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Looking for a cake to "wow" family, friends, guests? This delicious, one-bowl, super easy Buttermilk Butter Crunch Cake will do the trick!
If this Buttermilk Butter Crunch Cake had a place in Webster's dictionary, I'm quite certain that this is how it would be described:
A super tender, super moist, deliciously buttery, golden cake that can be literally thrown together in 10-minutes (hands-on time). The icing is also really easy and quick. It's a one-bowl, no-mixer, silky, vanilla buttercream that's scattered with a crisp, candied coconut-almond topping. Start to finish, this cake comes together in less than one hour.
Do you know what makes me (and Scott) really happy? That I (we) don't have to just read the definition of this Easy Buttermilk Butter Crunch Cake.
Nope, if I have just one hour to spare, I can have this cake sitting on my table, just waiting to be sliced and enjoyed. You can too! Yay!
If you've enjoyed our Easy Farmhouse Buttermilk Cake, you're going to love this one too, as I've adapted it from that super popular recipe. It's similar, while at the same time quite different, especially in the topping category.
The topping is two-fold, first, a quick buttercream made with butter, powdered sugar, milk, vanilla and a whisper of almond extract. (I'm of the opinion that just a touch of almond extract gives baked goods a really fine European-like flavor.)
As described in the Webster (wannabe) definition above, the second layer is an amazingly crisp, crunchy, candied almond-coconut topping. How do you "candy" almonds and coconut? Easy! Just combine the two and stir together with a bit of melted butter and honey. The mixture goes into the oven for 10 minutes and comes out golden, crisp and pretty as a picture!
What does buttermilk do in cakes?
Buttermilk is one of the secret ingredients in this Buttermilk Butter Crunch Cake (and in lots of other baked goods). I would go as far as saying it's almost magical. What does buttermilk do in cakes and other baked goods? Fine Cooking explains it like this:
"Buttermilk owes its success as a baking ingredient to its acidity. It's not nearly as sour as lemon juice or vinegar, of course, but the milder lactic acid present in buttermilk makes it a real boon to bakers. A slightly acidic batter helps keep baked goods moist and tender by breaking down long, tough strands of gluten; it also prevents cherries and walnuts from acquiring a blue tinge in muffins. The tartness of buttermilk adds a pleasing, subtle tang to cakes and pastries. And the acid is responsible for buttermilk's thick consistency, which adds a soft, rich, creamy quality to whatever you're baking."
See the wonderful tender crumb in this Buttermilk Butter Crunch cake? Thank you buttermilk!
Is there anything I can substitute for buttermilk in a recipe?
No buttermilk? No problem! There are other ingredients that act similarly to buttermilk. If you have any regular yogurt, Greek yogurt or sour cream, these will all work as substitutes as they all have that acidic property that works to make baked goods moist and tender. You just want to thin them down with a little milk so they're similar to the consistency of buttermilk. And if you don't have any of the above, you're still okay. You can make your own (faux) buttermilk substitute!
How to make buttermilk from milk
It's easy to make your own buttermilk substitute. Simply add 1 tablespoon of vinegar or lemon juice to a measuring cup. Fill it the rest of the way to one cup mark with whole milk and let it stand for 10 minutes. Voila! You've got a "sour milk" with similar properties. Use it as directed in recipes calling for buttermilk. It will provide the acid for leavening and help with creating a tender crumb. The resulting flavor may have a more subtle tang than buttermilk, but it definitely works!
How good is this Buttermilk Butter Crunch Cake? Well, I considered calling it "I Want to Marry You Cake" as it gets the same incredible rave responses as these cookies. In other words, it's so amazingly delicious. it might just elicit marriage proposals!
Café Tips for making this Easy Buttermilk Butter Crunch Cake
- Because this is a one-bowl, no-mixer recipe, the butter should be VERY soft. Leave it sit at room temperature for several hours or use a microwave at 10% power (for 1 to 4 minutes, depending on the power of your microwave) to soften your butter.
- This Buttermilk Butter Crunch Cake can be made up to 8 hours in advance and stored at room temperature (covered).
- If you're feeding a crowd, double the recipe and bake the cake in a 9×13-inch pan.
