{"id":17154,"date":"2025-12-10T18:54:23","date_gmt":"2025-12-10T16:54:23","guid":{"rendered":"https:\/\/www.tastyfood.top\/?p=17154"},"modified":"2025-12-10T18:54:23","modified_gmt":"2025-12-10T16:54:23","slug":"grandmas-best-buttercream-cake-the-recipe-from-the-50s","status":"publish","type":"post","link":"https:\/\/www.tastyfood.top\/?p=17154","title":{"rendered":"Grandma’s best buttercream cake \u2013 the recipe from the 50s"},"content":{"rendered":"\n

That is a wonderful request! Grandma’s best buttercream cake from the 1950s is a true classic. The recipes from that era were known for their tender, moist crumb (often using Crisco or butter blends) and, most importantly, the rich, snow-white American Buttercream<\/strong> (often called Fluffy Frosting or Decorator’s Frosting) that was sturdy, sweet, and perfectly pipeable.<\/p>\n\n\n\n

This recipe focuses on a tender vanilla cake and a traditional, stable American Vanilla Buttercream<\/strong> from the era.<\/p>\n\n\n\n

\ud83d\udc75 Classic $1950 \\text{s}$ Grandma’s Buttercream Cake<\/h2>\n\n\n\n

This makes a high, two-layer $8 \\text{ inch}$ cake perfect for celebrations.<\/p>\n\n\n\n

\ud83d\udccb Ingredients<\/h3>\n\n\n\n

I. The Tender Vanilla Cake (Layer Cake)<\/h4>\n\n\n\n
Ingredient<\/strong><\/td>Quantity<\/strong><\/td>Notes<\/strong><\/td><\/tr><\/thead>
All-Purpose Flour<\/strong><\/td>$2 \\text{ cups}$<\/td><\/td><\/tr>
Granulated Sugar<\/strong><\/td>$1 \\text{ 1\/2 cups}$<\/td><\/td><\/tr>
Baking Powder<\/strong><\/td>$2 \\text{ teaspoons}$<\/td><\/td><\/tr>
Salt<\/strong><\/td>$1\/2 \\text{ teaspoon}$<\/td><\/td><\/tr>
Butter (softened)<\/strong><\/td>$1\/2 \\text{ cup}$ ($115 \\text{ g}$)<\/td>Unsalted.<\/td><\/tr>
Vegetable Shortening (e.g., Crisco)<\/strong><\/td>$1\/4 \\text{ cup}$ ($55 \\text{ g}$)<\/td>The secret to 50s tenderness!<\/em><\/td><\/tr>
Milk<\/strong><\/td>$1 \\text{ cup}$<\/td>Room temperature.<\/td><\/tr>
Eggs (large)<\/strong><\/td>2<\/td>Room temperature.<\/td><\/tr>
Vanilla Extract<\/strong><\/td>$1 \\text{ tablespoon}$<\/td>Use high-quality vanilla.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

II. Classic American Buttercream<\/h4>\n\n\n\n
Ingredient<\/strong><\/td>Quantity<\/strong><\/td>Notes<\/strong><\/td><\/tr><\/thead>
Powdered Sugar (Icing Sugar)<\/strong><\/td>$4 \\text{ cups}$<\/td>Sifted.<\/td><\/tr>
Butter (softened)<\/strong><\/td>$1\/2 \\text{ cup}$ ($115 \\text{ g}$)<\/td>Unsalted.<\/td><\/tr>
Vegetable Shortening<\/strong><\/td>$1\/2 \\text{ cup}$ ($115 \\text{ g}$)<\/td>Essential for structure and whiteness.<\/td><\/tr>
Milk (or Cream)<\/strong><\/td>$3 \\text{ to } 5 \\text{ tablespoons}$<\/td>Adjust for consistency.<\/td><\/tr>
Vanilla Extract<\/strong><\/td>$1 \\text{ teaspoon}$<\/td><\/td><\/tr>
Pinch of Salt<\/strong><\/td><\/td>Balances the sweetness.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

\ud83d\udee0\ufe0f Instructions<\/h3>\n\n\n\n

I. Bake the Cake<\/h4>\n\n\n\n
    \n
  1. Preheat & Prep:<\/strong> Preheat oven to $350^\\circ\\text{F}$ ($175^\\circ\\text{C}$)<\/strong>. Grease and flour two $8 \\text{ inch}$ round cake pans.<\/li>\n\n\n\n
  2. Combine Dry:<\/strong> In a medium bowl, whisk together the flour, baking powder, and salt.<\/li>\n\n\n\n
  3. Cream Fats:<\/strong> In a large bowl, beat the softened butter and shortening together until light and fluffy. Gradually add the sugar and beat for $3 \\text{ minutes}$.<\/li>\n\n\n\n
  4. Add Wet:<\/strong> Beat in the eggs one at a time, followed by the vanilla.<\/li>\n\n\n\n
  5. Alternate:<\/strong> Reduce speed. Gradually add the dry mixture alternately with the milk, beginning and ending with the dry mixture. Mix only until just combined (do not overmix!).<\/li>\n\n\n\n
  6. Bake:<\/strong> Divide the batter evenly between the prepared pans. Bake for $25 \\text{ to } 30 \\text{ minutes}$<\/strong>, or until a toothpick inserted in the center comes out clean.<\/li>\n\n\n\n
  7. Cool:<\/strong> Let cool in the pans for $10 \\text{ minutes}$ before turning out onto a wire rack to cool completely.<\/li>\n<\/ol>\n\n\n\n

    II. Make the Buttercream<\/h4>\n\n\n\n
      \n
    1. Cream Fats:<\/strong> In a large bowl, beat the softened butter and shortening until light and fluffy.<\/li>\n\n\n\n
    2. Add Sugar:<\/strong> Gradually add the sifted powdered sugar, alternating with the milk (or cream) and vanilla extract.1<\/sup> Start slowly to avoid a cloud of sugar!<\/li>\n\n\n\n
    3. Whip:<\/strong> Once all ingredients are incorporated, beat the frosting on high speed for $3 \\text{ to } 5 \\text{ minutes}$<\/strong>. This is the secret to making it light and fluffy. Add more milk, $1 \\text{ teaspoon}$ at a time, until the desired spreading consistency is reached.<\/li>\n<\/ol>\n\n\n\n

      III. Assemble<\/h4>\n\n\n\n
        \n
      1. Level (Optional):<\/strong> Once the cakes are completely cool, use a serrated knife to level the tops if necessary.<\/li>\n\n\n\n
      2. Fill & Crumb Coat:<\/strong> Place one cake layer on your serving plate. Spread a generous layer of buttercream on top. Place the second layer on top. Apply a thin, light layer of frosting to the entire cake (the “crumb coat”) to seal in any loose crumbs. Chill for $15 \\text{ minutes}$.<\/li>\n\n\n\n
      3. Final Coat:<\/strong> Apply the remaining buttercream generously and decorate as desired!<\/li>\n<\/ol>\n\n\n\n

        Enjoy this timeless piece of baking history!<\/p>\n","protected":false},"excerpt":{"rendered":"

        That is a wonderful request! Grandma’s best buttercream cake from the 1950s is a true classic. The recipes from that era were known for their tender, moist crumb (often using […]<\/p>\n","protected":false},"author":2,"featured_media":17155,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-17154","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/17154","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17154"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/17154\/revisions"}],"predecessor-version":[{"id":17156,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/17154\/revisions\/17156"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/17155"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17154"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17154"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17154"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}