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Everyone flips over this moist, delicious buttermilk cake with a fabulous pecan topping and crisp, candy-glazed edges. After the first bite, they beg for the recipe. They never believe how EASY it is!
If your friends and family are anything like mine, the first bite of this Easy Farmhouse Buttermilk Cake will have them swooning, moaning, sighing and/or saying "Oh, my gosh!".
I saw a picture of this buttermilk cake in an email from King Arthur Flour. The cake looked fabulous and I loved the rustic, charming name. I tried the recipe a while back when some friends were coming for lunch. Being a bit lazy (and always in a hurry), I simplified it to involve just one bowl and no mixer. I've been making it ever since, always to rave reviews.
It's such a winner! When a recipe is REALLY good my husband calls it "candy", (even if it's meat or veggies!). This cake can definitely be labeled as "candy" both literally and figuratively! The cake is super moist with lots of flavor, and the topping reminds us of a delicious combination of sticky buns and pecan pie. And then there's that thin candy-like glaze that forms on the edges as the cake bakes, you can see what I mean in the picture below.
How quick and easy is this buttermilk cake?
It's actually ridiculously easy! That's how we label recipes here at The Café that take minimal effort on your part while making you look like a kitchen rock star. You can read more about our collection of Ridiculously Easy recipes (yes, we have a whole series of these super easy recipes) in this post but below is an example of just how easy this recipe is:
A while back, our granddaughter, Elle, was in a play. Her older sister, Annie (12 at the time) stayed at home while we attended the 40-minute performance since she had already seen it. Annie started this buttermilk cake recipe as we were leaving for the play and, by the time we returned, it was done! It was gorgeous and later, when we indulged in Annie's cake, everyone agreed that this dessert was definitely "blog-worthy" (the highest accolade in our family!).
We've also made a video demonstrating that this Farmhouse Buttermilk Cake truly does earn that Ridiculously Easy moniker. Check it out:
What is buttermilk and what kind should I buy?
Originally, buttermilk was the liquid left behind after churning butter out of cultured cream. This type of buttermilk is now specifically referred to as traditional buttermilk. The fermented dairy product that is widely available these days at most groceries and markets is cultured buttermilk.
Cultured buttermilk is regular dairy milk that has been inoculated with an acidic culture. The acidic culture simulates the naturally occurring bacteria in the traditional product. The result is the characteristic sour taste of buttermilk as well as a thicker product. Sometimes you'll notice flecks of butter in purchased buttermilk. This is actually butter which has been added by the dairy to simulate the residual flecks of butter that are often leftover when churning traditional buttermilk.
If you check out the dairy shelves of your local grocery, you'll notice that buttermilk comes in two varieties, whole milk, and low fat. The difference is just as the names imply: whole milk buttermilk is made from whole milk and the low fat from skim or 1% milk.
So which should you buy? That's really just a matter of personal preference. I prefer the whole milk variety when baking, but either one will result in a delicious buttermilk cake with this recipe.
And if you're in a pinch, you can even make your own buttermilk. Check out the Café Tips below for simple instructions.
How do I love thee, oh Easy Farmhouse Buttermilk Cake? Let me count the ways...
- Your recipe is so simple: combine butter and sugar in a bowl, add buttermilk and egg. Stir. Sprinkle dry ingredients over the top, mix, then transfer batter to a pan. Bake. While the cake finishes up in the oven, make the easy topping in the same bowl. Pour topping over the cake and bake a little longer. Cool and ENJOY!
- Your tender, moist crumb is amazing!
- There's your pecan-praline-like topping, perfectly complementing the light, delicate texture of the cake.
- Oh my! I love the way the topping seeps down the sides of the cake in the oven, caramelizing and becoming candylike in texture.
- You freeze beautifully so you're a great recipe to make ahead for guests.
- I love that you're crazy delicious whether served warm or at room temperature.
- You can be dressed up or down (with ice cream, whipped cream, powdered sugar, etc.) making you perfect for breakfast, lunch and/or dinner!
Café Tips for making this Easy Farmhouse Buttermilk Cake
- Be sure to use a 9-inch cake pan for this buttermilk cake. Round cake pans also come in 8-inch which would be too small and could cause a mess in the oven. For good results, use a straight-sided, fairly heavyweight cake pan. I really like these pans from OXO.
- If your 9-inch pan is shorter than this, you could use a springform pan.
- I love to add a sprinkle of flaky sea salt after this cake is baked and has cooled for 15-20 minutes. This is totally optional, but if you like salty-sweet, be sure to try this. I use Maldon Sea Salt. It's the sea salt preferred by many chefs. Maldon is a flaky sea salt meaning that it's flat and flaky rather than crystalline in structure, like other sea salts. It's a finishing salt; in other words, it's used as the finishing step rather than as a seasoning when cooking. It's more expensive than other salt, but a box will last a long time. To use Maldon, just take a pinch in your fingers and rub them together over the food. This will cause the large flakes to break apart into smaller pieces.
- Because this recipe doesn't use an electric mixer, the butter should be VERY soft. Leave it sit at room temperature for several hours or use a microwave at 10% power (for 30 to 90 seconds, depending on the power of your microwave) to soften your butter.
- No buttermilk? No problem! Just add one tablespoon of white vinegar or lemon juice to a measuring cup. Fill with milk to measure one cup. Allow to sit for 5-10 minutes, then proceed with recipe.
- This buttermilk cake can be made 8-10 hours in advance and stored at room temperature.
- Have extra buttermilk after making this cake? Try out our Ridiculously Easy Buttermilk Biscuits or these Easy Buttermilk Brioche Buns. You'll find yourself buying buttermilk on a regular basis!
