for my baby’s bday!