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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).
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Ridiculously Easy Farmhouse Buttermilk Cake
Ingredients
For the cake:
- 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
For the topping:
- 3 tablespoons melted butter
- ½ cup light brown sugar, firmly packed
- 2 tablespoons half and half
- ⅛ teaspoon salt
- ¾ cup diced pecans
Instructions
For the cake:
- 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.
- Combine the butter and brown sugar and stir until well combined (the mixture will not be fluffy at this point).
- Add the egg, stirring until nice and smooth.
- Stir in the buttermilk and vanilla extract until well combined.
- Sprinkle the flour, baking soda and salt evenly over the top and stir until well combined.
- Pour the batter into the prepared pan.
- 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. Then proceed with the topping directions below.
For the topping:
- During the last 5-10 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. (If the topping is difficult to pour, pop it in the microwave for 15-20 seconds.)
- 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.
- 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.
Notes
Nutrition
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What Grandling 2 *said* was, "Do we need the coconut?"
What she *did* was dump a cup of Baker's coconut in the bowl of butter and sugar and pecans, and *then* say, ""Do we need the coconut?"
"Honey, why did you put coconut in there?"
"'Cause it b'longs in there."
"It doesn't though. Look. We're using Chris' recipe. See? No coconut."
"She forgot it."
"Forgot it? How do you know she forgot it?"
"'Cause it's not there. Now it is. I fixded it."
And the thing is, that coconut was great in there! What a wonderful cake - so easy and so delicious! Full disclosure, I also remembered something that was never meant to be in there: 1/4 tsp. of LorAnn butter-rum emulsion. Those pecans just seemed to call for it. Or maybe Chris just forgot! (But we didn't. We fixded it.)
Thanks again, Chris. The hits just keep on coming!
Update: The grandlings brought a piece to one of their neighbors (the "nice one"). Nice Neighbor is paying them to make her one for a party in June. The Café should demand a commission!
Love it! Well, I think that the grandlings should demand a commission!!!
Oh, and if those neighbors ever decides to put their house up for sale, let me know - I might scrape together every last penny I have to make a purchase.
Haha, you guys are just too, too fun!
Simple to make with a well-balanced flavour profile. The topping is sweet but the cake is not, thanks to the buttercream. I topped with flaky sea salt. It stayed fresh for days.
Thanks for your kind comments, Mel! It's wonderful to hear how well this cake turned out for you, and topping it with flaky salt sounds like a fun twist. We so appreciate you taking the time to let us know how much you enjoyed this recipe!
Is there a good egg replacement? I have an egg allergy. I am considering applesauce but worried it will make it too dense.
Hi Ankita, Though we haven't tested this recipe using any egg substitutes, in general when baking cakes, subbing 1/4 cup of applesauce per egg should work. Alternatively, you might also try plain whole-milk yogurt (also 1/4 cup per egg). Hope this turns out well for you!
I think you should mention that this cake cooks faster in a dark coloured metal pan vs a light coloured. Mine was done at 25 min and getting dark on the sides so I wrapped the edges in foil to prevent over-browning.
Hi Jody, So glad to hear that you checked your cake early to catch that it was baking more quickly - the foil wrap is a clever trick! It's certainly common for darker pans to bake and brown faster than lighter pans. Thank you for sharing your experience with this recipe!
This is my first time ever to leave a comment on a recipe but this was so delicious I had to tell you and to thank you.
Hi Billie, Wow! We're honored to receive your first-ever comment on a recipe! Thank you for the wonderful review - it's lovely to hear how well this cake turned out for you. Thanks so much for taking the time to let us know, and we'd love to hear from you again if you try any other Café recipes!
I don't have half and half. What can I do to substitute? Also don't have heavy whipping cream and don't want to buy bc then we'll have leftovers from that 😭
Pls help
Hi Rose, if you have whole milk, that will work.
Omg!!! I had some Buttermilk left over from another recipe and quickly googled what to bake with Buttermilk. I attempted it and wow!! I will attempt it again. This was so good!!! I added a few raisins on top as well. One question has you tried reducing the sugar? I used whole wheat flour but was thinking for a breakfast item maybe left sugar.
Hi Julie, Thanks for the excellent review and kind comments! Though we haven't tested this cake with less sugar, some of our readers have reported success reducing the sugar in this recipe. One reader also reported success substituting monk fruit sugar. Hope the experiment turns out well for you!
Fantastic! All the flavor of pecan pie, and freezes beautifully.
Thanks for the excellent review, Katharine! It's great to hear how well this recipe turned out for you - we appreciate you taking the time to let us know!
I love the sound of this cake! I’m eager to try it, but just query what the - “2 tablespoons half and half” refers to in the topping component. Could you clarify for me, please? Thank you so much 😊
Hi Jacquie, great question! I usually try to clarify that somewhere in the recipe or tips as I know it's not a normal ingredient for readers outside of North America. Half & half is an American conveniece product, often used in coffee. It's simply a mixture of half milk and half cream. Hope you enjoy the cake!
OMG - I had no idea that was the "recipe" for half and half!! 🤦🏼♀️ So can I just use 1T of whole milk and 1T of HWC?
Yes, that will work great!
I just make this cake and followed the recipe to the letter. Big mistake. The instructions should state that the cake top should look set (not loose) after 30 minutes in the oven. Mine didn't look quite set but I proceeded to pour the topping over. I tried to spread it but could not get it to look like the photo.
There is also a note that the recipe was adapted from King Arthur. After viewing their recipe, it does mention that the top should be set.
I'll try the recipe again but will read the King Arthur recipe as well.
Hi Denise, I'm so sorry you had trouble with this recipe. Every oven is a little different. That's way in step 7, I say, "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. Then proceed with the topping directions below."
Another way to determine if the cake is done is to use an instant thermometer. A cake when perfectly done will read 200-205˚F.
This recipe is a keeper! So easy and delicious. The texture is wonderful. I’ll be making this not only for our house but also for gatherings.
Thank you for your wonderful review, Nancy! It's lovely to hear how much you enjoyed this recipe - thanks for taking the time to let us know!
I recently made this for the family as I had some buttermilk I needed to use up. So glad I did - it was definitely an hit. My 15 year old grandson requested I make it for his Birthday - Happy to say I just pulled it out of the oven. I used a 9 inch spring form pan and it comes out like you picked it up at a homestyle bakery. I will be keeping this one in the regular rotation. Delicious 🙌🏻
Hi Sue, Thanks for the excellent review! It's always wonderful to hear when Café recipes are included in special family celebrations - hope your grandson had a wonderful birthday! We so appreciate you taking the time to let us know how much you and your family enjoy this cake!
This cake turned out so well, so moist and delicious! The instructions were clear and it was easy to make. I made it last night and after 12 hours it’s already half gone, my picky 9 year old son said it’s the best cake he’s ever had! Goes great with a cup of coffee. Thanks for the great recipe.
Thanks for the wonderful review, Laurie! So happy to hear how well this recipe turned out for you and how much you and your son enjoyed it. We appreciate you taking the time to let us know!
In your easy Farmhouse Buttermilk Cake recipe, for the topping, what is 'half and half", please??? As in "2 tablespoons of half and half".
Hi Marg, I'm sorry if that was confusing. Half and half is an American convenience product that's often used in coffee. It's simply a combination of half milk and half cream.
This cake is so easy and so delicious - loved making it and eating it
Hi Linda, Thanks for the excellent review! So glad to hear how well this recipe turned out for you - Enjoy!
I do make my own butter, and have traditional buttermilk. Will this work for this recipe? Or does it need to be cultured buttermilk?
Hi Andi, yes both of those will work! Enjoy!
Can I use something other than half and half in the topping without compromising the final result? Hate to buy it for a mere 2 tbsps.
Hi Barbara, you could combine heavy cream and whole milk or just use one or the other.
Am I able to use a 9x13 glass pan instead of a 9x13 cake pan?
Hi Michelle, you could use a glass pan but it's not my preference. Glass baking pans can dry out the edges and bottom of cakes as glass retains heat for a long time, resulting in the exterior drying out and getting a bit overdone before the interior is fully baked. If you want to use a glass pan, I would bake the cake on a sheet lined pan lined with foil and pull it up around the edges towards the end. Also, with a 9x13-inch pan you will need to double the recipe.
I can’t find pecans anywhere near me. Can I replace them with anything else? Slides almonds, walnuts?
This recipe looks amazing
Hi Dina, yes, any nut that you like would work well for this. Enjoy!
Hi. I have made this cake several times! Such a simple recipe, but so delicious! To bake it in a 9x13 pan, what should the baking temp and cook time be? Any guidance would be appreciated! Thank you again for this amazing recipe.
Hi Sania, I'm so happy you have enjoyed this recipe. Regarding your question, the temperature would be the same. I can't give an exact time but I would use an instant thermometer after 30 minutes. The temperature will be 200-210˚F when the cake is perfectly done.
I have a couple questions regarding the instructions. You say to make the topping 10 minutes before cake is done (at 30 min). Why make it so far ahead, because by the time the 30 min is up (10 min since making it) the topping has been sitting for about 8 min (2 min to make it), it's really hard to spread. I think it would be easier to make it 2 minutes before the 30 and it would pour on easily. Second question is in your instructions, you say to bake the cake for 30 min until a toothpick comes out clean. So, do we bake it 30 min or 40 min? I'm assuming that one might be a typo? I'm really not trying to nitpick, I'm just wondering. Thanks
Oops, one more question-you used to have a search bar at the top of your page but mine isn't there-is it just mine or did you remove it?
Hi Brenda, it's fine to wait until 2 minutes before to make the topping, but I haven't had any trouble with spreading it.
The cake is baked for 30 minutes, or until a toothpick comes out clean, then the topping is added, and it's baked for another 10 minutes. I'm sorry if that was confusing.
Hi Chris,
Follow up to the above:
I'm concerned about putting the fully baked cake back in the oven for 10 additional minutes - that won't cause it to be dry or overcooked?
Also, is there an indication as to when the topping is done in the oven - should it bubble around the edges or something? My oven runs a tad hot so, in addition to using a slightly lower temp I often need to gauge doneness by visual clues to be on the safe side.
Thanks!
CT
Hi CT, I've never had a problem with this cake drying out - it's very moist!
Regarding the topping, it will bubble a bit around the edges and the as the sugar begins to melt.
I tried to make this without the pecan topping and the middle of my cake sunk. Any tips on how to prevent the sinking?
Hi Aimee, cakes will sink in the center if they're not completely done. To ensure doneness, check the center of the cake with an instant thermometer. Cakes are perfectly done at 205-210˚F.
Lovely cake. Just thought that the baking time of 40 minutes was off. It should be 50 minutes. Unless I have read it wrong and the topping was meant to be put on at the 40-minute mark and baked for a further 10 minutes??? Other than that, it was nice.
Hi Jeanne, so happy you enjoyed this cake! Regarding the timing, every oven is so different. It's best to use the time as a suggestion then determine doneness with an instant thermometer. Cakes are perfectly done when the internal temperature reaches 205-210˚F.
I haven't made this cake yet but plan to, and I have a question. Do you line just the bottom of the cake pan with parchment paper?
Hi Janice, yes that's correct.
This recipe is fantastic. I made it for a potluck and it disappeared even though the dessert table was full of choices. I made exactly as written except in the topping I used 1/4 tsp kosher salt to add a bit more saltiness without having to sprinkle more on after baking. Thank you!
Wonderful! Thanks for letting us know, Kris!
This cake was fantastic. I know because not only did we love it, but my more professional baker friend also loved it. Totally moist and recipe was precise. Thanks!
Wonderful! Thanks for the review, Rosemary!
I have not made this wonderful cake, but I will. I wanted to comment on buttermilk. We all know that lemon or vinegar and milk is not up to par with the real thing. I make buttermilk dressing and biscuits, and I frequently use buttermilk. Over the last 6 months, I have been making my buttermilk using the 1 TBS cultured buttermilk: 1 cup of whole milk. (and if you need more, 2TBs:2C). Basically you are using a 1TBS "starter"of buttermilk fed by 1 cup of milk.
Letting it sit out on your counter overnight (I keep my in a cabinet that has a undercounter light that keeps it warm), it will thicken up and is ready to use the next day. In addition to having fantastic texture and tartness, you only have to make what you need so there is less waste. And it is cheaper than store bought buttermilk. I will never go back. I hope that you give it a try.
That's wonderful to know, it's the same way I make crème fraîche but with heavy cream - thanks for sharing.
Since I rarely have buttermilk in my fridge, would whole milk and lemonade juice be an appropriate substitution if I want to make this cake on the spur of the moment???
Hi Cee, I'm assuming you mean fresh lemon juice? If so, yes that will work.
Boy, I fouled up by not completely reading the directions. I put the luscious pecan topping on before baking (realizing then that I should have read the recipe better), yet I was pleasantly surprised that it turned into a pecan upside down cake! I’ll make this again — correctly!
I'm glad it worked out, Mari! Thanks for your review!
Hello, I would like to make this, but I am unable to use Pecans due to a friend of mine with an allergy. What are some substitues? ( I was thinking walnuts possibly? My friend is not allergic to those, but did you have any other nut or fruit topping suggestions?)
Hi Dee, yes walnuts will work!
Hi!
Can I use the buttermilk left over from making butter or is it better to buy it?
I can't wait to try this. It looks scrumptious! Thanks, Cindy
Hi Cindy, lucky you to have leftover buttermilk! Yes, that will work fine!
