Old Fashioned Butter Cake Recipe – 100-Year-Old Classic for Perfectly Buttery Flavor

Old Fashioned Butter Cake – 100 Year Old Recipe!

Introduction to Old Fashioned Butter Cake – 100 Year Old Recipe!

The Old Fashioned Butter Cake is a classic recipe that has been passed down through generations, beloved for its simple ingredients and rich, buttery flavor. This cake is a nod to traditional baking methods, offering a slice of history with every bite. Whether you’re an experienced baker or a beginner, this recipe delivers a comforting taste of nostalgia. It’s the type of cake you might remember from childhood, where the focus was on quality ingredients and time-honored techniques.

If you’re interested in learning more about the basics of baking or need further baking guidance, check out these external links:

With these links, you’ll be ready to dive into this simple yet extraordinary recipe and perfect your baking skills.


Basic Recipe: Ingredients and Instructions

Ingredients:

  • 1 cup unsalted butter (softened)
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a 9×13-inch baking dish.
  2. Cream the butter and sugar: In a large bowl, beat the softened butter and sugar together with an electric mixer until the mixture becomes light and fluffy. This should take around 5 minutes.
  3. Add the eggs: Beat in one egg at a time, making sure each one is fully incorporated before adding the next.
  4. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Combine the dry ingredients with the wet ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients.
  6. Flavor it up: Stir in the vanilla extract and almond extract, if using. Mix everything until smooth.
  7. Bake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cool, frost or serve as desired.

Advanced Techniques to Perfect Your Old Fashioned Butter Cake

1. Cake Texture Enhancement:

For a lighter, fluffier texture, you can sift the dry ingredients twice before adding them to the batter. This will ensure that the flour and baking powder are well combined and prevent any lumps in the cake.

2. Use of Buttermilk:

To elevate the richness of the cake, you can substitute the whole milk with buttermilk. Buttermilk adds moisture and a subtle tangy flavor that balances the sweetness of the cake.

3. Beating the Eggs:

Beating the eggs until they are frothy before adding them to the butter mixture can result in a lighter, airier texture. You can also separate the egg whites and yolks, whipping the egg whites to soft peaks and folding them in at the end for an extra boost of fluffiness.

4. Butter Quality Matters:

Since this cake is a butter cake, the quality of the butter plays a significant role. Opt for high-quality, unsalted butter for the best flavor. If possible, use European butter for its rich, creamy taste.

5. Adding Flavor Variations:

While the classic butter and vanilla flavors are perfect, you can experiment by adding lemon zest, orange zest, or even a touch of cinnamon for a unique twist.

See more advanced recipes, at Mobolux.


Storage, Shelf Life, and Maintenance Tips

How to Store Your Old Fashioned Butter Cake:

Once the cake has cooled, wrap it tightly in plastic wrap or store it in an airtight container to keep it fresh. You can store it at room temperature for 3-4 days. For longer storage, refrigerate it for up to 1 week.

Freezing Your Cake:

This Old Fashioned Butter Cake also freezes well. Wrap individual slices or the whole cake in plastic wrap and then in aluminum foil. For best results, store it in a freezer-safe bag. When you’re ready to eat, let it thaw in the fridge overnight before serving.

Pro Tip for Moist Cake:

If you notice that the cake is drying out, lightly brush the surface with a sugar syrup (made from equal parts water and sugar, boiled and then cooled). This will help retain moisture without affecting the cake’s flavor.


Dietary Adaptations and Substitutions

1. Gluten-Free Version:

If you’re following a gluten-free diet, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to use a blend with xanthan gum to help with structure.

2. Dairy-Free Option:

For those who need a dairy-free version, replace the butter with a plant-based margarine or coconut oil. You can also substitute the whole milk with almond milk, soy milk, or oat milk.

3. Egg-Free Variation:

If you need an egg-free recipe, try replacing each egg with ¼ cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for a few minutes to gel). This substitution will work well for binding the ingredients.

4. Low-Sugar Adaptation:

You can reduce the amount of sugar in the recipe by using a sugar substitute such as Stevia or Monk Fruit. However, keep in mind that sugar also contributes to the cake’s texture and flavor, so a slight change in texture may occur.


FAQs About The Old Fashioned Butter Cake Recipe

1. Can I make this cake ahead of time?

Yes! This cake keeps well for a few days at room temperature. You can also bake it a day ahead of time and store it in the fridge or freezer until you’re ready to serve.

2. Can I add frosting to this cake?

Absolutely! While the cake is delicious on its own, you can add frosting for an extra layer of sweetness. Buttercream, cream cheese frosting, or even a simple glaze will complement the rich flavor of the cake.

3. Can I double the recipe for a larger cake?

Yes, you can double the ingredients to make a larger cake. Just be sure to adjust the baking time accordingly—larger cakes may need more time in the oven.

4. Why is my butter cake dense?

If your cake turns out dense, it could be because of overmixing the batter or not properly creaming the butter and sugar together. Be sure to mix the ingredients just until combined and avoid overworking the batter.

5. Can I use margarine instead of butter?

While you can substitute margarine for butter, it will alter the flavor and texture of the cake. Butter gives the cake its signature richness, so if you want to stick to the traditional flavor, it’s best to use real butter.


Conclusion & Final Thoughts on the Old Fashioned Butter Cake

This Old Fashioned Butter Cake recipe has been cherished for over a hundred years, and it’s easy to see why! The simplicity of the ingredients, combined with the rich and decadent flavor of butter, makes it a perfect choice for any occasion. Whether you’re baking for a family gathering or just want a slice of nostalgia, this cake delivers every time.

By following the basic recipe, trying out advanced techniques, and experimenting with dietary adaptations, you can enjoy this classic treat no matter your needs. Plus, with a few storage and maintenance tips, you’ll be able to keep your cake fresh for longer.

So go ahead and try this recipe for yourself—it’s a true taste of history that’s sure to bring smiles to your kitchen.

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