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Everyone flips over this moist, delicious buttermilk cake with a fabulous pecan topping and crisp, candy-glazed edges. After the first bite, they beg for the recipe. They never believe how EASY it is!
If your friends and family are anything like mine, the first bite of this Easy Farmhouse Buttermilk Cake will have them swooning, moaning, sighing and/or saying "Oh, my gosh!".
I saw a picture of this buttermilk cake in an email from King Arthur Flour. The cake looked fabulous and I loved the rustic, charming name. I tried the recipe a while back when some friends were coming for lunch. Being a bit lazy (and always in a hurry), I simplified it to involve just one bowl and no mixer. I've been making it ever since, always to rave reviews.
It's such a winner! When a recipe is REALLY good my husband calls it "candy", (even if it's meat or veggies!). This cake can definitely be labeled as "candy" both literally and figuratively! The cake is super moist with lots of flavor, and the topping reminds us of a delicious combination of sticky buns and pecan pie. And then there's that thin candy-like glaze that forms on the edges as the cake bakes, you can see what I mean in the picture below.
How quick and easy is this buttermilk cake?
It's actually ridiculously easy! That's how we label recipes here at The Café that take minimal effort on your part while making you look like a kitchen rock star. You can read more about our collection of Ridiculously Easy recipes (yes, we have a whole series of these super easy recipes) in this post but below is an example of just how easy this recipe is:
A while back, our granddaughter, Elle, was in a play. Her older sister, Annie (12 at the time) stayed at home while we attended the 40-minute performance since she had already seen it. Annie started this buttermilk cake recipe as we were leaving for the play and, by the time we returned, it was done! It was gorgeous and later, when we indulged in Annie's cake, everyone agreed that this dessert was definitely "blog-worthy" (the highest accolade in our family!).
We've also made a video demonstrating that this Farmhouse Buttermilk Cake truly does earn that Ridiculously Easy moniker. Check it out:
What is buttermilk and what kind should I buy?
Originally, buttermilk was the liquid left behind after churning butter out of cultured cream. This type of buttermilk is now specifically referred to as traditional buttermilk. The fermented dairy product that is widely available these days at most groceries and markets is cultured buttermilk.
Cultured buttermilk is regular dairy milk that has been inoculated with an acidic culture. The acidic culture simulates the naturally occurring bacteria in the traditional product. The result is the characteristic sour taste of buttermilk as well as a thicker product. Sometimes you'll notice flecks of butter in purchased buttermilk. This is actually butter which has been added by the dairy to simulate the residual flecks of butter that are often leftover when churning traditional buttermilk.
If you check out the dairy shelves of your local grocery, you'll notice that buttermilk comes in two varieties, whole milk, and low fat. The difference is just as the names imply: whole milk buttermilk is made from whole milk and the low fat from skim or 1% milk.
So which should you buy? That's really just a matter of personal preference. I prefer the whole milk variety when baking, but either one will result in a delicious buttermilk cake with this recipe.
And if you're in a pinch, you can even make your own buttermilk. Check out the Café Tips below for simple instructions.
How do I love thee, oh Easy Farmhouse Buttermilk Cake? Let me count the ways...
- Your recipe is so simple: combine butter and sugar in a bowl, add buttermilk and egg. Stir. Sprinkle dry ingredients over the top, mix, then transfer batter to a pan. Bake. While the cake finishes up in the oven, make the easy topping in the same bowl. Pour topping over the cake and bake a little longer. Cool and ENJOY!
- Your tender, moist crumb is amazing!
- There's your pecan-praline-like topping, perfectly complementing the light, delicate texture of the cake.
- Oh my! I love the way the topping seeps down the sides of the cake in the oven, caramelizing and becoming candylike in texture.
- You freeze beautifully so you're a great recipe to make ahead for guests.
- I love that you're crazy delicious whether served warm or at room temperature.
- You can be dressed up or down (with ice cream, whipped cream, powdered sugar, etc.) making you perfect for breakfast, lunch and/or dinner!
Café Tips for making this Easy Farmhouse Buttermilk Cake
- Be sure to use a 9-inch cake pan for this buttermilk cake. Round cake pans also come in 8-inch which would be too small and could cause a mess in the oven. For good results, use a straight-sided, fairly heavyweight cake pan. I really like these pans from OXO.
