This post may contain affiliate links. For more information, see our privacy policy.
Everyone flips over this moist, delicious buttermilk cake with a fabulous pecan topping and crisp, candy-glazed edges. After the first bite, they beg for the recipe. They never believe how EASY it is!
If your friends and family are anything like mine, the first bite of this Easy Farmhouse Buttermilk Cake will have them swooning, moaning, sighing and/or saying "Oh, my gosh!".
I saw a picture of this buttermilk cake in an email from King Arthur Flour. The cake looked fabulous and I loved the rustic, charming name. I tried the recipe a while back when some friends were coming for lunch. Being a bit lazy (and always in a hurry), I simplified it to involve just one bowl and no mixer. I've been making it ever since, always to rave reviews.
It's such a winner! When a recipe is REALLY good my husband calls it "candy", (even if it's meat or veggies!). This cake can definitely be labeled as "candy" both literally and figuratively! The cake is super moist with lots of flavor, and the topping reminds us of a delicious combination of sticky buns and pecan pie. And then there's that thin candy-like glaze that forms on the edges as the cake bakes, you can see what I mean in the picture below.
How quick and easy is this buttermilk cake?
It's actually ridiculously easy! That's how we label recipes here at The Café that take minimal effort on your part while making you look like a kitchen rock star. You can read more about our collection of Ridiculously Easy recipes (yes, we have a whole series of these super easy recipes) in this post but below is an example of just how easy this recipe is:
A while back, our granddaughter, Elle, was in a play. Her older sister, Annie (12 at the time) stayed at home while we attended the 40-minute performance since she had already seen it. Annie started this buttermilk cake recipe as we were leaving for the play and, by the time we returned, it was done! It was gorgeous and later, when we indulged in Annie's cake, everyone agreed that this dessert was definitely "blog-worthy" (the highest accolade in our family!).
We've also made a video demonstrating that this Farmhouse Buttermilk Cake truly does earn that Ridiculously Easy moniker. Check it out:
What is buttermilk and what kind should I buy?
Originally, buttermilk was the liquid left behind after churning butter out of cultured cream. This type of buttermilk is now specifically referred to as traditional buttermilk. The fermented dairy product that is widely available these days at most groceries and markets is cultured buttermilk.
Cultured buttermilk is regular dairy milk that has been inoculated with an acidic culture. The acidic culture simulates the naturally occurring bacteria in the traditional product. The result is the characteristic sour taste of buttermilk as well as a thicker product. Sometimes you'll notice flecks of butter in purchased buttermilk. This is actually butter which has been added by the dairy to simulate the residual flecks of butter that are often leftover when churning traditional buttermilk.
If you check out the dairy shelves of your local grocery, you'll notice that buttermilk comes in two varieties, whole milk, and low fat. The difference is just as the names imply: whole milk buttermilk is made from whole milk and the low fat from skim or 1% milk.
So which should you buy? That's really just a matter of personal preference. I prefer the whole milk variety when baking, but either one will result in a delicious buttermilk cake with this recipe.
And if you're in a pinch, you can even make your own buttermilk. Check out the Café Tips below for simple instructions.
How do I love thee, oh Easy Farmhouse Buttermilk Cake? Let me count the ways...
- Your recipe is so simple: combine butter and sugar in a bowl, add buttermilk and egg. Stir. Sprinkle dry ingredients over the top, mix, then transfer batter to a pan. Bake. While the cake finishes up in the oven, make the easy topping in the same bowl. Pour topping over the cake and bake a little longer. Cool and ENJOY!
- Your tender, moist crumb is amazing!
- There's your pecan-praline-like topping, perfectly complementing the light, delicate texture of the cake.
- Oh my! I love the way the topping seeps down the sides of the cake in the oven, caramelizing and becoming candylike in texture.
- You freeze beautifully so you're a great recipe to make ahead for guests.
- I love that you're crazy delicious whether served warm or at room temperature.
- You can be dressed up or down (with ice cream, whipped cream, powdered sugar, etc.) making you perfect for breakfast, lunch and/or dinner!
Café Tips for making this Easy Farmhouse Buttermilk Cake
- Be sure to use a 9-inch cake pan for this buttermilk cake. Round cake pans also come in 8-inch which would be too small and could cause a mess in the oven. For good results, use a straight-sided, fairly heavyweight cake pan. I really like these pans from OXO.
- If your 9-inch pan is shorter than this, you could use a springform pan.
- I love to add a sprinkle of flaky sea salt after this cake is baked and has cooled for 15-20 minutes. This is totally optional, but if you like salty-sweet, be sure to try this. I use Maldon Sea Salt. It's the sea salt preferred by many chefs. Maldon is a flaky sea salt meaning that it's flat and flaky rather than crystalline in structure, like other sea salts. It's a finishing salt; in other words, it's used as the finishing step rather than as a seasoning when cooking. It's more expensive than other salt, but a box will last a long time. To use Maldon, just take a pinch in your fingers and rub them together over the food. This will cause the large flakes to break apart into smaller pieces.
