Mom’s Best Cake Recipe

If you’re searching for a tried-and-true dessert that’s always the talk of the party, look no further than Mom’s Best Cake. This classic cake holds a special place in my heart, not only for its super-moist crumb and rich, chocolatey frosting, but because every bite brings back sweet memories of family birthdays and lazy Sunday gatherings. The combination of buttermilk and simple pantry staples gives it a tender texture and that old-fashioned flavor you just can’t fake. No matter the occasion, Mom’s Best Cake never fails to wow!

this Recipe

Ingredients You’ll Need

What I love most about making Mom’s Best Cake is the simplicity of the ingredients—nothing fancy here, just the essentials working together in perfect harmony. Each item plays its unique part, from building the cake’s fluffy structure to giving it that signature chocolate finish.

• All-purpose flour: Forms the soft, tender structure of the cake and absorbs all that lovely buttermilk moisture.
• Granulated sugar: Sweetens the cake perfectly and helps create a beautifully light crumb.
• Unsalted butter (softened): Adds richness and a slight buttery flavor without overwhelming the cake.
• Vegetable oil: Keeps the cake extra-moist and ensures a soft bite every time.
• Buttermilk: The secret to an ultra-moist, deeply flavorful cake with a tiny tang.
• Large eggs: Binds everything together and gives structure to the cake layers.
• Baking soda: Helps the cake rise high and fluffy, especially when paired with the buttermilk.
• Vanilla extract: Adds warmth and roundness to both the cake and the frosting.
• Salt: Balances the sweetness and brings out the flavors of the other ingredients.
• Powdered sugar: Makes the frosting silky-smooth and perfectly sweet.
• Unsweetened cocoa powder: Delivers deep, real chocolate flavor in the frosting.
• Milk: Brings the frosting together for easy spreading, with a hint of creaminess.

How to Make Mom’s Best Cake

Step 1: Prepare Your Pan and Preheat the Oven

Start by setting your oven to 350°F (175°C) so it’s ready when you are. Generously grease a 9×13-inch baking pan—trust me, you don’t want any precious crumbs sticking. This step ensures the cake releases easily and bakes up evenly every time.

Step 2: Cream the Butter, Oil, and Sugar

In a big bowl, combine the softened butter, oil, and sugar. Using an electric mixer or strong arms with a sturdy spoon, beat them together until the mixture looks light and fluffy. This is the base of our cake’s tender texture and lovely moist crumb.

Step 3: Add the Eggs and Vanilla

Crack in the eggs one at a time, beating well between each addition. Don’t rush this step—the eggs help create a smooth, creamy batter. Stir in the vanilla extract for that cozy, signature aroma that makes Mom’s Best Cake feel like home.

Step 4: Mix Dry Ingredients Separately

In a second bowl, whisk together the flour, baking soda, and salt. Whisking ensures even distribution, so every slice bakes up perfectly. This dry mix is key for airiness and a gentle rise in the oven.

Step 5: Combine Wet and Dry Mixtures, Alternating with Buttermilk

Add the dry ingredients to the creamed mixture in three additions, alternating with the buttermilk. Start and finish with the dry mix. Mix just until combined—over-mixing makes for a tough cake, and we want all the softness we can get!

Step 6: Bake the Cake

Pour your batter into the prepared pan and smooth out the top. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before frosting, so the icing spreads smoothly and beautifully.

Step 7: Make the Chocolate Frosting

While the cake cools, melt the butter in a saucepan over medium heat. Stir in the milk and cocoa powder and bring it gently to a simmer, stirring constantly so the mixture stays silky. Once simmering, remove from heat and whisk in the powdered sugar and vanilla extract until the frosting is glossy and smooth. Pour the warm frosting over the cooled cake and spread evenly from corner to corner.

How to Serve Mom’s Best Cake

Garnishes

For a quick finishing touch, add a handful of chopped pecans or walnuts over the frosting while it’s still warm, or give it a playful dusting of powdered sugar once the frosting sets. Even a handful of rainbow sprinkles or chocolate curls can make Mom’s Best Cake truly festive on birthdays or celebrations.

Side Dishes

This cake pairs perfectly with a scoop of vanilla ice cream, a dollop of freshly whipped cream, or even a few fresh berries on the side. A cold glass of milk or a hot cup of coffee also makes the ideal companion for every soft, rich bite.

Creative Ways to Present

Cut Mom’s Best Cake into neat squares for a dessert buffet, or dress up individual slices on small plates with a drizzle of caramel or raspberry sauce. You could even use a round cookie cutter for charming mini-cakes—great for parties and picnics!

Make Ahead and Storage

Storing Leftovers

If you (miraculously) have any leftovers, just cover the pan tightly with foil or plastic wrap and store at room temperature for up to two days. For longer freshness, refrigerate the cake—it keeps its delightful texture and flavor, so you can enjoy a slice anytime the craving strikes.

Freezing

Yes, you can absolutely freeze Mom’s Best Cake! Simply cut the cooled cake (frosted or unfrosted) into slices, wrap each one in plastic wrap, then pop everything into a freezer-safe bag. It’ll keep beautifully for up to three months, ready whenever you need a nostalgic treat.

Reheating

To bring frozen slices back to life, let them thaw at room temperature for an hour or so. For the just-baked feel, warm individual slices in the microwave for 10–15 seconds. The frosting softens, and the cake tastes as fresh as ever.

FAQs

Can I use a different pan size for Mom’s Best Cake?

Absolutely! If you use two round 9-inch pans, just keep an eye on the baking time—it may be a bit shorter (start checking at 25 minutes). You can also try cupcakes; just fill liners two-thirds full and bake for around 18–22 minutes.

What if I don’t have buttermilk?

If you’re out of buttermilk, make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to a measuring cup, then fill to the 1-cup line with milk. Let it sit for a couple minutes to sour, then use it just like regular buttermilk in the recipe.

Can I make Mom’s Best Cake dairy-free?

Definitely! Swap the butter for a vegan spread and use plant-based milk mixed with vinegar in place of buttermilk. The cake will be a bit different in flavor but still moist and totally delicious.

Do I need to refrigerate the cake after frosting?

You don’t have to, unless your kitchen is particularly warm. For longer freshness or if you’ve added nuts or fruit, pop the cake in the refrigerator. Bring slices to room temperature before serving for the best texture.

How can I make the frosting extra glossy and smooth?

The key is to whisk the powdered sugar into the warm cocoa-butter mixture slowly and thoroughly, making sure there are no lumps left. A splash more milk can help loosen the frosting if needed, but avoid overmixing once you’ve reached the right consistency.

Final Thoughts

If you haven’t baked Mom’s Best Cake yet, trust me: your family and friends will thank you, and you might just find yourself reaching for this recipe again and again. It’s a cake that never goes out of style, guaranteed to spark smiles and warm memories with every slice. Go on, treat yourself to a taste of pure, homemade happiness!

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