So that I am prepared for all of your "Ridiculously Easy" cakes I have just been informed by my granddaughters that we will be baking each week this summer, may I ask how warm "very soft" butter is? I just made the mistake of reading an alert from another online baker who warns against summer butter becoming warmer than 72 degrees because ... well, I remember something about butterfats and emulsifications, and the word "broken" was in there, and who knows what else. I found a switchblade-type rig in a kitchen drawer which turned out to be a thermometer, so apparently I can check and make sure I'm not breaking any fat butter heating laws if you can tell me a number to look for. Thank you!
Hi John, I have never measured the temperature of my soft butter. However, I like to be able to push on it lightly with my finger and, not just leave a little indention, but see my finger go right down through the butter.
Hope that helps!
I get the feeling you might have a background in engineering, you're so precise! 💕
In general, room temperature butter means butter that has been sitting at room temperature for no more than 1 and 1/2 to 2 hours, depending on the temperature of your kitchen. It should still be cool to the touch and about 65 degrees. Your finger should only make a slight indent. For most recipes, using butter that is warmer than this will lead to cakes that are too dense and cookies that spread too much.
However, when a recipe states, as this one does, that the butter should be warmer than that, "very soft", and that your finger should go right down through it, I would follow that directive.
For a simple cake, it hit the spot. Real buttermilk tastes much better, fyi.
Thanks, Ka!
This recipe is spot on for the cake ingredients. I made cupcakes and didn't do the called for topping or any type of topping. They are a very good just plain jane. It fits the bill for a quick muffin for breakfast or an after dinner dessert. I'll be making this often as we really enjoyed the muffins and it's such a quick and easy recipe.
Thanks for the review, Joan!
I made this for a church function it was delicious, was wondering can I make it in a 8x8 pan or 9x13?
Carla
Hi Carla, you can make this in an 8-inch square pan. The cake will be taller, of course, and the baking time might be a little longer. If you want to make it in a 9x13-inch pan, just double the recipe.
Can I use almonds if I don't have pecans?
Almonds would be great, Debbie!
What can I use if I don't have half & half for the topping?
Hi Debbie, you can mix heavy cream and milk or just use all cream or all milk. Enjoy!
Delicious cake! Very easy as the recipe title states! My only question/comment was cooking the topping - there's not really an explanation on it, just stir together - was this to be over heat? (that's what i did). It came out very tasty, but the receipe is lacking just a bit of clear instructions...sprinkle in the flour? this would make me think that it's only there for decoration, but with 1 1/2 cups, i'm adding the dry to the wet ingredients. Also, the pop-ups on the site are really intrusive, using my ipad it was nearly impossible to see the recipe for any length of time 🙁
Hi Jennifer, so happy you enjoyed this cake.
Regarding the instructions, I'm sorry things didn't seem clear.
The topping is just stirred together, no heat needed as the instructions call for melted butter. You can melt the butter on the stovetop or in the microwave, which ever you prefer.
The dry ingredients are sprinkled over the wet ingredients as instructed and then "stirred until well combined".
There shouldn't be pop ups over the recipe. I will check into this. If you ever want to view a recipe on our site without any ads, just click on the PRINT button. You don't have to print the recipe but it will take you to an ad-free recipe page.
I just made this cake and it's delicious and easy to make. I had buttermilk I wanted to use up and searched for an easy cake to make. I stumbled on this recipe and am so glad it did. Both my husband and daughter loved it.
Thank you for letting us know, Maureen!
Hi,
Do you think this could be frozen for future use ?
Thx.
Yes! Enjoy, Stacey!
I've never commented on an online recipe before, but this one is worth it. I bake it all the time to eat with coffee.
The only change I made is: I think the recipe is better suited to a smaller cake. The recipe as-written is perfect for two six-inch cake pans instead of one larger one, but I've taken to doubling the recipe and making four six-inch cakes. When prepared that way, they make great gifts for family and neighbors.
Thank you for the review, Nathan!
I doubled the recipe and was very worried about the baking time (and incredibly annoyed that this page keeps freezing up and you have to close it and re-open) but when I eventually pulled it out of the oven and dared to slice into it…a miracle happened. Perfection. This might be one of the best cakes I have ever eaten. Absolutely delicious! Thanks for the recipe.
Hi Cameron, so happy you enjoyed this recipe. I'm sorry you had trouble with the website. It shouldn't freeze and make you re-open. Not sure what's going on there. I haven't had others complain about this.
This cake was a symphony of texture and flavor. The moist cake paired with the crunchy bits of the pecan caramel on top is lovely. And the sweet salty and nutty flavors make this a nuanced and balanced cake. I used about 2/3 cup brown sugar and a couple tablespoons of raw honey instead of the 1 full cup of brown sugar.
Thank you for the review, Rahat!
I am so grateful. This cake was so easy. It's in the oven and it smells delicious.
Thanks for letting us know, Dawn!
Sorry, I just realized I made some typos. Hope you understand what I was asking.
Hi Fran, no problem, I think I got it!
I would freeze the cake and just make sure it has plenty of time to completely thaw. It will be super fresh that way!
I absolutely LOVE this cake and have made so many times. I want to make a few for Christmas but I just noticed it said you can make it 8-10 hours before & leave at room temperature. We’ve always it pretty quickly but since I am making additional cakes, would it still be okay to bake a couple of days before and leave at room temperature? I think refrigerating would dry it out.k
wonderful easy recipe coming from a non-baker
Awesome! Thanks, Stephanie!
I accidentally grabbed the wrong container and used heavy cream instead of buttermilk. It was still delicious but missed that tart taste of buttermilk . Will try again but really liked it
Thanks, Candice!
Would the topping work “as is” if the pecans are omitted, or should the other ingredients be adjusted?
Have made this many times!! Thinking about the holidays do you think fresh cranberries added to the topping would work?
Hi Pamela, I think that would be delicious! I would have to test it though to make if that the moisture from the cranberries wouldn't make the topping soggy.
Do you think walnuts would work in this recipe?
Yes, that would be delicious!
Absolutely love this recipe. Easy to make and tastes incredible! I didn't have cream for the topping mixture so i just used buttermilk instead and it worked perfectly. The cake became more moist and flavoursome the next day. Im going to cook this again for my mums birthday. Thankyou.
Wonderful! Thanks for the review, Sharon!
Best cake ever! Thank you, thank you, thank you!!! I'm a great baker but would not be one without recipies like yours. This is my coworkers' favorite. Now, they want it as a Christmas gift! That's 15 cakes! Thanks a lot! 🙂
That's great, Ivy!
The cake is delicious. I had to increase the baking time 10 minutes in rhe first bake and two minutes in the final bake. I used a springform pan. I also reduced the temperature to 325° for the first bake.
Thanks for the review, Nina!
Mine sank in the middle. Tasted good though
Quick, easy and fantastic! Loved this cake! This is going to be my new go to dessert for dinner guests. Thank you!😊
Wonderful! Thanks for the review, Miss Grace!
This is a keeper!! I doubled the recipe and made some mistakes and still don't think I've ever tasted a cake as moist as this one. Next time, I'll go with the 9" round cake. Thanks for another great recipe.
Awesome! Thanks, Ann!
Before commenting on the cake, may I ask you, that I might be scrupulously honest, to add 3 or 4 additional stars that I would immediately fill in? This cake is to die for, and reminds me so much of something my grandmother used to serve in Camden, SC, made with pecans from her own trees. I'll confess that I added a touch of almond extract to the batter and just a slip of Myers rum to the praline. And I'll further confess that I 'm heading back to Costco tomorrow for an industrial sized bag of pecans so that I can do it all over again. And again. And again. Thank you for this brilliant departure from my diet!
Haha! Thanks for sharing your review, John! I like your adaptations!
So happy you enjoyed it, John!
I have made this delicious cake several times and always get requests for your recipe. Is it possible to double.or triple the recipe to make as a sheet cake? Our senior center crowd is pretty large.
Hi Nancy, it definitely works well to double this recipe. I haven't tried increasing it any more than that.
Would I be a fool to bake this perfectly delicious sounding cake in a 8x8 inch square pan? It seems to me I read somewhere that they both accommodate 8 cups of batter, but at this point that "memory" might just be a wish. Thanks for the help!
That should work fine, John!
This cake is amazing. Have made numerous times and everyone always wants the recipe. Making it again today!!!
Wonderful! Thank you for the review, Liz!
I speak the truth!!! I froze my last one. How do you defrost it? It refrigerator or on counter? Thanks.
Hi Liz, I just let it sit at room temp until thawed.
Good morning Chris,
I came across your site by accident looking for a recipe to use up leftover buttermilk and SO GLAD I found yours!!
I’m going to make your cake and would like to know if I make a double recipe (half in a 9x9” pan and the other half for large muffins) can you add the topping to the muffins as well after they bake?
I’m looking forward to making more of your delicious looking recipes!
Hope you have a great week.
Susan
Helpful if you DON'T rate a recipe BEFORE you've tried it.
I misread the instructions and accidentally added the topping after 20 min of baking, not 30! The nuts sank and it ended up having more of a swirled in effect. Hahaha BUT it still tasted amazing!!! Absolutely loved it, and it’s a fun way to use leftover buttermilk. Will definitely be trying this again… following the steps correctly next time . lol
Glad it still worked out and that you enjoyed it, Jacey!
Great little snacking cake. I appreciate that you simplified the King Arthur recipe (I sometimes think they aren't well written) and made a smaller cake which was perfect since I had leftover buttermilk from something else. Thank you for going over the pan sizes as well. Very helpful!
Thank you for the review, Todd!
This is an excellent recpe! Moist, light, with rich flavor and a topping to die for! Give it a try! It's going to be a repeat bake at our house.
Thank you for the review, Elisabeth!
Can you make it without the nuts on top?
Hi Yvonne, yes, you can make this without the nuts.
Hi Chris,
I am new to your beautiful website and can’t wait to try your delicious-looking recipes!
I have my butter out on the counter warming up and am going to make this recipe this afternoon. Could you please tell me if I want to make this into cupcakes/mini loaf breads (as per one reviewer), do you still add the topping?
Many thanks for any help you can give me; I appreciate it.
Susan
Hi Susan, welcome to The Café! Thanks for your kind words.
Regarding your question, I haven't tried this with muffins. Because muffins generally rise up over the top of the pan, it might be difficult to keep the topping in place. But, like I said, I haven't tried it.
Hi Susan, this should work well for cupcakes. We haven't tested it as cupcakes so we're not sure about baking times. You can still add the topping if you would like.
Absolutely fantastic recipe. I've made it twice! Tender and moist cake and the caramel on top is easy to slice. I am very happy with this recipe. I find almost all recipes online are not very good, they are inaccurate, strange proportions of ingredients and they are not well researched. This recipe is spot on. would not change a thing- except to say, maybe try adding a scoop of ice-cream on the side when serving it still slightly warm
Thank you, Deb! So glad you enjoyed this!
Can you use heavy cream instead of half and half?
Hi Anita, yes that will work!
Can this cake be made in a 9x13 pan?
Hi Gwen, you can make it in a 9x13 but you would need to double the recipe to make it work. Enjoy!
I now make this cake on a regular basis. I make my own butter. One litre of heavy cream gives me around one cup of buttermilk. So it works perfectly.
This cake is delicious!!
Very easy to make, I cut the sugar as I don't want it so sweet. It always goes down well.
Thank you for this fab recipe.
That's great, Joanne! Thank you for your review!
Can this recipe be doubled/tripled? That seems like an awful lot of buttermilk if I double it.
Hi Paula, yes this recipe can be doubled. I would keep the proportion of ingredinets the same to ensure success.
I made this cake today and it was delicious!
Awesome! Thanks for the review, Alma!
The ads are annoying. It’s difficult to even scroll through the recipe
Thanks for sharing your thoughts, Tom. I’m sorry for your frustration. The ads by the way, however, that we’re able to offer well tested recipes to our readers for free, as well as paying the expenses of running a website.
Hi Tom, I'm sorry for your frustration however the ads are the way that we can afford the expenses of running a website, expensive equipment, paying our employees and offering well-tested recipes to our readers for free.
Made this cake with gluten free flour and it was fabulous! Easy to make and delicious to eat!
Wonderful! Thanks for the review, Touleke!
I have made this cake multiple times and it's perfect every time. Everyone who has tasted it loves it. It was the first recipe I had made from your post, but will not be my last. It's definitely Italy a keeper! Thanks.
Awesome! Thank you for the review, Barb!
I wasn't sure if I clicked the 5 stars with ny original comment! It definitely is 5 star.
Thanks, Barb!
Cake is super moist and delicious!
Thanks, Patricia!
I am so ecstatic to have come across your recipe, this cake is so delicious!!! I just wanted to let you know that you weren't kidding when you say "ridiculously easy" . I had a lot of buttermilk leftover and you guys are lifesavers for buttermilk recipes that are so amazing & yummy!!
Thank you so much!!
Awesome! Thanks for your review, Li!
Minimal effort for a great cake. I’d like to try with finely chopped apple as another reviewer suggested as well. I found it came right to the top of my 9” tin so I think I’ll be doing to apple version in a higher tin. Thank you.
Thanks, Annie! So glad you enjoyed this!
Can I substitute walnuts instead of Pecans ?
Hi Scott, walnuts will work. Enjoy!
Sooooooo gooooddd!! but soo much cake for 2 people. Do i store this in the fridge? Or at room temp? And for how long?
Thanks (:
Hi Erin, you can store it at room temp for a day or two. It also freezes well!
Hi Chris!
I love this cake, yet another is in my toaster oven right now. I think it would be helpful to let fellow bakers know that an 8” square pan works just fine as it’s almost exactly the same volume as a 9” round pan.
Thanks, Pam
Thanks, Pam! So glad you enjoyed this!
This is a new favorite in our family. Moist, flavorful and so easy. I highly recommend using a 9-inch springform pan if you have one. It makes serving so much easier. I didn’t have to use parchment paper either. Thank you for a perfect recipe.
