Vintage Cakes Like Grandma Used To Make are basically my cure for those days when I want something sweet, familiar, and not too fussy. You know the feeling, you open the pantry, stare at a bag of flour, and think, I want cake, but I do not want a project. These old school cakes are cozy, practical, and they taste like someone cared enough to let the butter soften on the counter first. I grew up around hand written recipe cards and flour dust on the sleeves, and these flavors still hit me right in the heart. If you are baking for a potluck, a birthday, or just because it is Tuesday, these ideas will save you. 
Old-Fashioned Carrot Cake with Cream Cheese Frosting
If I had to pick one cake that screams Sunday afternoon at Grandma’s, it is carrot cake. Not the kind that is overloaded with tiny decorations and a mile of frosting. I mean the classic, tender slice with warm spices and that tangy, sweet cream cheese frosting that makes you go back for “just one more sliver.” This is one of those Vintage Cakes Like Grandma Used To Make that somehow tastes even better the next day.
What makes it feel truly old fashioned
The magic is in keeping it simple. Carrots bring moisture, cinnamon brings comfort, and a little vanilla makes the whole kitchen smell like you are doing something right with your life. Grandma usually didn’t measure the spices with a tiny spoon either, she used a regular spoon and went with her gut. I do measure, but I get it now.
What you will need
- Grated carrots (fresh, not pre shredded if you can help it)
- Flour, sugar, eggs, oil or melted butter
- Cinnamon and a pinch of nutmeg
- Baking soda and salt
- Chopped walnuts or pecans (optional, but I love them)
- Cream cheese, butter, powdered sugar, vanilla
My practical tips
Grate the carrots yourself. It takes a few minutes but the texture is softer and the cake bakes up more tender. Also, do not overmix once the flour goes in. Stir until you do not see dry flour and then stop. For the frosting, make sure the butter and cream cheese are truly soft so you do not end up with little lumps.
Serving wise, I like it chilled for 20 minutes so the frosting sets, then sliced with coffee. If you are in a dessert mood and want another cute option for parties, these mini cheesecakes topped with chocolate covered strawberries are also a fun throwback style treat.
Red Velvet Cake
Red velvet always felt a little fancy when I was a kid, mostly because it was not an everyday cake in our house. It came out for holidays, church dinners, and the kind of birthdays where someone brought out the “good plates.” But when you bake it at home, it is honestly not hard. It is soft, lightly chocolatey, and it pairs so well with cream cheese frosting that it is basically a love story.
I have made a few versions, and my biggest lesson is this: do not go wild with food coloring. You want a deep red, not neon. Also, the flavor is better when you let the cake cool completely before frosting. Warm cake plus cream cheese frosting equals sliding layers. Delicious, but messy.
Easy baker notes
Use cake pans with parchment circles if you have them. If you do not, just grease well and dust with a bit of cocoa powder instead of flour. It helps keep that classic color. And if you are short on time, bake the layers the day before, wrap them, and frost the next day.
“I baked this for my mom’s birthday and she said it tasted like the red velvet her grandma made in the 1950s. The frosting was the real deal.”
When I am doing a comfort food weekend, I usually pair baking with something slow and cozy for dinner too. If you want that kind of day, this slow cooker chicken and potatoes is the easiest way to make the house smell amazing while your cake cools.
Banana Skillet Upside-Down Cake
This cake is for the banana situation we all end up in. You buy bananas with good intentions, then two days later they are spotted and dramatic. Grandma never wasted them. She turned them into something golden and caramel-y, usually in a cast iron skillet, and it felt like a little kitchen miracle.
The idea is simple: you make a quick caramel base, layer bananas, then pour a basic batter over the top. After baking, you flip it. That flip is the moment. I still hold my breath every time, even though I have done it a bunch.
My skillet flip tips
Let it cool for about 10 minutes, not longer. If you wait too long, the caramel can stick. Run a butter knife around the edges, then flip with confidence. Also, place your serving plate on top of the skillet before flipping so you are not juggling hot metal mid air.
If banana desserts are your thing, you might also love this sweet old school vibe: peanut butter pie that is so easy to make. It is not banana, but it has the same comforting, no stress energy.
Coconut Chiffon Cake
Coconut chiffon cake feels like the kind of cake that showed up at bridal showers and spring lunches, sitting tall and proud on a glass stand. It is light, airy, and not too sweet, which is probably why people could eat a big slice and still ask for more.
