Okay, listen up, because I’m about to spill the beans on a recipe that’s pure comfort in cake form. We’re talking about Grandma’s Cake, the kind that makes you feel wrapped in a warm hug with every single bite. This isn’t some fancy, complicated thing; it’s a simple, classic, moist-as-can-be cake that tastes exactly like the one your own grandma probably pulled from her oven on a lazy Sunday afternoon. For me, this Grandma’s Cake brings back memories of standing on a rickety chair in my grandmother’s kitchen, “helping” by licking the beaters (obviously the most important job!). The smell of it baking is just… magic. It’s the cake that showed me the real joy of baking – the love, the simplicity, the utter deliciousness. Trust me, once you make this Grandma’s Cake, it’ll become your go-to for every occasion, or, let’s be honest, for no occasion at all!
Why You’ll Love This Grandma’s Cake
So why is THIS Grandma’s Cake going to be your new favorite? Well, let me tell you, it’s got everything going for it! It’s:
- Seriously easy: No fancy techniques here, just simple steps that anyone can follow. Perfect for a baking beginner or when you just need cake *now*.
- Pure classic deliciousness: It’s not trying too hard, and that’s its charm. Just good, honest cake flavor that everyone loves.
- Incredibly moist: That’s the magic! It stays tender and delicious for days (if it lasts that long!).
- Utterly comforting: One bite, and you’re transported back to happy memories. It’s more than just cake; it’s a feeling.
It’s the kind of cake that makes people ask for the recipe, guaranteed!
Getting Ready to Make Grandma’s Cake
Alright, let’s get this show on the road! The great thing about this Grandma’s Cake is it’s super quick. You’ll only need about 15 minutes to get everything mixed up and in the pan, and then it bakes away for around 35 minutes. So, from start to finish, you’re looking at roughly 50 minutes until you have warm, delicious cake. This recipe gives you a nice big 9×13 pan’s worth, which is about 12 generous slices, perfect for sharing (or not!).
Essential Equipment for Grandma’s Cake
You definitely don’t need a kitchen full of gadgets for this one. Just grab your trusty mixing bowls (a couple will make things easier!), a whisk for those wet ingredients, your standard measuring cups and spoons, and of course, that all-important 9×13 inch baking pan. That’s pretty much it! Simple, just like Grandma liked it.
Ingredients for Your Best Grandma’s Cake
Okay, let’s talk ingredients! This is where the magic starts for our Grandma’s Cake. You’ll need 2 cups of good old all-purpose flour – nothing fancy needed here. Then comes the sweetness: 1 and a half cups of granulated sugar. For the lift and tenderness, grab 1 teaspoon of baking powder and just half a teaspoon of baking soda. A little bit of salt, about half a teaspoon, balances everything out perfectly. Now for the richness: half a cup of unsalted butter, and this is key, make sure it’s softened! Not melted, just nice and soft so you can easily press your finger into it. You’ll also need 2 large eggs – room temperature is best if you can remember! And don’t forget 1 teaspoon of vanilla extract for that classic cake flavor. Finally, the secret to moisture: 1 cup of buttermilk.
Ingredient Notes and Substitutions for Grandma’s Cake
A quick couple of notes on those ingredients! If you don’t have buttermilk on hand, don’t panic! You can totally swap in sour cream or even plain yogurt instead. Just make sure it measures out to a full cup. And if you’re feeling a little wild and want to jazz up your Grandma’s Cake, feel free to stir in about half a cup of chocolate chips or chopped nuts with the dry ingredients before you mix everything together. It’s a fun little variation!
How to Prepare Grandma’s Cake Step-by-Step
Alright, time to actually make this amazing Grandma’s Cake! It’s super straightforward, I promise. First things first, you need to get your oven ready. Crank it up to 350 degrees F (or 175 degrees C). While the oven heats, grab your 9×13 inch baking pan and give it a good grease and flouring. This stops the cake from sticking and is a must-do!