So glad to hear that, Judy! Thanks for your review.
Buttermilk was on sale and I came across this recipe. I doubled it and used a 9x13 Pyrex. Unfortunately, I forgot to double the brown sugar for the cake. I was pleasantly surprised that the cake is still amazing. I am ordering the 9" pan recommended and looking forward to making it again with the correct measurements. Thank you for the recipe.
Thanks for your review, Lillian!
I like to add 1/2 cup blueberries to the batter; it is very good.
Thanks, Debra!
Hi Chris,
I made this cake for Thanksgiving which my family DEFINITELY rated this cake a KEEPER 5*****s.The highlight of this recipe
was my gluten intolerant daughter could finally eat a homemade dessert! I used GF flour,a 1 to 1 ratio. The cake came out perfect.
I also used a spring form pan since I did not have the 2" side pan.Thank you so much for putting a smile on my daughters face.
That's awesome, Sandy! Thank you for your review!
Chris, I absolutely love all of your recipes. I have made the Farmhouse Buttermilk cake many times when I have leftover buttermilk. Do you think I could use this recipe to make cupcakes by adjusting the time. I am doing a bake sale and the proceeds are going to a local charity. Do you have any other suggestions that I could make. Thanking you in advance. Keep those wonderful recipes coming!
Hi Barbara, I think this would work for cupcakes! You could also make these chocolate cupcakes, so good!
https://thecafesucrefarine.com/easiest-best-ever-chocolate-cupcakes/
Once again, another perfect cake! I followed the instructions exactly and it was perfect, even down to the timing. A scoop of vanilla ice cream and a drizzle of salted caramel sauce “gilded the lily”making this a special occasion dessert. Now it is calling my name for breakfast.
Awesome! Thank you for your review, Julie!
unfortunately, this cake came out RIDICULOUSLY sweet. would've been delicious otherwise :/
Hi B.C. - so sorry you didn't enjoy this recipe. So many others have loved it as you can read from the many reviews. But everyone has different taste. Hope you find a cake you really like!
My husband went crazy for this cake. I did substitute goat milk yogurt for the buttermilk because that is what I had. Nice texture contrast between the cake and nutty topping.
Awesome! Thanks for your review, Vicki!
I just made this cake and it came out beautifully, I previously did not read the topping ingredients thoroughly and after asking about the milk ,I saw it. That shows I needed my glasses. Lol. I am wondering if I can make this as individual cupcakes.,what do you think? Thanks for posting this recipe
Haha! I totally get that, Sheri!
Regarding your question, I think you could definitely make these in a cupcake tin! I would try filling them ½-⅔ full of batter.
This recipe has become my family’s new favourite replacing a coffee cake recipe that had been the favourite for over a decade!!! Every time I make it for people they ask me for the recipe!
That's great, Bonnie! Thanks for your review!
How much milk for the topping. I do not see it on the recipe, I saw milk was needed to for the topping
And also saw it in the video.
Hi Sheri, half and half is half milk and half cream. That's where the milk comes in. You could also use whole milk.
How long to bake if I’m doubling the recipe? Thanks!
Hi Laurie, I haven't tested this recipe with a double batch so I can't say for sure but I would check it with an instant thermometer. The finished temperature should be 200-208˚F.
I doubled the recipe and baked it in a 9x13 inch glass pan with 2 inch sides. It baked beautifully in the 40 minutes total baking time. I was concerned the topping would over flow, but it did not. Everyone loved it and went back for seconds! I also added 1 tablespoon cinnamon to the batter because we LOVE cinnamon.
Wonderful! Thanks for your review, Michelle!
This is a wonderful cake. Everyone loved it. I just don't know why the middle of the cake fell. Do you know what I need to do differently? It was still wonderful and will make it again.
Hi Kimberly, so happy you enjoyed this cake.
Regarding your question, if the middle fell, it probably wasn't baked quite long enough. Every oven is different - to ensure your cake is done you could check it with an instant thermometer. It should read 200-210˚F.
is the batter supposed to be lumpy?
Hi Marlene, whisk it until it's fairly smooth!
I have made this before as written and it was delicious! Im making it for company this fall because it is that good. However, since it is fall, I thought about adding finely diced apples to the topping. Do you think this would work?
Hi Sarah, that will be delicious!
Last week I made this cake for the first time as I had buttermilk I needed to use up. I served it to a friend when she came over for coffee. My friend loved the cake and told me it was definitely a keeper! Fast forward a week and my friend comes down with the dreaded Covid. When I asked her if she needed anything she said,” Well, I suppose that buttermilk cake would give me a reason to go on living.” So I’ve got one in the oven right now and will deliver it later this afternoon! Lol
Ha! That's great, Vivian! Thanks for your review 🙂
If pecan pie had a half sister, it would be this cake! Absolutely delicious and irresistible! Only half the cake left and I made it this afternoon for my husband and me! Yes, I ate four pieces. Yes, I am ashamed. Yes, I’ll most definitely make it again.
Ha! That's great, Ruthless! Thanks for your review 🙂
Boy this was delicious! I had some leftover buttermilk to use up from a dinner recipe and this was GREAT! Will definitely make again just as written. Thank you!
Wonderful! Thanks for letting us know, Emily!
A very tasty cake, if not a bit rich. But how can a hand-mixed cake be considered easy, let alone "ridiculously easy"? I have strong arms, but using a mixer makes the job much easier. In comparing it to other cakes of this type that I have made, I think using an electric mixer creates a cake with a finer, lighter texture.
Hi BTP, you are welcome to use a mixer for this recipe!
I just took mine out of the oven so can't confirm it turned out till we try it. I made a few changes. I used my leftover sour cream and yogurt instead of buttermilk (1/2 cup of each). In the cake part I subbed crisco for butter. I baked in an 8 inch x 3 inch round pan. Didn't overflow. I baked at 350 for 35min, then put the topping and baked another 15min. Before adding the topping I noticed the centre sank slightly so I know it wasn't completely cooked but I decided to add the topping anyway in hopes the centre would finish cooking in those last 15 min. The cake browned before the centre set which is why I decided to add the topping so it wouldn't burn on the edges. It's cooling now but I really hope it turned out. Will report back later.
Thanks, Jody!
Update: my husband gave it 10/10. My 23 yr old son said 9/10 bcz he wished there was more caramel topping flowing down the sides 😆
It was delicious despite the changes I made! Thanks for sharing the recipe!
Awesome! Thanks for letting us know, Jody!
Should be left in fridge or counter to save remaining?
Hi Michelle, it's fine at room temp for at least 24 hours but after that, I would refrigerate or freeze it.
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.
That's great, Paulette! Thanks for your review!
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.
Awesome! Thank you for letting us know, Kitsa!
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.
That's great, DJ! Thanks for letting us know!
Wow, this cake is delicious and so easy to make. If you like pecan pie, you will love this cake.
Thanks, Becky! We love this cake too!
This cake tastes fabulous! I think it was even better 2-3 days later!
Wonderful! Thanks for letting us know, Barbara.
Hello! How many days can this be kept at room temperature? Thank you
Hi SJ, it should be good for 2-3 days. After that, I would freeze it to keep it fresh.
This cake ended up being devoured in less than 24 hours! Will keep this in the rotation for sure. Thank you!
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!
Great! Thanks for letting us know, Julie!
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.
Haha! I absolutely love it! You are quite speedy and it sounds like you made some fun friends! Thanks for your review, Nikki!
I am making this recipe cake today. My other half and I love cake treats that I make on the weekends.
Enjoy, Shaun'du!
I made this cake and it was great and the pecan topping was excellent.
Thanks for letting us know, Carol!
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.
Thank you, Justin!
Would this cake work with gluten free flour?
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.
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 🙂
Yes, that's correct, Ren. Enjoy!
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!
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.
Thank you very much, Chris! I'll use the thermometer next time.
Could I make cupcakes ? If double the recipe. What would be the cooking times
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.
Hello. This was so delicious! I hope to make it for the holidays. Do you think it would freeze well? Thanks!
Hi Anne Marie, this cake does freeze well!
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 ...
Good question, Karen! Both the brown sugar in the cake and in the topping should be firmly packed. I will clarify that now!
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!
I agree, Karen Jo!
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!!
Wonderful! Thank you for letting us know, AK!
This cake was delicious. My husband requests me to make it often.
Great! Thank you, Beverly!
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.
Thanks, PJ!
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!
Thank you, Judy!
Could this be made with almonds instead of pecans?
Yes, that would work.
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!
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.
Thank you, Chris, for your reply. I’ll make a note to use an instant read thermometer next time to check the temp.
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.
Thanks for letting us know, Karen!
This sounds delicious and the reviews are really promising but I might adapt it slightly and wondered if you could help:
I make yogurt so I have lots of whey. Can I substitute this for the buttermilk? Also, I have a glut of apples; could I add small chunks of raw apple to the cake batter before it goes in the baking tin? Thanks
Hi Debbie, yogurt is a great sub for the buttermilk. I haven't tried whey but I think it should work fine.
Regarding the apples, I would dice them fairly small so they don't weigh down the cake. Also, I would use an apple that isn't super hard, like Granny Smith which would take longer to bake and soften.
I made this cake for a family gathering and everyone loved it and wanted the recipe. It’s moist and delicious. When I made it again, I used muffin tins to make single serving cakes. Huge hit! This will stay in my recipe collection! Thank you so much !!
That's awesome, Jodi! Thanks for letting us know!
Hi, can I replace the AP flour with cake flour? Thanks
Hi Monica, I haven't tested this recipe with cake flour but it should be fine.
Hi, thanks for the recipe! I will try it tomorrow! Can I use cake flour instead of the all purpose flour? Thanks, Monica
Very impressive cake! Excellent easy to follow instructions. Delicious and elegant. Thank you for sharing this wonderful recipe!
So glad you enjoyed it, Rose!
Thanks for the recipe! This cake not only bought in rave reviews but it magically self disappearing? It is easy to make as well. Definitely a keeper!
Awesome! Thank you for sharing your review, Janet!
Can you mix the batter the night before and bake in the morning? Maybe bring the batter to room temp before baking?
Hi Dina,
I have not tried this so I don't want to advise you and have it not turn out. I would prep everything the night before and have it all set to throw together in the morning. You could have the dry ingredients measured and out on the counter - and the wet ingredients measured and ready to go in the refrigerator. Then it will just take a few minutes in the morning. By the time your oven is preheated, the cake will be ready to go in.
The other option is to make the cake and freeze it, take it out the evening before you want to serve it and let it thaw overnight. It freezes well!
this was so easy! I bake weekly for my son’s packed lunches- got 8 thumbs up! It will definitely go into my rotation of recipes! Only change was adding some cinnamon and nutmeg to the batter and using toasted almonds instead of pecans ( allergy issue)- was so awesome!
Awesome! Thank you for letting us know, Kim!
Going to double this recipe and put it in a 9x13 - hope it works. Any advice?
That should work fine, Chris. The original recipe that I adapted this cake from was from King Arthur baking and they used a 9x13. I did change things a bit in my recipe but it's very similar and their recipe might help you with the timing: https://www.kingarthurbaking.com/recipes/farmhouse-buttermilk-cake-recipe
Made it today and topped with a buttermilk based caramel and it was awesome thanks!!!!
Yay! Thanks, JK.
This recipe is awesome! I made it as-is and give it five stars! It did not last a day... so delicious!!
Curious is anyone made this with walnuts? I want to make again but only have walnuts on hand?
I think walnuts would be great, Jessica!
My hubby grabbed a half gallon of buttermilk by accident. He didn’t look at the label. Lol. Anyway I made this cake today, however didn’t add the pecans, since I can’t eat any nuts. It is amazing!! Added a whipped cream on top. Omg!
Awesome! Thanks for letting us know, Ileana!
This was extra delicious. One issue on my end though. After the first cooking period, the cake raised into a peak in the middle so as I put the pecan topping on, it was melting and running down the cake, ultimately onto the floor of the oven. Maybe I should have cooked it at a lower temperature? Still....very tasty!
Hi Leanne, I'm not sure why that happened. It's so hard to say what went wrong without being in the kitchen with you. Are the sides of your pan at least 2 inches tall?
Hi there. I read your review of the cake and wonder if it’s possible you accidentally used baking powder rather than the baking soda that’s called for? Baking powder would make it puff.
Oh this is a TEN star recipe Chris. I've had to make it twice in three days since a cake burglar came and stole the last half of the cake. Poor husband didn't get to try any of it! Grandson and DIL are wrapped with it. They wouldn't stop raving. So easy to make too. I keep wondering why it's so moist and tender. Strange but in a good way!
I'm so glad you enjoyed this, Sue!
I made this cake to use up some extra buttermilk. After making it and eating it, I will buy buttermilk just to make this cake. I made it exactly as written. It was extremely moist with just the right amount of sweetness. The topping (glaze) was baked perfectly on top. It sliced well. I don’t particularly like to bake but this recipe was so easy and foolproof, it is definitely now my go to cake…one that my husband and I can share at home or I can bring to anyone’s home and be proud. Thanks.
Awesome! Thanks so much for letting us know, Heidi!
This recipe is really good! I've made it twice. I recommend adding some spices for extra flavour, I used cinnamon, cloves, and ginger and it made it added a lot of flavour. My whole family really enjoyed this recipe!
Thanks so much for sharing your results, Emily!
Baked three small loaves of this cake for the first time today for a brunch tomorrow. They turned out perfectly, deliciously!
Awesome! Thanks for letting us know, Bev!
Made twice now. Very yummy!
Thanks, Becky!
I made this today and it is fantastic!!!’ Lots if sugar but hey, what can you do. I wonder how long it will store in fridge ?
