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!
VG says
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.
Chris Scheuer says
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.
Rebecca says
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.😊
Chris Scheuer says
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.
Rebecca says
Thankyou, I am going to make it tomorrow. Yum yum! 🍰
Chris Scheuer says
Enjoy!
Michael John says
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! 😁 🐣🐰
Chris Scheuer says
Thanks so much, for sharing your results, Michael. Your adaptation sounds delicious!
Sydney says
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!
Chris Scheuer says
I think the dark brown sugar will work fine. The cake will be a little darker in color but the taste will be wonderful!
Chris Scheuer says
Hi Sydney, dark brown sugar will work fine. The cake may be a little deeper in color but the taste will be great!
Dianna says
Just had the first slice, so good. Thank you for the recipe! Its added to my favorites.
Chris Scheuer says
You're welcome Dianna, I'm so happy you enjoyed it!
Alexandra Shreve says
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!
Chris Scheuer says
Awesome! So happy you enjoyed it, Alexandra!
Javeria says
I am going to try this right now. Your recipes look so easy and tasty, Why I didn't find you earlier:(
Chris Scheuer says
Aww, thanks so much, Javeria! Welcome to The Café! 💕
Niks says
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?
Chris Scheuer says
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.
Linda says
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!
Chris Scheuer says
Thanks, Linda!
Debra says
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.
Chris Scheuer says
Haha! Been there, done that! Not such a bad thing though to have two cakes! 💕
Irene Martens says
I only have a 10 inch pan or 8 inch pan. Which do you suggest?
Chris Scheuer says
I would go with the 10-inch. Enjoy!
Fortune says
Does cake flour, or an addition of cornstarch work for this recipe?
Chris Scheuer says
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.
Laura says
Hi Chris; this is a beautiful cake! Could I make two and freeze one?
Chris Scheuer says
Thanks, Laura! Yes, that would work great!
Kathleen says
I have made this cake several times and the whole family loves it. Thanks for a great recipe
Chris Scheuer says
You're welcome, Kathleen! I'm so happy you enjoyed it!
Anita says
I do not have half & hall for topping. What else can I use
Chris Scheuer says
Just use milk or cream, it will be fine.
Bobbie J Napier says
I used buttermilk
Chris Scheuer says
Thanks, Bobbie, great idea!
James says
Would rum be usable for the topping?
Chris Scheuer says
haha! Why not?
Sue says
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 !
Chris Scheuer says
Thanks so much, Sue! Hope you enjoyed the cake!
Chris Scheuer says
Aww... thanks! Hope you enjoy the cake!
Kathi says
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?
Chris Scheuer says
That should work just fine, Kathi! Enjoy!
Hope says
Can I make this cake and eliminate pecans
Chris Scheuer says
Yes, that should work well!
BRENDA BALL says
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.
Chris Scheuer says
Thank you, Brenda! Haha! I understand about needing to double it 🙂
Kimberley says
Made this for Christmas. It was so delicious. I will definitely be making this again.
Chris Scheuer says
Thanks, Kimberley, so happy you enjoyed it. We love this cake!
Chris Scheuer says
Thanks so much, Kimberley!
Stacy says
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.
Chris Scheuer says
Yay! So happy you loved this cake, Stacy. I think your new rendition will be delicious!
Kathy says
This cake is melt in your mouth delicious!! So easy to make, turned out perfectly.
Chris Scheuer says
Thanks, Kathy!
Helen Sergas says
Could I make this using coconut flour, tapioca flour or any other gluten free flour. Lily
Chris Scheuer says
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.
Rita Lugrine says
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.
Chris Scheuer says
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.
rita says
Hmmm, so, I'll change the "classification" from "muffins" to "lil cakes". That works.
Chris Scheuer says
Haha! I love it. Enjoy!
Lori says
Easy and delicious!
Chris Scheuer says
Yay, so happy you enjoyed it, Lori!
Beth says
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.)
Chris Scheuer says
Thanks for sharing your opinion, Beth.
Chris Scheuer says
Yay! Thanks, Lori!