Granny’s Thrifty Made Cake & Buttercream Frosting Recipe

Some cakes do not need fancy layers, complicated fillings, or trendy decorations to earn a permanent place in the family recipe box. Granny’s Thrifty Made Cake is exactly that kind of cake. It is simple, sturdy, buttery, and full of the kind of old-fashioned flavor that feels just as right for everyday baking as it does for birthdays, Sunday dinners, or holidays.

This cake has everything people love about a classic homemade bake. The crumb is soft but substantial, the butter and sugar create a rich base, and the combination of vanilla and lemon extract gives it a warm, bright flavor that feels timeless. Then, if you choose to finish it with buttercream, you get that sweet, fluffy frosting that turns a humble homemade cake into something celebration-worthy.

It is the kind of recipe that reminds you that “thrifty” does not mean plain. It means reliable, practical, and made from pantry basics that still turn into something special.

Why I Love This Recipe

What I love most about this cake is how classic it feels. It does not try to be flashy, but it delivers exactly what a good homemade cake should: tender texture, rich flavor, and a simple method that works.

I also love the use of soured milk here. It adds a subtle tang and helps create a lovely texture in the finished cake, giving it a softness that feels comforting and old-fashioned in the best possible way.

Another reason this recipe stands out is that it is flexible. You can serve it unfrosted with powdered sugar, add a glaze, or go all in with the buttercream frosting. It works as a casual cake with coffee or as a fully frosted dessert for a special occasion.

Ingredients

For the cake

• 3 cups plain flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups caster sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1 cup soured milk

To make the soured milk

• 1 tablespoon distilled vinegar
• Heavy cream, enough to fill to 1 cup

For the buttercream frosting

• 1 cup butter, slightly softened
• 2 to 3 teaspoons vanilla extract
• 1 pound powdered sugar, or 4 cups
• 1 to 2 tablespoons milk, as needed

Swaps and Notes

Caster sugar helps create a fine, tender crumb, but if you do not have it, regular granulated sugar can often work in a pinch, though the texture may be slightly different.

The lemon extract does not make the cake sharply lemony. Instead, it adds brightness and depth alongside the vanilla, which helps the flavor feel more rounded and old-fashioned.

The soured milk is an especially nice touch in this recipe. It gives the batter a richness and slight tang that works beautifully with the butter and sugar.

The buttercream is classic and simple, which suits this cake perfectly. It is sweet, fluffy, and easy to adjust depending on how thick or soft you want it to be.

How to Make Granny’s Thrifty Made Cake

1. Prepare the oven and pan

Preheat your oven to 350°F, or 175°C, 165°C fan.

Prepare your baking tin. This recipe works well in a deep 9-inch or 10-inch round cake tin, or in two standard loaf tins.

2. Mix the dry ingredients

In a medium bowl, sift together the flour, baking soda, baking powder, and salt.

Set aside.

3. Cream the butter and sugar

In the bowl of an electric mixer, beat the softened butter and caster sugar together until light and fluffy.

4. Add the eggs and extracts

Add the eggs, vanilla extract, and lemon extract.

Beat until fully incorporated.

5. Add the flour and soured milk

Alternately add the flour mixture and the soured milk, mixing well after each addition.

Continue until everything is fully combined.

6. Bake

Pour the batter into the prepared tin and spread it evenly.

Bake in the center of the oven for about 70 minutes.

Depending on the size and shape of your pan, begin checking after about 45 minutes. The cake is done when a skewer inserted into the center comes out clean.

7. Cool

Remove the cake from the oven and allow it to cool in the tin for a couple of minutes.

Turn it out onto a wire rack and let it cool completely before frosting or serving.

How to Make the Buttercream Frosting

1. Beat the butter and vanilla

Add the slightly softened butter and vanilla extract to a mixing bowl.

Beat on medium speed for about 2 minutes, until fully combined.

Scrape down the sides of the bowl.

2. Add the powdered sugar

Add the powdered sugar to the bowl.

Mix on the lowest speed until the butter and sugar are incorporated, about 30 seconds.

Stop and scrape down the sides again.

3. Whip until fluffy

Increase the speed to medium-high and beat for 30 to 45 seconds, until the frosting becomes lighter and fluffier.

4. Adjust the texture

If the frosting seems dry or crumbly, add 1 teaspoon of milk and mix again.

Continue adjusting with tiny amounts of milk until the consistency feels right.

Taste and add a little more vanilla if needed.

Tips for Success

Do not rush the creaming step. Beating the butter and sugar until truly light and fluffy helps create a better cake texture.

Start checking the cake earlier than the full bake time if using loaf tins or a shallower pan. Pan shape can make a noticeable difference.

Let the cake cool completely before adding buttercream, or the frosting can soften and slide.

For the frosting, add milk very slowly. It is easier to thin a frosting than to fix one that has become too soft.

Serving Suggestions and Pairings

This cake is lovely served plain, dusted with powdered sugar, glazed, or fully frosted. It pairs beautifully with coffee, tea, or a cold glass of milk. It also works well as a simple dessert after a family-style dinner.

If you love classic homemade desserts, These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert are another wonderful recipe to save.

For another nostalgic crowd-pleaser, This Big Family Banana Pudding Is My Favorite Classic Dessert to Feed a Crowdfits beautifully into the same kind of homemade dessert table.

If you enjoy practical old-fashioned baking, This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas is another dependable recipe worth bookmarking.

And for an easy sweet treat on a different day, These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime are always a great option.

Nutritional Information Per Serving

Estimated per serving, based on 12 servings with frosting:

• Calories: 520
• Carbohydrates: 63g
• Protein: 5g
• Fat: 28g
• Saturated Fat: 17g
• Cholesterol: 120mg
• Sodium: 180mg
• Fiber: 1g
• Sugar: 45g

Nutritional values are approximate and may vary depending on how much frosting is used.

Storage and Leftover Tips

Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days if frosted.

If refrigerated, let slices sit at room temperature a bit before serving so the cake and frosting soften nicely.

This cake also freezes well unfrosted. Wrap it tightly and freeze for up to 2 months, then thaw and frost when ready to serve.

More Recipes You Will Love

If you enjoyed Granny’s Thrifty Made Cake & Buttercream Frosting, here are a few more recipes to try:

• These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert
• This Big Family Banana Pudding Is My Favorite Classic Dessert to Feed a Crowd
• This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas
• These Cake Mix Cookies Are My Go-To Shortcut for Easy, Foolproof Treats
• These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime

Final Thoughts

Granny’s Thrifty Made Cake is the kind of recipe that proves simple baking can still be deeply satisfying. It is buttery, tender, dependable, and flexible enough to dress up or keep plain depending on the occasion.

Whether you make it for family dessert, a celebration, or just because you want a proper homemade cake, it is one of those classic recipes that feels worth keeping around.