It's good on the counter covered for about 2 days, after that, I would slice it and freeze it. Then you can just pull out what you want. Glad you enjoyed it, Patty.
This cake was absolutely delicious! And very easy to make. The pecan topping really makes this cake special. Thanks for the recipe! Will definitely make this again and again.
Yay! Thanks so much, Dee!
This was decadent..five stars all the way!!!
Yay! Thanks, Sheryl!
Can you make this in individual molds?
Yes, you could do that, Tricia.
Can you freeze this
Yes!
Question: Can I freeze this?
Yes!
Chris — if I freeze the cake, would I simply defrost or put it back in the oven to warm up? Thank you!
Hi Karen, I would let it defrost on the counter.
Made this tonight with a bag of Organic Trail mix my son left here, ground it up, cranberries dried bananas nut (mixed) ya baby worked out well
Thanks, Holly!
Hi, Chris!!!
Your cake looks beautiful. Can I use a 10 inch springform pan?
Thanks! You could definitely use a 10-inch springform but your cake won't be as high. I will be flatter.
I use the spring form pan and mine comes out perfect. I just baked this for the 4th time. If I knew how I would post a picture
Awesome! Thanks for letting us know, Linda!
I've made this three times now so have to comment - this is SO DELICIOUS! This time I used buttermilk instead of half and half for the topping and it was outstanding.
Awesome! Thanks so much for letting us know, Susan!
I tried this today and left it the right amount of time and the whole center was not done. I thought maybe it would finish baking after adding the topping and putting it back in, but it didn't work...
Hi Rosalie, so sorry you had trouble with this. It's difficult to say what went wrong without having been right there in the kitchen with you. I wonder if your oven temperature might be a bit off since so many have had success with this recipe. That can make a big difference.
Can I make the topping without adding pecan? I would love the crunch but my daughter is allergic to nuts.
Yes, you can do that, Jamie.
Hi! Trying this recipe out today! It looks super yummy. Does the topping have to be warm when pouring it over the cake? Or cooled down first?
Thank you!
Hi Aysha, it should be warm, that's why you want tp prepare it during the last 10 minutes of the baking time. Enjoy!
What is 2 tbsp of half and half
Hi Margaret, half and half is an American convenience product that's simply half milk and half cream. Lots of people here use it in their coffee. You can either combine cream and milk or just use one or the other.
I have never reviewed any recipe before...gotta do it for this one. Outstanding!! The cake is super moist and tender. The topping is fantastic. I did add a splash of vanilla to the topping. I also toasted the pecans before chopping. Thank you for a fabulous treat!!
Thanks so much for letting us know, DeAnn! I'm so glad you enjoyed the cake!
I made this for yesterday's holiday, and it was absolutely wonderful. I used a springform pan. It's just the two of us this year, but we cut it into twelve slices, ate two last night, will have two tonight, and probably two tomorrow night at the holiday's end. I put a dollop of whipped cream on top. Absolutely the best. Told my sister this morning, and just finished emailing her your link. Thanks for another great, keepable, and repeatable recipe!
Thank you so much for sharing your review, Wendy!
Thank you so much for your delicious recipes, Chris. I have this cake in the oven right now and I'm wondering how long you would bake it in a 9x13 pan? Also, it would be even more ridiculously easy for me if I used my mixer. Would that change the consistency of the cake? Thanks so much. I really enjoy your site!
Hi Bev, if you use a 9x13 pan, I would double the recipe and bake it for 30-40 minutes, depending on your oven, until it feels firm on the top in the center.
Regarding using a mixer, that would be fine, just don't beat it too much.
I made this cake for the first time this week to serve to our 10 member evening Bible study group. It is was one of the very few times I have served a dish to someone else without using my family as the guinea pigs. But I have had great luck with your recipes so I gave it a go. Everyone LOVED it, including my picky husband, who described it as "excellent, you can make this recipe anytime". So moist, flavorful, and so easy, and not too rich!! Oh, and by the way, I love your product recommendations. Makes it so easy not to have to search Amazon reviews for a kitchen product purchase. Thank you and God bless you, Chris!!
I love that, Doran! Thanks so much for taking the time to leave a comment!
Hi! I am getting ready to make this cake. How do you measure your flour? Dip and sweep or fluff and spoon? Flour measurements make such a difference in these kind of baked goods. I hope one day you will consider posting your recipes with weights too. I just found your blog and I am really enjoying it. Thank you for the recipe!
Hi Smita,
I have both dipped and swept and fluffed and spooned with this recipe and both methods gave great results. If you look above the word "Instructions" in most of our recipes you will find an option to convert from U.S. Customary to Metric with weights. Enjoy!
Hi Chris ,
Love your recipes! Can i freeze this cake in the pan for a week? If so, any suggestions on wrapping it for freezing?
Hi Martha, I would let it cool outside of the pan, then freeze it for about an hour, uncovered. Then wrap it securely in plastic wrap. Or, once it's frozen, you could pop it back in the pan and then wrap it tightly. If you let it get freeze partially before wrapping it, it won't get smushed.
Thank you for sharing this wonderful recipe!
Hope you enjoy it, Rose!
This was delicious! I doubled it to give to neighbors. I did have to use walnuts, though, which I toasted. My diabetic father begged for a second piece!!
Can’t wait to make again and I already shared with nearly a dozen friends 😊
Awesome, Samantha! Thanks for letting us know!
In my previous comment I forgot to say that I made my own buttermilk as in your notes. I had only mixed roasted and salted nuts, so I used them and they played the part of the Maldon flakes which I didn't have. The cake was divine.
Gloria
That's great, Gloria!
Thank you Chris! Your reply was very helpful.
My 9” cake pan is not 2” …would my 9” springform pan work or would the filling leak out?
Hi Nanci, it depends on how good the seal is on your springform. I would wrap foil around the bottom to be safe.
Thank you Chris.
As you said, it is ridiculously easy and ridiculously delicious.
I'll definitely be making it again and again
Gloria from Johannesburg South Africa
Awesome! Thanks so much for letting us know, Gloria!
Have you tried it with gluten free flour?
Hi Jan, I haven't tried this cake with GF flour but I would suspect it should work with an equal amount of cup for cup GF flour. I find sometimes cakes are a bit heavier but still delicious!
This sounds so yummy! Question: Do you use unsalted or salted butter?
Hi Marsha, I am a big fan of salted butter. I know that many chefs, particularly bakers, like to bake with unsalted butter. I'm a bit of a rebel in this aspect and tend to agree with Christopher Kimbal (who started Cook's Illustrated and Milk Street):
We are different from what you will usually hear from other cooking professionals. Here at Milk Street we experimented with using both salted and unsalted butter in both savory and baking recipes. The overall opinion was that the small amount of salt in the butter was undetectable in the recipes. Since salted butter has the advantage of extending the butter's shelf life, it also makes it a good choice for home cooks who may not use butter all that often. Even though conventional wisdom is to use unsalted we have decided it really doesn’t make a difference. If you have unsalted at home, it should work just as well in our recipes. If you are concerned, add a pinch of salt to the recipe for good luck.
Just wondering if I should pack the one cup of sugar called for in the cake recipe since you mentioned it in the topping I recipe. Thanks
Hi Barbara, great question! Yes, pack the brown sugar. Thanks for noticing this, I have added that to the recipe!
Just reading some of your recipes and they all sound and look delicious. Just wondering, do you guys have a cookbook with them all? Can’t wait to try them
Thanks so much, Mary! We do not have a cookbook.
Hi!
Can I use this recipe for cake layers? I am baking a birthday cake and will use American buttercream as the frosting. Just curious if you have ever done that. I am in search of moist layers and so far, I have had no luck!
Hi Kae, I have not used it for a layer cake, but I think it should work fine.
Thank you for this great recipe. I have made it twice in the past few days and can’t stop eating it. Everyone loves this cake!
Awesome, I'm so glad, Vouls!
Hi...Thank you for the recipe. I'm wondering: can I substitute butter with magerine(blue band). Thank you.
Hi Susan, I wouldn't recommend using margarine in this recipe.
Do you think I can substitute baking powder for the baking soda? It’s the only thing I’m missing!
Hi Madeline, baking powder and baking soda are not interchangeable and work differently so I would wait until you can get some baking soda to make this cake.
Made this today and it was perfect!! I used walnuts instead as that’s what i have in the kitchen.. Will definitely repeat this. Thanks for sharing this yummy & easy buttermilk cake recipe!
Thanks so much for letting us know, Precilla!
Hi, can I use kefir instead of buttermilk in this recipe? I've read they can be interchanged. This cake looks delicious!
I can't say for sure, because I have not tried baking with kefir. If you try it, let us know how it turns out.
I tried it with kefir and it turned out awesome! Great way to use up some kefir I don't usually have in the fridge. Now I'm wondering if I can make cupcakes with this recipe to freeze? Thanks for replying!
Yay! So happy that worked for you. Thanks for sharing your results - it will be helpful to other readers.
Regarding your question, I think it would work fine to make cupcakes from this recipe, just make sure to grease the pan well or use cupcake papers.
My husband wants this cake every month, it really is that good. And thank God, it is that easy!!!
Everyone loves it. I am lactose intolerant but I will take the pill to eat it and happily. Thanks for posting.
Thanks so much, Anne!
What about adding strawberries to the batter? Would I simply just cook longer due to the water/moisture found in berries (because I love a soggy cake - said nobody ever!) or should I cutback on some of the buttermilk? I’ve got some leftover buttermilk that’s burning a hole in my ‘fridge just waiting to be used up. I’m also eyeing your brioche bun recipe because they are my absolute favorite and never tried making my own! 🙂
Hi Vartan, I haven't tested this recipe with any fruit so I can't say for sure. If I was going to try it, I would probably slice the strawberries and place them on some paper towels for 5-10 minutes to drain off some of the excess juices.
Can I substitute yogurt for the buttermilk?
Thanks
Yes! Just thin it with a little milk.
I didn’t know what true love was until I tasted this cake.
Haha! I love that, Sugarbomb!
Amazing and easy to make. Thank you!
Thanks so much, Caitlin!
It was sooo good and easier to make than you would think! Even my husband (not a cake person) said this deserves 10/10!!!
Awesome! Thanks so much, Sarah!
I made this Thursday,it really was the easiest buttermilk cake!
I was impressed by how soft it was,the only thing i did different was the pecans i didn't have any so used walnuts instead
This i a keeper!!
Thank you for sharing.
Yay! I'm so glad you enjoyed it, Leslie!
So I made this tonight as I wanted to use up my buttermilk (any excuse for a sweet !!). I have allergies and used grated coconut for the topping. This does mean it doesn't spread as nicely but as the cake is warm is melted as I spread it. my oven runs hot and I made it in a springform pan that was 9". Took about 20 minutes in the oven and then an additional 10 minutes for the topping which I added cinnamon to. It's amazing! truly. PS - I cheated and did it all in the stand mixer as it sits on my counter
Awesome! Thanks for leaving a review, Kriss!
Definitely a five star. I substituted with spelt flour and used Greek yogurt, instead of butter milk and used monk fruit sugar in place of brown sugar. For the topping I used monk fruit sugar and half walnuts and half coconut. Thank you for your amazing recipes.
Sorry I had pressed all five stars but 3 didn't take. You are definitely a five star for sure.
😊 💕
Thanks, Karen for sharing your results!
Wow!! This cake is absolutely amazing!! I searched for a recipe to use up buttermilk, and I found this. So moist and delicious!! Thanks for sharing!
I'm so glad! Thanks, Kelly!
THIS CAKE IS FABULOUS!! It's also my go-to dessert to make for company and perfect for a "thank you". I love your website and we'll continue to try many of the recipes.
Thank you, Terri! I'm so glad!
What a fab recipe. So easy and so moist and delicious. My new favourite go to recipe. Everyone loves it. Thank you so much for sharing it.
I'm so glad, Deirdre! Thanks for letting us know.
I love this recipe! I highly recommend: after the 30 min bake time, poke the cake MANY TIMES with a chopstick or similar utensil, then pour the warm syrupy topping slowly over the cake. Next time I'll mix the pecans into the syrup first, hoping they stick better on top.
Everyone I've made this for, asks for the recipe! It's a keeper!
Thanks for sharing your results, Diana!
Made this cake now several times a winner every time used walnuts as did not have pecans topping just a bit too sweet wonder how to lessen the sugar and still get the crunch? Love the cinnamon addition!
But definitely a five star cake receipt
Hi Blossom, I think it would be fine to decrease the sugar a bit. So happy you've enjoyed this recipe. Thanks for taking the time to leave a review. 💕
This cake was easy an delicious. I wonder if anyone has ever tried adding a hint of cinnamon to the cake and the topping?
Thanks, Holly!
We absolutely LOVED this cake. No adjustments whatsoever and it turned out absolutely perfectly. My husband, who isn't too much into cakes, was obsessed. It was hard to get him to leave some for morning for us to enjoy with our coffee. It was delightful with coffee.
Highly recommend (as is included in the instructions) the parchment paper lining. I used to bake without parchment, and I'll never go back now. It makes clean up a breeze, especially for sticky sweet desserts like this.
I'm so glad! Thanks, Dolly!
Easy to make and excellent directions. I liked this cake more than my husband did, but we both thought the topping was too sweet.
Thanks for sharing your results, Laura.
Just wondering if I can substitute whey for the buttermilk? I have been making yogurt in my Insta Pot during this lockdown, and there is an abundance of whey discard from making Greek yogurt. I hate to throw it out all the time and look for things to bake with it. Your cake recipe sounds delicious!
Please let me know what you think. Thank you!
Hi Debby, I can't say for sure since I have not tried it. I'm not familiar with baking with whey. If you try it, let us know!
Ever used bundt pan?
I have not, Georgia.
