Introduction
There’s something magical about Grandma’s Old-Fashioned Butter Cake that takes us back to simpler times—when family gatherings centered around homemade desserts and kitchens were filled with warm, inviting aromas. This classic recipe is an heirloom that has stood the test of time. With a buttery and moist texture, this cake is complemented by a luscious vanilla cream and finished off with a rich Vanilla Bean Glaze. Whether for a family event, a cozy afternoon with friends, or a special treat just for you, this cake is the epitome of comfort and joy.
Ingredients:
For the Butter Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened (at room temperature)
- 4 large eggs
- 1 cup whole milk
- 2 tsp pure vanilla extract
- ¼ cup sour cream (optional, for extra moisture)
For the Vanilla Cream Filling:
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
- 1 tsp pure vanilla extract
For the Vanilla Bean Glaze:
- 1 ½ cups powdered sugar
- 3 tbsp milk (or more, as needed for desired consistency)
- 1 vanilla bean, seeds scraped (or 1 tsp vanilla bean paste)
- 1 tbsp unsalted butter, melted
- Pinch of salt
Preparation:
Step 1: Prepare the Butter Cake
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans.
- Sift together the all-purpose flour, baking powder, and salt in a medium-sized bowl. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy using an electric mixer (around 4-5 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined—do not overmix.
- For an extra moist texture, fold in the sour cream if desired.
- Pour the batter evenly into the prepared baking pan(s) and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 2: Prepare the Vanilla Cream Filling
- In a chilled mixing bowl, whip the heavy cream on medium-high speed until soft peaks form.
- Add the powdered sugar and vanilla extract. Continue whipping until stiff peaks form.
- Refrigerate the cream until ready to use.
Step 3: Layer the Cake with Vanilla Cream
- If you baked the cake in two round pans, spread a thick layer of vanilla cream filling over the first layer and place the second layer on top. If using a single sheet cake, spread the cream evenly over the entire surface of the cooled cake.
- Smooth the edges with a spatula for an even layer of cream.
Step 4: Prepare the Vanilla Bean Glaze
- In a small bowl, whisk together the powdered sugar, milk, vanilla bean seeds (or paste), melted butter, and a pinch of salt until smooth.
- If the glaze is too thick, add a bit more milk (a teaspoon at a time) until you reach your desired consistency.
Step 5: Apply the Glaze
- Drizzle the Vanilla Bean Glaze over the top of the cake, letting it cascade down the sides for a beautiful finish.
- Allow the glaze to set for at least 10-15 minutes before serving.
Cooking Note:
- Ensure all ingredients, particularly the butter, are at room temperature for a smooth batter.
- Do not overmix the cake batter to keep it light and fluffy.
- The sour cream is optional, but it adds a lovely richness and moisture to the cake.
- Use a good-quality vanilla extract for the best flavor, or try vanilla bean paste for an intense vanilla taste.
Serving Suggestions:
- This cake is delicious on its own, but for a special touch, serve each slice with a dollop of fresh whipped cream.
- Add a handful of fresh berries, such as strawberries or raspberries, on the side for a pop of color and a hint of tartness.
- A cup of coffee or a hot cup of tea pairs perfectly with this old-fashioned butter cake.
- For a holiday twist, sprinkle a light dusting of powdered sugar over the top just before serving.
Tips:
- Make the cake a day ahead to let the flavors develop; the texture improves as it sits overnight.
- Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- To make slicing easier, refrigerate the cake for 20 minutes before serving.
- For a richer vanilla flavor, let the vanilla bean seeds soak in the milk for the glaze for 10 minutes before combining with the other ingredients.
- You can make the Vanilla Bean Glaze thicker or thinner by adjusting the amount of powdered sugar or milk.
Prep Time:
- 20 minutes
Cooking Time:
- 35 minutes
Total Time:
- 55 minutes
Nutritional Information (per serving, based on 12 servings):
- Calories: 420
- Protein: 5g
- Sodium: 180mg
Conclusion
Grandma’s Old-Fashioned Butter Cake with Vanilla Cream and Vanilla Bean Glaze is the ultimate nostalgic dessert that combines simplicity with elegance. It’s a cake that tastes like home—light, moist, and bursting with rich vanilla flavor. Perfect for any occasion, it’s the kind of recipe that gets passed down from generation to generation, creating cherished memories around the table. Make this delightful cake, and you’ll have a new favorite that’s guaranteed to impress family and friends alike.
PrintGrandma’s Old-Fashioned Butter Cake with Vanilla Cream Topping: Vanilla Bean Glaze
- Total Time: 55 minutes
Ingredients
For the Butter Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened (at room temperature)
- 4 large eggs
- 1 cup whole milk
- 2 tsp pure vanilla extract
- ¼ cup sour cream (optional, for extra moisture)
For the Vanilla Cream Filling:
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
- 1 tsp pure vanilla extract
For the Vanilla Bean Glaze:
- 1 ½ cups powdered sugar
- 3 tbsp milk (or more, as needed for desired consistency)
- 1 vanilla bean, seeds scraped (or 1 tsp vanilla bean paste)
- 1 tbsp unsalted butter, melted
- Pinch of salt
Instructions
Step 1: Prepare the Butter Cake
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans.
- Sift together the all-purpose flour, baking powder, and salt in a medium-sized bowl. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy using an electric mixer (around 4-5 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined—do not overmix.
- For an extra moist texture, fold in the sour cream if desired.
- Pour the batter evenly into the prepared baking pan(s) and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 2: Prepare the Vanilla Cream Filling
- In a chilled mixing bowl, whip the heavy cream on medium-high speed until soft peaks form.
- Add the powdered sugar and vanilla extract. Continue whipping until stiff peaks form.
- Refrigerate the cream until ready to use.
Step 3: Layer the Cake with Vanilla Cream
- If you baked the cake in two round pans, spread a thick layer of vanilla cream filling over the first layer and place the second layer on top. If using a single sheet cake, spread the cream evenly over the entire surface of the cooled cake.
- Smooth the edges with a spatula for an even layer of cream.
Step 4: Prepare the Vanilla Bean Glaze
- In a small bowl, whisk together the powdered sugar, milk, vanilla bean seeds (or paste), melted butter, and a pinch of salt until smooth.
- If the glaze is too thick, add a bit more milk (a teaspoon at a time) until you reach your desired consistency.
Step 5: Apply the Glaze
- Drizzle the Vanilla Bean Glaze over the top of the cake, letting it cascade down the sides for a beautiful finish.
- Allow the glaze to set for at least 10-15 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 420
- Sodium: 180mg
- Protein: 5g