Baking & Desserts Classic Vanilla Butter Cake

Name: Baking & Desserts Classic Vanilla Butter Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 slices
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 tablespoon pure vanilla extract; 1 cup milk

Highlighted under: Baking Moments

I absolutely adore this Classic Vanilla Butter Cake. The simplicity of the vanilla flavor combined with the rich, buttery texture makes it my go-to dessert for any occasion. I’ve made it countless times for birthdays and family gatherings, and it always gets rave reviews. The best part? It's a breeze to whip up! With just a handful of ingredients and minimal effort, you can create a moist, flavorful cake that pairs perfectly with fruit or frosting. Trust me, once you try it, you won’t want to go back to store-bought cakes again!

Created by

Adeline Morris

Last updated on 2026-01-26T04:29:34.040Z

During one of my weekend baking adventures, I decided to perfect my vanilla butter cake recipe. I wanted it to be light yet dense, with a delightful crust. By creaming the butter and sugar thoroughly, I achieved the lightness I was after. It’s a technique I’ve learned makes all the difference in achieving that fluffy texture!

To elevate the vanilla flavor, I opted for high-quality vanilla extract, which truly enhances the cake’s aroma. I found that letting the batter rest for a few minutes before baking allows the flour to hydrate fully, resulting in a perfectly baked cake every time. You’ll notice the difference, I promise!

Why You'll Love This Recipe
Rich and buttery vanilla flavor with every bite
Perfectly tender crumb that melts in your mouth
Ideal for serving with fresh fruit or whipped cream

Perfecting the Batter

Getting the right consistency for your batter is essential for achieving that moist, tender texture. Make sure your butter is softened to room temperature before creaming; it should be pliable but not melted. When combining the butter and sugar, beat until the mixture is light and fluffy, which typically takes about 3–5 minutes. This step incorporates air into the batter, helping it rise beautifully during baking.

When adding the eggs, allow them to come to room temperature first. This helps them blend more thoroughly with the butter mixture, contributing to a smoother batter. If you’re in a hurry, you can place the eggs in warm water for about 10 minutes. Incorporating the dry ingredients gradually also ensures the batter remains aerated, preventing a dense cake.

Baking Secrets

Baking times can vary based on your oven's unique characteristics, so I recommend checking your cake at the 25-minute mark. A properly baked vanilla butter cake should have golden edges and spring back when lightly pressed in the center. To avoid overbaking, insert a toothpick into the center; if it comes out clean with just a few crumbs attached, your cake is done.

For an even bake, consider rotating the pans halfway through the baking process. This helps counteract any hot spots in your oven. If you notice the tops browning too quickly, loosely cover them with aluminum foil during the last 10 minutes of baking to prevent burning.

Serving and Storing

Once you’ve allowed your cakes to cool completely, the options for serving are endless! For a classic touch, I love slathering them with a thick layer of whipped cream and topping with seasonal fruit like berries or sliced peaches. For a sweeter twist, try a vanilla buttercream frosting or a simple glaze made from powdered sugar and milk.

If you have leftovers (which is rare!), you can store the cake in an airtight container at room temperature for up to three days. It also freezes wonderfully; wrap individual slices in plastic wrap and store them in a freezer bag for up to three months. Just remember to let them thaw at room temperature for about an hour before indulging again!

Ingredients

Gather these ingredients to get started:

Classic Vanilla Butter Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon pure vanilla extract
1 cup milk

Make sure all ingredients are at room temperature before starting!

Instructions

Follow these steps to bake the perfect cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

Cream Butter and Sugar

In a large mixing bowl, use a hand mixer to cream the softened butter and granulated sugar together until light and fluffy.

Add Eggs and Vanilla

Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.

Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Combine Mixtures

Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until smooth.

Pour and Bake

Pour the batter evenly into the prepared pans and bake for 30 minutes, or until a toothpick inserted comes out clean.

Cool and Serve

Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.

Enjoy your homemade cake!

Pro Tips

For an extra layer of flavor, experiment by adding citrus zest or almond extract to the batter. This cake pairs beautifully with a light lemon glaze as well.

Ingredient Insights

The key to this cake's delicious flavor lies in the quality of your vanilla extract. Opt for pure vanilla extract rather than imitation; it’s worth the investment for the depth of flavor it brings. If you're looking for a twist, you could experiment with different extracts, like almond or lemon, but keep in mind that this may alter the traditional vanilla profile.

Sugar is not just for sweetness; it plays a critical role in the structure of your cake. The granulated sugar helps to aerate the batter and influences the cake's texture. If you're looking to reduce sugar, you can try a sugar substitute like coconut sugar or stevia, but be mindful that this may lead to a different density and flavor.

Troubleshooting Tips

If your cake is rising unevenly, it might be due to overmixing or oven temperature inconsistency. Once the flour is added, mix just until incorporated to avoid developing too much gluten, which can lead to a dense cake. Additionally, invest in an oven thermometer to ensure your baking temperature is accurate.

Another common pitfall is a dry cake, which can happen from overbaking or not using enough moisture. If you suspect your cake is done but it's still a bit wet in the center, remove it from the oven immediately; better slightly underbaked than over! You can also add an extra tablespoon of milk to your batter if you notice it seems too thick.

Variations to Try

If you want to adapt this classic vanilla butter cake, consider adding zest from citrus fruits like lemon or orange for a fresh burst of flavor. You can also fold in chocolate chips or nuts into the batter for added texture. Just keep the mix-ins to a minimum to maintain the delicate crumb structure of the cake.

For a festive touch, layer this cake with various fillings like raspberry jam or chocolate ganache. You can also turn it into a layered cake by cutting the baked cakes in half horizontally and adding filling between the layers, elevating it for special occasions.

Questions About Recipes

→ Can I substitute the butter with margarine?

Yes, you can use margarine, but the flavor and texture may slightly differ.

→ How can I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for about a week.

→ Can I freeze the cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and aluminum foil before freezing. It can last up to 3 months.

→ What type of frosting works best with this cake?

A classic buttercream or cream cheese frosting complements this vanilla cake beautifully.