Thank you for the recipe! Is the calorie information provided per 100g, or per serving (and if so, how much would that be?)?
Hi Katherine, the serving size is for one slice if the cake is cut into 12 slices.
This cake was so easy to make and taste delicious! Thanks for the recipe. I do have 1 question. Can I freeze this cake with the icing on it? Thanks
Hi Betty, you can definitely freeze it with the topping! So happy you enjoyed it!
A lovely cake. I have made this twice now and it has been loved by everyone who has tried it. Thank you.
Thanks so much, Sandra!
Not only is this the best cake I’ve ever made, it’s the best cake I’ve ever tasted. It’s moist, delicious, and the buttery brown sugary pecan glaze is just literally the icing on the cake. I’ve made this cake 3 times in the past 3 weeks. My husband is a major chocolate lover but this cake has converted him. Thanks for the BEST cake recipe ever!!❤️
PS I’ve not posted a picture because I bake it in my mid century tube pan, so getting it off the pan unharmed is impossible for me. We don’t care what it looks like. The taste is what matters. Maybe I can post a picture of a slice the next time I bake one!❤️❤️
Thanks so much, Susan! That's high praise! I'm so glad you and your husband are loving this recipe. 💕
Hi, just confirming the brown sugar in the cake is not packed, and in the topping, it is packed?
Thanks!
Robin
I'm sorry we missed this comment, Robin. The brown sugar should be packed in the cake and the topping.
5 stars This is delicious and very easy to make. I did have to cook it 10 extra minutes to get the center done.
Thanks, Brenda!
Just delightful. I’m a mom of two toddlers so something I can whip up and clean up before the 1 hour afternoon rest time is over is #1 in my book. I served it to company last night and everyone kept raving about it. My husband loves that I cook but doesn’t geek out about food like I do. He’s easy to please. But he walked into the kitchen after dinner and said, make that cake again. Also I love your faith story. Thank you for sharing your gift.
Thank you so much for your kind words, Elizabeth! I'm so happy you all enjoyed the cake 💕
What would be another good topping without nuts?
I am allergic to nut. Thank you
Hi Lynn, if you could do coconut, that would be delicious!
If I double the recipe and use a 9x13 pan how much longer should I bake it? Thank you!
Hi Mae, I haven't made the cake in a 9x13 pan but the original recipe from the King Arthur website is baked in a 9x13-inch pan. This is what they say: "Bake the cake for 30 to 35 minutes, until the top feels set. The cake will be golden brown and just beginning to pull away from the edges of the pan. Towards the end of the baking time, prepare the topping."
Hi There - would like to try your recipe but am a bit confused with "2 tablespoons half and half" as indicated under the FOR THE TOPPING section . Would appreciate your explanation for same.
Regards,
Petra
Stilbay, South Africa
Hi Petra, sorry for the confusion. Half and half is an American convenience product often used as a coffee creamer. It's simply a combination of half cream and half milk. I've also used just cream or just milk and it turned out fine. Hope that helps.
This cake is too good. I used a 9x9” square pan. Cooking time was the same. I will definitely recommend!
Thanks, Joanne! We appreciate you taking the time to share your results!
Great recipe! The cake came out moist and it was so easy! I'm not a nuts girl so my next one will be with cream cheese frosting.
This is a delicious cake. I had a couple small technical issues, you know - things that can't be quantified in a recipe like the humidity level in our rainy climate, flour weight, the husband swiping some of my room temp butter for his bread...so I had to add a smidge more buttermilk to thin the batter. In so doing, the set result was quite delicate so when I poured the topping over the cake I could not spread it because it sank in place wherever I glopped it. Now, mind you I am not complaining because this created a beautifully marbled praline top and a very moist interior. So, in summary, this recipe is very good and quite forgiving.
Thanks, Amy! So happy you enjoyed it, despite all the variables!
I also had some buttermilk to use up, and the ingredients for this cake really spoke to me! For some reason, however, the cake never set in the middle. I baked it an additional 15 minutes followed by 15 more minutes using the convection setting. Still the consistency of a pudding style cake. The taste is great, but will probably throw the middle away and just eat the crispy outside.
Hi Linda, so sorry you had problems with this recipe. I hate wasting good ingreidnets.
It's difficult to say what went wrong without having been right there in the kitchen with you. I would encourage you to try it again sometime as there are so many stellar reviews, not only here, but also over on the King Arthur site where this recipe is from.
Absolutely wonderful way to use up extra buttermilk. I used whole milk instead of half and half with no ill effects to the topping. Thank you and I too will add this to my recipe book. Even my non-cake loving husband ate a whole slice.
Thanks for sharing your review, Cat! It is a delicious way to use up that extra buttermilk!
Yea! At least one recipe I made today gave me joy and it was this one. (off topic.. Samin's buttermilk chicken is so overrated).
I must admit I did make some pretty drastic changes to the recipe but it was still very tasty. Sorry, I left off the topping. Boring to some but to me just a simple and tasty cake to go with some chamomile tea.
Oh, where is the opt out option policy described in your privacy policy? eg. Whenever you are asked to fill in a form on the website, look for the box that you can click to indicate that you do not want the information to be used by anybody for direct marketing purposes
Hi, so happy you enjoyed this cake.
The privacy policy button should come up before you leave a comment if you've never been to the site before.
Hi my family enjoyed this recipe. Thank you for posting. I was wondering how long you have frozen the cake and was that with the pecan topping?
I made this for a December birthday and everyone loved it. Even my 6 year old who never likes anything I bake.
Sent the recipe to all my friends- it sis simple and so delicious.
Well done.
That's awesome, Lauren! I know how those 6 year olds can be! So happy you enjoyed it!
The only round cake pan I have is 7 inch (for instant pot). Would a 9 inch square pan work?
Hi Michelle, a 9-inch square pan will work but the cake won't be as tall.
I tried this cake when attempting to use up some leftover buttermilk and was beyond surprised!! Absolutely delicious and I can't wait to try more recipes from here!!
So happy you ejoyed it, Kat! Welcome to The Café!
Was a huge hit! Didn’t realize I had run out of vanilla extract before starting the recipe, so replaced with almond extract. It was spectacular.
Yum! Almond extract sounds great! Thanks so much, for sharing your results, Valerie!
This hit the top of my list for favorite cake.
Thanks, Susan!
What is the baking time for a 9x13 pan?
Thanks!
Hi Barbara, the recipe I adapted this cake from was a King Arthur flour recipe and they made it in a 9x13-inch pan. They call for 30-35 minutes. I would test it at 30 and see if it's done.
I skipped the topping and instead layered bananas (cut thin length wise, not rounds) and doce de leite (poured half the batter, layered the bananas and drizzled the caramel, then poured the rest of the batter and layered more bananas and drizzled caramel on top) to mimic a Brasilian cake I grew up eating.
And served it with fresh whipped cream.
Delicious!! The cake base was lovely!
Great adaptations, JZ! Thanks for sharing your results!
Should I use raw pecans or toasted pecans?
Hi Kate, I use raw pecans as they get toasted in the oven.
I am not much into reading, but somehow I got to read plenty of articles on your blog.
I made this today. Oh my goodness! It's delicious. Definitely a keeper. Thanks.
👏👏👏 Thanks for sharing your results, Joy!
Like some of the other reviewers, I had some leftover buttermilk and came across this recipe. It was so delicious and so easy to make. I loved the addition of the pecan topping, it really completed the cake so beautifully. I will be making this again tomorrow and cannot wait to have a slice! Thanks for the recipe 🙂
Thanks, Ash! I appreciate you taking the time to leave this review! So happy you enjoyed it!
I made this twice in one week because i was testing it out for bday. The first time i used raw sugar and it had not set at the cooking time of 30mins yet but I still put the topping on and worked fine though it had a bit of a well so I was worried but it rose again so no worries. Second time around, I used dark brown sugar and it worked much better, was set more and looked better. Both tasted great so that’s what to do if your country doesn’t do ‘light brown sugar’. Oh and also we don’t have half and half so I just substituted with unsalted butter and milk and it worked too.
Thanks so much Annora, for sharing your results. This will be helpful to other readers!
I’m thinking I’ll make this tomorrow! How should I store it, and for how long? Thank you .
Hi Janet, you can store this cake at room temperature for a day or two. If it will belonger than that, I would freeze it.
I was looking to use up some butter milk today and came upon this recipe! It has just cooled enough for me to enjoy a piece and I had to come back to leave a review. Not sure how someone would think it was bland. I could smell the beautiful aroma as it baked. It was freaking delicious!!! Full of flavour and so moist! So quick to make with the one bowl method. Loved it and will be adding it to my recipe collection. Thanks so much for sharing 🤤
You're welcome, Sharlene. It sounds like you had the same reaction to this cake as many of our guests have had 💕 Thanks for sharing your results!
I found this recipe because I have buttermilk I need to use up. I cook and bake for a family friend who is quite elderly. Is this a cake that will freeze well?
Hi Amy, yes this cake does freeze well!
Absolutely awesome! It was quick and easy, moist and delicious. I added a little vanilla to the pecan topping. Next time I will use a little less brown sugar in the topping, perhaps 1/3 c. instead of a half cup, but the cake and topping are just out of this world yummy. Can't wait to make it again. So glad I found it. Great way to use buttermilk. So quick to make and oh so good. Thank you!
Thanks so much, Jeanne! I appreciate you taking the time to share your review. 💕
The cake is in the oven as I write this. It smells so delicious and was easy to make. The only thing I am worried about is that I did use a mixer to mix. I hope I didn’t ruin it.
It's fine to use a mixer, Sandra!
Do u think using gluten free 1 to 1 like Bob's Red Mill would work in place of the all-purpose? Also, I'd like to reduce the amount of sugar in the cake without compromising the results. What do u think?
Hi Jody, I can't answer your questions with certainty as I tested this recipe with regular all-purpose flour. Sometimes it works to reduce the sugar in a cake recipe but sometimes the results are less than desirable. Without further testing, I can't say for sure.
Where the recipe says combine butter and brown sugar and stir until smooth, is this stirring with a spoon? Or electric hand mixer or whisk?
Hi Jody, you don't need a mixer for this recipe! Just use a whisk or a spoon. Enjoy!
This was easy to make and very tasty. I didn't have any pecans so I used dry roasted pistachios. They added great flavor and a little salty touch. Thank you for this delicious recipe.
Yum! Pistachios sound like a wonderful substitute, Stephanie! Thanks for sharing your review!
Most moist and delicious cake ! The topping added so much flavour with a crunchy texture ! Loved it!
Yay! I'm so happy you enjoyed this cake as much as we do, Meeta! Thanks for sharing your review!
Hello I don’t know you but thanks for sharing your recipe to the world. Don’t mind these unkind people. I’ll try your recipe and let you know how it goes. Thanks
Thanks, Maria 💕💕💕 Hope you enjoy it!
I love this recipe! I tripled it because my family is all at home during Covid. I added almond extract to add a bit more flavor to the cake itself and exchanged the pecans for slivered almonds. It's absolutely delicious and perfect for a fall evening with a dollop of fresh whipped cream. The brown sugar keeps everything mellow and subtle. My family destroyed it although I managed to sneak a few pieces away for friends at coffee break the next day. It was even better then.
Haha! I love that you snuck a few pieces away! Thanks so much for sharing your review, Barbara!
For a household that loves anything with pecans, cinnamon bun flavor, pecan pie or praline, this recipes fills all those cravings.
Amazing! Great for household of two as well. Thanks so much for sharing.
Thanks, Sheila! You nailed on the flavors of this cake!
Loved it! Doubled the recipe and was a bit short on pecans and added a few almonds...otherwise followed recipe. Next time I'll be sure to have enough pecans.
Thanks, Craig! So happy you enjoyed it! Yes, the pecans are so delicious on this cake!
This was a perfect cake! I omitted the pecans because we don’t eat nuts, but followed the recipe otherwise. Ingredient amounts and baking time were all accurate for me.
It was very easy to make, soft and bouncy, and is perfectly balanced by the crispy sugar topping (the salt is a must!)
Overall, this was an exceptional cake relative to the amount of effort it took to make. Next time I will try it with a bit of cinnamon and some diced apples, as I think the flavors would lend well to one another!
Yay! So happy you enjoyed it, Macy! Thanks so much for sharing your results. Your adaptations sound delicious!
Hey Chris!
I have a picnic tomorrow and would love to make this cake today! However, it is Spring here in Australia, and will be around 30 degrees celsius. How should I store it overnight, as you said in your recipe to leave it out at room temperature but I'm not too sure how that would fare. Would the cake's taste and texture be tarnished if I put it in the fridge?
Thank you! xxx
Hi Valerie, unless it’s very hot, I think you’d be fine to leave this cake out overnight. But you could also definitely refrigerate it. I would just allow it to return to room temperature before serving. Enjoy!
I made this wonderful little cake yesterday, and oh, my goodness...it is good. My husband, who is my partner foodie, took one bite, and just said, "mmm-mmm-mmm-mmm". I think he liked it. The topping is wonderful! I did toast the pecans and let them cool before adding to the glaze. Thanks for a great, simple recipe.
Haha, that sounds like my husband's response, Laura! Thanks for sharing your results!
Thank you Chris, for this recipe. I have not made this
Cake yet, but plan on making soon. It sound so good !
Thank you again.
Hope you enjoy it, Linn!
I made this cake today for my 5 kids, who are hungry teenagers. I tripled the recipe and omitted the pecans. I chose this recipe because I had 3 cups of buttermilk to use up. My daughters loved it and wanted it again but my sons thought it was bland.
Thanks, Rachel for sharing your results. The pecans do add a lot of flavor.
I made this cake yesterday! Delicious and so easy!
Thanks so much for sharing your review, Lorraine!
