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 ½ cups unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tablespoon vanilla extract; 3 cups all-purpose flour; 1 tablespoon baking powder; ½ teaspoon salt; 1 cup milk

Highlighted under: Delightful Bakes

I’ve always been drawn to the simple elegance of a classic vanilla butter cake. It’s my go-to recipe for celebrations and cozy gatherings alike, because it offers a rich, buttery flavor and a soft crumb that everyone adores. Over the years, I’ve perfected this recipe, experimenting with different vanilla extracts and butter brands to find the perfect balance. Each bite of this cake envelops you in warmth and comfort, making it an unforgettable treat worth sharing.

Created by

Rowena Clarke

Last updated on 2026-01-26T05:37:34.479Z

When I first attempted this classic vanilla butter cake, I was amazed at how something so simple could bring so much joy. I tried several methods, but the key for me was creaming the butter and sugar well to incorporate enough air, ensuring a light and fluffy texture. This cake is not just a treat; it's a canvas for creativity, perfect for frosting or serving with fresh fruit.

Another aspect I truly love is the versatility of this cake. You can easily adapt it with your favorite flavors or fillings. My personal favorite is to add a hint of almond extract, which elevates the flavor further. With some whipped cream and berries, it becomes a celebration on its own!

        Why You'll Love This Cake
        A buttery, rich flavor that delights every palate
Versatile base for endless flavorings and frostings
Perfectly moist crumb that pairs wonderfully with tea or coffee

      

Understanding Ingredients

Each ingredient in this classic vanilla butter cake plays a crucial role in its overall texture and flavor. The unsalted butter, for example, is responsible for that rich, creamy taste while also helping to create a tender crumb. I prefer using high-quality butter as it greatly enhances the flavor profile of the cake. Ensure the butter is softened to room temperature, allowing it to cream smoothly with the sugar and incorporate air for that light texture.

Granulated sugar not only sweetens but also contributes to the cake's structural integrity. The sugar crystals create air pockets when combined with the butter, which expands during baking, leading to a lighter cake. If you're looking to reduce sugar, consider replacing up to 1/2 cup with a natural sweetener like honey or agave syrup, keeping in mind that this will affect both the cake's moisture and sweetness.

Baking Techniques

The key to a perfect bake lies in the mixing technique. When combining the dry ingredients with the wet ingredients, mix gently and avoid overworking the batter. Overmixing can develop gluten, resulting in a denser texture rather than the light and fluffy crumb you desire. I usually mix until the ingredients are just combined and still a bit lumpy; this gives the best results.

Another important step is cooling the cakes properly. Allow them to remain in the pans for about 10 minutes, which lets them set up slightly for easier removal. When you transfer them to a wire rack, it's essential they cool completely before frosting; this ensures your icing doesn’t melt. You can make these cakes a day in advance and store them wrapped in plastic wrap to ensure freshness.

Ingredients:

For the Cake

1 ½ cups unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup milk

Instructions:

Steps to Make the Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or cooking spray.

Cream Butter and Sugar

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

Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir 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 mixture to the butter mixture, alternating with milk. Mix until just combined.

Bake the Cake

Divide the batter evenly into the prepared pans and smooth the tops. Bake in the preheated oven for 30 minutes or until a toothpick inserted comes out clean.

Cool and Serve

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Enjoy Your Cake!

Pro Tips

For an extra touch, consider adding a sprinkle of salt to balance the sweetness. For a layered cake, you can frost it with your favorite vanilla buttercream or cream cheese frosting.

Storage and Freezing

If you have leftover vanilla butter cake, it can be stored at room temperature, wrapped tightly in plastic wrap, for up to three days. To maintain moisture, be sure to keep it in an airtight container. Alternatively, if you want to keep it longer, you can freeze the individual layers. Just wrap each layer in plastic wrap and then aluminum foil, which protects against freezer burn, for up to three months.

To thaw, simply place the wrapped cake in the refrigerator overnight. For quicker results, you can leave it at room temperature for a few hours. Avoid thawing in the microwave, as this can change the texture and moisture balance of the cake.

Serving Suggestions

This vanilla butter cake is incredibly versatile. You can serve it plain, dusted with powdered sugar for a simple dessert, or elevate it further with your favorite frosting. A classic buttercream or cream cheese frosting pairs beautifully, or try a drizzle of chocolate ganache for a richer touch. For a fresh twist, consider adding seasonal fruits like strawberries or raspberries on top, which add a delightful tartness and color.

For an added flavor kick, consider infusing the cake batter with different extracts such as almond or lemon. These variations can give the classic recipe a fresh update while maintaining that comforting, buttery base. I especially love using a hint of almond extract in the frosting for a beautiful, aromatic twist.

Questions About Recipes

→ Can I use margarine instead of butter?

While margarine can be used, it may alter the flavor and texture slightly.

→ How do I store leftover cake?

Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I freeze this cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, then store in the freezer for up to 2 months.

→ What can I use instead of eggs?

You can substitute each egg with 1/4 cup of applesauce or a flaxseed meal mixed with water for an egg-free option.