The Buster Brown cake is a nostalgic, handwritten recipe passed down through generations, showing some beautiful aging on its index card. This cake combines the richness of brown sugar with the tanginess of buttermilk, resulting in a moist, tender crumb. It’s easy to prepare and perfect for any occasion, from a casual family gathering to a special event. With basic pantry ingredients, this cake delivers a delightful homemade flavor that’s comforting and familiar. Whether you’re an experienced baker or just getting started, this cake is a wonderful addition to your recipe collection.
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Buster Brown Cake
Buttermilk Cake History
Buttermilk cakes have been a staple in American kitchens for over a century, known for their soft, moist texture. Originally, buttermilk was a byproduct of butter-making, commonly used in baking to add flavor and moisture. In the early 1900s, home bakers often turned to buttermilk for cakes like this one because it helped create a tender crumb, without the need for expensive butter or milk.
The name “Buster Brown” likely refers to a famous early 1900s comic strip character, a mischievous boy named Buster Brown. During this era, it was common to name baked goods after popular cultural figures or fads, and this cake may have drawn its name from that trend. The rich caramel notes of the brown sugar and the slightly tangy buttermilk in this recipe are timeless flavors that continue to be loved today.
Timeline
- Early 1900s: Buster Brown becomes a well-known comic strip character.
- Mid-1900s: Buttermilk cakes like this one become popular in home baking for their tender texture and affordability.
- Today: Cakes like the Buster Brown recipe remain beloved for their simplicity and nostalgic flavor.
Recipe Discussion
The Buster Brown cake is closest to a buttermilk cake or brown sugar cake. The use of brown sugar in this recipe gives it a distinct, rich sweetness, different from cakes made with white sugar. The brown sugar, paired with buttermilk, gives the cake a caramel-like depth, while the buttermilk adds a slight tanginess that balances the sweetness. The shortening ensures a light, fluffy texture, making this cake soft and easy to slice.
This recipe is very similar to traditional Southern-style buttermilk cakes, which are known for their moist, tender crumb. The buttermilk reacts with the baking soda, helping the cake rise and creating a soft, airy texture. The brown sugar in the batter adds a unique sweetness that sets this cake apart from other classic cakes, like yellow cake or vanilla cake.
If you’re looking for a cake that has a deeper flavor than a simple white cake but still offers the same versatility, this Buster Brown cake is a fantastic option. You can top it with anything from a basic powdered sugar glaze to a rich caramel frosting or simply enjoy it plain.
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Preparation Tips
- Room temperature ingredients: Ensure that your eggs, buttermilk, and shortening are at room temperature before starting. This helps the ingredients blend more smoothly and results in a more evenly baked cake.
- Cream the shortening and sugar well: Take the time to cream the shortening and brown sugar until light and fluffy. This process helps incorporate air into the batter, giving the cake its light texture.
- Alternate dry and wet ingredients: When combining the dry flour mixture and buttermilk, alternate between adding them to the batter. This helps prevent overmixing and keeps the cake tender.
- Test for doneness: Insert a toothpick into the center of the cake to check for doneness. If it comes out clean or with a few moist crumbs, the cake is ready. Avoid overbaking, which can make the cake dry.
- Pan size: This recipe gives you the option to bake in either two 8-inch round pans or a single 13×9-inch pan. Choose based on your preference for serving.
Recommended Kitchen Products
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- 8-inch round cake pans: High-quality, non-stick cake pans ensure even baking and easy cake release.
- Hand mixer: A reliable hand mixer will make creaming the shortening and sugar easy, resulting in a smooth batter.
- Cooling racks: A cooling rack allows air to circulate around the cake, helping it cool evenly and preventing sogginess on the bottom.
Serving Suggestions
- Vanilla buttercream frosting: A classic vanilla buttercream pairs beautifully with the caramel-like sweetness of the cake.
- Powdered sugar dusting: For a lighter finish, dust the cake with powdered sugar before serving.
- Whipped cream: Add a dollop of freshly whipped cream for an airy contrast to the dense, sweet cake.
- Caramel sauce: Drizzle caramel sauce over the top for an extra indulgent touch.
- Fresh fruit: Serve the cake with sliced strawberries or fresh berries for a fresh, fruity contrast.
A Sweet Slice of Tradition
This Buster Brown Buttermilk Cake is more than just a dessert—it’s a nostalgic trip back to simpler times. The rich brown sugar and tender buttermilk make for a cake that’s as comforting as it is delicious. Whether you top it with frosting, whipped cream, or serve it as-is, this cake is sure to be a hit at any table. Its versatility and easy preparation make it perfect for any occasion, from birthdays to casual gatherings. With its timeless flavor and classic ingredients, it’s a cake you’ll want to make repeatedly.
Explore the Rich History of Vintage Recipe Box 001
Vintage Recipe Box 001 is part of a remarkable collection of eight recipe boxes from the estate of Goldie Ree Lewis Sowers (1889-1987). This box, along with the others, was discovered at an estate sale in Shelby, Ohio, and it offers a fascinating glimpse into the culinary traditions of Goldie’s life. Born in Morrow County, Ohio, and living a full 98 years, Goldie’s recipes reflect decades of home cooking, with contributions from friends and family. Each recipe card tells a story of the enjoyed meals, from savory main dishes to sweet desserts.
Click here to explore all Vintage Recipe Box 001 recipes and learn more about Goldie’s collection.
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Buster Brown Cake Recipe
Buster Brown (VRP 001)
Ingredients
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup shortening
- 2 cups brown sugar
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla
Instructions
- Grease and lightly flour two 8" x 1 1/2" round cake pans or grease one 13" x 9" x 2" baking pan; set the pan(s) aside
- In a medium bowl stir together the flour, baking powder, baking soda, and salt; set aside
- Cream shortening and sugar
- Add buttermilk
- Add vanilla and beat until well combined.
- Add eggs 1 at a time, beating well after each addition.
- Alternately add flour mixture and buttermilk to shortening mixture, beating on low speed after each addition just until combined.
- Spread batter into the prepared pan(s).
- Bake in at 350 degree for 30 to 35 minutes for the 8" pans or 35 to 40 minutes for the 13" x 9" x 2" pan, or until a wooden toothpick inserted near centers comes out clean
Jeanette Krause
Friday 21st of May 2021
The instructions say to add the salt, but there is no salt mentioned in the list of ingredients.