Old Fashioned Butter Cake with Buttercream Frosting:
The best classic butter cake recipe with buttercream frosting. A superb cake for birthdays, school, fundraisers, or tasty morning teas.
How to begin this article? DELICIOUS. We adored this cake and can’t stay away from it. This gorgeous cake recipe is a 100-year-old treasure and a horn! Sasha discovered this recipe in a Traditional McCall’s cookbook published in 1910
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She dropped in love with this fluffy, moist, easy-to-prepare cake, which was kind enough to share it with the others of us, which people could appreciate it too. Thank you, Sasha! If you are not familiar with Sasha’s site, then please take a few minutes to go and see. Her food is fantastic, and also her pictures make you want the recipes more!
I was skeptical a cake recipe created using all-purpose flour could be equally fluffy and moist; in years past, I’ve just achieved that type of results after using bread. Also, I somewhat regularly have King Arthur Flour from the pantry, which tends to develop a milder (but still tasty!) cake. Imagine my surprise when my very first tasting revealed a cake that exceeded all of my expectations. I don’t know whether it is the one tablespoon of baking powder or the four minutes total of beating, but whatever, the secret, this recipe works wonders!
This really will be a recipe that I will turn to again!
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Ingredients
3 cups of all-purpose flour.
1 tsp of baking powder.
1 tsp of salt.
1/2 tsp of baking soda.
1 cup of butter.
2 cups of sugar.
4 eggs.
1 cup of buttermilk or cream.
2 tsp of vanilla extract.
Here’s what you’ll need:
1 cup of softened butter.
1/2 cup of milk or cream.
2 tsp of vanilla extract.
5 cups of powdered sugar.
Here are the instructions:
Pre-heat the oven to 350 degrees F. Grease and flour 9 × 1 3 baking or bundt pan.
Sift together flour, baking soda, baking soda, and salt, then put aside. Cream together sugar, butter mix eggs, and vanilla. Combine in butter-milk alternately with flour mixture to creamed mixture. Pour in pan and bake for around one hour. Taken out of the oven and let it cool.
Butter Cream Frosting
1 cup butter, soft
1/2 cup milk or cream
2 tsp vanilla extract
5 cups powdered sugar
Cream the butter and the vanilla until very smooth. Add the sugar, mixing with milk a bit at a time; blend it well until the desired consistency.
Variation: Use 1/2 cup butter and 1/2 cup shortening in place of 1 cup of butter.
Ingredients
- 3 cups of all-purpose flour.
- 1 tsp of baking powder.
- 1 tsp of salt.
- 1/2 tsp of baking soda.
- 1 cup of butter.
- 2 cups of sugar.
- 4 eggs.
- 1 cup of buttermilk or cream.
- 2 tsp of vanilla extract.
- You’ll Need ( for the buttercream frosting):
- 1 cup of softened butter.
- 1/2 cup of milk or cream.
- 2 tsp of vanilla extract.
- 5 cups of powdered sugar.
Instructions
Pre-heat the oven to 350 degrees F. Grease and flour 9 × 1 3 baking or bundt pan.
Sift together flour, baking soda, baking soda, and salt, then put aside. Cream together sugar, butter mix eggs, and vanilla. Combine in butter-milk alternately with flour mixture to creamed mixture. Pour in pan and bake for around one hour. Taken out of the oven and let it cool.
Butter Cream Frosting
1 cup butter, soft
1/2 cup milk or cream
2 tsp vanilla extract
5 cups powdered sugar
Cream the butter and the vanilla until very smooth. Add the sugar, mixing with milk a bit at a time; blend it well until the desired consistency.
Variation: Use ½ cup butter and ½ cup shortening in place of 1 cup of butter.
