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: 12 servings
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 tablespoon pure vanilla extract; 1 cup whole milk

Highlighted under: Whisked & Baked

I absolutely adore baking, and there's something about a classic vanilla butter cake that brings back fond memories each time I make it. The aroma of butter and sugar melting together fills my kitchen and fills my heart with joy. This recipe is perfect for any occasion, whether it's a birthday, a cozy family gathering, or just a sweet treat for myself. With its rich flavor and tender crumb, this cake never fails to impress. I can't wait for you to try it and experience the happiness it brings!

Created by

Camilla Rhodes

Last updated on 2026-01-26T01:58:34.143Z

When I was perfecting this vanilla butter cake recipe, I discovered that using room-temperature ingredients truly makes a difference. The butter blends more easily with the sugar, resulting in that light, fluffy texture we all love. I remember the first time I baked it for my friend's birthday; the cake disappeared within minutes!

I also learned that baking time can vary slightly due to oven calibrations, so I recommend checking for doneness with a toothpick. If it comes out clean, your cake is ready to shine. This small step can elevate your baking game significantly!

        Why You'll Love This Recipe
        Delightfully soft and moist texture that melts in your mouth
Versatile base perfect for layering with various fillings or frostings
Classic flavor that appeals to all ages, making it a family favorite

      

Perfecting the Butter Cake Technique

Achieving a delightful cake begins with proper creaming of the butter and sugar. Beating them together until light and fluffy, about 5 minutes, incorporates air into the mixture, which is crucial for a well-risen cake. Make sure your butter is at room temperature; too cold, and it won't cream properly, while too warm will make it greasy. This step is essential for that tender crumb we're aiming for.

When adding the eggs, it's important to do so one at a time and ensure each one is fully incorporated. This helps maintain emulsion in the batter, leading to a smoother texture. If you notice any curdled appearance, it could be because the butter was too cold when you started. Don’t worry; just whisk until the batter smooths out before proceeding!

Ingredient Insights

Each ingredient in this vanilla butter cake plays a pivotal role in its overall quality. The unsalted butter provides richness and flavor, while the granulated sugar sweetens the cake and aids in its rise. Notably, using whole milk rather than low-fat options helps create a moist cake with a fine crumb, enhancing the luxurious mouthfeel. If you're out of whole milk, buttermilk or even a non-dairy milk, like almond milk, can work well in a pinch.

Baking powder is another essential ingredient. It’s a leavening agent that enhances the cake's lightness and texture. Make sure your baking powder is fresh; expired powder can lead to dense cakes and frustrating results. Always check the date on the packaging, or test the potency by mixing a teaspoon with vinegar to see if it fizzes.

Ingredients

Gather the following ingredients to create your classic vanilla butter cake:

Ingredients

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

Ensure all your ingredients are at room temperature for the best results.

Instructions

Follow these steps to bake your delicious vanilla butter cake:

Preheat and Prepare

Preheat your oven to 350°F (180°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper to prevent sticking.

Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar together until light and fluffy, about 5 minutes.

Add Eggs

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Combine Dry Ingredients

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

Mix Dry and Wet Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the flour mixture, mixing until just combined.

Bake the Cake

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely. Frost or layer as desired.

Once cooled, feel free to add any frosting or enjoy it plain!

Pro Tips

For an extra flavor boost, consider adding a tablespoon of lemon zest to the batter. It pairs wonderfully with the vanilla!

Serving Suggestions

This classic vanilla butter cake can stand beautifully on its own, but it’s also a fantastic base for layers and fillings. Consider pairing it with fresh fruit, whipped cream, or a rich buttercream frosting. For an extra touch, try drizzling it with a simple vanilla glaze or a chocolate ganache to create contrasting flavors that will elevate your dessert experience.

If you're feeling adventurous, you can infuse additional flavors into this cake. Adding a tablespoon of almond extract for a nutty twist or zest from lemons or oranges can change the entire flavor profile. These variations will not only add dimension but also make your cake stand out for special celebrations.

Storage and Freezing Tips

Once baked and cooled, your vanilla butter cake can be stored at room temperature covered in plastic wrap for about 3-4 days. If you plan to keep it longer, consider freezing the layers individually. Wrap each layer in plastic wrap and place them in an airtight container; they’ll keep well for up to 3 months. Just make sure the cake is completely cool before wrapping to avoid condensation, which can make it soggy.

To thaw a frozen cake, simply transfer it from the freezer to the fridge overnight. If you’re in a hurry, leave it at room temperature for about an hour. Once thawed, it will be just as delicious as the day it was baked; I often frost it when it's still slightly chilled for easier handling.

Questions About Recipes

→ Can I use margarine instead of butter?

While margarine can be used, butter provides a richer flavor and texture that is hard to replicate.

→ How do I store leftover cake?

Wrap the cake tightly in plastic wrap and store it in an airtight container at room temperature for up to 3 days.

→ Can I freeze this cake?

Yes, you can freeze the baked and cooled cake layers. Just wrap them well in plastic wrap and aluminum foil for up to 3 months.

→ What can I substitute for eggs in this recipe?

You can use 1/4 cup of unsweetened applesauce or a flaxseed mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons of water) for each egg.