Moist Yellow Buttermilk Cake from Scratch with Pudding & Cool Whip

This buttermilk cake is moist and delicious. Frosted with a whipped cream and pudding mixture, it is a perfect dessert anytime of year. You can use different flavors of pudding in the frosting to mix it up a bit.

Photo by Judy O.
Adapted from cherylstyle.com

PREP TIME

45

minutes

TOTAL TIME

75

minutes

SERVINGS

8

servings

PREP TIME

45

minutes

TOTAL TIME

75

minutes

SERVINGS

8

servings

Adapted from cherylstyle.com

Ingredients

  • 2 1/4

    cups cake flour

  • 1/2

    teaspoon salt

  • 1

    teaspoon baking soda

  • 1

    teaspoon baking powder

  • 1/2

    stick unsalted butter, room temperature

  • 1/2

    cup vegetable oil

  • 1 3/4

    cups sugar

  • 1 1/2

    teaspoon pure vanilla extract

  • 2

    eggs, room temperature

  • 1

    cup buttermilk

  • 8 ounce container Cool Whip

  • 1

    cup whole milk

  • 2

    (3.4 ounce) boxes instant vanilla pudding

  • 1/2

    teaspoon pure vanilla extract

Directions

Place a rack in the center of the oven and preheat to 350 degrees. Butter and flour two 9" round cake pans and set aside. Sift the flour, salt, soda and baking powder into a medium-sized bowl and set aside. In a separate large mixing bowl, cream together the butter, vegetable oil, sugar and vanilla. Beat in 1 egg at a time, fully incorporating the first egg before adding the next. Add approximately ⅓ of the dry ingredients, stir to combine then add ½ of the buttermilk and repeat the process, ending with the final ⅓ of the dry ingredients. Scrape the sides and bottom of the bowl to ensure all ingredients are completely combined. Divide the batter equally into 2 prepared cake pans. Bake for 25–30 minutes until a toothpick inserted into the center pulls out with just a few moist crumbs attached. Remove the cakes to a cooling rack and allow them to cool for 10–15 minutes before removing the cakes from the pans and cooling completely on the rack. While the cakes are cooling, whip the Cool Whip together with the milk and vanilla. Add the instant pudding mix and beat on high speed for about 5 minutes until thick and creamy. When the cakes have cooled, spread ¾ cup icing on only the top surface of the first cake. Place the second cake on top and cover the entire cake with the remaining icing. Cut the cake into large slices and enjoy! Note: Melted, rather than softened, butter can cause holes to form in your cake, known as ‘tunneling.’ It is best to set your butter out to allow it to reach room temperature on its own.

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