The Famous Cake My Mother Baked in the ’80s and ’90s

 

Ingredients You’ll Need

• 2 cups all-purpose flour

• 1 ½ cups granulated sugar

• 1 cup unsalted butter, softened

• 4 large eggs

• 1 cup sour cream or plain yogurt

• 1 tsp vanilla extract

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup shredded coconut (optional, a common ’80s touch)

For the Glaze:

• 1 cup powdered sugar

• 2–3 tbsp milk

• ½ tsp vanilla extract

How to Make It

1. Prepare the Batter

Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in sour cream (or yogurt) and vanilla.

2. Combine Dry Ingredients

In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually fold into the wet mixture until just combined. For extra nostalgia, stir in shredded coconut.

3. Bake the Cake

Pour batter into a greased 9×13-inch pan. Bake at 350°F (175°C) for 35–40 minutes, or until golden brown and a toothpick comes out clean.

4. Add the Glaze

Mix powdered sugar, milk, and vanilla until smooth. Drizzle over the warm cake so it soaks in slightly. Sprinkle a little extra sugar or coconut on top for that signature finish.

5. Serve and Enjoy

Let the cake cool slightly, slice into squares, and serve warm or at room temperature. It’s just as good the next day—if it lasts that long.

Why It’s a Keeper

• Simple ingredients: Pantry staples that never go out of style.

• Nostalgic flavor: Takes you back to family gatherings and after-school treats.

• Versatile: Great plain, with fruit, or even with a scoop of ice cream.

• Timeless: A recipe from decades ago that still delights today.