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

Highlighted under: Sugar Coated

I absolutely love making this Classic Vanilla Butter Cake because it's a timeless dessert that never fails to impress. The buttery flavor and rich vanilla aroma fill the kitchen, creating an atmosphere that’s both comforting and inviting. It’s perfect for any occasion, whether it’s a birthday, a family gathering, or simply a sweet treat after dinner. With just a few simple ingredients and steps, I’ve turned this cake into a staple in my baking repertoire that everyone looks forward to enjoying.

Created by

Emily

Last updated on 2026-01-26T05:05:34.559Z

When I first attempted this Classic Vanilla Butter Cake, I was amazed at how straightforward the process was. Using quality vanilla extract made all the difference, elevating the flavor far beyond what I expected. I've found that letting the butter come to room temperature really helps in achieving that desired airy texture while mixing.

Another tip I’d like to share is the importance of not over-mixing the batter once the flour is added. This ensures the cake stays light and fluffy, making each slice a true delight. It’s become one of my go-to recipes, and I know it will be for you too!

Why You Will Love This Recipe
Classic flavor that satisfies cravings
Celebration-worthy cake for any occasion
Incredibly easy to make, even for beginners

Understanding the Ingredients

Each ingredient in this Classic Vanilla Butter Cake plays a crucial role in achieving that signature rich flavor and texture. The unsalted butter is essential for a creamy and moist cake, while the granulated sugar helps create a light and airy crumb when creamed with the butter. Using large eggs contributes to the cake's stability and structure, allowing it to rise properly. If you're short on eggs, you can substitute one egg with 1/4 cup of unsweetened applesauce, though this may slightly alter the texture.

All-purpose flour provides the backbone of this cake, giving it strength while still allowing for a tender bite. Ensure your flour is properly measured by spooning it into the measuring cup and leveling it off to avoid an overly dense cake. The milk adds moisture, making each slice buttery, while the vanilla extract elevates the cake's flavor profile, imparting a warm and familiar aroma. For a deeper vanilla flavor, consider using vanilla bean paste instead of extract.

Perfecting Your Technique

When creaming butter and sugar, aim for a light and fluffy mixture that should resemble pale clouds. This is crucial as it incorporates air into the batter, which helps the cake rise. Don't rush this step; beating for 4 to 5 minutes on medium speed often yields the best results. After adding the eggs, mixing just until combined helps prevent overworking the batter, which can lead to a tougher texture. If you hear the mixer struggling, you may be overmixing—stop as soon as the ingredients are homogeneous.

Baking times can vary depending on your oven's calibration and the type of pans used. For best results, keep an eye on the cakes during the last few minutes of baking. A toothpick should come out clean or with a few moist crumbs when inserted into the center, indicating they're properly done. Allowing the cakes to cool in the pans for at least 10 minutes before transferring them helps prevent the layers from breaking apart due to their delicate structure.

Ingredients

Classic Vanilla Butter Cake Ingredients

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

Make sure all ingredients are at room temperature for the best results.

Instructions

Prepare the Cake Batter

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix just until combined.

Bake the Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the prepared pans. Bake for 30 minutes or until a toothpick comes out clean when inserted into the center. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Once cooled, you can frost the cake with your favorite icing or serve plain with fresh fruit.

Pro Tips

For an extra flavor burst, consider adding a tablespoon of lemon zest to the batter.

Serving Suggestions

This Classic Vanilla Butter Cake stands beautifully on its own, but it also serves as an excellent base for frostings and toppings. Consider pairing it with a light buttercream, whipped cream, or a fresh fruit compote for added flavor. You can also dust the top with powdered sugar for a simple yet elegant presentation. I love serving it with a scoop of vanilla ice cream for a delightful contrast in temperature and texture.

For special occasions, feel free to layer the cake with your favorite flavored fillings like chocolate ganache or lemon curd. This two-layer cake can easily be transformed into a celebratory dessert by adding vibrant decorations, such as edible flowers or sprinkles, making it visually appealing for birthdays or anniversaries.

Storage and Make-Ahead Tips

This Classic Vanilla Butter Cake can be made a day in advance. To store it, wrap the cooled cakes in plastic wrap and keep them at room temperature for up to 48 hours, or refrigerate for up to a week. If you prefer to freeze the cakes, ensure they are completely cooled, then wrap tightly in plastic wrap and place in a freezer-safe container. They can be frozen for up to three months. Thaw at room temperature before frosting or serving.

If you're batch baking, consider doubling the recipe. The batter can be refrigerated for a short time before baking, but letting it sit too long could affect the cake’s rise due to the baking powder’s action. If you decide to bake two cakes at once, ensure they are placed in the center of the oven with space between for even air circulation. Rotate the pans halfway through to achieve a uniform bake.

Questions About Recipes

→ Can I use margarine instead of butter?

While you can use margarine, the flavor and texture may differ. Butter gives the cake its rich taste.

→ How do I store leftover cake?

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

→ Can I freeze the cake?

Yes! Wrap the cooled cakes tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

→ What can I do to prevent my cake from sticking?

Make sure to grease and flour the pans thoroughly before adding the batter, or use parchment paper for easier removal.