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Vanilla Buttermilk Cake with Strawberry Buttercream Frosting

Made from scratch with the best ingredients, this double layer cake has a beautiful texture. The cake itself is slightly sweet and super moist (thanks to the buttermilk!) and when frosted with the strawberry buttercream, it is perfection!

Course Dessert
Cuisine American
Keyword easy dessert recipe, holiday recipe, party recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 10 pieces
Author Linda Spiker


The Cake:

  • cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 cup butter (2 sticks) 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

The Frosting:

  • 1/2 cup butter (1 stick) room temp and soft
  • 1/4 cup strawberry puree (usually 3-5 strawberries depending on size)
  • 1 teaspoon lemon juice
  • 3 cups powdered sugar
  • 1/2 teaspoon vanilla paste
  • Tiny pinch of sea salt
  • For decorations if desired: blueberries, 3-4 strawberries, 3 mint leaves


Cake Prep:

  1. Preheat oven to 350 degrees and place oven rack in center position

Prep pans:

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

The Cake:

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

The Frosting:

  1. Cut up strawberries, place in a large bowl (or bowl of stand mixer) add lemon juice and smash with a fork (you could also use a blender)
  2. Add butter to bowl and mix on medium speed for 1 minute
  3. Add a tiny pinch of sea salt and 3 cups powdered sugar into a bowl and mix well
  4. If frosting is not quite thick enough add more sugar, If it's too thick add just a little more lime juice. When frosting is desired consistency, frost cooled cake.
  5. 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, frost the top somewhat generously and use what is left to lightly frost the sides, scraping off extra frosting.
  6. Top with your choice of decoration and serve