- Have extra buttermilk after making this cake? Try out our Ridiculously Easy Buttermilk Biscuits or these Easy Buttermilk Brioche Buns. You'll find yourself buying buttermilk on a regular basis!
- You could also use an 8-inch cake pan for this recipe which will result in a little higher cake. I used a 9-inch because I wanted to serve it on my cake stand which is a bit larger.
- Don't skip lining the pan with parchment if you want to be able to easily remove the cake from the pan. If you want to serve the cake right from the pan, you can just grease the pan and skip the parchment paper. I love these pre-cut parchment paper circles. They're really nice because they have little tabs to use to pull the cake out of the pan. You can also cut your own.
- A nice sturdy whisk is a great tool to have when making cakes. A good whisk is not expensive and will last a long time. I really like the feeling of this whisk and use it all the time.
- No buttermilk? No problem! As stated above in the post, just add one tablespoon of white vinegar or lemon juice to a measuring cup. Fill with milk to measure one cup. Allow to sit for 5-10 minutes, then proceed with recipe.
- For those of you living outside of the United States, half and half is an American convenience product used in coffee. It's a mixture of half milk and half cream, hence the name. You could also use whole milk in lieu of half and half with good results.
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Easy Buttermilk Butter Crunch Cake
Ingredients
For the cake:
- ¼ cup butter, very soft
- 1 cup granulated sugar
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
For the topping:
- 2 teaspoons butter
- 2 teaspoons honey
- ½ cup sweetened coconut
- ½ cup sliced almonds
For the icing:
- ¼ cup butter
- 3-4 tablespoons milk or half and half
- 3 cups powdered sugar
- ½ teaspoon vanilla, or vanilla paste
- ¼ teaspoon almond extract
Instructions
- Preheat the oven to 325°F. Spray a 9" round cake pan with baking spray and line with parchment paper. Set aside. Line a sheet pan with foil and spray it with cooking spray. Set aside.
- Combine the soft butter and sugar and stir until all sugar is combined. The mixture will not be smooth and fluffy at this point.
- Add the egg and whisk until smooth and fluffy. Stir in the buttermilk and vanilla and almond extracts and whisk until well combined. Sprinkle the flour, baking soda and salt evenly over the top and whisk until the mixture is smooth.
- Pour the batter into the prepared pan. Bake the cake for 30-35 minutes until light golden brown (a toothpick inserted in the center should come out clean and/or the cake will spring back when lightly touched in the center). Do not turn the oven off yet.
- Allow to cool in the pan for 10 minutes, then turn out onto a cooling rack to cool for at least 20 minutes before adding the icing.
- While the cake is cooling, make the topping and the icing. Combine coconut and almonds on the prepared sheet pan. Combine melted butter and honey in a small bowl. Drizzle over coconut-almond mixture and stir well to coat nuts and coconut. Spread mixture out to a thin layer.
- Place pan in the oven and bake for 5 minutes. Stir to redistribute and spread out the mixture to an even layer again. Return to the oven and bake for another 5 minutes. Repeat stirring and redistributing again and bake for 4-5 more minutes until the mixture is golden brown. Set aside to cool.
- For the icing, place butter in a microwave-safe bowl and cook in the microwave on high power for 1 minute. If butter is not melted return to microwave for another 15 seconds.
- Add 3 tablespoons half and half, vanilla and almond extracts to butter and stir to combine. Add powdered sugar and stir well till smooth and creamy. Add a bit more half and half to thin if needed. Icing should be a very thick, but spreadable consistency.
- Spread the buttercream over the top of the cake. Scatter the almond mixture evenly over the top before the icing sets. Enjoy!!
Notes
Nutrition
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Delicious! I've made many of the recipes on your website and have loved every one of them. My cakes don't come out looking as beautiful as yours do but they taste phenomenal! Thank you for sharing your recipes! Now for an afternoon cup of coffee and some cake! 😊
Thanks for the letting us know, JB!
Hi Chris,
Your website has turned me into a baker! Started with the Buttermilk Farmhouse Cake and have made many of the other cakes.
For this Buttermilk Crunch Cake can I stack two together? Or is the crumb too heavy for that to work well?
Trying to decide between this cake and the wonderful Easy Almond Coconut Cake that I often make
, the icing on this one is appealing today as it feels more celebratory. Thank you in advance for your advice and for your wonderful website.
