Auntie's Buttermilk Cake

Auntie's Buttermilk Cake


"I got this recipe, as well as so many others, from my favorite aunt. She loved to bake--she used to say it was her "therapy," and I feel the same way!"


servings 299 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 1- 13 x9 inch square cake pan.
  2. Cream shortening and sugar together and add 1 tablespoon buttermilk.
  3. Sift flour three times and add baking powder and salt.
  4. Combine 1 1/2 cups buttermilk with 1/2 teaspoon baking soda. Alternate adding buttermilk to shortening mixture with flour.
  5. Beat egg whites until stiff and fold into batter. Stir in the vanilla and almond extracts. Pour batter into prepared pan.
  6. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Once cool frost with frosting of your choice. If you want you can add orange extract to the frosting, about 1 teaspoon.
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  1. 21 Ratings


Are you kidding me?? This is by far THE BEST cake I have ever made from scratch! And I have tried a lot of homemade cake recipes. I did make some slight alterations: I added 2 Tablespoons of co...

I've tried this recipe twice. Once in a 13x9 inch pan and once in a bundt pan. Each time additional time of up to 15-20 minutes was required to bake batter completely. My family and friends tho...

This has to be exactly the recipe my great granny always used! It was lost several years ago and I've been looking ever since. This is perfect the way it is, absolutely no need to change a thing...

This was a hit at work - we had several parents come in and they raved about this. I didn't have cake flour but I did sift regular flour several times. The folding in of the egg whites is crucia...

I used regular flour and did not sift. I used four egg whites and made sure they were stiff. The cake turned out perfect, and the taste and texture was exactly what I expected. Great comfort ...

What a great way to use leftover buttermilk! I stirred in about a cup of chocolate chips to the batter to make it more palatable to my teenagers. When I bake this again, I may cut back on the ...

This cake wasn't my cup of tea. I've been trying to find the perfect vanilla cake and they all come out too "egg-y". This one was egg-y as well. The search continues...

I've made this a couple of times, but added four whole eggs, omitted the almond extract, and calculated the best baking time at 28 minutes (in my oven, anyway!). Also, topped it off with a lemo...

This is one of the best cakes I've ever had! I did make some changes, though. First, I used 1/2 cup high quality butter and 1/4 cup shortening instead of all shortening which I think gave it a r...