There’s something truly magical about an Old-Fashioned Butter Cake. It evokes memories of grandma’s kitchen, Sunday dinners, and timeless simplicity. This isn’t just any cake; it’s a testament to the power of pure, quality ingredients coming together to create a profoundly tender, moist, and flavorful crumb. Topped with a luscious, glossy cooked chocolate icing, this cake is a celebration of classic baking that delivers comfort and joy in every generous slice. Get ready to bake a true Southern classic that will be requested for years to come.
Why I Love This Recipe
This recipe is a labor of love, but one that yields immense satisfaction. What I particularly love about this Old-Fashioned Butter Cake with Chocolate Icing is its authentic taste and texture. The cake itself is incredibly buttery and moist, with a fine crumb that just melts in your mouth. But the real star, for me, is that cooked chocolate icing. It’s not your average buttercream; it’s a rich, deep, almost fudge-like glaze that sets beautifully, adding an unparalleled layer of decadence. It’s the kind of cake that feels special, perfect for family celebrations, yet the process is surprisingly straightforward. It’s a true taste of traditional Southern baking that always impresses.
List of Ingredients
Here’s what you’ll need to create this classic Old-Fashioned Butter Cake:
For the Butter Cake:
- 4 cups White Lily all-purpose flour, sifted
- 2 ½ cups Dixie Crystals extra fine Granulated sugar
- 4 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups milk (whole milk recommended)
- 1 teaspoon butter extract
- 1 teaspoon pure vanilla extract
- 5 large eggs
- Bakers Joy baking spray (or grease and flour)
For the Chocolate Icing:
- 3 cups Dixie Crystals extra fine granulated sugar
- 1 stick (½ cup) unsalted butter (do not substitute with margarine)
- ⅓ plus 1 tablespoon Hershey’s cocoa powder (approximately ⅓ cup + 1 tbsp)
- 10 oz. Carnation evaporated milk (do not substitute)
- 1 teaspoon pure vanilla extract
Swaps and Notes
- Flour: White Lily all-purpose flour is traditional for Southern cakes due to its lower protein content, which results in a tender crumb. If you can’t find it, a good quality bleached cake flour or even a soft all-purpose flour can be used, but avoid high-protein bread flours. Sifting is crucial for lightness.
- Sugar: Dixie Crystals extra fine granulated sugar dissolves beautifully. Any good quality granulated sugar will work.
- Butter: Unsalted butter, softened, is key for both the cake and icing. Do not use margarine in the icing, as it won’t set correctly or have the same rich flavor.
- Extracts: The combination of butter extract and pure vanilla extract enhances the overall buttery and sweet flavor profile of the cake. Use pure vanilla extract for the icing as well.
- Baking Pans: The recipe calls for four 9×2 inch round baking pans. This results in beautiful, taller layers. If you only have two 9-inch pans, you can bake two thicker layers and then slice each in half horizontally once completely cooled, or bake in three 8-inch pans. Adjust baking time if changing pan size or quantity.
- Evaporated Milk: For the icing, Carnation evaporated milk is specifically called for because its concentrated nature is vital for the correct consistency and richness of the cooked icing. Do not substitute with regular milk or condensed milk.
- Cocoa Powder: Hershey’s cocoa powder is standard and works well. You can use natural or Dutch-processed cocoa powder; Dutch-processed will give a darker color and slightly milder chocolate flavor.
- Optional Decor: Chopped pecans or shredded coconut are classic additions to German chocolate flavors and would be a wonderful garnish if desired.
List of Steps for the Recipe
Follow these detailed steps to create your classic Old-Fashioned Butter Cake with Chocolate Icing:
- Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C). If you are using dark-coated pans, reduce the oven temperature to 325°F (163°C) to prevent over-browning. Prepare four 9-inch x 2-inch round baking pans by generously spraying them with Baker’s Joy baking spray (or grease and flour them thoroughly). Set the prepared pans aside.
- Combine Dry Ingredients: In a large mixing bowl, sift together the 4 cups all-purpose flour, 2 ½ cups granulated sugar, 4 teaspoons baking powder, and ¾ teaspoon salt. Sifting ensures there are no lumps and helps to aerate the flour for a tender cake.
- Add Wet Ingredients (Initial): Add the softened 1 cup unsalted butter, 2 cups milk, and 1 teaspoon pure vanilla extract to the dry ingredients in the large mixing bowl. Using a hand mixer (or stand mixer with paddle attachment), beat the mixture on medium speed for 2 to 3 minutes, occasionally stopping to scrape down the sides of the bowl with a spatula to ensure everything is well combined.
- Add Eggs & Final Mix: Add the 5 large eggs to the batter. Continue to beat for 2 to 3 minutes more, until the batter is smooth, light, and well emulsified. Again, scrape down the sides of the bowl to ensure no dry spots remain.
- Pour & Bake Cake Layers: Pour the cake batter into the prepared pans, dividing it equally among the four pans. Smooth the tops gently with a spatula.
- Bake Cake Layers: Place the pans in the preheated oven. Bake for approximately 28 minutes, or until a wooden skewer or toothpick inserted into the center of a cake comes out clean.
