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Buttermilk Cake from Rose Dolton
This classic Buttermilk Cake, recorded in 1962 by Rose Dolton, is a tender, old-fashioned dessert that embodies the comfort of mid-century American baking. The recipe produces a moist, golden cake with a fine crumb, lightly tangy from the buttermilk and rich with vanilla flavor. Buttermilk was often a staple in farm kitchens, prized for creating soft, delicate textures in cakes and biscuits. This recipe is a reflection of that era’s simplicity, no fancy equipment, just wholesome ingredients and slow, careful baking. Its gentle sweetness and nostalgic aroma make it a perfect companion for afternoon coffee or a cozy dessert served with berries and whipped cream.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 460 kcal

Ingredients
  

  • 3 cups sugar
  • 1 cup shortening (Crisco)
  • 5 eggs (about 1 cup)
  • ½ tsp salt
  • 3 cups all-purpose flour
  • 1 cup buttermilk (divided)
  • 1 tsp vanilla extract
  • ½ tsp baking soda (mixed in ½ cup of the buttermilk)

Instructions
 

Step 1: Prepare the Pan

  • Grease and flour a large cake pan or Bundt pan. Preheat oven to 350°F (175°C).

Step 2: Cream Ingredients

  • In a large bowl, cream together sugar and shortening until light and fluffy.

Step 3: Add Eggs

  • Beat in eggs, one at a time, mixing well after each addition.

Step 4: Combine Dry Ingredients

  • In a separate bowl, sift together flour and salt.

Step 5: Alternate Wet and Dry Additions

  • Add flour mixture alternately with the buttermilk (reserving ½ cup for the baking soda mixture). Mix just until incorporated — do not overbeat.

Step 6: Add Vanilla and Soda Mixture

  • Stir vanilla into the batter. Dissolve baking soda in ½ cup of the buttermilk and add to the mixture.

Step 7: Bake

  • Pour the batter into the prepared pan. Bake at 350°F for 50–75 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool and Serve

  • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Serve plain, dusted with powdered sugar, or with fruit and whipped cream.

Tips

  • Do not overbeat (as the card notes) to keep the crumb tender.
  • Grease and flour the pan thoroughly to prevent sticking, especially for Bundt/tube pans.
  • Check for doneness at 50 minutes with a toothpick; ovens vary.
  • Let the cake cool in pan 10 to 15 minutes before turning out to a rack.
  • Add a simple vanilla glaze or dust with powdered sugar for serving.
  • Substitute part of the Crisco with butter for a buttery flavor (texture will change slightly).
  • For a lemon variation, add 1 to 2 teaspoons lemon zest to the batter.
  • Bring eggs and buttermilk to room temperature to improve batter emulsification.
  • Use cake flour for an even finer crumb (measure by weight or use proper substitution).
  • This cake pairs well with berries and lightly sweetened whipped cream.

Nutrition

Calories: 460kcalCarbohydrates: 65gProtein: 6gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 110mgSodium: 180mgPotassium: 110mgFiber: 0.6gSugar: 45gVitamin A: 200IUCalcium: 45mgIron: 1.8mg
Keyword buttermilk cake, classic cake, family recipe, from scratch, moist cake, old-fashioned dessert, southern baking, vintage
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