Florence’s Buttermilk Cake

When I was a little girl, this is the OG cake that was always at my grandmother Florence’s house. She kept a chocolate and a vanilla version on hand for any occasion. If it was a birthday she iced it with buttercream or cream cheese frosting. If it was a picnic she served it with fresh berries or berries in their own syrup. This cake is so good you can eat it plain. It feeds a ton of people via sheet cake, rounds or cupcakes, keeps on the counter for days, refrigerates and freezes perfectly. This recipe is an oldie but a goody. The only thing we have changed from the original well-worn recipe as you can see by the photo, is that we substitute grass fed butter for the shortening.

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Florence's White or Chocolate Buttermilk Cake

A versatile and delicious cake that can be iced ore served plain with fruit.

Prep Time

30 min

Cook Time

25-30 min

Servings

rounds

Ingredients

• 1/2 cup Butter or Shortening We use grass-fed butter
• 2 cups Sugar
• 3 Eggs
• 2 cups All Purpose Flour
• 1/2 cup All Purpose Flour OR COCOA 1/2 Flour if making white cake OR cocoa
• 2 cups Buttermilk
• 3 teaspoons baking soda
• 1 teaspoon Vanilla

Prep Time 30 min Cook Time 25-30 min Servings rounds Ingredients 1/2 cup Butter or Shortening We use grass-fed butter 2 cups Sugar 3 Eggs 2 cups All Purpose Flour 1/2 cup All Purpose Flour OR COCOA 1/2 Flour if making white cake OR cocoa 2 cups Buttermilk 3 teaspoons baking soda 1 teaspoon Vanilla

Instructions

1. In a mixing bowl, cream butter, sugar and eggs.
2. In a small bowl combine buttermilk, baking soda and vanilla.
3. In another small bowl combine flours OR if chocolate then flour and cocoa
4. Alternate adding flour and buttermilk to creamed mixture.
5. Grease and flour three (3) cake rounds. Pour in batter equally.
6. Bake at 350 degrees for 25-30 minutes or until golden on top or until toothpick comes out clean.

Recipe Notes

This cake is a delicious "everyday" cake that can easily be eaten without icing as a poundcake, with fruit or iced with buttercream icing.  It also freezes well.

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