Nostalgic Old Fashioned Butter Cake with Chocolate Frosting Recipe

Whipping up an old fashioned butter cake with chocolate frosting sparks memories of grandma’s warm kitchen and sweet afternoon treats.

Soft, tender crumbs melt deliciously on your tongue with each delectable bite.

Generations have cherished this classic dessert for its rich, comforting flavors.

Creamy chocolate frosting adds a luxurious layer of decadence to the simple cake base.

Sweet aromas will drift through your home while baking, drawing everyone into the kitchen.

Nostalgia and pure deliciousness combine in this timeless recipe that never goes out of style.

You’ll want to savor every single crumb of this irresistible dessert.

Old Fashioned Butter Cake with Chocolate Frosting

• Capture Classic Comfort: Indulge in a nostalgic dessert that brings back memories of grandma's kitchen with its rich, buttery texture and timeless flavor profile.
• Stress-Free Baking: Straightforward ingredients and simple mixing technique make this cake accessible for bakers of all skill levels, from beginners to seasoned home cooks.
• Crowd-Pleasing Dessert: Perfect for family gatherings, potlucks, and celebrations, this chocolate-frosted butter cake delights both kids and adults with its universal appeal and decadent taste.
• Quick Preparation Magic: With minimal prep steps and standard kitchen ingredients, you can create a show-stopping dessert in under an hour, making it ideal for spontaneous sweet cravings.

Ingredients for Butter Cake with Chocolate Frosting

• All-Purpose Flour: A key ingredient that provides structure and body to the classic butter cake.
• Granulated Sugar: Adds sweetness and helps create a tender cake texture.
• Baking Powder: Essential leavening agent that helps the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor and balances the sweetness of the cake.

• Unsalted Butter: Creates a rich, moist texture and provides a smooth, creamy flavor to the cake.
• Whole Milk: Adds moisture and helps bind the ingredients together for a smooth batter.
• Vanilla Extract: Introduces a warm, aromatic flavor that complements the butter cake.

• Eggs: Provide structure, richness, and help bind all the ingredients together for a cohesive cake texture.

• Chocolate: Adds a decadent and rich flavor to complement the butter cake.

How to Bake Old Fashioned Butter Cake

Step 1: Warm Up the Oven

Set your oven to 350°F. Generously coat two 8-inch round cake pans with butter and dust with flour, ensuring every surface is covered to prevent sticking.

Step 2: Create Dry Mixture

In a spacious mixing bowl, gently sift together flour, granulated sugar, baking powder, and a pinch of salt until perfectly blended and lump-free.

Step 3: Blend Wet Ingredients

Incorporate softened butter, whole milk, and pure vanilla extract into the dry ingredients.

Use an electric mixer to whip the mixture for 2 minutes, periodically scraping down the bowl’s sides to ensure complete integration.

Step 4: Add Eggs

Crack eggs into the batter and continue mixing for another 2 minutes until the mixture becomes smooth and creamy.

Step 5: Prepare for Baking

Evenly distribute the cake batter between the prepared pans. Use a spatula to smooth the tops for uniform baking.

Step 6: Bake the Cake

Place pans in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center – it should come out clean with no wet batter.

Step 7: Cool and Release

Allow cakes to rest in pans for 10 minutes. Carefully turn them out onto a wire cooling rack and let them cool completely.

Step 8: Frost and Serve

Cover the cooled cake layers with chocolate frosting, spreading evenly between and on top of the layers. Slice and enjoy your delectable creation!

Tips for Moist Butter Cake

• Use exact measurements for flour, sugar, and other ingredients to ensure consistent cake texture and rise.
• Allow butter, eggs, and milk to reach room temperature before mixing for smoother batter and even baking.
• Beat ingredients just until combined to prevent a tough, dense cake with a rubbery texture.
• Insert a toothpick in the center; if it comes out clean with a few moist crumbs, the cake is perfectly baked.
• Let cakes cool entirely before frosting to prevent melting and ensure a smooth, stable chocolate frosting layer.