I made this delicious cake today and I have to say it was amazing. You make everything so easy and well explained. I used monk fruit sugar in place of sugar and it was perfect. Thank you
Thanks so much, Karen! I really appreciate you taking the time to leave your review. And I know it will be helpful to other readers to hear that you had success with monk fruit sugar! 💕
I love this cake and have made it a few times. However I am finding that it is very moist and simply does not rise very much. I have checked and all my ingredients are within date so what am i doing wrong?
Hi Jan, this is a little denser cake than some but it should definitely rise. It's hard to say what the problem is without being there when you make it. Is your oven calibrated correctly? Sometimes if a cake doesn't get a nice initial boost of heat, it doesn't rise as well. That's about the only thing I can think of except perhaps your flour. A good quality all-purpose flour can make a difference.
I made this cake today for lunch with friends. We all really enjoyed it and it was very easy to make. Thanks.
Awesome! Thanks so much for sharing your results, Peggi!
This cake is dangerous! I had to take it over to my son and daughter-in-law’s house so I wouldn’t devour the whole thing! And it could’nt have been easier to make! I’ve enjoyed many of your recipes but I think this is my favorite one yet!
That's awesome, Susie! Thanks so much. I know what you mean about it being dangerous!
Absolutely the best buttermilk cake I have ever made! I have made this recipe 5 times and every time it comes out perfect and is sooooooo yummmm!!! Everyone that tries a slice can't stop eating it!
THANK YOU for such a delicious one bowl no mess recipe!! Also very easy to make!
Thanks, Tricia! You sound just like me when I find a good recipe! I can't stop making it! I appreciate you taking the time to share your results!
This is a great cake! I will soon open a breakfast and lunch to-go cafe, and therefore have been recipe testing various cakes. This one is a keeper! And I especially loved the fact that I only had to use one bowl and the crumb on the cake was exactly what I was looking for.
I made this cake twice. The first time exactly according to the recipe except that I used a 10" Spring Form pan instead of a 9" because that's all I had. And the cake was delicious but too shallow having used the 10" pan!! So I increased the recipe by 25% and used the 10" pan again, and added two whole eggs instead of one whole egg. In addition, since I love coconut, I added 1 cup of unsweetened coconut to the topping. Since unsweetened coconut is rather dry, I doubled the amount of half and half. Also I wanted a lighter colored cake, so I used granulated sugar in the batter instead of brown sugar. Because of the altitude in Washington, I only had to bake it for 15 minutes before pouring the topping on, and then baked it for another 10 minutes. Thank you for the recipe and this will definitely be served at my cafe. No doubt I'll be trying out more of your recipes!
That is so cool, Belen! I'm honored that you will use this recipe. Thanks so much for taking the time to share your review. Your rendition sounds wonderful! Thanks also for sharing the high-altitude info. That will be very helpful for other readers.
Thank you so much! Made the cake yesterday. Absolutely loved it. It was possibly the best cake I've made recently. The cake was so soft and fluffy and the topping was heavenly. As I had uncultured buttermilk I added 2 tablespoons of lemon juice. Instead of pecans I used chopped up sea almonds. Making it again today! I will try your other recipes soon!
Thanks, FaZa! I love your rendition! And I love that you loved it as much as we do 💕💕
I am a long-time baker. This is easily the worst cake I've ever made! I should have known this from the list of ingredients.
The ratio of sugar to flour is one-to-one. (1-1/2 cups brown sugar to 1-1/2 cups flour.) The cake was FAR too sweet!!!
Note: I am not a health food fanatic. I'm happy to eat rich desserts. But this cake was so sweet it made my teeth ache. Yuck!
Thanks for your kind comment, Joan. Sorry you didn't enjoy this cake. I hate wasting good ingredients.
However, it seems that everyone has a different taste. As you can see from the comments below, there are hundreds of readers who have thoroughly enjoyed this cake.
Hope the rest of your day goes better.
Good on you, Chris, for taking the high road with the cranky reviewer!
Thanks, Kelly 💕
Hi Chris,
Is there another type of nut or dried fruits that can replace pecan?
Hi Christine, you could easily switch out the pecans for walnuts or almonds would also be delicious! Hope you enjoy it!
This was amazing. Absolutely amazing. My center did nor dome, but instead sagged in a bit due to the heaviness of the amt of sauce I put there. (I didn't spread it as evenly as I should have) What a happy accident! The cake in the center is super moist and it's pretty much 50/50 cake and sauce. Just delicious all around. I will definitely make this again. Thank you so much!
You're making my mouth water, Katie! Thanks so much for sharing your results! 💕
This cake is the best cake i have ever had! I made it 4xs in 2 weeks! I gave some to my family and their partners. One of them said "its so good i would pay $50.00 a slice!". Thank u i love it!
Haha! It sounds like we could be really rich, Celina, if we sold this cake by the slice! Thanks for sharing your results!
Just made the cake. It’s pretty good- but it is a little flat tasting. I think it needs some lemon or something to brighten it up.
Hi Elizabeth, thanks for taking the time to leave a comment. Could you have forgotten the salt or another ingredient? I've gotten a lot of raving comments (as you can read below) and emails about this cake and no one's ever felt described it as "flat".
I stumbled on your website looking for buttermilk recipes and ended up printing out your featured recipes. They each look so good I can't wait to try them. I also appreciate all your helpful hints. Thank you for sharing all your recipes and knowledge.
Welcome to The Café, Celeste! I'm so happy you're enjoying the site!
Nobody gives a crap about your granddaughter.
Thanks, Matt. I'm really sorry you're having a bad day, week, month...
I have not tried this particular cake, but I have tried (and Loved!) the French Almond Cake. My husband, and two friends also loved the cake.
Matt - where are your manners? Nobody wants to hear this kind of comment!
Thank you, Lillie 🥰
Hi Chris,
I love your blog and tried the this cake recipe for a get-together and it was a hit! The cake is delicious and the toppings is too good.
I have a question though, after 30 mins of baking the cake domed up in the middle so when I poured the topping it went more to the sides and less in the middle. How do I get a flat cake?
Thanks
Hi Shilpa, I'm so happy you enjoyed the cake!
Regarding the dome, it can be caused by your oven, your baking pans and several other variables. A little trick is to use a cake shield around the sides of your pan which keeps the sides from baking too fast and creating a dome. You can make your own baking shield - here is a video: https://youtu.be/1eU6UpHH3-s
OR you can purchase them here: https://amzn.to/2ZJhV3Z
****
Thanks, Chris! This is very helpful.
Just took the cake out of the oven and does it look delicious! Can’t wait to cut a slice. This would be great for a cake sale.
This would be a wonderful cake for a cake sale! Hope you enjoy it, Georgette!
I had some leftover buttermilk and not much time to move tonight so I decided to give your cake a whirl. I too am a long time baker but my impression could not be more different than Joan’s. This cake is not only very easy to make it is delicious. I am so full I could burst but I couldn’t resist going back for another bite. I’ll be making this again and again Thank you for a delicious recipe!
Thanks, Andy! I'm super happy you enjoyed it! 💕💕
Can you use another kind of nut other than pecan??
Definitely!
Haha! I get it, Vito! Thanks for sharing your results!
Hi Vito, almonds would be delicious as would walnuts@!
BEST CAKE EVER!!!!! No other words necessary.
Hello,
Is it possible to make this cake without the 1/2 tsp of salt?
You definitely could make it without the salt if you are on a sodium-restricted diet, Damita.
Hello,
I am wondering if I could use yogurt or buttermilk for the topping instead of 1/2 &1/2 ? I don't have any and though I would save a trip to the store.
Thank you!
Hi Valerie, I think either of those would work, in a pinch. Milk will also work.
Made the cake this morning, can’t wait to try it!!
Such an easy recipe to follow, thank you!
And thank you for having metric, made it so much easier thank having to google cup conversion!
You're welcome, Rachel! Enjoy!
I made this cake yesterday and it is very good.
Thanks, Joana!
My new "go-to" cake! I love how moist the cake is, the topping is awesome and it's super easy. A clear winner! Thanks!
Thanks, Carol! I'm so hppy you enjoyed it!
This is the King Arthur Recipe just cut in half and using a round pan instead of the 9 x 13 pan they use. Am I missing something?
You're right, Marion! I'm not sure what you would be missing. Originally their recipe called to mix the dry ingredients separately but otherwise, it is the King Arthur recipe and I have credited the source to them.
If I omit the topping, will it be on the dryer side?
No, it should be fine, Samina. Although the topping is amazing!
This cake was so delicious and easy to make. I made it for one of our family get togethers and there is always a "review" after tasting. It got a thumbs up from everyone! Yum!
Yay! I'm so happy everyone enjoyed it, Kathy! Thanks for sharing your results!
Oh my gosh, this cake is DELICIOUS. I made it once, following the recipe exactly, and it was amazing. The second time I made 2 substitutions: I reduced the brown sugar in the cake to 1/2 cup, and added 1/4 cup maple syrup. The second substitution was replacing buttermilk with whey, which I had on hand from homemade yogurt I'd made. WOW!! The cake was light, moist and so flavorful. The pecans and maple compliment one another beautifully. Thank you for posting such a delicious recipe and providing inspiration to be creative with the ingredients.
Thanks so much, Alison! I'm so happy you enjoyed it and I love your substitutions!
Quick question - think I can bake this as cupcakes?
I haven't personally tried this. It would probably work although the cupcakes would be kind of flat.
Hi Shivani, you could although they would be fairly flat-topped.
Hi! I made sure my cake was done in the middle, but when i poured the topping on, it all fell in the middle. It looks like a bundt cake now. Wondering if i mis measured the butter for the topping.? I might have done 4 T instead of 3, i was weighing it bc i had a block instead of a stick. Any other ideas??
Hmm, not sure what to tell you Sherri, except that it might not have been done. I will often check with a thermometer as sometimes other techniques can be faulty. The internal temp should be 205-210˚F. Too much butter in the topping might make the topping runny but it shouldn't make the cake sink.
This cake looks amazing! Do you think it would work in a springform pan?
Yes!
Yes, you could as long as it's not too large. A 9 or 10-inch springform would work fine.
Do I need to use salted butter for this recipe?
No, unsalted is fine. Just add a pinch more salt to the recipe.
Hi Gee, no, unsalted is fine. Just add an extra pinch of salt.
Hi! I just discovered your blog! It’s so beautiful!
My 9 inch round cake pan is only 1 1/2” deep. Is that too shallow? Also if I decided to make it in a 9 x 13, how long should I bake it? And one more question… If I don’t have half-and-half, can I substitute either 2% milk or sour cream or Greek yogurt? Thank you!
Hi Cheryl, welcome to The Café! If you make it in a 9x13, I would double the recipe. 2% milk will work fine!
My husband and I adored this cake. I am not much of a baker, but this was SO delicious with very little effort. The cake has a wonderful , moist crumb with the fabulous pecan topping. OH MY. I encourage everyone to give this cake a try.!
Thanks so much, Lynne, for sharing your results! 💕
Hi, this cake sounds amazing but I’m allergic to nuts. Any recommendations for a substitute for the topping? Thank you!
Coconut on its own would be delicious!
Hi Janet, coconut would be nice!
Hi Chris,
Silly question here - I have bakers flour, can I use this instead of all purpose flour?
Thank you.
Hi Inggrid, I believe baker's flour (we don't have that here) is similar to bread flour. Bread flour is ideal for yeast-based recipes. You could use it here but I don't think the cake will be as tender.
One of the best cakes I've made. And so easy. Thank you!
Thanks so much, Alisa! I'm so happy you enjoyed this cake as much as we have!
I couldn't agree more! My husband said it was the best cake he ever ate and he's not really a cake guy! Just a fun tip, if you cut little slits in the cake before you pour the caramel topping on it, it seeps inside and tastes caramely inside too! Mmm!!
Thanks for taking the time to leave a comment, Veronique! Good tip too! 💕
Sounds delicious. Wondering if you could use almond milk instead of 1/2 & 1/2 for the topping?
I did use almond milk for the topping and it turned out fabulous! A real keeper of a recipe. The cake is super moist.
Wonderful! Thanks for sharing your results, Carol!
Good evening,
Is there something I can use instead of eggs?
thank you
susan
Hi Susan, I haven't tried this recipe with anything as a substitute for the eggs so I can't say at this point.
This cake is amazing!! It’s so fluffy, moist, and incredibly delicious, with such great flavor!!
Thanks, Leigh Ann! I'm super happy you enjoyed it! Thanks for taking the time to leave a review.
one of the best cakes I have made. I thought it would be too dry but it was prefect. I served it with sweetened whipped cream.
Thanks so much, Wanda, for sharing your results. I'm so happy you enjoyed it!
The cake is just fab.
Made it this morning. It's delicious and the texture is soft and tender. Absolutely love the topping. I used some milk which had gotten split in the Indian heat. And I used almonds as I didn't have pecans.
Your cooking tips were indeed helpful
Thanks for sharing
Thanks so much, Esther, for sharing your results. Your version sounds delicious!
Hello Chris,
I couldnt do the topping pourable 🙁 i dont have half and half on spain so i put Milk and a little cream
It doesnt look at all like yours 🙁
Do you have a clue why?
You put the butter and the milk first over the cake and then add the nuts??
Thaaaank u
Hi Claudia,
I'm not sure what the problem is. The topping might be a little thinner because of the milk but it should be fine. You add the nuts to the melted butter, sugar and milk, then pour it over the cake and then bake it for another 10 minutes as directed in the recipe.
Hi Chris, I only have Pillsbury gluten free flour at home (all other flours were wiped clean at the stores!). Would that be fine to use or would you recommend any adjustments?
Hi Freyan, 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 ration and have good results. Let us know if you try it!