- If your 9-inch pan is shorter than this, you could use a springform pan.
- I love to add a sprinkle of flaky sea salt after this cake is baked and has cooled for 15-20 minutes. This is totally optional, but if you like salty-sweet, be sure to try this. I use Maldon Sea Salt. It's the sea salt preferred by many chefs. Maldon is a flaky sea salt meaning that it's flat and flaky rather than crystalline in structure, like other sea salts. It's a finishing salt; in other words, it's used as the finishing step rather than as a seasoning when cooking. It's more expensive than other salt, but a box will last a long time. To use Maldon, just take a pinch in your fingers and rub them together over the food. This will cause the large flakes to break apart into smaller pieces.
- Because this recipe doesn't use an electric mixer, the butter should be VERY soft. Leave it sit at room temperature for several hours or use a microwave at 10% power (for 30 to 90 seconds, depending on the power of your microwave) to soften your butter.
- No buttermilk? No problem! 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.
- This buttermilk cake can be made 8-10 hours in advance and stored at room temperature.
- 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!
- If you're feeding a crowd, double the recipe and bake the cake in a 9x13-inch pan.
- 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 but you can also cut your own (see image below).
Everyone flips over this moist, delicious buttermilk cake and, after the first bite, they beg for the recipe. No one believes how EASY it is!
- ¼ cup butter very soft
- 1 cup light brown sugar firmly packed
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- 3 tablespoons melted butter
- ½ cup light brown sugar firmly packed
- 2 tablespoons half and half
- ⅛ teaspoon salt
- ¾ cup diced pecans
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Preheat the oven to 350°F. Spray a 9" round cake pan (with at least 2-inch tall sides) with baking spray and line with parchment paper. Set aside.
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Combine the butter and brown sugar and stir until well combined (the mixture will not be fluffy at this point).
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Add the egg, stirring until nice and smooth.
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Stir in the buttermilk and vanilla extract until well combined.
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Sprinkle the flour, baking soda and salt evenly over the top and stir until well combined.
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Pour the batter into the prepared pan.
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Bake the cake for 30 minutes or until a toothpick inserted in the center comes out clean and/or the cake springs back when lightly touched in the center.
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During the last 10 minutes of baking time, prepare the topping. Stir the butter and the sugar together. Add the milk, pecans, and salt. The glaze will be thick, but pourable.
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After the cake has baked for 30 minutes, pour the topping over the cake and return it to the oven for another 10 minutes (for a total baking time of 40 minutes). Remove cake from the oven and allow to cool for 20 minutes in the pan. Sprinkle lightly with flaky sea salt, if desired and serve warm or at room temperature. Topping will firm up as the cake cools.
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Cake can be served in the pan or on a serving platter or cake stand. To serve on a platter, invert cake onto a dinner-size plate then invert again so that topping is up.
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Michelle says
Should be left in fridge or counter to save remaining?
Chris Scheuer says
Hi Michelle, it's fine at room temp for at least 24 hours but after that, I would refrigerate or freeze it.
Paulette says
Absolutely will be making this cake again. Very easy to make and so very light and not too sweet. My husband is not a dessert lover but was surprised at how good it was and would like me to make it again. I am going to attempt to freeze this so I will have one on hand at all times fore a quick dessert.
Lindsay @ The Café Sucre Farine says
That's great, Paulette! Thanks for your review!
KitsaKatza says
Wow! To quote my son "Mom this was a 10 out of 10" Full disclosure, I found out when I started to get the ingredients out, that I had NO pecans. But I did have almonds, so I substituted the almonds for pecans & the vanilla for almond extract. It was absolutely delicious, I can't wait to make it with pecans. This will be my go to coffee cake recipe from now on. THANK YOU for sharing this fabulous recipe.
Lindsay @ The Café Sucre Farine says
Awesome! Thank you for letting us know, Kitsa!
DJ says
Half of my coworkers now request this cake on a regular basis and especially for special occasions, like birthdays, anniversaries, Saturdays, etc. It is so wonderfully able to put together so quickly, and user-friendly that now I have a problem…always having buttermilk and pecans as a kitchen staple.
