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Buttermilk Cake with Vanilla Bean Cream Cheese Frosting!

A beautiful, simple, triple layer cake with cream cheese frosting perfect for the family or any celebration! You will  need three non stick 8" cake tins.
Course Dessert
Cuisine American
Keyword easy dessert recipe, holiday recipe, party recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 servings
Author Linda Spiker

Ingredients

For the cake:

  • 2½ cups all-purpose flour (see my suggestions for gluten free flours above)
  • 3 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 cup butter, room temp plus 1 tablespoon for preparing pans
  • ¼ cup coconut oil, or baking oil of your choice
  • 1⅓ cup granulated sugar
  • 2 teaspoons vanilla paste or 1 teaspoon extract
  • 6 large eggs, room temp
  • 1⅓ cup cultured buttermilk, room temp

For the frosting:

  • ½ cup (1 stick) butter, room temperature and soft
  • 8 oz cream cheese room temp
  • 4 cups powdered sugar
  • 1 tablespoon buttermilk
  • 1 teaspoon vanilla paste or extract

Instructions

Cake Prep:

  • Preheat oven to 350 degrees and place oven rack in center position

Prep pans:

  •  Use a paper towel to wipe the bottom and sides of non stick pans with butter. Lightly coat with flour. Set aside.

The Cake:

  • Combine flour, baking powder and salt, set aside
  • Place butter, coconut oil (or other baking oil), sugar and vanilla in mixer and mix until well combined
  • Add eggs one at a time, mixing well between additions
  • Alternate adding flour mixture with buttermilk until well combined, mix for one more minute
  • Pour equal amounts of batter into prepared pans, tap pans firmly on counter to take out any bubbles
  • Bake for 25-30 minutes or until an inserted toothpick comes out clean
  • Allow cakes to cool, gently remove cakes from pans and then frost

The Frosting:

  • Place butter, cream cheese, vanilla paste or extract into a bowl and mix on medium speed for 30 seconds. Add powdered sugar and mix until well incorporated. Add buttermilk if needed.
  • To get the "semi naked"  look, I frost the first layer lightly, adding a little more frosting around the edges of cake. Then I place the second cake layer and repeat. Last I frost the top layer somewhat generously and use what is left to lightly frost the sides, scraping off extra frosting.
  • Top with your choice of decoration and serve