Nora
Hi Nora, I think that would work fine!
I have tried several of your recipes and love them all! I am going to try this cake next. Can you freeze it?
That's great, Donna! Yes, it freezes well.
Hello !
Can I bake it in loaf pan?
Thanks
Hi Natalia, I haven't tested this recipe in a loaf pan so I can't say for sure.
This cake is terrific! The cake was very moist and the topping and icing really add a nice touch. You indicate that almond extract is needed in the cake ingredients, but it does not show when to add it in your instructions. No big deal for me as I just added it along with the vanilla extract! I also want to add that this recipe is super easy and I will definitely be making it again soon! Thank you for this great recipe!
I have made this cake three times, the first for a dear friend's birthday. Soooo delicious! perfect in everyway! and I made extra topping to use on yogurt w/fruit, on my oatmeal and on vanilla ice cream - this recipe is awesome! Oh and of course super easy!
Thanks a million for doing the work to create these delightful recipes!
Thanks so much, Dolores!
Hi from Germany. I want to try out more of your recipes because I always get compliments when I bake your French Grandma’s Lemon Yogurt Cake. This Buttermilk cake caught my eye but I can’t find sweetened coconut shreds here. Will it make a terribly big difference if I leave that ingredient out? Or whould you have any substitute I could use instead? Thank you so much and more power to you and beautiful recipes for us! lol
Best regards,
Gigi
Hi Gigi, do you have unsweetened coconut there? If not, you could just leave it out or add more almonds. I hope you enjoy the cake!
Hi Chris,
Thanks a million for your fantastic series of Ridiculously Easy Cake Recipes, in particular the original French Almond Cake, which remains to this day a special, much-looked forward treat in my neighborhood. Yesterday, I finally got to make this luscious cake above. Everything else about this cake was wonderful, including how incredibly easy to put it together Except for the buttercream icing, which we found too sweet for our Swiss palate, even though I used only half of the amount of powdered sugar prescribed in the recipe, because that was all I had. I personally found the almond coconut combo delicious enough for a topping. As suggested by one reader here, I'll try cream cheese icing next time and mind the sugar content...though cream cheese won't make the cake any lighter, in fact, only richer, I think. And yes, I used unsweetened coconut, which is what we get here in Switzerland. Since you use butter and honey to make this nut-combo, you don't need sweetened coconut. Many thanks again for generously sharing your fantastic recipes with us.
Thanks so much for sharing your results, Ceres! So glad you enjoyed it💕
Hi
Just made that cake this weekend..
What to say ..not only it’s beautiful presentation, but also super delicious.
It was a HUGE success. Now it’s our favourite cake .
I just used half the sugar in the cake batter and half the frosting .
For us it was PERFECT.
Thank you for sharing your wonderful recipes.I always look like a pro.
Nathalie B
Thanks so much for sharing your results, Nathalie!
The buttermilk cake was superb. I am English, living in Ireland and used buttermilk for the first time to make pancakes. I am poaching salmon fillets in the last of it . Thanks or your recipes
Deborah
I'm so glad you enjoyed it, Deborah. Thanks for letting us know!
I am not a butter cream icing fan and thought to substitute with a cream cheese icing. This cake is delicious...and so easy to make!! It is definitely a keeper. Thank you for sharing it with us.
Thanks so much, Mae! Cream cheese icing sounds yummy!
The directions don't state where to put the almond extract in the cake portion? Do you just add it with the vanilla? Also, do you grease the parchment paper or the pan or both? Last, I'm making it in a glass 9X13 (doubling the recipe). What do you suggest for cooking time? Thanks in advance! I'm making this for our great-grandma's 86 birthday tonight and can't wait!
I made this cake to take to work. It was such a hit! Someone asked me if it made by the professional baker we are lucky enough to have in our small town ~~ it was that good.
Awesome! Thanks for sharing, Susan!
Awesome!! Thanks, Susan!
You have the most beautiful dishes and serving pieces. Would you or could you please let us know where you purchased them.
Hi Evie, thanks so much! I love pretty dishes and serving ware so I'm always on the lookout. I find some fun pieces at consignment shops, antique stores, HomeGoods...
