Vintage Buttermilk Cake
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Vintage Buttermilk Cake is just like grandma used to make.
Every time I went to visit my grandmother she would always have some kind of dessert baked and ready to serve to us. It is one of my favorite memories about her. She loved to feed her family homemade food and baking was her strong suit.
I got this Buttermilk Cake recipe from my grandmother and tweaked it a little bit because she never measured anything in her life. So, I had to master the recipe a little to be able to get measurements for you. If you love vintage recipes this one’s for you.
There is just something magical about finding handwritten recipes on recipe cards in my grandmother’s recipe box. This Buttermilk cake recipe is moist and delicious.
To make the cake you will need unsalted butter, sugar, eggs, cake flour, baking powder, salt, buttermilk, and pure vanilla extract.
Preheat your oven to 350 degrees and spray a 9×13 baking pan with Pam baking spray. Using a standing mixer, beat butter and sugar until creamy. Beat in eggs one at a time until creamy and combined
Using a medium bowl, whisk together the flour, baking powder, and salt. Using a liquid measuring cup, measure out buttermilk . With the mixer on low, begin adding the dry ingredients to the batter, and alternate pouring in the buttermilk gradually.
When all ingredients have been mixed, add the vanilla and mix until completely combined Pour batter into the baking pan and evenly smooth with a spatula.
Bake at 350 degrees for 26-28 minutes or until a toothpick inserted into the cake comes out clean. Allow the cake to cool completely before you start to frost.
I use a 9×13 pan because that is what my grandmother used. However, if you want to put this cake into your cake plate feel free to use two 9 inch cake pans.
To make the Old Fashioned Chocolate Frosting you will need unsalted butter, powdered sugar, cocoa powder, buttermilk, pure vanilla extract, and pure almond extract.
Using a standing mixer, beat the butter, powder sugar, cocoa, buttermilk, almond and vanilla until combined and smooth. Spread evenly over the cake.
Once you have frosted the cake you are ready to serve and share with your family and friends. This cake will be a hit for everyone and they will request it over and over again.
Vintage Buttermilk Cake
Equipment
- 9x13 Baking Pan
Ingredients
- ¾ C unsalted butter softened
- 1 ½ C sugar
- 4 eggs large
- 3 C cake flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1 C whole buttermilk
- 2 tsp pure vanilla extract
Frosting Ingredients
- ¾ C unsalted butter softened
- 2 ½ C powdered sugar
- ½ C unsweetened cocoa powder
- 5 Tbsp buttermilk
- 1 tsp pure vanilla extract
- ¼ tsp pure almond extract
Instructions
- Preheat oven to 350 degrees and spray a 9x13 baking pan with pam baking spray
- Using a standing mixer, beat butter and sugar until creamy
- Beat in eggs one at a time until creamy and combined
- Using a medium bowl, whisk together the flour, baking powder, and salt
- Using a liquid measuring cup, measure out buttermilk
- With the mixer on low, begin adding the dry ingredients to the batter,and alternate pouring in the buttermilk gradually
- When all ingredients have been mixed, add the vanilla and mix until completely combined
- Pour batter into the baking pan and evenly smooth with a spatula.
- Bake for 26-28 minutes or until a toothpick inserted into the cake comes out clean
Frosting Directions
- Using a standing mixer, beat the butter, powder sugar, cocoa,
- buttermilk, almond and vanilla until combined and smooth
- Spread evenly over the cake
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
