Old-Fashioned Cake Recipes
A traditional dense and buttery cake, perfect for evoking nostalgic flavors.
Equipment
- 1 Stand Mixer, for creaming butter and sugar
- 1 Bundt Pan, 12-cup capacity
- 1 Cooling Rack, for even cooling
- 1 Oven Thermometer, ensures accurate baking temperature
- 1 Measuring Cups Set, for precise ingredient measurement
- 1 Measuring Spoons Set, for small quantity measurements
- 1 Kitchen Scale, for accurate weight measurements
- 1 Mixing Bowl, large size for combining ingredients
- 1 Rubber Spatula, for scraping bowl sides
- 1 Toothpick, for testing cake doneness
Ingredients
- 2½ cups All-purpose flour sifted for a lighter texture
- 1 cup Granulated sugar
- 1 cup Unsalted butter softened
- 4 large Eggs
- 1 tbsp Baking powder
- 1 tsp Vanilla extract
- ½ cup Whole milk
- 3 cups Powdered sugar for buttercream frosting
- 1 cup Unsalted butter softened for buttercream
- 2 tbsp Milk for buttercream consistency
- Pink food coloring for ombre cake gradient
- ½ cup Heavy cream for drip cake
- 6 oz Semi-sweet chocolate for drip effect
- 8 oz Cream cheese softened for red velvet frosting
- 1 tbsp Cocoa powder for red velvet cake
- 1 tsp White vinegar for red velvet cake reaction
- 1 tbsp Red food coloring for red velvet cake hue
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a heart-shaped cake pan or line it with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt.2½ cups All-purpose flour, 1 tbsp Baking powder
- In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy.1 cup Unsalted butter, 1 cup Granulated sugar
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.4 large Eggs, 1 tsp Vanilla extract
- Gradually add the dry ingredient mixture to the butter mixture, alternating with milk. Begin and end with dry ingredients, mixing until just combined.½ cup Whole milk, 2½ cups All-purpose flour
- Pour the batter into the prepared heart-shaped pan, smooth the top, and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before transferring to a wire rack.1 tsp Vanilla extract, ½ cup Whole milk, 3 cups Powdered sugar, 1 cup Unsalted butter, Pink food coloring
- In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, mixing well. Stir in vanilla extract and add milk, one tablespoon at a time, until smooth and spreadable. Add food coloring if desired.3 cups Powdered sugar
- Once the cake has fully cooled, level the top if necessary. Slice horizontally to create two layers. Spread a layer of frosting between layers, then apply a crumb coat. Refrigerate for 15 minutes before applying the final layer of frosting.8 oz Cream cheese
- Use a piping bag to create decorative designs, and garnish with sprinkles, fresh berries, or edible pearls.
Notes
Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for a smoother batter and better texture.
- Measuring Flour Correctly: Spoon and level the flour instead of scooping it to avoid dense cake.
- Mixing Tip: Avoid overmixing once the dry and wet ingredients are combined to keep the cake soft.
- Cake Doneness Test: Insert a toothpick into the center; if it comes out clean or with a few crumbs, it's done.
- Cooling for Best Results: Let the cake cool completely before frosting to prevent melting.
- Buttercream Consistency: If the frosting is too thick, add milk 1 teaspoon at a time; if too thin, add powdered sugar.
- Storage Tips: Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freezing Option: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.