Granny’s Old Fashioned Butter Cake with Butter Cream Frosting

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Granny’s Old Fashioned Butter Cake with Butter Cream Frosting

Granny’s Old Fashioned Butter Cake with Butter Cream Frosting is a timeless classic that evokes a sense of nostalgia with every bite. This rich, moist cake combines the simplicity of a traditional butter cake with the creamy allure of homemade buttercream frosting. Perfect for celebrations or an afternoon treat, this cake is a heartfelt reminder of family gatherings and sweet moments spent in the kitchen.

This recipe is crafted step-by-step, ensuring you can master this delicious dessert with ease. If you’re looking for a delightful, easy-to-follow cake recipe that offers sensory pleasure and fulfills your sweet cravings, look no further than this one.

Why You’ll Love This Recipe

Granny’s Old Fashioned Butter Cake is not only a nostalgic treat but also an easy choice for bakers of all skill levels. With just a handful of simple ingredients, this cake whips up quickly, making it a great option for family gatherings or special occasions. It’s family-friendly, appealing to both children and adults with its rich flavors and buttery goodness.

The cake’s texture is wonderfully soft and moist, while the buttercream frosting adds another layer of indulgence. Whether you are baking for a birthday, a holiday, or just because, this recipe guarantees smiles and satisfied taste buds.

Ingredients for Granny’s Old Fashioned Butter Cake with Butter Cream Frosting

• 1 cup unsalted butter, softened: This forms the cake’s base, providing moisture and richness.
• 2 cups granulated sugar: Sweetens the cake perfectly, balancing the buttery flavor.
• 4 large eggs, room temperature: These bind the ingredients while providing structure and richness.
• 3 cups all-purpose flour: Gives the cake its body, creating that classic dense texture.
• 1 tablespoon baking powder: Acts as the leavening agent, ensuring the cake rises beautifully.
• 1/2 teaspoon salt: Enhances the flavors of the other ingredients.
• 1 cup whole milk: Adds moisture and richness, resulting in a tender crumb.
• 2 teaspoons vanilla extract: Infuses the cake with a warm, sweet aroma.
• 1 cup unsalted butter, softened (for frosting): The star of the velvety buttercream.
• 4 cups powdered sugar: Sweetens and thickens the frosting for perfect consistency.
• 1/4 cup heavy cream or milk: Used to achieve a smooth, spreadable frosting.
• 1 teaspoon vanilla extract (for frosting): Adds a lovely, aromatic touch to the icing.
• Pinch of salt: Balances sweetness in the frosting.

Step-by-Step Directions

1. Preheat your oven to 350°F. Generously grease and flour two 9-inch round cake pans or a 9×13-inch baking dish. This precaution ensures your cake releases easily and maintains its beautiful form.

2. In a large mixing bowl, cream the butter and sugar together. With an electric mixer set to medium-high speed, beat for 3 to 4 minutes until the mixture becomes light, fluffy, and almost white in color.

3. Add the eggs one at a time, ensuring to beat well after each addition. This method guarantees that each egg is fully incorporated, yielding a smooth and consistent batter. Stir in the vanilla extract to enhance the cake’s rich flavor.

4. In a separate bowl, whisk together the flour, baking powder, and salt. This is an essential step that helps distribute the leavening agents evenly throughout the dry ingredients.

5. Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined—overmixing can lead to a tough cake.

6. Carefully pour the batter into the prepared pans, spreading it evenly and smoothing the tops with a spatula. This ensures an even bake and a beautiful, flat surface for frosting later on.

7. Bake for 30 to 35 minutes for round pans or 40 to 45 minutes for a 9×13-inch pan. To check for doneness, insert a toothpick into the center—the toothpick should come out clean or with just a few moist crumbs attached.

8. Let the cakes cool in the pans for 10 minutes. This initial cooling allows them to set and eases removal. Transfer the cakes to a wire rack to cool completely.

9. For the frosting, beat the butter on high speed until it becomes creamy and smooth. Gradually add powdered sugar, one cup at a time, mixing well after each addition to ensure a lump-free frosting.

10. Beat in the cream, vanilla extract, and a pinch of salt. Continue mixing until the frosting is smooth, fluffy, and reaches your desired consistency.

11. Once the cake is completely cool, frost as desired. You can create a simple layer cake or a rustic sheet cake—the choice is truly yours!

Tips & Tricks

• Use Room Temperature Ingredients: Ensuring your butter and eggs are at room temperature will help create a smoother batter and a fluffier cake.
• Do Not Overmix: Gently combine your ingredients to keep the texture light and airy. This will ensure that your cake remains tender and doesn’t become dense.
• Homemade Variations: Feel free to experiment! Add lemon zest for a citrus twist or mix in chocolate chips for an extra layer of decadence.
• Chill Your Frosting: If your buttercream is too soft, refrigerate it for about 10 minutes before frosting the cake to achieve a better spreadable consistency.
• Layer It Up: For an even fancier presentation, consider adding layers between the cakes, such as fresh fruit or jam.