Lindsay @ The Café Sucre Farine says
That's great, DJ! Thanks for letting us know!
Becky Starr says
Wow, this cake is delicious and so easy to make. If you like pecan pie, you will love this cake.
Chris Scheuer says
Thanks, Becky! We love this cake too!
Barbara says
This cake tastes fabulous! I think it was even better 2-3 days later!
Lindsay @ The Café Sucre Farine says
Wonderful! Thanks for letting us know, Barbara.
SJ says
Hello! How many days can this be kept at room temperature? Thank you
Lindsay @ The Café Sucre Farine says
Hi SJ, it should be good for 2-3 days. After that, I would freeze it to keep it fresh.
SJ says
This cake ended up being devoured in less than 24 hours! Will keep this in the rotation for sure. Thank you!
julie says
I got a "Wow!" and an "Excellent cake! I' can't wait to get another piece!" comments from my husband on this one! Thank you!
I used an 8"x3" round pan and it was just a little less than an inch from the top of the pan when finished baking with the topping. I baked it at 325-degrees for about 33 minutes, plus an extra minute after the topping was poured on. Worked very nicely. Thanks again!
Lindsay @ The Café Sucre Farine says
Great! Thanks for letting us know, Julie!
Nikki says
Was invited to a "Meet and Greet" with a neighbor today. I knew that they were expecting overnight company later on and so thought we would stay only an hour or so, but it was extremely nice of her to ask us over. That invite came this morning around 9:00. By 10:00 I was making this cake - having NO idea what it would actually taste like- but making it because I knew she had company coming. Will stop with the story and just say this IS ridiculously easy and also ridiculously tasty!! Everyone loved it! thank you, Chris. Now I have to make it again for US.
Chris Scheuer says
Haha! I absolutely love it! You are quite speedy and it sounds like you made some fun friends! Thanks for your review, Nikki!
Shaun'du Lewis says
I am making this recipe cake today. My other half and I love cake treats that I make on the weekends.
Lindsay @ The Café Sucre Farine says
Enjoy, Shaun'du!
Carol says
I made this cake and it was great and the pecan topping was excellent.
Chris Scheuer says
Thanks for letting us know, Carol!
Justin says
This cake is my favorite cake to make. It’s my absolute favorite… and people always LOVE it. That being said, one complaint. No chocolate! 😉 so I always melt chocolate and pour a drizzle over the top and let it harden. It’s visually pleasing snd really takes it to the next level. I highly recommend this cake.
Chris Scheuer says
Thank you, Justin!
Gemma says
Would this cake work with gluten free flour?
Chris Scheuer says
Hi Gemma, I haven't personally tried this cake with GF flour. However, some readers have shared that they simply exchange the all-purpose flour on a 1 to 1 ratio and have good results.
ren says
Quick question: I'm about to make this for my Mama's 70th birthday and just want to clarify...if I serve on a platter, do I wait the full 20 min to cool first and then flip? Just want to make sure I do it right 🙂
Chris Scheuer says
Yes, that's correct, Ren. Enjoy!
jude steinmetz says
I just made the cake, and gave it to my neighbor, unfortunately I can't comment on it's taste. The cake had risen beautifully after 30 minutes, appeared to be done. I put the topping on it, and put it back in the oven for 10 minutes. Then, I removed it, and to my dismay the cake had "fallen" to about 1/2 it's previous height. Could you please tell me why this happened? The photo on the King Arthur website does look like a thinner cake than this one, but I used this recipe with a 9" spring form pan. I just hope it tastes right, since I gave it away. I followed the recipe & instructions exactly. Please let me know if it is normal for the cake to fall after the topping is put on? Thank you. I really enjoy your website, only recently have I come across it!
Chris Scheuer says
Hi Jude, the cake shouldn't fall after the topping is added. I wonder if your cake wasn't fully done. Every oven is a little different and will take differing tines to bake. If you try it again, I would use an instant thermometer in the center of the cake to ensure doneness before you add the topping. It should read 200-205˚F.
jude steinmetz says
Thank you very much, Chris! I'll use the thermometer next time.
Laurie says
Could I make cupcakes ? If double the recipe. What would be the cooking times
Chris Scheuer says
Hi Laurie, I think it would work fine to make cupcakes. I haven't tested it myself so I'm not sure about baking times.
