Recipe courtesy of JoAnn Baylor

Grandma's Butter Cake

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  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 8 to 10 servings
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3 cups cake flour

1 cup sweet butter

3 teaspoons baking powder

1 teaspoon salt

2 cups super fine sugar

4 large eggs

1 cup milk

1 1/2 teaspoons vanilla extract

1 teaspoon lemon extract

1/2 teaspoon almond extract

Caramel Frosting:

2 cups dark brown sugar

1 stick butter

3 to 4 cups confectioners sugar, sifted

8 to 10 tablespoons heavy cream


  1. Preheat gas oven 350 degrees, electric 325 degrees. All ingredients should be room temperature. Grease and flour 2 (9-inch) round cake pans. Sift flour, add baking powder and salt. Set aside. On medium speed, cream butter and sugar, until light and fluffy. (Or 150 strokes by hand.) On medium speed, (or another 150 strokes) add 1 egg at a time. After 2 eggs add 2 tablespoons flour. Add flour mix alternating with the milk, ending with the flour. Add extracts. Place cake pan in middle of oven. Pans should not touch. Baking time approximately 35 minutes.
  2. In a hot cast-iron skillet or heavy saucepan melt butter and brown sugar together on high heat, stirring until sugar is thoroughly melted. Transfer into mixing bowl and, using mixer on low speed, starting and ending with confectioners' sugar; alternately add heavy cream with vanilla, beating until frosting becomes spreadable. Spread on cooled cake.;