- Cool Cakes: Remove the baked cake layers from the oven. Let them cool in their pans for 10 minutes on a wire rack. This allows them to firm up slightly. After 10 minutes, carefully invert the cakes onto a cooling rack or a sheet of parchment paper to cool completely. It is crucial that the cake layers are completely cold before you attempt to ice them.
For the Chocolate Icing:
- Combine Dry for Icing: In a very clean and completely dry heavy 4-quart saucepan, whisk together the 3 cups granulated sugar and ⅓ cup plus 1 tablespoon Hershey’s cocoa powder. Make sure to break up all lumps in the cocoa.
- Add Milk & Butter: Whisk in the 10 oz. Carnation evaporated milk. Place the saucepan over medium heat, stirring constantly with a whisk. Add the 1 stick unsalted butter while continuing to whisk.
- Boil & Thicken: Continue to cook and whisk constantly. Once the mixture comes to a full, rolling boil (meaning it boils even when you stir it), lower the heat slightly to maintain a gentle boil or high simmer. Continue to cook and whisk constantly until the icing visibly thickens and sticks to the back of a spoon. This typically takes about 5-7 minutes of boiling time, but can vary.
- Remove from Heat & Add Vanilla: Remove the saucepan from the heat. Stir in the 1 teaspoon pure vanilla extract.
- Cool & Ice: Allow the icing to cool slightly (it should still be warm and pourable but not scalding hot). Once the cake layers are completely cooled, put icing between each layer, on the sides, and generously on top of the stacked cake.
- Garnish (Optional): If desired, decorate the top or sides of the cake with chopped pecans or shredded coconut.
Tips for Success
- Sift Your Flour: This is a classic method that ensures a light, airy crumb. Don’t skip it for this type of cake.
- Room Temperature Ingredients: For both the cake and the icing (for the butter), ensure your ingredients are at room temperature. This helps them combine smoothly and contributes to the final texture.
- Don’t Overmix the Cake Batter: Mix only until the ingredients are just combined. Overmixing develops gluten, leading to a tougher cake.
- “Completely Dry” for Icing: When starting the icing, ensure your saucepan is perfectly dry. Any water can cause the sugar to crystallize.
- Whisk Icing Constantly: The icing requires constant whisking to prevent scorching and to ensure it thickens properly and smoothly. Don’t walk away!
- Test Icing Consistency: The “sticks to the back of a spoon” test is key. If it’s too thin, keep simmering gently and whisking. If it gets too thick as it cools, you can gently warm it over low heat with a tiny splash more evaporated milk, whisking until smooth again.
- Cool Cakes Completely for Icing: This is crucial! If the cake layers are even slightly warm, the cooked icing will melt and run off, creating a mess. Patience here is a virtue.
Serving Suggestions and Pairings
This Old-Fashioned Butter Cake with Chocolate Icing is a star on its own. It’s rich and satisfying, perfect for a grand finale to any meal. Serve slices simply as is, allowing the flavors to shine. It pairs wonderfully with a strong cup of coffee, a glass of cold milk, or even a classic after-dinner cordial. For holidays, it stands beautifully alongside other traditional desserts.
Storage and Leftover Tips
Store leftover Old-Fashioned Butter Cake with Chocolate Icing in an airtight cake keeper or covered loosely with plastic wrap at room temperature for up to 3-4 days. This type of cooked icing sets up well at room temperature. If your kitchen is very warm, you can refrigerate it, but allow it to come to room temperature for at least 30 minutes before serving for the best texture and flavor. This cake also freezes well: wrap individual slices or the entire cake (after the icing has fully set) tightly in plastic wrap and then in aluminum foil. Freeze for up to 1-2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
More Recipes You Will Love
If you loved the rich chocolate and delightful sweetness of this classic cake, you’ll be thrilled to try these other amazing dessert recipes:
- For an intensely rich and satisfying chocolate indulgence, you absolutely have to try These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
- If you’re a true brownie aficionado, you can’t miss The Best Peanut Butter Brownies I’ve Ever Made And I’ve Made A Lot.
- For a quick and delightful no-bake chocolate fix, my This Brownie Batter Dip Is My Favorite No-Bake Dessert For Instant Chocolate Cravings is pure bliss.
- If you have overripe bananas and want to make a delightful, comforting bake, try This Chocolate Chip Banana Bread Is My Favorite Way To Use Up Overripe Bananas.
- And for smaller, perfectly portioned chocolate treats, these These Chocolate Chip Cookie Bites Are My Favorite Little Treat To Bake Anytime are simply divine.
Final Thoughts
This Old-Fashioned Butter Cake with Chocolate Icing is more than just a dessert; it’s a testament to the enduring appeal of classic American baking. It’s rich, tender, and deeply satisfying, proving that simple, high-quality ingredients, combined with a little love, can create something truly extraordinary. It’s a cake that will bring smiles and evoke fond memories with every single bite.
What are your favorite old-fashioned cake recipes? I’d love to hear your thoughts and traditions in the comments below! And don’t forget to follow Chef Maniac for more delightful recipes and baking inspiration.
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