Iced Buttery Buttermilk Cake

Prep Time
Cook Time
Ready In

"I know by now you must have made a thousand different recipes for cakes and most were just so-so, I have been there myself, well sometimes one comes along that is just way to good, this happens to be one of those, This is super-easy, you don’t need a mixer to make it, it’s ridiculously buttery moist and tender, and trust me, there will not be one crumb left! The cake is iced warm, it just doesnt get any better! NOTE for a larger sheet cake size, bake in a 11x17 inch rimmed sheet pan, reduce baking time to 15-18 minutes, the cake will bake out flatter"

Original recipe yields 12-14 servings


  • Serving Size: 1 (202.4 g)
  • Calories 751.3
  • Total Fat - 32.5 g
  • Saturated Fat - 20.1 g
  • Cholesterol - 117.6 mg
  • Sodium - 449.7 mg
  • Total Carbohydrate - 115.3 g
  • Dietary Fiber - 2.1 g
  • Sugars - 100.8 g
  • Protein - 4.6 g
  • Calcium - 39 mg
  • Iron - 0.9 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees. Coat an 13x9 inch baking pan with baking spray and set aside.

Step 2

In a large bowl whisk together the sugar, flour, baking soda and salt. Whisk in the butter and water until combined. Next whisk in the eggs, vanilla and buttermilk until smooth.

Step 3

Pour the batter into the prepared pan and bake for 40 minutes until a toothpick inserted in the center comes out clean.

Step 4

Place the cake on a wire rack to begin cooling and immediately make the frosting.


Step 5

In another large bowl whisk together the butter, confectioners sugar, milk and vanilla until no lumps remain. Pour immediately onto the warm cake.

Step 6

Allow the cake to cool before serving.

Tips & Variations

No special items needed.



This cake baked out beautiful, nice and even around the edges, and so easy, just mix in one bowl then bake, mine was done in just under 30 minutes, used a 13x9-inch pan, I baked it 350 degrees my oven rack set to second-lowest position. I have not cut into it yet, when I do I will update my review and add stars, only used 3/4 cup melted butter for the icing and that amount was fine although it needed a little more milk, I used buttermilk for the icing instead of milk. UPDATE: tryed the cake and it is more of a pudding consistancy, extremely moist almost to the point of TOO moist, I'm not sure if this is the way it is supposed to be, the cake is still warm, also it is way to sweet, I will reduce the sugar in the cake to one cup as the icing is so sweet. Flavor is good though. Would I make it again, mabey, but would make the cake differently, beating eggs and sugar separatley from all dry ingredients. Thanks.

review by:
(18 Aug 2015)


Very good even though we didn't make the icing. Thanks for posting!

review by:
(18 Aug 2015)