Granny’s Old Fashioned Butter Cake with Butter Cream Frosting

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Granny’s Old Fashioned Butter Cake with Butter Cream Frosting: A Slice of Nostalgia

There’s a certain magic to a recipe that’s been passed down, its edges softened by time and dotted with precious stains. This butter cake is more than a dessert; it’s a warm embrace from my Granny’s kitchen. I can still picture her, humming as she creamed the butter and sugar by hand, the air thick with the promise of something golden and sweet. It wasn’t for a special occasion—it was the occasion. This cake is the definition of humble elegance: supremely tender, with a fine, velvety crumb that melts on your tongue, all swathed in a cloud of the simplest, most perfect buttercream. It doesn’t shout; it simply whispers of home, of comfort, and of love measured in cups and teaspoons.

Why You’ll Love This Recipe

Pure, Uncomplicated Comfort: This cake is a masterclass in simplicity. No fancy techniques or obscure ingredients—just honest, home-baked goodness that feels like a hug on a plate.
The Ultimate Crowd-Pleaser: Its classic, buttery flavor appeals to every generation. It’s the star of potlucks, birthday parties, and quiet Sunday dinners alike.
A Beautifully Sturky Canvas: The simple flavor profile is the perfect foundation for your own creativity. Add citrus zest, berries, or a drizzle of chocolate to make it your own.
A Connection to the Past: Baking this cake is a tangible way to keep family traditions alive and create new memories with every slice.

I once brought this cake to a neighborhood gathering, tucked amongst more modern, intricate pastries. I watched as a man, a known connoisseur of “only cheesecake,” skeptically took a small slice. Ten minutes later, he was back, cutting a significantly larger piece for himself. He sought me out to say, “My mother used to make a cake like this. I haven’t had anything that tasted this… real… in years.” That’s the power of this butter cake. It doesn’t just satisfy a sweet tooth; it unlocks memories.

What Makes It Special

The magic of this old fashioned butter cake lies in its impeccable balance of high-quality, simple ingredients.

Real Butter: This is the undisputed star of the show, providing an unparalleled richness and flavor that oil-based cakes simply can’t match.
Buttermilk: The secret weapon for a supremely tender crumb. Its slight acidity reacts with the baking soda, creating a cake that’s incredibly soft and moist with a subtle tang.
Vanilla Extract: A true, high-quality vanilla extract weaves its warm, aromatic flavor throughout every single bite of both the cake and the frosting.
From-Scratch Simplicity: There are no shortcuts or mystery boxes here. The love is baked right in, from sifting the flour to creaming the butter until it’s pale and fluffy.

Making It Happen: The Process

First, preheat your oven to 350°F (175°C) and give a 9×13 inch pan or a bundt pan a thorough greasing and dusting with flour. This ensures your beautiful cake will release cleanly after its bake.

In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Sifting these together isn’t just busywork; it aerates the flour, promising a lighter cake. Now, in a larger bowl, take your softened butter and sugar and beat them together. Don’t rush this! Cream them for a good 3-5 minutes until the mixture becomes pale, fluffy, and almost creamy-white. This incorporates air, which is key for that perfect rise.

Beat in the eggs, one at a time, letting each one fully incorporate before adding the next. Follow them with the vanilla extract. Now, with your mixer on low, begin adding your dry ingredients and buttermilk alternately to the butter mixture. Start and end with the dry ingredients. Mix just until the flour streaks disappear—overmixing is the enemy of a tender texture.

Gently pour the beautiful, thick batter into your prepared pan and smooth the top. Slide it into the oven and bake for 50-60 minutes. It’s done when the top is a glorious golden brown and a toothpick inserted into the center comes out clean.

Let the cake cool completely in its pan on a wire rack. This is a test of patience, but a warm cake will melt your frosting into a puddle!

While it cools, make the butter cream frosting. In a clean bowl, beat the very soft butter and vanilla together until smooth and creamy. Gradually add the icing sugar, a cup at a time, beating well after each addition. If the frosting gets too thick, add a tablespoon of milk or cream at a time until it reaches your desired, spreadable consistency.

Once the cake is completely cool, slather on that decadent frosting, slice, and serve.

