There’s something truly magical about a recipe that has been passed down through generations, and Mom’s Best Cake is exactly that sort of treasure. Imagine a tender, golden cake layered with fluffy frosting, crafted from simple ingredients found in nearly every pantry. Every bite is like a warm hug from home, bursting with buttery vanilla flavor and the kind of nostalgia only a well-loved classic can deliver. Whether it’s a birthday, a celebration, or an ordinary Tuesday that needs a touch of sweetness, Mom’s Best Cake is guaranteed to put smiles on faces and bring everyone to the table for seconds.
Ingredients You’ll Need
Each ingredient for Mom’s Best Cake plays an irreplaceable role, coming together in perfect harmony to create a cake that is moist, flavorful, and, most importantly, memorable. The key is in their quality and how they’re balanced for just the right crumb, richness, and lightness—no fancy mystery ingredients here, just reliable staples done right.
- Granulated sugar (2 cups): Sweetens the cake and helps keep it moist and soft.
- Unsalted butter, softened (1 cup for cake, 1/2 cup for frosting): Adds richness and creates that signature tender texture.
- Large eggs (4): Provide lift and structure, giving your cake a beautiful crumb.
- Vanilla extract (1 tablespoon for cake, 1 teaspoon for frosting): Infuses the cake and frosting with a delicious, aromatic warmth.
- All-purpose flour (3 cups): The backbone of the cake, delivering just the right amount of structure without heaviness.
- Baking powder (1 tablespoon): Gives the cake its beautiful rise and fluffy texture.
- Salt (1/2 teaspoon): Brightens and balances the sweetness, enhancing all the flavors.
- Whole milk (1 cup for cake, 1/4 cup for frosting): Makes the cake extra moist and the frosting luscious and creamy.
- Powdered sugar (3 cups, for frosting): Creates a velvety, smooth frosting that’s just the right amount of sweet.
How to Make Mom’s Best Cake
Step 1: Prepare Your Pans
Start by preheating your oven to 350°F, which sets the stage for a perfectly baked cake. Grease and lightly flour two 9-inch round cake pans for a classic layered look, or opt for a single 9×13-inch pan if you prefer simplicity. This little effort ensures your Mom’s Best Cake releases cleanly and keeps its gorgeous shape.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture becomes light, fluffy, and pale yellow. This step is key—it traps air in the batter, setting you up for that airy, melt-in-your-mouth crumb Mom’s Best Cake is known for.
Step 3: Beat in Eggs and Vanilla
Crack in the eggs one at a time, beating well after each to ensure silky smoothness. A generous spoonful of vanilla extract follows, swirling through the batter for that irresistible, homey aroma.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This quick step keeps everything evenly distributed—no clumps or uneven rising here, just perfectly even cake layers.
Step 5: Mix Wet and Dry Ingredients
Add the dry ingredients to the butter mixture in three additions, alternating with the milk. Begin and end with the dry mixture, stirring gently after each addition. You want everything just blended, which helps keep Mom’s Best Cake as tender as possible—no overmixing, please!
Step 6: Bake!
Spoon the batter into your prepared pans, smoothing the tops for even baking. Place them in the oven and bake for 30 to 35 minutes, or until a toothpick poked into the center comes out clean and the cakes are lightly golden. Let the cakes cool in the pans for 10 minutes, then carefully transfer to a wire rack to cool completely.
Step 7: Make the Frosting
In another bowl, beat the butter until creamy, then gradually add the powdered sugar, alternating with whole milk. Finish with the last splash of vanilla extract. Keep beating until the frosting is cloud-like and easy to spread—just perfect for slathering over Mom’s Best Cake.
Step 8: Frost and Finish
Once the cakes are completely cool, generously smooth the frosting over the top and sides. Layer them up if you made rounds, or let it shine in a sheet pan. Every swipe of frosting seals in moisture and adds that final, sweet flourish.
How to Serve Mom’s Best Cake
Garnishes
Sometimes simple is best, but if you want to dress up Mom’s Best Cake, consider a cloud of freshly whipped cream, a handful of berries, or a sprinkle of toasted nuts. A light dusting of powdered sugar or colorful sprinkles can instantly make the cake look extra cheery, perfect for birthdays and celebrations.
