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If you’ve been searching for a simple, from-scratch vanilla cake that’s light, reliable, and just the right size—this is it.
This vanilla buttermilk cake has quickly become one of my go-to desserts. It’s soft, tender, and full of classic vanilla flavor, with a lighter profile that fits easily into a WW-friendly lifestyle.
Even better? It’s a single-layer 8-inch cake—perfect when you want something homemade without a lot of leftovers.
Why You’ll Love It
- One-bowl, no-fuss recipe
- Light, tender crumb with classic flavor
- Perfect small-batch cake
- Easy to dress up or keep simple
Ingredients & Substitutions
- Flour (all-purpose or cake flour) – Cake flour yields a softer, more delicate crumb, while all-purpose flour works perfectly for a slightly sturdier texture.
- Sugar – Provides sweetness and structure. You can experiment with a reduced amount or a sugar alternative, though it may slightly affect texture.
- Baking powder & baking soda – Work together to give the cake its light rise.
- Salt – Enhances flavor.
- Large egg, at room temperature – Helps bind and add richness. Room temp blends more easily.
- Butter, at room temperature – Adds flavor and moisture. You can substitute a neutral oil or even light olive oil for a slightly different texture.
- Low-fat buttermilk – Keeps the cake tender and moist with a slight tang. No buttermilk? Use milk with a splash of lemon juice or vinegar. A combination of yogurt and milk will also work.
- Vanilla extract – Adds classic flavor. You can swap in almond extract or add citrus zest for variation.
- Confectioners’ sugar (optional) – For a simple, pretty finish.
For the Strawberries (Optional)
- Fresh strawberries, sliced – Add natural sweetness and freshness.
Swap: Use any berries or seasonal fruit you love. - Sugar – Helps draw out the juices. You can reduce or skip if your fruit is very sweet.
Calories and WW Points
According to my calculations, each slice has just 189 calories and 8 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 PointsPlus (Old plan)
How to Make Vanilla Buttermilk Cake
Step 1: Preheat oven to 350°F. Spray an 8-inch round pan with nonstick baking spray.
Step 2: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Step 3: Add the egg, butter, buttermilk, and vanilla. Beat on medium-low for 1 minute. Scrape the bowl, then beat on medium for another minute until smooth.
Step 4: Spread batter evenly in the prepared pan.
Step 5: Bake for 20–24 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Recipe Notes & Variations
- This cake uses simple pantry staples and comes together in minutes.
- Try splitting the cake and adding a thin layer of jam and whipped topping.
- Swap vanilla for lemon juice and zest for a citrus version.
- Top with fruit before baking for an easy upside-down style cake.
- Works beautifully as a base for trifles or layered desserts.
Serving Ideas
- Plain or dusted with powdered sugar
- Topped with fresh berries or fruit compote (pear apple compote, slow cooker apple compote or dried fruit compote)
- With a dollop of whipped topping or yogurt
- Lightly frosted or glazed
- Served with a small scoop of ice cream or frozen yogurt
With a simple fail-proof cake like this in your repertoire, you never have to worry about what to serve for dessert again!
If you’ve made this Light Vanilla Buttermilk Cake, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Light Vanilla Buttermilk Cake (Easy One-Bowl Recipe)
Ingredients
- 1 cup flour (all-purpose or cake)
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg, at room temperature
- 1/4 cup butter, at room temperature, (1/2 of a stick of butter is 1/4 cup)
- 2/3 cup low-fat buttermilk
- 1-1/2 teaspoons vanilla
- 1 tablespoon confectioners sugar (optional)
For the Strawberries
- 4 cups sliced strawberries
- 1 tablespoons sugar
Instructions
- Position your oven rack in the center of your oven and preheat the oven to 350F degrees. Spray an 8-inch round baking pan with nonstick baking spray with flour. (Such as Bakers Joy or Pam with flour)
- In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt until well blended.
- Add the egg, butter, buttermilk and vanilla to the flour mixture. Using an electric mixer (affiliate link) on medium-low speed, beat the mixture for 1 minute, until blended. Scrape the sides and bottom of the bowl with a spatula and then beat on medium speed for 1 minute more, until everything is incorporated and well blended.
- Spread the batter evenly into the prepared pan.
- Bake in a preheated oven for 20-24 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove the pan from the oven and set it on a wire cooling rack (affiliate link) for 10 minutes, then remove the cake from the pan and place it on the rack (top side up) to cool completely.
- When completely cool, sprinkle with the confectioners sugar if desired and serve with strawberries
- For the strawberries, in a large bowl, toss together the strawberries and 1 tablespoon sugar until well combined. Let stand for at least 15 minutes, until the sugar melts and strawberries begin to release their juices.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) I made it with cake flour the first time and plan on trying all-purpose the next time I make it. This a very versatile cake. You can enjoy it plain, with fruit and/or whipped cream. Or ice it with a thin layer of your favorite frosting. It’s also great with ice cream or frozen yogurt and a drizzle of your favorite sauce. Next time I may split it and add a thin layer of jam and few dollops of whipped cream before serving it topped with berries. I also want to experiment with using olive oil instead of butter and lemon juice/zest in place of vanilla. Another variation would be to top with 1 cup of fresh fruit before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is a lovely cake. Goes together quickly, has a moist crumb and an unexpected depth of flavor that must have been the buttermilk. Topped with berries makes a perfect desert.
Double the recipe and it fits perfectly in an 8×11 pan. Need to cook for an additional 8-10 minutes.
Maybe lime zest and juice? or would that not play well with the buttermilk?
And it is just heavenly as it is.
Hi Sarah, I think lime zest and a little juice would be nice. ~Martha
This is absolutely a delicious cake. I replaced the sugar with a substitute used low fat on everything that I could and used egg whites! Thank you!
This cake is not only delish but beautiful . Love the blog so refreshing and decent. Prepared definitely with class..that’s more than I can say for all the filth out there these days..FAT FREE OR NOT!
Butter did not blend well and is lumpy. Not sure if I should bake or keep mixing,
Sorry I forgot to mention using 3Tof Grape Seed Oil in lieu of butter having to be on a low saturated food plan.