Old Fashioned Butter Cake

YUMMMM…we loved this cake…we couldn’t stay away from it…we ate it for dessert and then we ate it for breakfast. This beautiful cake recipe is a 100-year-old treasure and a keeper! Reeni of Cinnamon Girl discovered this recipe in an old McCall’s cookbook published in 1910, and she too fell in love with this fluffy, moist, easy-to-prepare cake and was good enough to share it with the rest of us. Thank you, Reeni! If you are not familiar with Reeni’s blog, please take a few minutes to go and visit her. Her food is fabulous, and her photography makes you want more!

At first, I was skeptical that a cake recipe made with all-purpose flour could be both fluffy and moist; in the past, I’ve only achieved that kind of result when using cake flour. Also, I pretty consistently only have King Arthur Flour in the pantry, which tends to make a denser (but still delicious!) cake. Imagine my surprise when my first bite revealed a cake that surpassed all expectations. I don’t know if it’s the one tablespoon of baking powder or the four minutes total of beating, but whatever the secret, this recipe works! This will be a recipe that I will turn to again and again.

Why You’ll Love This Recipe

This Old Fashioned Butter Cake is a delightful throwback to simpler times, with its rich buttery flavor and tender crumb. It’s a versatile cake that’s perfect for any occasion, whether you serve it plain, with a dusting of powdered sugar, or dressed up with your favorite frosting.

Kitchen Equipment You’ll Need

• Two 8-inch x 2-inch baking pans
• Mixing bowls
• Hand mixer
• Sifter
• Cooling rack

Ingredients

• 2 cups all-purpose flour, sifted
• 1 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup butter, softened
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 eggs

Step-by-Step Instructions

1. Preheat the oven to 350°F. Grease and flour two 8-inch x 2-inch baking pans and set aside.
2. In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.
3. Add the butter, milk, and vanilla. With a hand mixer, beat for 2 minutes, occasionally scraping down the sides of the bowl.
4. Add the eggs and beat for 2 minutes more.
5. Pour the batter into the prepared pans, dividing equally between the pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven.
6. Cool in the pans for 10 minutes, and then turn the cakes out onto a cooling rack to cool completely.
7. Frost with your favorite frosting. I used my favorite chocolate frosting, the one on the back of the Hershey’s cocoa can.

Tips for Success

• Ensure your butter is softened at room temperature for easier mixing.
• Sifting the flour helps to aerate it, resulting in a lighter cake.
• Don’t overmix the batter once you’ve added the eggs to avoid a dense cake.

Additional Tips or Variations

• Try adding a teaspoon of almond extract for a different flavor profile.
• Top with fresh berries and whipped cream for a refreshing twist.

Nutritional Highlights (Per Serving)

Calories: 260, Total Fat: 12g, Saturated Fat: 7g, Cholesterol: 70mg, Sodium: 270mg, Total Carbohydrates: 34g, Dietary Fiber: 1g, Sugars: 20g, Protein: 4g

Frequently Asked Questions (FAQ)

Can I use cake flour instead of all-purpose flour? Yes, you can substitute cake flour for a lighter texture, but the original recipe works wonderfully with all-purpose flour.

How should I store the cake? Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Can I freeze this cake? Yes, wrap the unfrosted cake layers tightly in plastic wrap, then foil, and freeze for up to 3 months.

In conclusion, this Old Fashioned Butter Cake is a true gem that deserves a permanent spot in your recipe collection. Its simplicity and rich flavor will win you over from the very first bite. Give it a try, and don’t forget to share your experiences and any creative twists you made with this recipe. Enjoy!