Sorry, after falling in love with the French Almond cake and making it twice in less than a month and sharing with neighbors, co-workers, and friends,, I was eager to try something else with my all-time favorite 'pecan' but this was a disappointment. Even with the brown sugar, all I could taste was flour. It sits, uneaten.
So interesting, VG. I've received so many comments on this cake (and there are also lots of reviews on the King Arthur site where this recipe was adapted from) but no reference to a "flour taste". This cake is moist, sweet, slightly tangy (from the buttermilk) and has lots of flavor going on. I'm wondering if you could have possibly measured something wrong.
Hi I want to make this cake, it sounds delicious. I was just looking at the recipe and under the ingredients for the topping it says 2 tablespoons half and half. I just wanted to ask is that 2 tablespoons of milk? thanks.😊
Hi Rebecca,
Sorry if that wasn't clear - half and half is an American convenience product often used for coffee. It's half cream and half milk. You could use either cream or whole milk in lieu of half and half for this recipe or a combination of the two.
Thankyou, I am going to make it tomorrow. Yum yum! 🍰
Enjoy!
Hi there. I was looking for a recipe to use up extra buttermilk I have from making Irish soda bread, and came upon this recipe. I made this cake today for Easter. I doubled the recipe and made it in a 9 x 13 pan. It turned out incredibly well. I added almond flavoring ...because I like almond 🙂 ... and a little Myers Rum in the topping mix. It is delicious! Thank you! 😁 🐣🐰
Thanks so much, for sharing your results, Michael. Your adaptation sounds delicious!
I’m currently in quarantine and only have dark brown sugar in the house as opposed to light brown which the recipe calls for. Will it turn out with dark brown sugar as well? Or should I wait till my next grocery run and get the light brown. Thanks so much & cant wait to try it!
I think the dark brown sugar will work fine. The cake will be a little darker in color but the taste will be wonderful!
Hi Sydney, dark brown sugar will work fine. The cake may be a little deeper in color but the taste will be great!
Just had the first slice, so good. Thank you for the recipe! Its added to my favorites.
You're welcome Dianna, I'm so happy you enjoyed it!
Easy and delicious. Best cake I've ever made. My husband bought buttermilk by mistake and I couldn't figure out what to do with it. Googled recipes that use buttermilk and stumbled onto this one. It's a winner!
Awesome! So happy you enjoyed it, Alexandra!
I am going to try this right now. Your recipes look so easy and tasty, Why I didn't find you earlier:(
Aww, thanks so much, Javeria! Welcome to The Café! 💕
Excited to try this! This self isolation thing has me baking up a storm and I have some buttermilk to use up 🙂 Do you think I use a bundt pan for this?
I think this particular cake is best made in a cake pan. If you try it in a Bundt pan, let us know the results.
I had some leftover buttermilk that I didn’t want to go to waste and came across your recipe. Soooooo good! I used a 9-1/2” spring form pan. Worked out great! Will definitely make again!
Thanks, Linda!
Delicious! Mistakenly read 1/4 lb of butter instead of 1/4 cup, so alas, I had to make 2 cakes. Will be making this again.
Haha! Been there, done that! Not such a bad thing though to have two cakes! 💕
I only have a 10 inch pan or 8 inch pan. Which do you suggest?
I would go with the 10-inch. Enjoy!
Does cake flour, or an addition of cornstarch work for this recipe?
Hi Fortune, I'm assuming you don't have regular flour on hand. Cake flour should work okay, you will probably end up with a little finer crumb. I would add cornstarch though.
Hi Chris; this is a beautiful cake! Could I make two and freeze one?
Thanks, Laura! Yes, that would work great!
I have made this cake several times and the whole family loves it. Thanks for a great recipe
You're welcome, Kathleen! I'm so happy you enjoyed it!
I do not have half & hall for topping. What else can I use
Just use milk or cream, it will be fine.
I used buttermilk
Thanks, Bobbie, great idea!
Would rum be usable for the topping?
haha! Why not?
Cake is in the oven. Just wanted to say, " I love that you take the time to answer questions and comments:.
I bet you would make a good neighbor !
Thanks so much, Sue! Hope you enjoyed the cake!
Aww... thanks! Hope you enjoy the cake!
Can this be made in a 9" spring form pan if you don't have a cake pan that size with 2"sides or would that change how the cake bakes?
That should work just fine, Kathi! Enjoy!
Can I make this cake and eliminate pecans
Yes, that should work well!
I'd leave more stars if I could! This cake was excellent. Hubby absolutely loved it-he went on and on about how good it was. I'll definitely make this one, frequently. Thanks for the wonderful "crack" cake-you weren't lying, lol. I only wish I would have doubled it as we ate it within 2 days-next time I will.
Thank you, Brenda! Haha! I understand about needing to double it 🙂
Made this for Christmas. It was so delicious. I will definitely be making this again.
Thanks, Kimberley, so happy you enjoyed it. We love this cake!
Thanks so much, Kimberley!
So delicious!!! Everyone loved it. I need to make a birthday cake for an 11 year old and thinking the pecans won’t be interesting to him, but I might add some chocolate chips to the cake and see how it goes. It’s just so good I can’t wait to make it again.
Yay! So happy you loved this cake, Stacy. I think your new rendition will be delicious!
This cake is melt in your mouth delicious!! So easy to make, turned out perfectly.
Thanks, Kathy!
Could I make this using coconut flour, tapioca flour or any other gluten free flour. Lily
Hi Helen, I haven't tried this cake with GF so I wouldn't want to say but perhaps some other readers will chime in.
Can I bake this cake as muffins? I'm going to bake this for my sister for her early morning Black Friday shopping. I'm thinking that something smaller, that she can eat on the go might be a good thing. This cake looks delicious.
Hi Rita, I haven't tried this cake as muffins but I think it should work. It's a fairly flat-topped cake though so you wouldn't get domed muffins.
Hmmm, so, I'll change the "classification" from "muffins" to "lil cakes". That works.
Haha! I love it. Enjoy!
Easy and delicious!
Yay, so happy you enjoyed it, Lori!
I doubled the recipe, and used a 9x13 glass pan, also used dark brown sugar & half whole wheat flour. I have to say, this wasn’t a quick cake. I softened the butter in microwave, but still opted to use my beaters. Would’ve taken forever! Also, it is truly so rich and sweet, one small piece I think I’m turning diabetic! Too much for me (I thought I’d love it, but it’s too much like over-sweet sticky buns.)
Thanks for sharing your opinion, Beth.
Yay! Thanks, Lori!
This looks like a delicious cake. My question is whether the brown sugar should be measured loosely or "packed". I think it would make a difference in the sweetness of the final cake. Thanks for sharing your recipe!
Good question, Marguerite! I've actually amended the recipe - it should say "packed".
Love this cake! Thank you for the recipe. I just made it for the second time and froze it for some houseguests coming into town... a bit nervous about how it'll turn out. How do you you recommend freezing it? What products/process do you use?
Hi Liz, thanks so much! I'm so happy you have enjoyed this recipe! Regarding freezing, I usually just pop the cake in the freezer, uncovered for about an hour until it's fairly solid. Then I wrap it tightly with plastic wrap. Freezing it first uncovered keeps it from getting all squished when you wrap it.
When thawing, just remove the plastic wrap and place the cake on a plate, platter or cake stand to thaw, uncovered.
❤️ Chris
This is a 5 star recipe! I made it today in 9 × 13 glass pan and it turned out perfect. I did not have half and half so I used whole milk in the topping and it worked out just fine. I am so glad I came across this recipe.
Yay! I'm so glad you loved this recipe, Pamela! Thank you so much for sharing your results!! It's good to know that whole milk also works well!
Hi Chris,
I make the Farmhouse buttermilk cake quite often. It’s easy and delicious! Doesn’t last long in my house.Sometimes I make an extra one and freeze it to have it on hand in case of company. I always use my favorite whole milk buttermilk, but don’t always use all of it by the expiration date. I wonder if I can freeze any left over buttermilk to bake at a later time.? I thought I read an article a while back that said if the buttermilk was to be used only to bake, it was OK to freeze any left overs in the portions needed. Just want to make sure I’m remembering correctly.
Thanks,
Donna
Is it supposed to taste and feel like steamed huat kueh (accept more moist and softer) ? I added less sugar btw
Hmmm... not sure what you're asking Teng Qiny pei.
Moist and crumbly with perfect texture. Comfort food at best.
Haha! Agreed! Thanks for taking the time to share your results, Trudy!
Made this cake yesterday and shared with an elderly neighbor, who then shared with some of his friends. Everyone loved the cake and is asking for the recipe. I used yogurt instead of buttermilk, since that's what I had on hand, and baked in an 8" square pan instead of a 9" round pan. Perfect results! I think next time I will add some coconut to the nut topping. This will definitely be a go-to recipe for an easy, shareable, and very delicious dessert.
That is so... awesome! Thanks for sharing your results, Mary!
Hi! This cake sounds delicious, but my cake pans are small and I don't own a springform pan. Do you think this recipe would work in a cast iron skillet?
Hi Tammy, I think a cast iron skilled would work fine.
I made this cake today and had to bake quite a long time as the center was not getting done after the required time. I baked it for the 35 min. and then the 10 min. after putting the topping on. I had to bake it again for 10 more min. and still not done; 10 more min. and not done and finally had to leave it in for 15 min. and then it was finally done. What could have been the problem?
Hi Connie,
I'm sorry you had problems with this cake. Not having been in the kitchen with you, it's hard to say what could have gone wrong. I do test my recipes 3 or 4 times before posting them and I never had this problem. Could your oven temperature be off? That's the only thing I can think of. Hope you enjoyed it, once it was done! 🙂
Baked today however will not be serving until Saturday (today is Thursday) but I am very excited! It looks perfect. I made it in a springform pan. The brown sugar topping tastes like salted butter pecan 😍
Thank you for posting
Thanks for sharing your review, Kim. Enjoy!
I am forever looking for recipes to use up some impossible amount of buttermilk. I came across this recipe yesterday and was a bit sceptical how the topping would play out. This cake is nothing short of brilliant. I chopped the pecans quite finely; the end result on the topping was reminiscent of Skor bits. There is no doubt this is quite sweet . . . but in a good way and, because of this, one needs only a small slice. I cut six small slices for the neighbours next door and three small slices for the neighbours across the street, leaving us with about 1/3 of the cake. Hub and I split a piece, when it was still warm, then, later in the evening we split a chilled piece; it was spectacular when cooled. No muss, no fuss and easy clean-up!
I'm with you all the way Suzanne! So happy you enjoyed it. My friends call it "crack" 🙂
I had to take the time to leave a comment; this is the most delicious thing I have ever made and I’ve made a lot of sweets in my time! Amazing!
Thanks so much, Lora! I really appreciate you taking the time to leave a comment. I think you had the same reaction as my friends did when they took the first bite of this cake 🙂
What depth 9" round cake pan are you using? I've made this recipe twice; and, although it tasted fantastic, it overflowed both times in my 9" x 1-1/2" pan ... ugh what messes ... thank goodness for self-cleaning ovens.
Yikes, I'm so sorry Peg, that you had this problem! My pans are 2 inches tall. I have amended and added instructions to the recipe to avoid this problem.
Could you use something besides half and half? I have a lot of non dairy milks in the fridge or some sort of butter/flour mixture?
This will be one to remember. I received tons of wonderful comments on this delicious moist cake. The texture and the flavor make it one of my absolute favorites.
Yay! I'm so happy your people enjoyed this cake as much as mine do! Thanks for taking the time to leave a comment, Tiffany!
Great name for a great cake! I've made it, and passed the recipe on saying "this one is a keeper! You'll be asked for copies."
Thanks so much, Donna! It's a favorite of ours too!
I can’t wait to try this cake! Can it be made with almonds instead of pecans?
Hi Melinda, yes you could definitely sub chopped or sliced almonds for the pecans. Enjoy!
going to make it for mothers day just a quick question are you baking with regular or convection oven I want to follow you exactly thank you again diana from toronto
Hi Diana, Happy Mother's Day!
I have convection and I love using it but I don't use it for recipes I share on the blog as many people don't have it or don't know how to use it. I want my recipes to be successful for all readers so I just use my regular oven settings for everything.
going to make this beautiful mothers day for my sons thank you again for your precious recipes! JUst one question do you use salted or unsalted butter thank you again diana from toronto
Love this cake!!! Thank you for sharing.
You're welcome! Thanks for sharing your comment!
A wonderful moist and delicious cake. I made this cake for Easter brunch and everyone loved it. Simple and elegant. The entire cake was eaten. Guest loved it.
I highly recommend this cake for any event it is truly amazing .
Thanks for for the recipe .
Thanks so much, Steven, for taking the time to share your results. So happy you and your guests enjoyed the cake as much as we do 🙂
I just made this cake and turned out great. I love this recipe using just 1 egg and so low fat. I made some substitution by reducing the fat even more with 1/8 cup grapeseed oil +1/8 cup unsweetened apple sauce. Part of the buttermilk with some leftover yogurt because I don‘t have enough buttermilk. Perfect in 30mins
Yay! Thanks for sharing your adaptations!
Thanks so much, for sharing your results, GK! This will be helpful to other readers who are looking to lower their fat.
Could you perhaps provide the weight of a quarter cup of butter?
A quarter cup of butter is 2 ounces or approximately 56g. There is a little metric conversion chart above the recipe that may help you with other measurements. Enjoy!
I wrote the recipe down, and called it Pecan "Crunch" Cake. Easy, and delicious. The recipe and your notes are very well explained. Thank you for a wonderful new cake recipe.
