Description
This vintage cake recipe brings classic charm and nostalgic flavors to your dessert table. Featuring a tender, buttery sponge layered with smooth, customizable buttercream frosting, it’s perfect for special occasions like tea parties, bridal showers, or birthdays. The pastel-colored buttercream decoration adds a timeless, elegant touch that can be tailored with vintage-style piping designs.
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 easy removal after baking.
- Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, and salt until well combined. In a separate large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, signaling that enough air has been incorporated. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Gradually alternate adding the dry flour mixture and whole milk to the wet ingredients, starting and ending with the flour mixture, to create a smooth batter.
- Bake: Evenly divide the batter between the prepared pans. Bake them in the preheated oven for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Make the Frosting: Beat the softened butter until creamy and smooth. Gradually add the sifted powdered sugar, mixing thoroughly after each addition. Stir in the vanilla extract and then add heavy cream or milk, 2 to 4 tablespoons, to achieve your desired frosting consistency. Divide the frosting into portions and tint each with gel food coloring to create soft pastel shades fitting the vintage theme.
- Decorate Vintage Style: Start by applying a thin crumb coat over the cooled cake layers and chill briefly to set it. Then, apply the final, thicker coat of buttercream. Using piping bags fitted with various tips, decorate the cake with vintage elements such as delicate roses, shells, pearls, and ruffles to achieve an elegant retro look.
Notes
- To keep the cake extra moist, brush each layer with simple syrup before frosting.
- For a chocolate variation, substitute ½ cup of the flour with unsweetened cocoa powder.
- This cake is ideal for vintage tea parties, bridal showers, and classic birthday celebrations.
- Ensure all ingredients are at room temperature for the best texture and blending.
- Use gel food coloring over liquid coloring to maintain frosting consistency.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450
- Sugar: 35g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: vintage cake, vintage cake recipe, retro cake, old-fashioned cake, vintage birthday cake, buttercream vintage cake
