Recipe by Jeannette Gartner
"I got this recipe, as well as so many others, from my favorite aunt. She loved to bake--she used to say it was her "therapy," and I feel the same way!"
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1 1/2 cups
2 3/4 cups
1 1/2 cups
Are you kidding me?? This is by far THE BEST cake I have ever made from scratch! And I have tried a lot of homemade cake recipes. I did make some slight alterations: I added 2 Tablespoons of coconut cream pudding mix(that is the dry mix) and about 1/4 c milk. I didn't think there was enough liquid. All the rest of the directions I followed exactly. BTW, for those who don't like coconut, you can't detect any coconut flavor in the cake at all. My family LOVED this cake. They ate them very fast and kept commenting everytime they had a piece how delicious it was. I added a frosting that made it even better. It has a caramel flavor and is called buttermilk frosting. I will post it for anyone who wants to try.
I've tried this recipe twice. Once in a 13x9 inch pan and once in a bundt pan. Each time additional time of up to 15-20 minutes was required to bake batter completely. My family and friends thought this cake was not their favorite. I don't think I'll try it again.
This has to be exactly the recipe my great granny always used! It was lost several years ago and I've been looking ever since. This is perfect the way it is, absolutely no need to change a thing! I didn't have the problem of needing extra baking time either. The perfect comfort food! I top it with the buttermilk sauce from a recipe on this site-Apple Cake with Buttermilk Sauce. That's how granny always served it, and the sauce recipe was with the cake recipe! Thank you for giving me back a piece of my childhood! :)
This was a hit at work - we had several parents come in and they raved about this. I didn't have cake flour but I did sift regular flour several times. The folding in of the egg whites is crucial to keep it light. Like someone else said, she used the Buttermilk sauce from another recipe so I'm adding it here. BUTTERMILK SAUCE: 1 cup sugar 1/2 cup butter or margarine 1/2 teaspoon baking soda 1/2 cup buttermilk Bring all ingredients to a boil then simmer briefly, stirring frequently. Immediately, spoon over cake. (I did this while the cake was still warm in the pan).
I used regular flour and did not sift. I used four egg whites and made sure they were stiff. The cake turned out perfect, and the taste and texture was exactly what I expected. Great comfort food.
What a great way to use leftover buttermilk!
I stirred in about a cup of chocolate chips to the batter to make it more palatable to my teenagers.
When I bake this again, I may cut back on the vanilla and almond extracts to about 1/2 teaspoon each. The flavorings overpowered the cake just a little.
I baked this in a bundt pan for about 40 minutes. I topped the cooled cake with a simple glaze made from 1 cup of powdered sugar and about 2tbsp orange juice with just a dash of orange extract.
Very attractive on my pedestal cake dish and tasted wonderful!
This cake wasn't my cup of tea. I've been trying to find the perfect vanilla cake and they all come out too "egg-y". This one was egg-y as well. The search continues...
I've made this a couple of times, but added four whole eggs, omitted the almond extract, and calculated the best baking time at 28 minutes (in my oven, anyway!). Also, topped it off with a lemon glaze--a simple mixture of lemon juice and powdered sugar to taste. Superb!
* Percent Daily Values are based on a 2,000 calorie diet.
Auntie's Buttermilk Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 103
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