I love it! Thanks so much, Cathy, for taking the time to leave a comment 🙂
We love this amazing cake. I'm making it for my son's wedding rehearsal dinner. Just wondering when I double the recipe and use the 13x9 inch pan should I increase the baking time? Thank you for sharing the delicious recipe!
Thanks so much, Mary. Congratulations on your son being married. That's so awesome that you'll be serving this cake at the rehearsal dinner, I love it! Yes, the baking time will be a little longer, 35 minutes, then add the topping and bake for the last 10. Cheers!
I just made this cake and it looks and tastes wonderful! I used a 9 inch round cake pan and I'm just suggesting that you put a cookie sheet under the pan because mine overflowed a little bit. Maybe if my pan had more of an edge this wouldn't have happened. Not a big deal except for the bit if smoke and smell from the bottom of my oven. I will make this again though-I'll just put it on a cookie sheet while baking- thanks for the recipe!
That's a good suggestion, Lisa. My cake pans are fairly tall so if you have lower ones I can see how this could be a problem. So happy you enjoyed the cake despite the smoke! Thanks for taking the time to leave a comment!
Could you use a springform pan instead? It seems that would be easier that lining the pan with parchment paper
You definitely could. Just make sure it's an 8 or 9-inch springform. Otherwise, the cake will be pretty flat. Enjoy!
I was wondering if this cake freezes well.
Yes, it freezes beautifully! Enjoy!
This is the second time I am making this cake. It is very delicious and moist! I doubled the recipe and substituted 1/2 of the flour for whole wheat pastry flour and the cakes turned out beautifully. One I did with the topping as indicated in the recipe. The other I added dark chocolate chips for those with nut allergies. My family couldn't stop raving about this cake. Thank you so much for the recipie!
I love your adaptations! So good to know you can use half WW pastry flour too!
That taste every bit as good if not better as the more difficult Buttermilk Cream Cake that uses 5 eggs that you have to separate and then whip the whites stiff and a whole bunch of other pain the a...s steps you've got to go through! Thank you for sharing a wonderfully simple yet elegant cake recipe.
I love easy recipes that have wonderful results! Thanks so much, Medina, happy you enjoyed it!
When I baked the cake the center did not set. Any suggestions?
Next time bake it a little longer. Every oven is different. If it seems to be getting too brown on the top, just cover it will foil.
What would the baking time be for a 9 by 13 pan?
35 minutes. Then add the topping and return to the oven for 10 more minutes. Enjoy!
This cake is easy and best of all DELICIOUS!!! I made yesterday and it's just about gone. Will make again soon.
Thanks so much, Susan. I understand about it disappearing quickly! 🙂
This looks like a cake I used to have as a child from a bakery that no longer exists. The only difference was it was almond flavored, and had sliced almonds on top. Been trying to recreate for years. How would you suggest adapting? My mother's entire extended family would be so thrilled.
Hi Elyse, you could add 1/2 teaspoon almond extract to the batter and then sub sliced almonds for the pecans in the topping. But also stay tuned! I have a fabulous cake coming up that sounds similar to the one you are describing!
Hello. Have you posted this recipe yet? If so, what is it? Thank you! LOVE your blog!
Hello Mrs. Peterson, if you scroll to the bottom of the post, you'll find the recipe! Is that what you're asking?
Not enough topping to cover the cake. King Arthur recipe better.
Thanks, Carla for sharing your opinion. The King Arthur recipe does have more topping but sadly a lot more sugar, fat and calories. For us, this version is quite decadent without going over the top.
For baking recipes that require buttermilk, I keep powdered buttermilk in my fridge ( a requirement of the product). It is added to the dry ingredients and the required amount of liquid can be your choice, water, milk, etc. It is so convenient and I cannot tell a difference in the final product. It is sold in most grocery stores, I know WalMart carries it.
Thanks, Sandy, great tip!
Hallo Scott and Chris,
Your recipe looks delicious and I will definitely be trying it out on my toddler and husband this weekend. However, do you have any suggestions for a substitute for the pecans - my hubbie is unfortunately not too keen on nuts, but I think it definitely needs a topping!
Thanks for any thoughts and chilly greetings from Berlin, Germany,
Hattie
Guten tag, Hattie! Don't feel bad, it's quite chilly here in North Carolina too! A perfect day to bake cake 🙂
Regarding your question, I think coconut would be wonderful in lieu of nuts. But even if you just omit the nuts and make the cake as written, it will be wonderful with a crunchy brown sugar topping. Or you could mix a little oatmeal in the topping. Enjoy!!
I don't want to buy a container of half n half for2 tablespoons... Is there something else I can use
Hi Debbie, if you have whole milk, just use that.
This recipe is good but the amount of advertisements that your site has makes the user experience terrible. I will avoid this site going forward as it bogs down my RAM heavily and the advertisements overwhelm the screen.
So sorry Ryan you have had difficulty with this. It's expensive to run a website and, just like television and magazines, ads are the way we pay for the expenses and earn a living. There should not be pop-up ads that cover the screen, however. If you see one, please take a screenshot and send it to me so we can eliminate that problem.
This looks positively scrumptious!
Im going to bake for a get together next Sat and make boiled cider and salted bourbon butterscotch sauce as additional sinful options for my guests...although a “”test” cake may be in order 😉
Would homemade hot fudge sauce work as an accompaniment to this buttermilk cake?
That would be delicious!
Hi Chris
So enjoyed the Farmhouse Buttermilk Cake. As I bake to sell at work, I decided to try it as muffins (could have easily gotten about 14 or 16 out of the quantity of batter), WOW it really turned out great. Cannot wait to try it out on my colleagues as it certainly did not last very well at home.
Kind regards (and happy baking)
Daphne
How long did you bake the cupcakes and at what time did you add the topping?
Hi
I baked them for approximately 20 to 25 minutes, then added the topping (with a teaspoon) and continued to bake for a further 10 minutes.
Just as a follow up, they really went down very well with my colleagues.
Kind regards
Daphne
thanks so much for sharing your results Daphne, so happy you and your colleagues enjoyed them!
Made this today to take for a pot luck later this evening. It turned out really delicious and now I don't know if I can wait for the evening to arrive. Trying to keep it out of sight ☺
Haha! I love it and know exactly what you mean! Thanks for leaving a comment!
Can I bake this in a bundt pan? If yes do I need to double the recipe?
Hi Miriam, I haven't tried a bundt pan with this recipe so I can't say for sure. Let us know if you try it!
Hi! Recipe looks great, can't wait to try it. I only have walnuts though, can I use them in place of the pecans?
Thanks so much!
Walnuts would be wonderful!
I tried the recipe. Followed all instructions and measurements however, my cake domed and took extra 10mins to cook. So total of 50mins. The taste was amazing however
Can I bake this recipe in a 9 x 9 square?
Yes, it can. It won't be quite as high but still delicious!
This has become our go-to cake. Yesterday, we made a chocolate version, which turned out well. Within the coming weeks, we're planning to make a version with caraway seeds. We love this recipe!
Yum! Love your adaptations, Gina! Did you add cocoa for the chocolate version?
Thanks for sharing your results!
This looks amazing! Thinking of making it for a luncheon tomorrow
Quick question: Do you add the salt in the cake recipe with the other dry ingredients? I didn't see where it was added.
Thanks for your wonderful, and easy, recipes.
Thanks, Gail! Yes, that's exactly when you add the salt. Thanks for pointing that out. I will amend the recipe.
This is really interesting! Love the story behind the recipe! This is one of my favorite things to order when we go out for Chinese food! Can’t wait to give it a try!
Enjoy Selina!
We enjoyed this lovely cake with our morning coffee. My 4 year old grandson enjoyed it too, he made little Mmmm noises as he chewed!
That's so sweet! Thanks for sharing your results, Linda!
Hi Chris,
I just discovered your web site this morning and I have been binge reading your recipes section!
For the baking time, can you please clarify: for the Farmhouse Buttermilk Cake, should I bake the cake for 20 minutes, add the topping, then bake for another 10 minutes? Or bake for 30 minutes, add topping, then bake for 10 minutes more? Sorry, I may be over thinking it!
Thank you!
Thanks so much, Gloria!
Sorry if that was confusing. I edited the recipe to make it more clear. You do bake the cake for 30 minutes, then add the topping and bake for another 10. Hope you enjoy it!
I love the lemon coconut cookies but mine did not “ crackle” as nicely as yours. What’s the secret?
Hi Sara, I'm not really sure why your cookies didn't crackle. Sometimes the brand of butter can make a difference but it's hard to say without being right in your kitchen with you.
Can you freeze the apple danish
yes!
Delicious! I had to make this ahead of time for a family dinner due to time constraints. I baked it, froze it, then defrosted it the night before our dinner. The next morning I put the topping on it and baked it for 10 min. more. It came out perfect and excellent. Everyone loved it.
I was a little concerned about freezing it then baking it with the topping. Nothing to worry about. It’s a real champ!
Thanks for the recipe!
If I bake this cake ahead of time and freeze it, would I defrost it, add the topping and bake for another 10 minutes, or freeze it with the topping? I made it a couple of weeks ago, and it lasted one day.
Thank you!
Honestly, Becky, I think you could do it either way. Probably freezing it, thawing and baking the topping would make it taste and look a little fresher but either will be delicious.
On the Easy Farmhouse Cake, look at the list of ingredients for the topping, all it says is '2 tablespoons half and half' but it doesn't say what??? Luckily I found out that it was milk.
So sorry that wasn't clear Rebecca. Half and half is an American product that is half milk and half cream. You can find it at every grocery store here in the states but I know it's not a product that can be found in other countries.
Have guests for dinner after a movie so thought I would try it. Usually don't do new with guests but pretty much trust yours. Really good and easy to make. Did not have half & half so used milk and oops a squirt of redi whip and it turned just fine.
Hi Chris,
Love this recipe, have tried many of your recipes with great success. Thank you.
Did you say this buttermilk cake can be frozen?
Hi Pam,
Yes, this cake freezes well!
I made this yesterday for supper with guests. It is an easy and deliciously light cake. And the topping- scrumptious! My favorite cake to date! Thank you
After reading through this recipe, I found it to be the same recipe which my mother and grandmother made back in the 1950*s! My mother called it a "One Egg Cake" and double the recipe, you can make a 9 x13" cake which is great for outdoor gatherings. I've since been making it for years for my family, however, I cover the cake while still warm with a browned butter glaze which has grated lemon zest in it! It's definitely addictive!
That's an awesome history, Stephanie! And I love your version, yum!
I made this cake this morning. Delicious, not to mention easy ! I will be making it for a family dinner next Saturday.
Can it be made in a 9 inch springform pan to avoid having to turn it out of the cake pan?
Thanks.
Thanks, Donna! Yes, you could definitely make this in a 9-inch springform pan.
Made this today, and it turned out great. My only problem was with the parchment paper circle. When I unfolded mine, it was in two pieces. I used it that way, and it was fine, but any chance you could do a little video on exactly how to do it? The pictures were unclear for me. Maybe it's just me! Thanks for a super easy and very tasty recipe!
Hi June, I will put a video of the parchment paper technique on my list, that's a great idea. If you try it again before then, just be sure to cut on the non-folded edge.
Congrats to Annie this is one good looking cake. You've taught her well and I hope we see more of her recipes.
Thanks, Sandra!
This cake is DELICIOUS. Thank you so much for the recipe, we love it. You just posted it this past weekend and I have already made it twice for different events! Everyone who has eaten it has found it to be delicious as well. Thank you.
Haha! I love it! That would have been something I would have done with a good recipe. Thanks for sharing your results, Susan!
I just made something quite similar Chris and it was a crowd favorite! I've got to try your version. It looks so moist and delicious! So perfect for the upcoming holidays!
My goodness this is a lovely cake Chris! My husband would gobble this up in a flash. Love the topping too and that tender crumb. A must make for sure!
I can tell I would love this far more than I should 🙂 The pecan topping totally draws me in. Love your parchment paper idea too, Chris!
OMG!!!! That looks SOOOO yummy!!!!!
The perfect fall pot-luck desert! And So easy!
Thanks again, Chris & Scott!!!
(for some reason I can't add stars... 🙁
But I'm giving it 5-BIG ONES!!!!)
Such a perfect fall cake, the pecan topping looks divine!
Is the cake baked 20 or 30 minutes before adding the topping?
Thank you!
30 minutes. I’m out right now but I’ll make that more clear in the instructions when I get back home.
This recipe showed up in my e-mail and gave me a craving for cake. It was super easy and gloriously satisfying. And "crack" is a great description - it took huge willpower not to devour the whole thing.
Haha! I love it! That's exactly the type of thing I would do 🙂
This looks amazing and I am going to try as soon as I get home from the trip I am on this week. One question - I often substitute 1/3-1/2 Greek yoghurt, topped up to the required amount with milk if I am out of buttermilk. Would that work here, do you think, or should I use your lemon juice suggestion?
I need to make a treat for knitting group this week! Your fabulous buttermilk cake is at the top of my shortlist!!!
Hi Thank you for another easy recipe! What would be a closest substitution of half And half?
Thanx
NJ
Way to go Annie! You’v got some stiff competition Chris!
Just a perfect cake, Chris. Love the buttermilk cake, but together with the sweet and nutty topping, I'm just in love. Wishing it was sitting on my counter right now 🙂
Yum, must try, look easy and delicious - saving
Thank you
Thanks, Lori!
Grandma has been an excellent teacher. 🙂
Looks incredibly delicious and tempting with that pecan topping!
This is very similar to a cake I make..I got the recipe 43 yrs ago:) From a nice woman in my pre-natal class that invited us for dinner..ecept the top has carnation evaporated milk:) and coconut..I will double check but Pinning this:)Crack is such a great term for addictive recipes..like Christmas crack etc..everyone knows what it means..