Next, in a big bowl, whisk together all your dry stuff: the flour, sugar, baking powder, baking soda, and salt. Just a quick whisk to make sure it’s all mixed up nicely. Now, add that lovely softened butter right into the dry ingredients. Use your mixer or a pastry blender (or even your fingers, like Grandma did!) to mix it in until it looks like coarse crumbs, like wet sand.
In a separate bowl, whisk together your wet ingredients: the eggs, vanilla extract, and the buttermilk. Give it a good whisk until it’s all combined and looks smooth. Now, pour the wet ingredients into the bowl with the dry crumb mixture. Mix it just until everything is combined. Seriously, stop mixing as soon as you don’t see any dry streaks of flour. Overmixing is the enemy of tender cake!
Pour that beautiful batter into your prepared 9×13 pan and spread it out evenly with a spatula. Pop it into your preheated oven. It’ll need about 30 to 35 minutes. You’ll know it’s done when a wooden skewer or toothpick inserted into the very center comes out clean with no wet batter attached (a few moist crumbs are okay!).
Once it’s out of the oven, let the cake hang out in the pan for about 10 minutes. This helps it firm up a bit before you try to move it. After 10 minutes, carefully flip the cake out onto a wire rack to cool completely. Patience is hard here, I know, but a fully cooled cake is worth the wait!
Tips for a Perfect Grandma’s Cake
To get that *perfect* Grandma’s Cake every time, remember these little things! Don’t, I repeat, DO NOT overmix the batter once the wet and dry ingredients come together. Just mix until combined! Also, try to have your butter and eggs at room temperature – it really helps everything emulsify and gives you a better texture. And make sure you let the cake cool properly on that wire rack; it finishes cooking and sets up as it cools. Trust me, these simple tips make a big difference!
Frequently Asked Questions About Grandma’s Cake
Got some questions swirling around about making your Grandma’s Cake? Totally normal! Here are a few I get asked a lot:
Q: Can I use salted butter instead of unsalted?
A: You can, but I don’t recommend it for the *best* Grandma’s Cake. Recipes are usually developed with unsalted butter so you can control the salt level yourself. If you only have salted, just omit the extra salt called for in the recipe. You might need to adjust slightly the next time if it tastes too salty or not salty enough.
Q: How do I know exactly when my Grandma’s Cake is done baking?
A: The best way is the skewer test! Insert a wooden skewer or toothpick inserted into the very center of the cake. If it comes out clean (maybe with a few moist crumbs sticking to it, that’s fine!), your moist cake is ready. If there’s wet batter, give it a few more minutes and test again.
Q: Can I make this Grandma’s Cake recipe as cupcakes?
A: Absolutely! This classic cake batter works great for cupcakes. Just line a muffin tin with liners, fill them about two-thirds full, and bake for less time, usually around 18-22 minutes. Keep an eye on them and use the toothpick test!
Serving and Storing Your Grandma’s Cake
Okay, the hardest part is over – the baking! Now for the fun part: enjoying your beautiful Grandma’s Cake. You can keep it super simple, just like Grandma often did, with a light dusting of powdered sugar right before serving. Or, if you’re feeling a little extra, a simple glaze or buttercream frosting is always a hit! As for leftovers (if there are any!), make sure to store your Grandma’s Cake in an airtight container. It’ll keep well at room temperature for a couple of days, but if you want it to last longer, pop it in the fridge. It’s also delicious cold!
Estimated Nutritional Information for Grandma’s Cake
Just so you know, the nutritional information here is just an estimate! It can totally change depending on the exact brands and ingredients you use for your Grandma’s Cake. But based on the recipe, one slice (that’s about 1/12th of the cake) has roughly 350 calories, 15g of fat (with 9g of that being saturated fat), 50g of carbohydrates (including 30g of sugar), and about 5g of protein.
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Grandma’s Cake: This 1 Easy Recipe Is Pure Love
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A classic, moist and delicious cake recipe, just like Grandma used to make.
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the softened butter and mix until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the eggs, vanilla extract, and buttermilk.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- You can substitute sour cream or plain yogurt for the buttermilk.
- Add 1/2 cup of chocolate chips or nuts for variation.
- Dust with powdered sugar or frost once cooled.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: cake, dessert, baking, classic cake, simple cake, homemade cake