Variations for Butter Cakes

• Gluten-Free Almond Cake: Swap wheat flour with almond flour for a nutty, gluten-free version that's perfect for those with wheat sensitivities.
• Dairy-Free Coconut Cake: Replace butter with coconut oil and milk with almond milk to create a rich, lactose-free alternative that's equally moist and delicious.
• Vegan Chocolate Cake: Use applesauce instead of eggs, plant-based butter, and non-dairy milk to craft a completely plant-based cake that doesn't compromise on flavor.
• Low-Sugar Berry Cake: Reduce sugar content and add fresh berries for a lighter, fruit-infused cake that offers a healthier spin on the classic recipe.

Pairings for Butter Cake with Frosting

A bold, freshly brewed espresso cuts through the cake’s sweetness, creating a delightful contrast that enhances the chocolate frosting’s deep flavor profile.

Serve a scoop of creamy vanilla ice cream alongside the cake, allowing the cold, smooth texture to balance the warm, buttery cake and intensify the chocolate notes.

A tangy red berry compote adds a bright, fruity element that provides a refreshing counterpoint to the rich, dense cake and chocolate frosting.

A small glass of port or muscatel wine harmonizes beautifully with the cake’s sweet chocolate flavor, offering a luxurious and indulgent dessert experience.

Proper Storage for Butter Cake

• Store covered cake in an airtight container for up to 5 days in the refrigerator. Wrap tightly with plastic wrap to prevent drying out and absorbing other food odors.
• Wrap completely cooled cake layers in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before serving.
• Place single slices in sealed containers or wrap in plastic wrap. Keep refrigerated and consume within 3-4 days for best taste and texture.
• Warm refrigerated cake slices at room temperature for 15-20 minutes. Alternatively, microwave each slice for 10-15 seconds to restore softness, being careful not to overheat and dry out the cake.

FAQs

• Why do I need to sift the dry ingredients?

Sifting helps break up any lumps, ensures even distribution of ingredients like baking powder, and creates a lighter, more uniform cake texture by aerating the flour.

• Can I use salted butter instead of unsalted?

Yes, but reduce or eliminate any additional salt in the recipe to prevent the cake from becoming too salty. Unsalted butter gives you better control over the salt content.

• How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done. The top should also be golden and slightly springy when touched.

Old Fashioned Butter Cake With Chocolate Frosting Recipe

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4.7 from 26 reviews

• Total Time: 50 minutes
• Yield: 8 1x

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Description

Grandma’s classic Old Fashioned Butter Cake melts hearts with its rich, velvety chocolate frosting. Moist layers promise pure comfort, inviting sweet memories of nostalgic family gatherings you’ll savor with each delightful bite.

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Ingredients

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Cake Ingredients:

• 2 cups (480 ml) all-purpose flour
• 1/2 cup (115 g) butter
• 1 1/4 cups (250 g) sugar
• 2 eggs
• 1 cup (240 ml) milk
• 1 tablespoon (15 ml) baking powder
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) vanilla extract

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Instructions

1. Calibrate oven to 350F (175C) and prepare two 8-inch baking pans by coating with butter and flour.
2. Sift dry ingredients together in a spacious mixing vessel, creating a uniform powder mixture.
3. Introduce softened butter, milk, and vanilla extract to the dry ingredients, using an electric mixer to blend thoroughly for approximately 2 minutes, ensuring sides are scraped periodically.
4. Incorporate eggs into the batter, continuing to mix for an additional 2 minutes until smooth and well-integrated.
5. Distribute batter evenly between prepared pans, maintaining balanced volume.
6. Transfer pans to preheated oven and bake for 30-35 minutes, monitoring until a test probe emerges clean when inserted into cake’s center.
7. Allow cakes to rest in pans for 10 minutes, providing initial cooling and structural stabilization.
8. Carefully extract cakes from pans and transfer to wire cooling rack, permitting complete temperature reduction.
9. Apply preferred chocolate frosting, covering cake surfaces with smooth, even layers for a decadent finish.

Notes

• Softening butter at room temperature ensures smoother cake batter and more even mixing, preventing lumpy textures.
• Sifting dry ingredients helps eliminate clumps and creates a lighter, more delicate cake crumb with better texture.
• Room temperature eggs blend more evenly and help create a more uniform cake structure, preventing dense or uneven baking.
• For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain the cake’s classic texture.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 320 kcal
• Sugar: 23 g
• Sodium: 240 mg
• Fat: 13 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.5 g
• Carbohydrates: 44 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 70 mg