Anne Marie says
Hello. This was so delicious! I hope to make it for the holidays. Do you think it would freeze well? Thanks!
Chris Scheuer says
Hi Anne Marie, this cake does freeze well!
Karen Jo says
The cake was not quite as sweet as I would like it to be, but that was likely due to "operator error." So, I still gave it a 5-star rating because I believe it has potential, depending on how you answer this question ...
Thea brown sugar ingredient in the cake just states "brown sugar, but the brown sugar ingredient in the topping SPECIFICALLY calls for 'brown sugar PACKED." Does the measurement for the brown sugar in the cake refer to packed, as well? Rookie question, I know ...
Chris Scheuer says
Good question, Karen! Both the brown sugar in the cake and in the topping should be firmly packed. I will clarify that now!
Karen Jo says
Thank you for this clarification, Chris! I Googled info about this and in some places it said if it does not specifically state "packed," then it is not, some said it should always be packed, etc. But the one that I will remember for my baking future - IF I have one! - is the one that made the most sense. It said to assume packed because by packing the brown sugar you could be sure to more closely replicate the outcome each time you made the recipe. Hmmm... who-da thunk it? 🙂 Thanks again!
Chris Scheuer says
I agree, Karen Jo!
AK says
Made this for a pot luck, it was a hit! So, so delicious and will definitely be making again! It was the perfect texture of soft cake, crunchy pecans and gooey sugar-syrup! Mmm! Thanks!!
Lindsay @ The Café Sucre Farine says
Wonderful! Thank you for letting us know, AK!
Beverly says
This cake was delicious. My husband requests me to make it often.
Chris Scheuer says
Great! Thank you, Beverly!
PJ says
Deliciously moist! I doubled the recipe and baked it in a 13x9 inch pan. It took 55 minutes in my oven. I covered with foil after 50 minutes because the top was getting too brown. Next time I will not add the topping until it bakes for 40 minutes. I may add coconut in the topping next time.
Chris Scheuer says
Thanks, PJ!
judy says
Made this for the first time, it was easy and delicious (and I'm not much of a baker)! I didn't have all the ingredients, so I subbed coconut sugar for light brown sugar (in equal amounts), toasted almonds for pecans, and buttermilk in place of half-and-half for the glaze.
The cake turned out darker than your photos, but is very moist and yummy. It tastes almost reminiscent of British sticky toffee pudding (without being overly sweet) - but that might be because I used coconut sugar for the glaze?
Will definitely make this again, thanks for a great recipe!
Chris Scheuer says
Thank you, Judy!
Ali says
Could this be made with almonds instead of pecans?
Chris Scheuer says
Yes, that would work.
Glinda says
This cake is every bit as delicious and easy as it sounds. I did have a bit of a dilemma though, in that the center did not fully bake so I put it back in the oven for another 10 mts. I wondered if it was due to me using a 9” springform pan since the sides of my 9” cake pan are just about 1-1/2”. My oven typically runs hot so not sure it it was the oven temp or my pan. Also I wanted to ask, is the topping supposed to spread itself as it bakes or should it be spread with a spatula or knife before continuing to bake? I did use a spatula to spread but it wasn’t that easy since the topping is thick and wasn’t very spreadable. Regardless, it was a hit and everyone loved it. Thank you for sharing another wonderful recipe!
Chris Scheuer says
Hi Glinda, so happy you enjoyed this cake!
Regarding your questions, I just plop the topping in spoonfuls around the top then spread it out.
The baking time might be different in a springform pan but you could use an instant thermometer to determine if it's done. The temp should be 200-205˚F.
Glinda says
Thank you, Chris, for your reply. I’ll make a note to use an instant read thermometer next time to check the temp.
karen says
Thank you for this absolutely delicious recipe. I made it for a brunch yesterday and it was a hit. I will definitely make it again.
It was as easy as advertised. The baking times came out to be exactly as written, which I love especially when trying a recipe for the first time. It wasn't too sweet, and while dense it was also quite light; just perfect.
I used full milk instead of half and half and I opted for a light colored 9 inch springform pan. I also used all ready salted and roasted pecans, which were delicious.
Chris Scheuer says
Thanks for letting us know, Karen!