🍰 Introduction
Let’s face it — most cakes require multiple bowls, a mixer, and serious cleanup. But what if you could whip up a creamy, fluffy, homemade cake in one blender, using pantry staples, in under an hour?
Say hello to the Blender Buttermilk Cake — a quick, effortless dessert that proves convenience and elegance can coexist. With rich buttermilk for tang and moisture, and butter for depth of flavor, this cake comes together in minutes with zero compromise on texture or taste.
Perfect for busy evenings, spontaneous guests, or casual celebrations, this one-bowl blender cake bakes up beautifully with a golden crust and soft, pillowy crumb — and yes, it’s every bit as indulgent as cakes that take double the effort.
🛒 Ingredients
This cake uses ingredients you likely already have in your kitchen:
- 2 large eggs
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1¾ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Optional for topping: powdered sugar, whipped cream, lemon zest, or fresh berries.
👨🍳 Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan, or line it with parchment paper.
Step 2: Blend Wet Ingredients
In your blender, add:
- 2 eggs
- Sugar
- Melted butter
- Vanilla
- Buttermilk
Blend on medium speed for about 30 seconds until smooth and combined.
Step 3: Add Dry Ingredients
Add flour, baking powder, baking soda, and salt directly into the blender. Pulse a few times just until no dry streaks remain. Scrape down the sides if needed. Do not overblend — just until incorporated.
Step 4: Pour & Bake
Pour the batter into your prepared cake pan. Tap gently to release air bubbles. Bake for 30–35 minutes, or until the top is golden and a toothpick comes out clean.
Step 5: Cool & Serve
Allow to cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar or glaze if desired.
Serve warm, at room temperature, or chilled — it’s incredibly versatile.
💡 Pro Tips
- No buttermilk? Mix 1 cup milk with 1 tbsp lemon juice or vinegar. Let sit for 5 minutes.
- Melted butter adds richness; make sure it’s not hot when blending with eggs.
- Add ½ tsp almond extract for a flavor twist.
- Turn it into a layer cake by doubling the recipe and adding whipped cream or cream cheese frosting.
🍽️ Serving & Storage
- Serve: As-is with a dusting of sugar, or alongside tea, berries, or custard.
- Frosting ideas: Cream cheese frosting, lemon glaze, or chocolate ganache.
- Store: Covered at room temperature for up to 2 days, or in the fridge for up to 5 days.
- Freeze: Wrap individual slices tightly and freeze for up to 2 months.
🍋 Variations
- Lemon Buttermilk Cake: Add 1 tbsp lemon zest and replace vanilla with lemon extract.
- Chocolate Swirl: Mix 2 tbsp cocoa with a bit of batter and swirl into the top before baking.
- Berry Add-In: Fold in ½ cup blueberries or raspberries after blending.
- Coconut Version: Add ¼ cup shredded coconut to the batter for added texture.
❓ Frequently Asked Questions
Can I make this cake gluten-free?
Yes — substitute with a 1:1 gluten-free flour blend.
Can I mix it by hand if I don’t have a blender?
Absolutely. Use a whisk for wet ingredients and fold in the dry. It just takes a bit longer.
Why is my cake dense?
Over-blending or too much flour can lead to density. Pulse only until combined, and measure flour correctly.
Can I double this recipe?
Yes — use a 9×13-inch pan and increase bake time by 5–10 minutes.
Does it need frosting?
Not at all! It’s flavorful enough on its own, but you can top with glaze, fruit, or whipped cream.
🔢 Nutrition (Per Slice – 8 servings)
- Calories: 290
- Fat: 14g
- Saturated Fat: 8g
- Carbs: 36g
- Sugar: 19g
- Protein: 4g
- Cholesterol: 75mg
- Sodium: 180mg
Blender Buttermilk Cake
This creamy, soft Blender Buttermilk Cake is the ultimate quick dessert. Made in minutes using a blender, it’s rich, moist, and perfect for effortless baking.
- Total Time: 45 minutes
- Yield: 8 slices
Ingredients
- Eggs: 2 large
- Granulated sugar: 1 cup
- Unsalted butter: ½ cup, melted
- Vanilla extract: 1 tsp
- Buttermilk: 1 cup
- All-purpose flour: 1¾ cups
- Baking powder: 1½ tsp
- Baking soda: ½ tsp
- Salt: ¼ tsp
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch cake pan.
- Add eggs, sugar, melted butter, vanilla, and buttermilk to a blender. Blend for 30 seconds until smooth.
- Add flour, baking powder, baking soda, and salt. Pulse just until combined — do not overmix.
- Pour batter into the pan. Tap gently to remove air bubbles.
- Bake for 30–35 minutes until golden and a toothpick comes out clean.
- Cool slightly before slicing. Dust with powdered sugar if desired.
Notes
- Don’t overblend after adding flour — it can toughen the cake.
- Use room temperature buttermilk and eggs for better texture.
- This cake is delicious plain, or topped with whipped cream or berries.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 19 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 75 mg
📌 Pinterest Description
Blender Buttermilk Cake – A soft, creamy cake made entirely in a blender! This fuss-free dessert uses buttermilk, butter, and vanilla for an irresistible moist crumb. Perfect for last-minute baking or effortless entertaining.
✨ Ingredients: buttermilk, butter, eggs, flour, vanilla
📌 Save for your next weekend treat!
#BlenderCake #ButtermilkCake #EasyDesserts #OneBowlCake #VanillaCake #MoistCake #SimpleBaking