Whenever we travel I love to go into little shops and check out their wares. I wish I could give you a more precise answer. I guess the answer is just so varied!
I am planning on making this for Easter. We are traveling to my parents this year and would love to be able to make as much as possible in advance. I see it says above that it can be made 8 hrs in advance. Would it be ok to make the cake part the day before and finish it the morning of? Not sure how much time I will have on Easter to make the whole thing. Thank you
Hi Nora, yes you could make the cake the day before and finish it in the morning. You could also have all the dry ingredients combined in a ziplock bag and the wet ingredients in a jar and throw the cake together in minutes on that morning. Either way will work!
This cake is absolutely delicious. I have made it twice in the last month so that alone says a lot. Looks amazing too!
That's awesome, Anne! I appreciate you taking the time to leave a comment 💕
Hello Chris, I made this cake and it was absolutely delicious. Thank you so much for these wonderful, easy to follow recipes. I love cooking but baking was never my thing. However, ever since I stumbled upon your site OMG, no one can stop me now😋😊
Ha! I love that, Giovani!
This cake is absolutely delicious, but I found the icing too sweet and soft to be used in a piping bag. (In all fairness, Chris doesn’t suggest trying to pipe it on.) I made it in an 8” pan and baked it for 37 minutes. (I’m at sea level) Honestly, the cake is so delicious it can be eaten on its own; hands down it is the BEST vanilla cake I have ever tried or made. Seriously. Make it now. The only thing you will regret is how many pieces you will hoover on your own. I am (mildly) ashamed to say I hid the last two pieces from my family so I could eat them later. Thank you for sharing this bit of heaven with us, Chris.
I haven’t looked further on the website, but is there a chocolate version?
Haha! I love that you hid two pieces. Sounds like something I might do 💕 There is a chocolate cake on the site that we really enjoy: https://thecafesucrefarine.com/grammys-easy-chocolate-yogurt-cake/
Hi I have a question...I need to use the topping to cover an entire 8 inch cake to make it crunchy all over on top of a buttercream frosting. Will it be able to hold on the sides of the cake?
Hi Bobby, I would guess it would be difficult to get the topping to hold on the sides of the cake. It's a loose topping and does well on the top as there's no place for it to go but I'm afraid only some of it would stick to the sides.
if you make it in a 9 x 13 pan, how long do you bake it and do you also bake it at 325?
Hi Sue, yes bake at 325 for 35-45 minutes.
Definitely 5 stars! My family could not stop eating it, and I made the recipe to get rid of some leftover buttermilk. Jackpot!
Thanks so much for sharing your results, Kathleen! I'm so happy you enjoyed this cake!
Would this cake freeze well?
Yes, it does!
Chris, you have it out of the park with this one! It is simply divine. Thank you!
Thanks so much, Shannon. I'm super happy you enjoyed it!
Delish! Received rave reviews at our Super Bowl party. Comments like,"Oh Hon, you've GOT to try the cake. What do you call this?", were heard. Not a soul could tell I had used GF flour....even hubby who is my resident gluten-free sniffer-outer. In fact, all your recipes that I have tried I have used Namaste GF flour with two thumbs up results!
That's so awesome, Michelle! Thanks so much for sharing your results, I'm sure this will be very helpful to other GF readers!
I made this in a nine by thirteen tin for a pot luck and it was delicious. Was also very easy to make. Thank you!
You're welcome Sujata! I'm so happy you enjoyed it!
What could replace egg and how much?
Hi Niyati, I haven't experimented with that so I wouldn't want to advise. I know the egg helps hold it all together. If you try something let us know how it works as there may be others who are also wondering.
Made one for my neighbor when she returned from the hospital. She raved about the cake, then asked for the recipe. I have made two since. This recipe and the one bowl Chocolate Cupcakes are definitely my go-to recipes for quick, tasty treats.
That's so sweet, Sue! What a thoughtful way to encourage someone who's been through a hard time. I'm so happy to be a tiny part of it with this recipe!
Wonderful recipe. I've made two this week already and impressed the guests. It may be my new "go to" cake.