This one does take a little patience because you whip egg whites and fold them in gently. But do not let that scare you. The steps are simple, you just have to slow down for a minute. I like coconut chiffon because it feels special without needing fancy fillings or complicated decorating.
How to keep it fluffy
Make sure your bowl is clean and dry before whipping egg whites. Any grease can mess with the volume. Fold slowly, and stop as soon as you do not see streaks. For the coconut flavor, I like a mix of coconut extract and toasted coconut on top. If you only do one thing, toast the coconut. It tastes warmer and nuttier and makes the whole cake feel finished.
If you want to serve it like Grandma would, keep it simple: a dollop of whipped cream, a little extra toasted coconut, and hot coffee.
Grans Apple Cake
Grans apple cake is the cake I bake when I want the house to smell like comfort. Apples, cinnamon, brown sugar, maybe a little chopped nut if you are into that. It is one of those Vintage Cakes Like Grandma Used To Make that does not need frosting to be good, which is great because sometimes I just do not want to deal with frosting.
Best apples to use
I like a mix. One tart apple and one sweet apple gives you better flavor. If I had to pick one, I go with Granny Smith for structure and a nice bite. Chop the apples into small pieces so they soften evenly.
My favorite way to serve it
- Warm slice with a little butter (yes, butter)
- Dusting of powdered sugar if you want it pretty
- Scoop of vanilla ice cream for the full cozy effect
This is also a great “busy week” cake because it stays moist for a couple of days. Cover it tightly and it is snack cake perfection. And if you are collecting Vintage Cakes Like Grandma Used To Make for your personal recipe box, apple cake deserves a permanent spot.
Common Questions
Can I make these cakes a day ahead?
Yes, and most of them taste even better the next day. Carrot cake and apple cake are especially good after they sit overnight.
Do I have to use a stand mixer?
Nope. A hand mixer is fine for frosting and whipped egg whites. For the cake batter, a bowl and spoon works for most recipes if you do not mind a little arm workout.
How do I store cream cheese frosted cakes safely?
Keep them covered in the fridge. Let slices sit at room temp for 10 to 15 minutes before eating so the texture softens.
What if I do not have a cast iron skillet for the upside-down cake?
Use a regular cake pan. Just make the caramel carefully on the stove first, pour it into the pan, add bananas, then the batter.
How do I keep a cake from sticking to the pan?
Grease well and use parchment on the bottom when you can. Let the cake cool a bit, then gently loosen the edges before turning out.
A little sweet send off
I love these Vintage Cakes Like Grandma Used To Make because they are not about perfection, they are about comfort and sharing. If you want even more old school inspiration, I keep lists like 27 Vintage Cakes Like Grandma Used To Make | Taste of Home bookmarked for rainy day scrolling. And if banana cake is calling your name, this is a great read too: Betty’s Banana Layer Cake Recipe – A Vintage Cake Loaded with …. For a bigger collection that feels like paging through a family recipe box, check out Grandma’s 46 Best Cake Recipes – Taste of Home. Pick one cake this week, turn on some music, and bake like someone you love is about to walk through the door. 
Old-Fashioned Carrot Cake
Ingredients
Cake Ingredients
- 2 cups Grated carrots Fresh, not pre-shredded if possible
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 4 large Eggs
- 1 cup Oil or melted butter
- 2 teaspoons Ground cinnamon
- 0.25 teaspoon Ground nutmeg Add a pinch for an extra flavor
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Chopped walnuts or pecans Optional
Frosting Ingredients
- 8 ounces Cream cheese Softened
- 0.5 cup Butter Softened
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Prepare the Cake
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the grated carrots, flour, sugar, eggs, oil or melted butter, cinnamon, nutmeg, baking soda, salt, and walnuts or pecans (if using).
- Mix until just combined, being careful not to overmix.
- Pour the batter evenly into the prepared cake pans.
- Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting
- In a mixing bowl, beat the softened cream cheese and butter together until smooth.
- Gradually add the powdered sugar, beating until well combined.
- Stir in the vanilla extract.
Assemble the Cake
- Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer.
- Place the second layer on top and frost the top and sides of the cake.
- Chill the cake for 20 minutes to set the frosting before slicing.