This Old-Fashioned Butter Cake – 100-Year-Old Recipe is a true classic, made from a recipe that has stood the test of time. With a rich, buttery flavor and a soft, tender crumb, it pairs beautifully with a luscious chocolate frosting. Whether it’s for a special occasion or just an everyday treat, this cake is sure to bring back memories of home-baked goodness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
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
For the Chocolate Frosting:
1/2 cup (1 stick) butter or margarine
2/3 cup Hershey’s cocoa
3 cups powdered sugar (confectioners’ sugar)
1/3 cup milk (plus extra if needed)
1 teaspoon vanilla extract
Directions
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round baking pans.
In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.
Add the butter, milk, and vanilla. Using a hand mixer, beat for 2 minutes, scraping down the sides as needed.
Add the eggs and beat for another 2 minutes until the batter is smooth and fluffy.
Divide the batter evenly between the prepared baking pans.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
To Make the Frosting:
Melt the butter in a medium saucepan. Stir in the cocoa until smooth.
Alternately add powdered sugar and milk, beating on medium speed until the frosting reaches a spreadable consistency. Add more milk if needed.
Stir in the vanilla extract.
Frost the cooled cakes and enjoy!
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 12
Variations
Lemon Butter Cake: Add 1 tablespoon of lemon zest and swap the vanilla for lemon extract.
Nutty Twist: Fold in 1/2 cup of chopped pecans or walnuts for added texture.
Vanilla Frosting: Skip the chocolate and make a classic buttercream instead.
Sheet Cake: Bake the batter in a 9×13-inch pan for a single-layer cake.
Storage & Reheating
Room Temperature: Store the cake in an airtight container for up to 2 days.
Refrigerator: Keep in the fridge for up to 5 days. Let it come to room temperature before serving.
Freezer: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature.
Reheating: Microwave slices for 10-15 seconds to soften.
FAQs
Can I use margarine instead of butter?
Yes, but butter will give the cake a richer flavor and better texture.
Can I make this cake in advance?
Absolutely! Bake the cake layers a day ahead and store them wrapped at room temperature. Frost before serving.
Can I use a different frosting?
Of course! This cake pairs well with vanilla, cream cheese, or caramel frosting too.
How do I prevent my cake from being dry?
Make sure not to overbake it. Check for doneness with a toothpick at the 30-minute mark.
Can I use self-rising flour?
Yes, but omit the baking powder and salt since self-rising flour already contains them.
Conclusion
This old-fashioned butter cake is a timeless favorite, and for good reason! It’s simple, delicious, and always a crowd-pleaser. Whether topped with chocolate frosting or a variation of your choice, it’s a treat that never goes out of style. Give it a try and enjoy a taste of classic home baking.
Recipe:
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Old-Fashioned Butter Cake – 100-Year-Old Recipe
This old-fashioned butter cake is a timeless classic with a rich, buttery flavor and a soft, tender crumb. Paired with a luscious chocolate frosting, this 100-year-old recipe is perfect for special occasions or everyday indulgence. Simple ingredients, easy steps, and a moist, delicious texture make this cake a must-try for all home bakers!
- Total Time: 50 minutes
- Yield: 12 servings
Ingredients
For the Cake:
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
For the Chocolate Frosting:
1/2 cup (1 stick) butter or margarine
2/3 cup Hershey’s cocoa
3 cups powdered sugar (confectioners’ sugar)
1/3 cup milk (plus extra if needed)
1 teaspoon vanilla extract
Instructions
For the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round baking pans.
- Sift together flour, sugar, baking powder, and salt in a large mixing bowl.
- Add butter, milk, and vanilla. Beat with a hand mixer for 2 minutes, scraping the sides as needed.
- Add eggs and beat for another 2 minutes until smooth and fluffy.
- Divide batter evenly between the prepared baking pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Frosting:
- Melt butter in a medium saucepan. Stir in cocoa until smooth.
- Alternately add powdered sugar and milk, beating until spreadable. Add extra milk if needed.
- Stir in vanilla extract.
- Frost the cooled cake layers and enjoy!
Notes
For a richer cake, use whole milk or add an extra egg yolk.
For a fluffier texture, ensure ingredients are at room temperature before mixing.
If using self-rising flour, omit baking powder and salt.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 12 servings
- Calories: 320 kcal
