Old Fashioned Butter Cake That’s Been Winning Hearts for Over 100 Years
Old Fashioned Butter Cake That’s Been Winning Hearts for Over 100 Years
Introduction
Some recipes don’t just feed people, they outlive them. This Old Fashioned Butter Cake is one of those rare treasures. A cake that’s been made, shared, celebrated, and quietly relied on for over a century. Long before stand mixers, boxed cake mixes, or viral baking trends, there was this recipe. Simple. Honest. Reliable. The kind of cake that showed up at birthdays, Sunday dinners, church socials, and any day that needed to feel a little more special.
There’s something grounding about baking a recipe that’s stood the test of time. You can almost imagine generations of hands repeating the same motions. Sifting flour, creaming butter, scraping the bowl, peeking into the oven. This cake doesn’t rush you, and it doesn’t ask for perfection. It rewards patience and basic ingredients with a tender crumb and a buttery, comforting flavor that modern cakes sometimes forget how to deliver.
What makes this recipe truly special is its balance. It’s rich without being heavy, sweet without being overwhelming, and sturdy enough to hold frosting without losing its softness. It’s the kind of cake that tastes just as good plain as it does dressed up with chocolate frosting. No gimmicks. No shortcuts. Just a solid, dependable cake that works every single time.
If you’ve ever wanted to bake something that feels meaningful, something that connects your kitchen to kitchens long gone, this is it. This is the cake you make when you want to slow down, trust the process, and enjoy baking the way it was meant to be.
Old Fashioned Butter Cake – 100 year old recipe!
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
Directions
Preheat oven to 350*F. Grease and flour two 8 inch x 2 inch baking pans and set aside.
In a large mixing bowl sift together the flour, sugar, baking powder and salt.
Add butter, milk, and vanilla. With a hand mixer, beat for 2 minutes, occasionally scraping down the sides of the bowl.
Add eggs and beat for 2 minutes more.
Pour batter into prepared pans, dividing equally between the pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven.
Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely.
Frost with your favorite frosting. I used my favorite chocolate frosting, the one on the back of the Hersey’s cocoa can.
“Perfectly Chocolate” Chocolate Frosting
Ingredients
1 stick (1/2 cup) butter or margarine
2/3 cup Hershey’s cocoa
3 cups powdered sugar (confectioners’ sugar)
1/3 cup milk (plus an additional few drops to make a nice consistency)
1 teaspoon vanilla
Directions
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla. About 2 cups frosting.
Baking Tips for the Best Results
Because this is an old-fashioned recipe, technique matters just as much as ingredients. Sifting the flour isn’t optional here. It helps create that soft, tender crumb that makes this cake so beloved. Take the extra minute. It’s worth it.
Make sure your butter is properly softened, not melted. Soft butter blends smoothly into the dry ingredients and creates a more even texture. Scraping down the sides of the bowl during mixing is also important. Older recipes assume you’re paying attention, not multitasking.
When baking, avoid opening the oven too early. Let the cake set before checking for doneness. Once a toothpick comes out clean, remove the pans promptly to prevent overbaking.
Serving Ideas and When to Enjoy It
This cake is perfect for birthdays, anniversaries, holidays, or simple family dinners. It’s also a wonderful “everyday” cake, the kind you slice after dinner just because it’s there.
Serve it with chocolate frosting for a classic finish, or enjoy it plain with a cup of coffee or tea. Fresh berries on the side add a lovely contrast, especially in warmer months.
Because it’s sturdy, this cake also works well for layered presentations. It slices cleanly and holds its shape beautifully, making it ideal for sharing.
Storage and Make-Ahead Tips
Once frosted, store the cake in an airtight container at room temperature for up to two days. For longer storage, refrigeration helps preserve freshness, especially if your kitchen is warm.
Unfrosted cake layers can be wrapped tightly and stored for a day or frozen for later use. Let frozen layers thaw completely before frosting for best results.
This is also a great make-ahead cake. The flavors develop nicely after resting, making it even better the next day.
Frequently Asked Questions
Why is this cake called old fashioned?
Because it uses traditional methods and simple pantry ingredients common in baking over 100 years ago.
Can I use a different frosting?
Yes, this cake pairs well with many frostings, but chocolate is a classic favorite.
Do I need a stand mixer?
No. A hand mixer works perfectly, just as intended in the original recipe.
Is this cake dense or light?
It’s tender and soft with a balanced crumb, not overly dense and not airy like sponge cake.
