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Grandma’s buttermilk cake on a plate.

Grandma’s Buttermilk Cake

Chef Jenn
Grandma’s Buttermilk Cake is moist, slightly tangy, and topped with an irresistible brown sugar glaze. It’s easy to make and perfect for any occasion! Bake in mini bundt pans or cast iron for a treat everyone will love!
4 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8
Calories 789 kcal

Ingredients
  

  • non-stick cooking spray
  • 3 ⅓ cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt or 1/2 teaspoon table salt
  • 1 ¼ cups granulated sugar
  • 1 ¼ cups salted butter softened; divided
  • ¾ cup dark brown sugar divided
  • 3 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 2 ¼ cups buttermilk divided
  • 2 ½ cups powdered sugar

Instructions
 

  • Preheat your oven to 350°F. Spray eight small bundt pans or cast iron pans with cooking spray then set them aside.
  • Whisk together the flour, salt, and baking soda in a medium bowl; set it aside for now.
  • Beat the granulated sugar, ¾ cup of butter, and ½ cup of brown sugar in a stand mixer with a paddle attachment on medium speed until it’s light and fluffy—about 3 minutes. Don’t forget to stop and scrape down the sides of the bowl if needed.
  • Add the eggs and vanilla and beat them just until they’re blended in.
  • Add half the flour mixture and 1 cup of buttermilk and beat on low until combined, then add the rest of the flour and 1 cup of buttermilk and mix until combined. Scrape down the bowl as needed.
  • Pour the batter into your prepared pans and tap the bottom of the pans on a solid surface to even out the batter.
  • Bake for about 20-25 minutes, or until a toothpick or wooden pick inserted into the center comes out clean. Actual cooking time will vary on your pans so watch the cakes and don’t overcook them.
  • Let the cakes cool slightly in the pans on a wire rack for about 10 minutes while you prepare the glaze.
  • Melt the remaining 1/2 cup of butter in a medium saucepan over medium heat. Add the remaining 1/4 cup of brown sugar and 1/4 cup of buttermilk. Whisk constantly while it cooks until everything melts and starts bubbling—this will take about 2 minutes.
  • Remove from the heat and whisk in the powdered sugar until the glaze is smooth and lump-free. This will only take about a minute.
  • Remove the cakes from the pans, and if you are using mini bundt pans, invert the cakes so they’re pretty side up. Drizzle the warm glaze over the cakes.
  • Let the cakes cool then dig in!

Notes

Chef Jenn’s Tips

  • Make sure your eggs are at room temperature before adding them to the batter. It helps everything mix together more smoothly!
  • Never overmix cake batter - only mix until combined, and stop to scrape down the sides of the bowl as needed.
  • If the glaze hardens too much while you’re working with it, just warm it over low heat, stirring gently until it’s pourable again.

Nutrition

Serving: 1mini cakeCalories: 789kcalCarbohydrates: 128gProtein: 10gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 138mgSodium: 425mgPotassium: 204mgFiber: 1gSugar: 91gVitamin A: 922IUCalcium: 120mgIron: 3mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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