You Must Know: Tips for Success

Room Temperature is Key: Your butter, eggs, and buttermilk must be at room temperature. This allows them to emulsify properly, creating a smooth, homogenous batter that bakes up evenly.
Don’t Over-cream the Butter & Sugar: While creaming is vital, doing it for too long (over 7-8 minutes) can incorporate too much air and cause the cake to rise too quickly and then fall.
The Toothpick Test is Your Best Friend: Ovens vary. Start checking for doneness at 50 minutes. A few moist crumbs on the toothpick is okay; wet batter is not.
Cool Completely: I cannot stress this enough. Frosting a warm cake is a recipe for a sugary, buttery soup.

Serving It Up

This butter cake is sublime all on its own with a glass of cold milk. For a special touch, serve it with a side of fresh summer berries like strawberries or raspberries, whose brightness cuts through the richness beautifully. A cup of freshly brewed coffee or a black tea like Earl Grey makes for a perfect pairing, balancing the sweetness of the buttercream.

Make It Different: Customizations

Flavor Twist: Add the zest of one lemon or orange to the batter for a citrusy spark. A teaspoon of almond extract alongside the vanilla is also divine.
Chocolate Swirl: Fold ½ cup of chocolate chips into the batter, or swirl in ¼ cup of chocolate sauce before baking.
Fruity Addition: Gently fold ¾ cup of fresh or frozen blueberries (tossed in a tablespoon of flour) into the batter.
Dairy-Free: Use a high-quality plant-based butter and buttermilk made by adding 1 tbsp of lemon juice to a cup of oat or soy milk.

Storing Your Masterpiece

Storage: Keep any leftover cake in an airtight container at room temperature for up to 2 days. If your kitchen is very warm, refrigerate it for up to 5 days. The refrigerated cake will be firmer; let it sit at room temperature for an hour before serving for the best texture.

Freezing: This cake freezes beautifully! Wrap unfrosted cake layers tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and then bring to room temperature before frosting. You can also freeze individual frosted slices.

Frequently Asked Questions

1. Can I use all-purpose flour?
Yes! “Plain Flour” is the same as all-purpose flour in the United States.

2. What can I use if I don’t have buttermilk?
No buttermilk? No problem. Make a quick substitute by placing 1 tablespoon of white vinegar or lemon juice in a measuring cup and then filling it with regular milk until it reaches the 1-cup line. Let it sit for 5-10 minutes until it curdles slightly.

3. My frosting is too sweet. How can I fix it?
This is a classic, sweet American buttercream. To cut the sweetness, you can add a tiny pinch of salt (¼ tsp) to balance the flavors or a tablespoon of cream cheese while beating.

4. Can I make this into layer cakes or cupcakes?
Absolutely! This recipe will make two 9-inch round layers; bake for 25-35 minutes. For cupcakes, fill liners ⅔ full and bake for 18-22 minutes.

5. Why did my cake turn out dense?
This usually happens if the ingredients were not at room temperature, the batter was overmixed after the flour was added, or your leavening agents (baking powder/soda) are old.

Recipe Card

SEO Title: Granny’s Old Fashioned Butter Cake Recipe with Buttercream Frosting

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes (plus cooling time)
Category: Dessert
Difficulty: Easy
Cuisine: American
Yield: 12 servings

Ingredients

For the Cake:

3 cups all-purpose flour (plain flour)
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda (bi carbonate of soda)
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 cup buttermilk, room temperature
2 teaspoons pure vanilla extract

For the Buttercream Frosting:

1 cup (2 sticks) unsalted butter, very soft
5 cups confectioners’ sugar (icing sugar)
1/2 cup milk or cream, room temperature
2 teaspoons pure vanilla extract
Pinch of salt (optional, to cut sweetness)

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a 10-cup bundt pan.
In a medium bowl, sift together the flour, baking powder, salt, and baking soda. Set aside.
In a large bowl, cream the softened butter and sugar together on medium speed until light and fluffy (about 3-5 minutes).
Beat in the eggs one at a time, then mix in the vanilla extract.
Reduce mixer speed to low. Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
For the Frosting: Beat the very soft butter and vanilla (and optional salt) until smooth. Gradually add the confectioners’ sugar, one cup at a time, alternating with a splash of milk. Beat on high for 2-3 minutes until light and fluffy.
Frost the completely cooled cake. Slice and serve.

Notes

Variation: For a slightly different texture, you can use ½ cup butter and ½ cup vegetable shortening in place of the 1 cup of butter in the cake.
Allergy Info: Contains gluten, dairy, and eggs.
Nutrition: (Approximate per serving) Calories: 685; Fat: 29g; Carbs: 102g; Protein: 6g.