Grandmother’s Buttermilk Cake – Moist, Easy, Old‑Fashioned Vanilla Cake

 

This Grandmother’s Buttermilk Cake  recipe I am sharing with you today is a simple, classic, and incredibly moist vanilla cake made with everyday pantry ingredients. Soft, tender, and lightly sweet, it’s the kind of old‑fashioned bake that feels warm and familiar — just like the cakes our grandmothers used to make. 

The batter comes together quickly with flour, sugar, butter, eggs, vanilla, and buttermilk (or homemade sour milk), and it bakes into a beautifully soft crumb that pairs perfectly with its easy chocolate frosting. This reliable, family‑friendly recipe is ideal for casual gatherings, lunchbox treats, or an everyday dessert everyone will love.

 

This is a really lovely cake.  Its pretty basic, but its moist and delicious. Its the kind of cake that your nan would have cut and sat down in front of you when you went around to visit.  My maternal grandmother passed away when I was five years old. 

 

That must have been so hard for my mum . . .  she would have only been about 28 years old.  When I think about it, I am so blessed to have had my mum around for as long as I did.

This is a truly lovely cake. It is simple and uncomplicated, just like my Grandmother.  It's just flour, sugar, butter, eggs and vanilla . . . oh, and buttermilk.  I actually didn't have any buttermilk today, so I added some lemon juice to whole milk to make sour milk, and it worked beautifully. 

No bells, no whistles. Just a simple, snack sized cake that your family is sure to love.

 

INGREDIENTS NEEDED

TO MAKE

GRANDMOTHER'S BUTTERMILK CAKE

Simple uncomplicated ingredients. Grandmother always kept things simple.

For the cake

• 85g butter, softened (6 TBS)
• 190g granulated sugar (1 cup)
• 2 large free range eggs
• 210g plain flour (1 1/2 cups)
• 1/2 TBS baking powder
• 1/4 tsp salt
• 120ml buttermilk (1/2 cup)
• 1 tsp vanilla extract

For the frosting

• 60g butter (1/4 cup)
• 195g icing sugar, sifted  (1 1/2 cups)
• 30g, cocoa powder, sifted (1/4 cup)
• 1/2 tsp vanilla
• 1 1/2 TBS buttermilk

 

I use salted butter. Its all I keep in my kitchen. I use Kirkland brand granulated organic sugar. If you are in the U.K. you may want to use caster sugar as it will melt into the batter better.

Do not use self-rising flour. You want to use all-purpose plain flour for this cake. It does not need to be sifted.  I prefer to measure by weight. If measuring using cups, spoon the flour into the cups rather than scooping, and then level off with a straight edge.

Yes, that is the correct measure for the Baking Powder.

If you don't have buttermilk you can make an easy substitute in one of two ways.

1. whisk together 1 TBS of lemon juice or white vinegar to make up the milk measure. Leave to clabber on the counter for five minutes.

2. whisk together equal parts of whole milk and sour cream or plain Greek yogurt to make up the full measure of milk required.

Icing sugar is also called Confectioner's sugar or powdered sugar. Sift to remove any lumps.

Cocoa powder is not drinking chocolate powder. It is pure ground cocoa beans.  Sift it as well to remove any lumps. Do not confuse chocolate drink mix with cocoa powder.

 

HOW TO MAKE 

GRANDMOTHER'S BUTTERMILK CAKE

This is not rocket science. If you follow the directions and measure accurately you will have a lovely cake to enjoy.

1. Preheat the oven to 180*C/350*F/ gas mark 4.  Butter an 8 inch square baking tin and dust lightly with flour, tapping out all the excess. (Alternately you could butter the tin and then line the bottom with some baking parchment paper.)
2. Using an electric whisk, beat the butter and sugar together for the cake until light and creamy.  Beat in the eggs, one at a time. (Make sure the first egg is thoroughly amalgamated before adding the next one. If the mixture curdles you can add a tablespoon of the flour to the batter which should rectify this problem.)
3. Sift together the flour, baking powder and salt.  Slowly beat this into the creamed mixture, alternately with the buttermilk, beginning and ending with a dry addition.  Stir in the vanilla. (Do not overbeat. You want a smooth cake batter with no lumps.) 
4. Spread evenly in the prepared baking tin.  Bake in the preheated oven for about 35 minutes.  A toothpick inserted in the center should come out clean.
5. Leave to cool completely in the tin. (This will keep it nice and moist. You can serve this cake from the tin.)
6. To make the frosting beat the butter until creamy, then beat in the remaining ingredients until smooth and spreadable.  Spread over the cooled cake. Cut into squares to serve. (I sprinkled some candy coated chocolate bits over top to decorate it.)