- If you're feeding a crowd, double the recipe and bake the cake in a 9x13-inch pan.
- Don't skip lining the pan with parchment if you want to be able to easily remove the cake from the pan. If you want to serve the cake right from the pan, you can just grease the pan and skip the parchment paper. I love these pre-cut parchment paper circles but you can also cut your own (see image below).
Everyone flips over this moist, delicious buttermilk cake and, after the first bite, they beg for the recipe. No one believes how EASY it is!
- ¼ cup butter very soft
- 1 cup light brown sugar firmly packed
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- 3 tablespoons melted butter
- ½ cup light brown sugar firmly packed
- 2 tablespoons half and half
- ⅛ teaspoon salt
- ¾ cup diced pecans
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Preheat the oven to 350°F. Spray a 9" round cake pan (with at least 2-inch tall sides) with baking spray and line with parchment paper. Set aside.
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Combine the butter and brown sugar and stir until well combined (the mixture will not be fluffy at this point).
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Add the egg, stirring until nice and smooth.
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Stir in the buttermilk and vanilla extract until well combined.
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Sprinkle the flour, baking soda and salt evenly over the top and stir until well combined.
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Pour the batter into the prepared pan.
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Bake the cake for 30 minutes or until a toothpick inserted in the center comes out clean and/or the cake springs back when lightly touched in the center.
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During the last 10 minutes of baking time, prepare the topping. Stir the butter and the sugar together. Add the milk, pecans, and salt. The glaze will be thick, but pourable.
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After the cake has baked for 30 minutes, pour the topping over the cake and return it to the oven for another 10 minutes (for a total baking time of 40 minutes). Remove cake from the oven and allow to cool for 20 minutes in the pan. Sprinkle lightly with flaky sea salt, if desired and serve warm or at room temperature. Topping will firm up as the cake cools.
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Cake can be served in the pan or on a serving platter or cake stand. To serve on a platter, invert cake onto a dinner-size plate then invert again so that topping is up.
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sugarbomb says
I didn’t know what true love was until I tasted this cake.
Chris Scheuer says
Haha! I love that, Sugarbomb!
Caitlin says
Amazing and easy to make. Thank you!
Chris Scheuer says
Thanks so much, Caitlin!
Sarah says
It was sooo good and easier to make than you would think! Even my husband (not a cake person) said this deserves 10/10!!!
Chris Scheuer says
Awesome! Thanks so much, Sarah!
Leslie Gallardo says
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.
Chris Scheuer says
Yay! I'm so glad you enjoyed it, Leslie!
Kriss says
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
Chris Scheuer says
Awesome! Thanks for leaving a review, Kriss!
Karen says
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.
Karen says
Sorry I had pressed all five stars but 3 didn't take. You are definitely a five star for sure.
Chris Scheuer says
😊 💕
Chris Scheuer says
Thanks, Karen for sharing your results!
Kelly says
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!
Chris Scheuer says
I'm so glad! Thanks, Kelly!
Terri says
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.
Chris Scheuer says
Thank you, Terri! I'm so glad!
Deirdre Ekstrom says
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.
Chris Scheuer says
I'm so glad, Deirdre! Thanks for letting us know.
Diana says
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!
Chris Scheuer says
Thanks for sharing your results, Diana!
Blossom Lewis says
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
Chris Scheuer says
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. 💕
Holly A Miller says
This cake was easy an delicious. I wonder if anyone has ever tried adding a hint of cinnamon to the cake and the topping?
Chris Scheuer says
Thanks, Holly!
Dolly @ Little Home in the Making says
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.
Chris Scheuer says
I'm so glad! Thanks, Dolly!
Laura says
Easy to make and excellent directions. I liked this cake more than my husband did, but we both thought the topping was too sweet.
Chris Scheuer says
Thanks for sharing your results, Laura.
Debby says
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!
Chris Scheuer says
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!
Georgia says
Ever used bundt pan?
Chris Scheuer says
I have not, Georgia.
Katherine says
Thank you for the recipe! Is the calorie information provided per 100g, or per serving (and if so, how much would that be?)?
Chris Scheuer says
Hi Katherine, the serving size is for one slice if the cake is cut into 12 slices.
Betty Hatton says
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
Chris Scheuer says
Hi Betty, you can definitely freeze it with the topping! So happy you enjoyed it!
Sandra says
A lovely cake. I have made this twice now and it has been loved by everyone who has tried it. Thank you.
Chris Scheuer says
Thanks so much, Sandra!
Susan says
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!❤️❤️
Chris Scheuer says
Thanks so much, Susan! That's high praise! I'm so glad you and your husband are loving this recipe. 💕
Robin says
Hi, just confirming the brown sugar in the cake is not packed, and in the topping, it is packed?
Thanks!
Robin
Chris Scheuer says
I'm sorry we missed this comment, Robin. The brown sugar should be packed in the cake and the topping.
Brenda Golden says
5 stars This is delicious and very easy to make. I did have to cook it 10 extra minutes to get the center done.
Chris Scheuer says
Thanks, Brenda!
Elizabeth says
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.
Chris Scheuer says
Thank you so much for your kind words, Elizabeth! I'm so happy you all enjoyed the cake 💕
Lynn Taylor says
What would be another good topping without nuts?
I am allergic to nut. Thank you
Chris Scheuer says
Hi Lynn, if you could do coconut, that would be delicious!
Mae says
If I double the recipe and use a 9x13 pan how much longer should I bake it? Thank you!
Chris Scheuer says
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."
petra Smit says
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
Chris Scheuer says
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.