Side Dishes
Pairing this cake with a scoop of good vanilla ice cream will never disappoint. If you’re feeling fancy, serve it with fresh fruit salad or a drizzle of caramel sauce on the plate. For afternoon tea or brunch, a pot of coffee or a cup of your favorite tea makes the experience complete.
Creative Ways to Present
For a party, cut the sheet cake into generous squares and serve on a pretty platter, or layer fruit and cubes of Mom’s Best Cake in parfait glasses for a fun twist. If you’ve baked layers, you can fill them with fruit jam or lemon curd for a delightful surprise. Even cupcakes from this batter turn into perfect party treats!
Make Ahead and Storage
Storing Leftovers
Leftover slices (if you have any!) stay fresh and soft when loosely covered with plastic wrap or kept in an airtight container at room temperature for up to two days. If your kitchen is especially warm, you can refrigerate the cake; just let it come back to room temperature before serving so the frosting is soft and creamy.
Freezing
Mom’s Best Cake freezes beautifully! Wrap unfrosted cake layers tightly in plastic wrap and foil, then freeze for up to three months. Thaw at room temperature before frosting and serving. Even frosted cake can be frozen, though the texture of the frosting might change a little—still delicious for late-night cravings!
Reheating
If you’d like to gently refresh chilled slices, pop them in the microwave for about 10 seconds. This softens the cake and frosting, bringing back their just-baked flavor and texture. Be sure not to overheat, as the frosting can melt quickly.
FAQs
Can I make Mom’s Best Cake as cupcakes?
Absolutely! Just fill cupcake liners about two-thirds full and bake at 350°F for 18 to 22 minutes. They make perfect little handheld treats and are easy to decorate for any occasion.
Can I substitute buttermilk for whole milk?
Yes! Buttermilk will give Mom’s Best Cake an even softer crumb and a subtle tang, which is delicious if you’re a fan of that classic southern flavor. You might want to reduce the baking powder to compensate for the acid in the buttermilk.
How do I prevent the cake from sticking to the pans?
Be sure to thoroughly grease and flour your pans, or use parchment circles on the bottom for extra insurance. Nonstick cooking spray works in a pinch, too. Just don’t skip this step if you want those perfect, clean layers!
Can I add mix-ins or flavorings?
Definitely—Mom’s Best Cake is the perfect base for customization. Stir in chocolate chips, citrus zest, or coconut into the batter, or add a layer of jam or fresh fruit between layers. Have fun making it your own!
Is it okay to halve the recipe for a smaller batch?
Yes, you can! Just divide all the ingredients in half and bake in an 8-inch square pan. Your cake will still turn out moist, fluffy, and delicious—just right for smaller gatherings or a midweek treat.
Final Thoughts
If you’re looking for a dessert that brings people together with its golden crumb, buttery flavor, and irresistible frosting, Mom’s Best Cake delivers every time. It’s the kind of cake that becomes an instant classic at any table. Give it a try, and there’s a good chance it’ll become the beloved family favorite in your home, too!
Print
Mom’s Best Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the nostalgia of Mom’s Best Cake, a classic butter cake recipe that’s light, fluffy, and simply delicious. This homemade vanilla cake with a creamy butter frosting is perfect for any occasion.
Ingredients
Cake:
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
Frosting:
- 1/2 cup unsalted butter
- 3 cups powdered sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven: Preheat the oven to 350°F. Grease and flour cake pans.
- Cream butter and sugar: In a bowl, cream butter and sugar until light.
- Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla.
- Combine dry ingredients: In another bowl, whisk flour, baking powder, and salt.
- Mix batter: Gradually add dry ingredients and milk to creamed mixture.
- Bake: Pour batter into pans and bake for 30–35 minutes.
- Make frosting: Beat butter, add sugar and milk, then mix in vanilla.
- Frost cake: Spread frosting on cooled cakes.
Notes
- This versatile cake can be customized with different fillings or flavors.
- Use the batter for cupcakes or layer cakes.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 44g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
