Vintage Buttermilk Cake
This Vintage Buttermilk Cake is rich, moist, and just like grandma used to make.
Servings: 8 slices
Calories: 839kcal
Equipment
- 9x13 Baking Pan
Ingredients
- ¾ C unsalted butter softened
- 1 ½ C sugar
- 4 eggs large
- 3 C cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 C whole buttermilk
- 2 teaspoon pure vanilla extract
Frosting Ingredients
- ¾ C unsalted butter softened
- 2 ½ C powdered sugar
- ½ C unsweetened cocoa powder
- 5 tablespoon buttermilk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon 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
You are welcome to use two 9 inch cake pans if you want to put this cake into your cake plate. I used a 9x13 because it's what my grandmother used.
Nutrition
Calories: 839kcal | Carbohydrates: 115g | Protein: 11g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 178mg | Sodium: 530mg | Potassium: 223mg | Fiber: 3g | Sugar: 77g | Vitamin A: 1247IU | Calcium: 170mg | Iron: 2mg