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.
- 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.)
- 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.)
- 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.)
- 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.
- Leave to cool completely in the tin. (This will keep it nice and moist. You can serve this cake from the tin.)
- 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
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: 9
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:
- 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.
- 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.
- Leave to cool completely in the tin.
- 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.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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This Balsamic Chicken & Mushrooms is a quick and easy skillet dinner made with tender chicken thighs simmered in a creamy balsamic and mushroom sauce. Lightly browned onions, garlic, and white mushrooms build rich flavor, while a splash of good‑quality balsamic vinegar adds gentle tang without overpowering the dish.
Finished with a touch of cream and fresh thyme, this comforting one‑pan meal is perfect for busy weeknights and elegant enough for company. Serve it with rice, potatoes, or your favorite vegetables for a delicious, satisfying dinner.
This is a delicious chicken dish that makes a really simple and tasty option for a weeknight supper. It is simple and easy to make, but I would also quite happily serve it to company as it has a special something that makes it company worthy!
I like to enjoy this with steamed rice and a vegetable on the side, but potatoes would also work well. You want a side that will not clash with the lovely subtle rich flavors of the sauce on the chicken. It should complement it, not overpower it.
Rich, creamy, and delicious with loads of tender pieces of chicken, this is a chicken dish everyone will love.
INGREDIENTS NEEDED
TO MAKE
BALSAMIC CHICKEN & MUSHROOMS
There is nothing too out of the ordinary here. Simple ingredients put together in a most delicious manner.
- 1 TBS light olive oil
- 1 TBS butter
- 1 small onion, peeled and thinly slices
- 2 fat cloves garlic, peeled and minced
- 1/2 pound white mushrooms, cleaned and sliced
- 1 1/2 pound boneless, skinless chicken thighs, cut into 2 inch pieces
- 2 TBS flour
- 3/4 tsp salt
- 1/2 tsp coarse black pepper, divided
- 120ml chicken stock (1/2 cup)
- 2 TBS Balsamic vinegar
- 60ml double cream (1/4 cup, heavy cream)
- a few spring thyme and some chopped leaves to garnish
The combination of oil and butter gives a nice flavor and the oil helps to keep the butter from burning when you go to cook things at a higher temperature.
Don't be tempted to use dark mushrooms with dark gills. They will make the sauce a very unappealing color.
You can use breast meat if you wish, but the thighs give a lovely richness to the dish.
The Balsamic Vinegar adds a very subtle piquancy . . . its not in your face. Make sure you use a good quality one. Not the best, because that would be a waste, and a really good Balsamic needs to be enjoyed at the very simplest level. But you will still want a good one as a cheap nasty one would be too acidic. Go for something in the moderate cost range.
I use Better than Bullion chicken stock concentrate, reconstituted. It has a nice flavor.
I would not use anything other than cream. Use heavy or whipping cream.
HOW TO MAKE
BALSAMIC CHICKEN & MUSHROOMS
This only tastes complicated. There is nothing difficult about this dish.
- Heat the oil and butter together in a large skillet over medium heat. Add the onions and cook, stirring occasionally until they start to brown a bit. Add the garlic and cook for a further minute. (The combination of oil and butter helps to keep the butter from burning. Don't allow the garlic to brown.)
- While the onions are cooking, toss the chicken pieces together with the flour, 1/2 tsp salt and 1/4 tsp black pepper. (I usually shake it all together in a plastic bag.)
- Push the onions to the side of the skillet and add the chicken pieces, a few at a time, browning on both sides and adding more as they brown. Transfer all to a bowl. (Don't be in a rush. Slow and steady wins the race here.)
- Add the mushrooms to the pan. Cook and stir until they are lightly browned. Add the remaining salt and black pepper. Add the chicken stock and balsamic vinegar, stirring to release any brown bits from the bottom of the pan. Return the chicken and onions/garlic mixture to the pan along with the thyme sprigs. (Don't agitate the mushrooms too much while you are browning them or they will release too much liquid and take longer to brown.)
- Cover and simmer for about 10 minutes, until the chicken is cooked through. Stir in the cream and heat through. Taste and adjust seasoning as required. Sprinkle with a few thyme leaves and serve immediately. (you can use parsley rather than thyme if you wish but thyme has the best flavor.)
HINTS AND TIPS FOR SUCCESS
- Read through the recipe several times before beginning to familiarize yourself with any ingredients or equipment needed to cook this recipe.
- Assemble all of your ingredients before you begin. This helps to make sure you don't accidentally leave anything out.
- Measure everything accurately and follow the directions as written.
