Buttermilk Cake with Buttercream Frosting – Tender, Light, and Sweetly Satisfying

This Buttermilk Cake with Buttercream Frosting is a classic dessert made a little lighter—but every bit as delicious. The cake is tender and moist, thanks to tangy buttermilk, while the buttercream frosting adds just the right touch of sweetness. Whether you’re baking for a birthday, brunch, or just because, this cake delivers comfort and celebration in every bite—without going overboard.

Why You’ll Love This Recipe

Soft & Fluffy Texture – Buttermilk gives the cake its tender crumb and subtle tang.
Perfectly Sweet Frosting – A lighter buttercream still delivers on rich flavor.
Balanced Ingredients – Mindfully made with wholesome swaps.
Bake-Friendly Simplicity – Simple ingredients and easy steps for a foolproof finish.

Ingredients

For the cake:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened applesauce
• ¼ cup light butter, softened
• ¾ cup granulated erythritol (or preferred sweetener)
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup low-fat buttermilk

For the buttercream frosting:

• ¼ cup light butter, softened
• 1 cup powdered erythritol (or sugar substitute of choice)
• 1 tsp vanilla extract
• 2–3 tsp low-fat milk (to reach desired consistency)

Instructions

1. Prep the Oven and Pan
Preheat oven to 350°F (175°C). Lightly grease an 8-inch round or square baking pan and line with parchment paper if desired.

2. Mix the Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Make the Batter
In a large bowl, beat together the applesauce, light butter, and sweetener until creamy. Add eggs and vanilla, mixing until well blended. Gradually mix in the dry ingredients, alternating with the buttermilk. Stir until just combined—don’t overmix.

4. Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan before frosting.

5. Make the Frosting
In a bowl, beat the softened butter until fluffy. Gradually add powdered erythritol and vanilla extract, beating until smooth. Add milk a teaspoon at a time until the desired consistency is reached.

6. Frost and Serve
Spread the frosting evenly over the cooled cake. Slice and serve!

Nutritional Information (Per Slice)

Calories: 185
Protein: 3g
Fat: 7g
Carbohydrates: 25g
Sugar: 4g
Fiber: 1g

Tips for Success

• Room Temp Ingredients – Ensure eggs and butter are at room temperature for a smooth batter.
• Brighten It Up – Add a little lemon zest to the batter for extra freshness.
• Chill Before Slicing – For neater slices, chill the frosted cake for 15–20 minutes.

Why This Recipe Works

The use of buttermilk ensures a moist, flavorful cake with a tender crumb—without needing loads of oil or sugar. The lighter buttercream delivers classic frosting flavor in a more balanced way, making this dessert feel both indulgent and smart.

This Buttermilk Cake with Buttercream Frosting is the kind of treat that feels both nostalgic and fresh. It’s perfect for celebrations or simple evenings at home when you want a dessert that satisfies without being too rich. Lightly sweet, perfectly moist, and beautifully simple—this cake is bound to become a go-to favorite.