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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.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
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.