  

HINTS AND TIPS

FOR

STORAGE

TO STORE - You can store the frosted cake covered on the counter at room temperature for three to four days It will keep perfectly well for this length of time (if it lasts that long.)  If you wish to store it for longer, simply store in the refrigerator. It will keep there for up to 1 week. The frosting will firm up when chilled. If the cake is has been chilled, do let it sit at room temperature for about 30 minutes before slicing and serving. 

HOW TO FREEZE - Do not frost the cake if you are planning on freezing it. Wrapped tightly, you can freeze the unfrosted cake for up to two months. It is also possible to freeze the leftover frosted cake in an airtight container for up to two months. Label and date. The frosting  might not look quite as pretty when thawed, but it will still taste delicious!!

 

VARIATIONS

• To make a larger cake, simply double all of the ingredients and bake in a 13 by 9-inch pan. It should take 35 minutes to bake.
• Want a layer cake?  Double all of the ingredients and bake in two 8-inch square or round baking tins.  Again, layers should take 35 minutes to bake.
• I have chosen to frost this cake with a chocolate fudge frosting, but vanilla frosting or even a cream cheese frosting are also very good. You can even use readymade frosting from a can and have a delicious cake.
• Decorate the top with colored sprinkles, toasted nuts, or even toasted coconut for a delicious variation and appearance.
• You can fold decorating sprinkles into the cake batter for a funfetti cake.

 

A FEW OTHER

OLD FASHIONED CAKES FOR YOU TO ENJOY

Here are a few other cake recipes that I also think you might enjoy! 

RASPBERRY YOGURT CAKE - I love cakes which are made with sour cream and yogurt.  Adding sour cream or yogurt add moisture and makes for a lovely tender crumb.  This  is a beautiful cake, with a lovely moist crumb.  Its light in texture and filled with pockets of sweet tart raspberries.   

 

QUEEN ELIZABETH CAKE - We are especially fond of this old, old recipe for Queen Elizabeth Cake.  I don't expect there is a Canadian community cookbook without a version of this in it.  It goes way back. It is a simple and delicious cake!  The dates make it incredibly moist. It is also studded with plenty of toasted walnuts. Topped with a sweet caramel icing and sprinkle of coconut, this is a real treat! 

  

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Yield: 9Author: Marie Rayner

Grandmother's Buttermilk Cake

prep time: 15 minscook time: 35 minstotal time: 50 mins

Tried and true, moist and delicious, this classic home style buttermilk cake is sure to put a smile on everyone's face.

ingredients:

• 85g butter, softened (6 TBS)
• 190g granulated sugar (1 cup)
• 2 large free range eggs
• 210g plain flour (1 1/2 cups)
• 1/2 TBS baking powder
• 1/4 tsp salt
• 120ml buttermilk (1/2 cup)
• 1 tsp vanilla extract

For the frosting

• 60g butter (1/4 cup)
• 195g icing sugar, sifted  (1 1/2 cups)
• 30g, cocoa powder, sifted (1/4 cup)
• 1/2 tsp vanilla
• 1 1/2 TBS buttermilk

instructions:

1. Preheat the oven to 180*C/350*F/ gas mark 4.  Butter an 8 inch square baking tin and dust lightly with flour, tapping out all the excess.
2. Using an electric whisk, beat the butter and sugar together for the cake until light and creamy.  Beat in the eggs, one at a time.  Sift together the flour, baking powder and salt.  Slowly beat this into the creamed mixture, alternately with the buttermilk, beginning and ending with a dry addition.  Stir in the vanilla.  Spread evenly in the prepared baking tin.  Bake in the preheated oven for about 35 minutes.  A toothpick inserted in the centre should come out clean.
3. Leave to cool completely in the tin.
4. To make the frosting beat the butter until creamy, then beat in the remaining ingredients until smooth and spreadable.  Spread over the cooled cake. Cut into squares to serve.

Created using The Recipes Generator

 

Note - ingredients can be doubled successfully to make a larger cake.  Just bake in a 9 by 13 inch pan for 35 to 40 minutes. 

 

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