Description
This Vintage Cake Recipe is a timeless classic featuring a moist, fluffy layered vanilla cake paired with silky buttercream frosting. Perfectly balanced with a hint of vanilla, this cake is beautifully decorated with vintage-style piping details such as roses, shells, pearls, and ruffles for an elegant presentation ideal for special occasions.
Ingredients
Scale
For the Cake:
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
For the Buttercream Frosting:
- 1½ cups unsalted butter, softened
- 5 cups powdered sugar, sifted
- 1 tbsp vanilla extract
- 2 – 4 tbsp heavy cream or milk
- Gel food coloring pastels for vintage style decoration
Instructions
- Prep and Preheat: Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper to ensure the cakes do not stick.
- Make the Cake Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until combined. In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-5 minutes. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract. Alternate adding the dry flour mixture and the whole milk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined to avoid overmixing.
- Bake: Divide the batter evenly between the prepared cake pans. Place in the preheated oven and bake for 28 to 32 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in their pans for about 10 minutes, then carefully transfer them onto a wire rack to cool completely.
- Make the Frosting: Using a mixer, beat the softened butter until creamy and smooth. Gradually add the sifted powdered sugar, mixing continuously to avoid lumps. Mix in the vanilla extract and add heavy cream or milk 1 tablespoon at a time until the frosting reaches a smooth, spreadable consistency. Divide the frosting into separate bowls and tint with gel food coloring to achieve the desired vintage pastel shades.
- Decorate Vintage Style: Begin by applying a thin layer of frosting on the cake to create a crumb coat. Chill the cake briefly to set this layer. Apply the final frosting coat smoothly over the cake. Using piping bags fitted with appropriate nozzles, create vintage-style decorative details such as roses, shells, pearls, and ruffles to embellish the cake beautifully.
Notes
- For an extra moist cake, brush the cooled cake layers with simple syrup before frosting.
- Ensure butter and eggs are at room temperature for the best texture.
- Use gel food coloring to avoid thinning the frosting consistency.
- Allow the cake to chill between decorating steps to help the frosting set well for detailed piping work.
- Store cake layers wrapped tightly in plastic wrap if making in advance to retain moisture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 95 mg
Keywords: vintage cake, buttercream frosting, classic vanilla cake, layered cake, vintage style decoration, pastel cake, homemade cake
