Baking & Desserts Classic Vanilla Butter Cake

Name: Baking & Desserts Classic Vanilla Butter Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 8
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup milk

Highlighted under: The Baking Corner

I absolutely love baking classic vanilla butter cake. The rich, buttery flavor combined with the subtle hint of vanilla makes it an irresistible treat. I especially enjoy serving it at family gatherings or special occasions, as it brings everyone together over a slice of this delightful cake. The process is simple, yet the result is so satisfying. With just a few ingredients, you can create a dessert that’s not only delicious but also brings back cherished memories with every bite.

Created by

Sophia Lane

Last updated on 2026-01-26T04:17:34.297Z

When I first tried making this classic vanilla butter cake, I was amazed at how something so simple could taste so divine. I remember the first time I took it out of the oven; the aroma filled the kitchen and brought the family running. The texture is light yet buttery, and it pairs perfectly with a warm cup of tea.

I found that a key tip is to ensure your butter is at room temperature, as this helps create a fluffy cake. I also love to add a splash of vanilla extract for an extra depth of flavor. Trust me, once you try it, this will be your go-to cake for every occasion!

Why You Will Love This Recipe
Classic buttery flavor with a rich vanilla aroma
Light and fluffy texture that's perfect for any occasion
Versatile base for various frostings or toppings

Understanding the Ingredients

The ingredients in this vanilla butter cake play a crucial role in achieving the perfect flavor and texture. Unsalted butter, for example, allows you to control the saltiness of the cake, ensuring the sweet, buttery taste shines through. Using room temperature butter helps create a light and airy batter, so be sure to take it out of the fridge well in advance. Eggs also contribute to the cake's structure and moisture, while the key ingredient, vanilla extract, enhances the overall flavor profile.

All-purpose flour is the foundation of the cake's structure, and using the right amount is crucial for the light texture you're aiming for. Too much flour can lead to a dry cake, so be sure to spoon the flour into your measuring cup and level it off for accuracy. The baking powder provides the lift needed for the cake to rise beautifully while baking, achieving that golden-brown finish and fluffy crumb that’s characteristic of a great butter cake.

Baking Tips for Success

When mixing the butter and sugar, aim for a pale and fluffy consistency, which can take about 3-5 minutes. This process incorporates air into the batter, resulting in a lighter cake. If you're short on time, a stand mixer with a paddle attachment works particularly well, but a hand mixer will get the job done too. Just be careful not to overmix once you add the flour, as this can lead to a dense texture instead of the desired fluffiness.

After baking, allow the cakes to cool in the pans for about 10 minutes; this helps them set while still warm, making them less likely to break apart during transfer. Using a wire rack allows for even cooling and prevents the bottom from becoming soggy. If you want to frost the cake, make sure it's completely cool before applying any frosting or toppings, as this will prevent melting and sliding.

Ingredients

Vanilla Butter Cake Ingredients

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

Instructions

Preheat the oven

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

Creaming Butter and Sugar

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

Add the eggs and vanilla

Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.

Mix dry ingredients

In another bowl, combine the flour, baking powder, and salt.

Combine wet and dry mixtures

Gradually add the dry mixture to the wet mixture, alternating with the milk. Mix until just combined.

Bake the cake

Divide the batter equally between the prepared cake pans and smooth the tops. Bake for 30-35 minutes or until a toothpick 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 as is or frost as desired.

Pro Tips

For an extra touch, you can add a hint of lemon zest to the batter or serve the cake with fresh berries for a beautiful presentation.

Serving Ideas

This buttery vanilla cake is versatile, making it a perfect base for various frostings and toppings. Classic buttercream or cream cheese frosting pairs exceptionally well, but you could also try whipped cream with fresh berries for a lighter option. If you're feeling adventurous, a simple lemon glaze can add a refreshing twist that perfectly complements the rich vanilla flavor.

You can also serve slices of the cake with a scoop of vanilla ice cream or a dollop of clotted cream for added richness. For a festive touch, sprinkle some edible glitter or decorations on top when serving at parties or birthdays. Don’t forget, it can also be enjoyed plain with a cup of coffee or tea for a cozy afternoon treat!

Storage and Keeping

To keep your vanilla butter cake fresh, store it in an airtight container at room temperature for up to three days. If you want to extend its shelf life, you can refrigerate it, but this may slightly alter the texture. Alternatively, to freeze, wrap each cooled cake layer tightly in plastic wrap and then aluminum foil. Properly stored, it can last for up to three months in the freezer. Just remember to let it thaw at room temperature for a few hours before serving.

If you plan to frost the cake later, consider freezing the unfrosted layers. This helps lock in moisture, giving you a fresher taste when you finally frost and serve it. I often make a double batch and freeze one for later—it's a delightful surprise to pull out a homemade cake on a busy weeknight!

Questions About Recipes

→ Can I use margarine instead of butter?

While margarine can be used, it may affect the flavor and texture of the cake. For the best results, stick to unsalted butter.

→ How do I store leftovers?

Store any leftovers 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 cake tightly in plastic wrap and freeze for up to three months. Thaw in the refrigerator before serving.

→ What can I substitute for milk?

You can use almond milk or any non-dairy milk as a substitute for regular milk in this recipe.