Serving Suggestions & Pairings

Granny’s Old Fashioned Butter Cake is delightful on its own, but you can elevate it even further with a few creative ideas. Consider serving it with fresh berries or a scoop of vanilla ice cream for a delightful contrast in textures. Dusting the cake with powdered sugar can add a decorative touch while enhancing its sweetness.

For drinks, pair this luscious cake with a steaming cup of coffee or a refreshing glass of iced tea. These beverages will complement the richness of the butter cake beautifully, creating a truly satisfying dessert experience.

Nutritional Information

Granny’s Old Fashioned Butter Cake may not be the lightest option, but it is undeniably delicious. One slice typically contains approximately 450 calories, with a breakdown of around 20g of fat, 60g of carbohydrates, and 4g of protein. While it’s a rich indulgence, the nostalgia and flavor it provides are well worth the occasional treat!

Storing Tips & Variations for Granny’s Old Fashioned Butter Cake with Butter Cream Frosting

This cake can be stored in an airtight container at room temperature for up to three days. If you want to keep it longer, consider freezing it. Wrap the cooled cake tightly in plastic wrap and aluminum foil, and it can be stored in the freezer for up to three months.

When reheating, allow it to thaw overnight in the refrigerator and bring it back to room temperature before enjoying. For a healthier version, you can substitute half of the butter with unsweetened applesauce, but the traditional recipe is truly special!

Conclusion for Granny’s Old Fashioned Butter Cake with Butter Cream Frosting

Don’t wait! Get started on Granny’s Old Fashioned Butter Cake with Butter Cream Frosting right away. This cake not only fills the kitchen with delightful aromas but also brings joy to every family gathering. Whether celebrating or sharing a sweet treat with loved ones, this recipe will surely create lasting memories.

FAQs

1. Can I make this cake in advance?
   Absolutely! You can bake the cake a day ahead. Just store it in an airtight container at room temperature, and frost it when you’re ready to serve.

2. Can I use a different type of flour?
   For the best results, stick to all-purpose flour. Substituting other flours may change the cake’s texture.

3. What’s the best way to decorate the cake?
   Feel free to top it with sprinkles, fresh fruit, or chocolate shavings for an elegant touch.

4. How can I enhance the vanilla flavor?
   Try using quality vanilla extract or even vanilla bean paste for a more intense flavor.

5. Can I make this recipe gluten-free?
   Yes, you can substitute the all-purpose flour with a gluten-free blend. Make sure to follow the blend’s instructions for best results.

Now that you have this delicious recipe, it’s time to enjoy the timeless pleasure of Granny’s Old Fashioned Butter Cake with Butter Cream Frosting. Happy baking!

Granny’s Old Fashioned Butter Cake with Butter Cream Frosting

A rich and moist butter cake topped with velvety buttercream frosting, perfect for celebrations or afternoon treats.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 servings

Course: Baking, Dessert

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the cake

• 1 cup unsalted butter, softened Forms the cake’s base, providing moisture and richness.
• 2 cups granulated sugar Sweetens the cake perfectly.
• 4 large eggs, room temperature Bind the ingredients while providing structure.
• 3 cups all-purpose flour Gives the cake its classic dense texture.
• 1 tablespoon baking powder Acts as the leavening agent.
• 1/2 teaspoon salt Enhances the flavors of the other ingredients.
• 1 cup whole milk Adds moisture and richness.
• 2 teaspoons vanilla extract Infuses the cake with a warm aroma.

For the frosting

• 1 cup unsalted butter, softened The star of the velvety buttercream.
• 4 cups powdered sugar Sweetens and thickens the frosting.
• 1/4 cup heavy cream or milk Used to achieve a smooth frosting.
• 1 teaspoon vanilla extract Adds a lovely touch to the icing.
• pinch salt Balances sweetness in the frosting.

Method

 

Preparation

1. Preheat your oven to 350°F. Generously grease and flour two 9-inch round cake pans or a 9×13-inch baking dish.
2. In a large mixing bowl, cream the butter and sugar together. Beat for 3 to 4 minutes until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture in three parts, alternating with milk. Mix just until combined.
6. Pour the batter into the prepared pans and spread evenly.

Baking

1. Bake for 30 to 35 minutes for round pans or 40 to 45 minutes for a 9×13-inch pan. Check for doneness with a toothpick.
2. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Frosting

1. Beat the butter for the frosting until creamy. Gradually add powdered sugar, mixing well.
2. Beat in cream, vanilla extract, and a pinch of salt until smooth and fluffy.
3. Once the cake is cool, frost as desired.

Notes

Use room temperature ingredients for a smoother batter. Do not overmix. For variations, add lemon zest or chocolate chips. Refrigerate frosting if too soft.

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