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Vintage Buttermilk Cake

This Vintage Buttermilk Cake is rich, moist, and just like grandma used to make.
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Course: Dessert
Cuisine: American
Keyword: Buttermilk, Old Fashioned, Vintage
Prep Time: 20 minutes
Cook Time: 28 minutes
Servings: 8 slices
Calories: 839kcal

Equipment

  • 9x13 Baking Pan

Ingredients

  • 3/4 C unsalted butter softened
  • 1 1/2 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

  • 3/4 C unsalted butter softened
  • 2 1/2 C powdered sugar
  • 1/2 C unsweetened cocoa powder
  • 5 Tbsp buttermilk
  • 1 tsp pure vanilla extract
  • 1/4 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

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