Bake a cake just like Grandma used to with this Vintage Buttermilk Vanilla Cake Recipe From Scratch. A delicate layer cake topped with homemade vanilla buttercream frosting!
I spend a lot of time thinking about how cooking and baking has evolved over the years. (I know that is a weird thing to ponder)
Would my Grandma approve of this generation of convenience cooking? She had 5 kids, of course she would take advantage of quick and easy recipes. So long as it still tasted good.
I’m positive my Grandma would still make her cakes from scratch. Does boxed cake mix taste good? Sure it does. But, do you know what tastes better?… This Buttermilk Vanilla Cake Recipe From Scratch.
I consciously kept this cake plain. First, I wanted the vanilla flavor to shine. Second, this cake can be enjoyed as is. Or dress it up however you want. Top with fresh fruit, edible flowers or sprinkles. This cake is the perfect starting point for your unique creation.
I wanted to highlight Rodelle Reserve Vanilla in a classic recipe for the modern day. Rodelle Reserve uses the best in historical techniques and modern technology to make the best vanilla available with the purest of ingredients and a vintage feel.
Sometimes it is worth a little extra time and effort to get the best. Rodelle Reserve was aged for 6 months in French Oak barrels to enrich the vanilla flavors and soften the harsher alcohol flavor that all extracts inherently have.
That is how my Grandma used to bake, with quality ingredients and lots of love. (of course)
This cake is timeless but will not take you all day to make!
Get your bottle of Rodelle Reserve now! Only 1600 bottle are available!
The imported Italian bottles were screen printed, and each bottle contains a gourmet Madagascar Bourbon Vanilla Bean. No one bottle will ever be the same!
So this one’s for Grandma. I think she would approve.
Join My Wonky Wonderful World and Never Miss a Recipe! Subscribe:
- 1/2 Cup Unsalted Butter
- 1 Cup Sugar
- 2 Large Eggs
- 2 Cups Unbleached Cake Flour
- 3 teaspoons Baking Powder
- 1 teaspoon Sea Salt
- 1¼ Cup Buttermilk
- 2 teaspoons Rodelle Reserve Vanilla
- 1½ Cups Unsalted Butter - softened
- 6 Cups Powdered Sugar
- 1 teaspoon Rodelle Reserve Vanilla
- 2 teaspoons Buttermilk
Preheat oven to 375°F
Cream butter and sugar. Add eggs.
Mix flour, baking powder and salt.
Gradually add dry ingredients to wet while alternately adding buttermilk.
Mix in vanilla.
Divide batter between 2 (8") round cake pans that have been generously greased with butter or shortening.
Bake 25 minutes or until edges are light golden brown.
Allow cakes to cool in pans for 10 minutes. Transfer cakes to cooling racks. Allow to cool completely before frosting.
In a stand mixer fitted with the whisk attachment, whip the butter for 1 minute.
Add the powdered sugar 1 cup at a time. Scrape the sides in between each addition. Mix for 30 seconds between each sugar addition.
Add vanilla and buttermilk.
Mix on medium/high speed for 4-5 minutes. Frosting will be light and creamy.
Chill in the refrigerator for 30 minutes before frosting your cake. Whip once more before frosting cake.
Adapted from Eet Smakelijk
I am proud to be a brand ambassador partner with Rodelle. I receive free product as part of my brand ambassadorship. All opinions are 100% genuine.