- Because this recipe doesn't use an electric mixer, the butter should be VERY soft. Leave it sit at room temperature for several hours or use a microwave at 10% power (for 30 to 90 seconds, depending on the power of your microwave) to soften your butter.
- No buttermilk? No problem! Just add one tablespoon of white vinegar or lemon juice to a measuring cup. Fill with milk to measure one cup. Allow to sit for 5-10 minutes, then proceed with recipe.
- This buttermilk cake can be made 8-10 hours in advance and stored at room temperature.
- Have extra buttermilk after making this cake? Try out our Ridiculously Easy Buttermilk Biscuits or these Easy Buttermilk Brioche Buns. You'll find yourself buying buttermilk on a regular basis!
- If you're feeding a crowd, double the recipe and bake the cake in a 9x13-inch pan.
- Don't skip lining the pan with parchment if you want to be able to easily remove the cake from the pan. If you want to serve the cake right from the pan, you can just grease the pan and skip the parchment paper. I love these pre-cut parchment paper circles but you can also cut your own (see image below).
Everyone flips over this moist, delicious buttermilk cake and, after the first bite, they beg for the recipe. No one believes how EASY it is!
- ¼ cup butter very soft
- 1 cup light brown sugar firmly packed
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- 3 tablespoons melted butter
- ½ cup light brown sugar firmly packed
- 2 tablespoons half and half
- ⅛ teaspoon salt
- ¾ cup diced pecans
-
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.
-
During the last 10 minutes of baking time, prepare the topping. Stir the butter and the sugar together. Add the milk, pecans, and salt. The glaze will be thick, but pourable.
-
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.
The Café Sucre Farine is a participant in the Amazon Affiliate Program. The Amazon Affiliate Program is designed to provide a means for sites to earn advertising fees by advertising and linking to products on Amazon. The price you pay as a consumer does not change, but if you make a purchase through one of our links, we receive a small commission – and we continue delivering delicious recipes to you!
Marguerite says
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!
Chris Scheuer says
Good question, Marguerite! I've actually amended the recipe - it should say "packed".
Liz says
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?
Chris Scheuer says
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
Pamela Lavender says
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.
Chris Scheuer says
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!
Donna says
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
Teng Qing pei says
Is it supposed to taste and feel like steamed huat kueh (accept more moist and softer) ? I added less sugar btw
Chris Scheuer says
Hmmm... not sure what you're asking Teng Qiny pei.
Trudy Machovec says
Moist and crumbly with perfect texture. Comfort food at best.
Chris Scheuer says
Haha! Agreed! Thanks for taking the time to share your results, Trudy!
Mary H. says
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.
Chris Scheuer says
That is so... awesome! Thanks for sharing your results, Mary!
Tammy says
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?
Chris Scheuer says
Hi Tammy, I think a cast iron skilled would work fine.
Connie says
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?
Chris Scheuer says
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! 🙂
Kim says
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
Chris Scheuer says
Thanks for sharing your review, Kim. Enjoy!
Suzanne Hicks says
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!
Chris Scheuer says
I'm with you all the way Suzanne! So happy you enjoyed it. My friends call it "crack" 🙂
Lora says
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!
Chris Scheuer says
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 🙂
Peg says
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.
Chris Scheuer says
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.
Caroline says
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?
Tiffany says
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.
Chris Scheuer says
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!
Donna says
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."
Chris Scheuer says
Thanks so much, Donna! It's a favorite of ours too!
Melinda says
I can’t wait to try this cake! Can it be made with almonds instead of pecans?
Chris Scheuer says
Hi Melinda, yes you could definitely sub chopped or sliced almonds for the pecans. Enjoy!
diana says
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
Chris Scheuer says
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.
diana says
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
Connie says
Love this cake!!! Thank you for sharing.
Chris Scheuer says
You're welcome! Thanks for sharing your comment!
Steven says
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 .
Chris Scheuer says
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 🙂
G K says
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
Chris Scheuer says
Yay! Thanks for sharing your adaptations!
Chris Scheuer says
Thanks so much, for sharing your results, GK! This will be helpful to other readers who are looking to lower their fat.
N. Harris says
Could you perhaps provide the weight of a quarter cup of butter?
Chris Scheuer says
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!
Cathy says
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.
Chris Scheuer says
I love it! Thanks so much, Cathy, for taking the time to leave a comment 🙂
Mary says
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!
Chris Scheuer says
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!
Lisa Grant says
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!
Chris Scheuer says
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!
Betty Hudson says
Could you use a springform pan instead? It seems that would be easier that lining the pan with parchment paper
Chris Scheuer says
You definitely could. Just make sure it's an 8 or 9-inch springform. Otherwise, the cake will be pretty flat. Enjoy!
Jenny says
I was wondering if this cake freezes well.
Chris Scheuer says
Yes, it freezes beautifully! Enjoy!