Haha! I love it! You sound like me - when I love a recipe, I just can't get enough of it 🙂
Buttermilk, bicarbonate and plain flour, had never tried this combination in a sponge cake before, thought this couldn’t possibly work!!!!! Wow amazing recipe, so moist and the topping delicious, once again a winner - now which one do I try next!! Brilliant
Thanks, Lynda, so happy you enjoyed it!
I made this recipe and have to say the cake can stand on its own very nicely - without the topping. I'm making it again today and that's what I'm going to do! The topping is fine, but the cake itself is divine!
Thanks, Valery! So happy you enjoyed it!
I made this cake for our Bible Study group boy was it a hit. I used 2 tsp vanilla in the cake batter and omitted the almond extract. For the topping I used 2 Tablespoons of butter and maple syrup and 1 cup chopped pecans. For the icing I used 2 tsp vanilla. I sprinkled Heath Bar bits on top. It was so quick and easy to make and everyone was impressed. Will make it again maybe I will follow the recipe. I love making your recipes.
I made this cake yesterday....it is wonderful, awesome, incredulous, incredible, beautiful, scrumptious, delish......I could go on and on. Yes easy too. Another outstanding recipe Chris. Keep them coming.
Hi,
I am not a fan of icing as I find it too sweet. Do you think that the coconut and almonds could be sprinkled on top of the cake batter and then baked?
Thank you.
Hi Perlita, I think you could use the coconut almond topping but I wouldn't put it right on top of the batter. First of all, it would get too dark since it's already been toasted (baked) to get it nice and crisp. And second, I think it would sink into the batter as the cake bakes. Instead, I would bake the cake as directed and add the topping during the last 5 minutes.
Wonderful recipe. I just want to double check the baking temperature. In this recipe it states 325F and in the Easy Farmhouse Buttermilk Cake recipe the baking temperature is 350F. Which is correct for this recipe. Thanks in advance!
Hi Reena, I did bake this one at 325. It seemed to get a little too brown at 350. I did make some adaptations to the Farmhouse Cake and that may be what makes the difference. But 325 worked well!
Wow! Such a perfect cake. The crumb looks fabulous and that topping is to-die-for! A great cake for so many occasions 🙂
For the sake of photography, didn't you use more than one-half cup of almonds on top of your cake? The abundance looks great but I want to get it right the first time and want my cake to look like yours. Please tell. it looks wonderful.
Haha! I love it! 🙂 I did use 1/2 cup of each and it's enough for the top of the cake. That being said, you could use a generous cup if you like a lot of crunch!
I need to get this one our Easter dessert table this year Chris!! It sounds absolutely delicious!
I just happen to have buttermilk in my fridge....perfect timing. Such a moist, tempting cake!
Hi,
How would a cream cheese topping go with this cake
Thank you
Pam
Hi Chris,
Yet another recipe I can hardly wait to make! I have used vinegar in a pinch, maybe it’s just me, but I always get that vinegary taste. I am wondering what your opinion of dry buttermilk is? It’s certainly convenient to keep a can or box of packets in the pantry. I’ve had pretty good results using it however, nothing but fresh buttermilk will do in my German chocolate cake. Do you think this cake will be just as good using dry buttermilk with milk for the liquid?
Keep ‘em coming!
Thank You!
Patty
I would love to.make this recipe however i cam only find dessicated coconut which i think is unsweetened, can i use this?
Hi Fozia, I think it will work fine although the topping won't have as much texture. I would probably use a little less coconut since dessicated coconut is so fine.
I adore your other buttermilk cake and would love a variation on the topping but we don't care for coconut and almonds. Do you have any suggestions for alternatives?
I would love to make this cake, but my husband cannot eat coconut. He has an allergy to it! Would there be something else that could be substituted? I know I would love the flavors.
Hi Karen! The almonds alone would be wonderful! Just double the amount.
Chopped pecans would also be wonderful, just double the amount to 1 cup and make them according to the coconut/almonds instructions.
I think the topping would be great with toffee chips added, too! Looks fabulous!
You're talking my language, Vick! That would be delicious! 🙂
What type of coconut did you use, was it sweetened? I can’t wait to make this! Love your site and the great recipes!
Hi Kelli, thanks for pointing that out. I use sweetened coconut. I will add that to the recipe although I think it would also be fine with the unsweetened.