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Vintage Buttermilk Cake
This Vintage Buttermilk Cake is rich, moist, and just like grandma used to make.
Prep Time
20
minutes
mins
Cook Time
28
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
8
slices
Calories:
839
kcal
Author:
Wendy
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:
839
kcal
|
Carbohydrates:
115
g
|
Protein:
11
g
|
Fat:
39
g
|
Saturated Fat:
24
g
|
Cholesterol:
178
mg
|
Sodium:
530
mg
|
Potassium:
223
mg
|
Fiber:
3
g
|
Sugar:
77
g
|
Vitamin A:
1247
IU
|
Calcium:
170
mg
|
Iron:
2
mg