- Use the best balsamic vinegar that you can afford to buy. This does make a difference.
- White or button mushrooms work best. Other kinds (portabella, baby portabella) give off too much dark color to the sauce, which I don't think is very visually appealing.
FREQUENTLY ASKED QUESTIONS
DO I NEED TO USE CHICKEN THIGHS?
You can use any type of boneless, skinless chicken in this recipe, but do bear in mind that some cuts do not take as long to cook as others. Check the internal temperature of the chicken to see if it is done. It should be 165*F or 74*C.
CAN THIS BE MADE AHEAD OF TIME?
You can certainly make this ahead of time. Make and then refrigerate, covered. When you are ready to eat this, gently reheat in a skillet over medium low heat until heated through.
CAN I USE WHITE BALSAMIC INSTEAD OF RED?
By all means, but do note that the dish will not have the same deep color as it has with the red.
MUST I USE CREAM?
It does give a lovely richness to the sauce. I highly recommend using cream. I cannot say with any certainty that you would have the same results with anything else.
CAN THIS BE FROZEN?
Yes. Simply spoon into an airtight container, label, date and freeze. It will keep for up to six months frozen. When you are ready to eat it, thaw in the refrigerator overnight and then gently reheat over medium heat until heated through.
CAN THIS RECIPE BE CUT IN HALF?
Yes. I often cut the recipe in half as there is only one of me. You may have to adjust the amount of stock a bit to give you the right consistency for the sauce.
A FEW OTHER
CHICKEN RECIPES FOR YOU TO ENJOY
If chicken is a favorite protein of yours then you might also enjoy the following recipes!
EASY SWISS CHICKEN WITH MUSHROOM SAUCE - This Easy Swiss Chicken with Mushroom Sauce is the kind of simple, elegant dish that proves chicken dinners never have to be boring. Tender chicken breasts are lightly seasoned, dusted with flour, and sautéed in butter and olive oil until beautifully golden. While they rest in the oven, you whisk together a quick homemade sauce of cremini mushrooms, garlic, fresh tarragon, cream, and a splash of brandy — rich, fragrant, and full of depth.
SKILLET CHICKEN & SPINACH BOW TIES - This dish is everything you want in a quick weeknight meal — fresh, creamy, colourful, and incredibly satisfying. Tender slices of chicken breast are browned in butter, then tossed in a light, lemon‑kissed Alfredo‑style sauce made with garlic, cream, lemon zest, and lemon juice. While the sauce simmers, farfalle pasta cooks until perfectly al dente. The hot pasta is then mixed with fresh baby spinach, which wilts beautifully from the heat, along with Parmesan cheese, the buttery chicken, and a handful of toasted pine nuts for crunch.
Pin this recipe to your Chicken or Dinner boards on Pinterest and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive my weekly newsletter from Grow. Thank you!
Yield: 4
Balsamic Chicken & Mushrooms
A simple entree made with boneless, skinless chicken thighs cooked in a creamy balsamic and mushroom gravy. This is fabulously tasty
ingredients:
- 1 TBS light olive oil
- 1 TBS butter
- 1 small onion, peeled and thinly slices
- 2 fat cloves garlic, peeled and minced
- 1/2 pound white mushrooms, cleaned and sliced
- 1 1/2 pound boneless, skinless chicken thighs, cut into 2 inch pieces
- 2 TBS flour
- 3/4 tsp salt
- 1/2 tsp coarse black pepper, divided
- 120ml chicken stock (1/2 cup)
- 2 TBS Balsamic vinegar
- 60ml double cream (1/4 cup, heavy cream)
- a few spring thyme and some chopped leaves to garnish
instructions:
- Heat the oil and butter together in a large skillet over medium heat. Add the onions and cook, stirring occasionally until they start to brown a bit. Add the garlic and cook for a further minute.
- While the onions are cooking, toss the chicken pieces together with the flour, 1/2 tsp salt and 1/4 tsp black pepper.
- Push the onions to the side of the skillet and add the chicken pieces, a few at a time, browning on both sides and adding more as they brown. Transfer all to a bowl.
- Add the mushrooms to the pan. Cook and stir until they are lightly browned. Add the remaining salt and black pepper. Add the chicken stock and balsamic vinegar, stirring to release any brown bits from the bottom of the pan. Return the chicken and onions/garlic mixture to the pan along with the thyme sprigs.
- Cover and simmer for about 10 minutes, until the chicken is cooked through. Stir in the cream and heat through. Taste and adjust seasoning as required. Sprinkle with a few thyme leaves and serve immediately.
Created using The Recipes Generator
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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