Baking & Desserts Classic Vanilla Butter Cake

Name: Baking & Desserts Classic Vanilla Butter Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs, at room temperature; 2 teaspoons pure vanilla extract; 3 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 cup whole milk, at room temperature

Highlighted under: Dessert Corner

I absolutely love baking classic vanilla butter cake, and it's become a favorite in my kitchen. With its rich flavor and tender texture, this cake is perfect for any occasion. I've found that using high-quality vanilla extract really elevates the taste, making each bite deliciously fragrant. Whether for a birthday party, afternoon tea, or just because, this cake never fails to impress. Join me in creating this delightful treat that pairs perfectly with fresh fruit or a scoop of ice cream!

Created by

Harper Collins

Last updated on 2026-01-26T01:53:42.962Z

Creating this classic vanilla butter cake has been a delightful journey for me. Initially, I experimented with different butter brands and found out that a high-fat content butter makes a huge difference in texture. It's incredibly satisfying to see the cake rise beautifully in the oven, creating a golden crust that captures the essence of home baking.

Each time I bake this cake, I try to follow a few simple tips that really enhance the flavor. For instance, I let the eggs come to room temperature before mixing, which ensures a fluffier batter. The final result is a moist and flavorful cake that always makes my family smile!

Why You Will Love This Recipe
Delicate and flavorful vanilla aroma that lingers in the air
Crispy outer layer with a soft, moist inside
Versatile base for various frostings or fruit toppings

Perfecting Your Vanilla Butter Cake

The foundation of a great vanilla butter cake relies heavily on the quality of your ingredients. Start with fresh, unsalted butter to ensure a rich, creamy flavor without the excess salt found in some margarine or salted butters. I recommend using room temperature butter, as this helps it cream more effectively with sugar, creating a light and airy texture. This will also yield a better rise while baking, preventing a dense cake.

When it comes to flour, choose a high-quality all-purpose variety for a balanced structure in your cake. Sifting the flour before measuring can add air and reduce clumps, leading to a more uniform batter. Remember, overmixing once the flour is added can lead to a tough cake, so mix just until the ingredients are combined and no dry pockets remain. If you spot a few lumps, don’t worry; they’ll usually bake out.

Flavor Enhancements and Variations

Although this recipe is a classic, feel free to experiment with flavors! For a hint of citrus, add the zest of one lemon or orange to the batter. This brightens the vanilla flavor and adds a lovely aroma to your cake. Another option is to incorporate almond extract, which blends beautifully with vanilla, giving an extra layer of depth to your cake’s flavor. Just remember, a little goes a long way; about 1/2 teaspoon will suffice.

If you're looking for a variation, consider folding in fresh berries like raspberries or blueberries before pouring the batter into the pans. This not only imbues your cake with fruity bursts but also provides a beautiful presentation. Additionally, you may substitute part of the all-purpose flour with almond flour for a nutty flavor. Keep in mind that this may alter the cake's moisture content, so adjust your liquid ingredients accordingly.

Ingredients

Gather these ingredients before starting:

For the Vanilla Butter Cake

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

Make sure everything is at room temperature for best results!

Instructions

Follow these steps to create your cake:

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

Cream Butter and Sugar

In a mixing bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 5 minutes.

Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until combined.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, alternating with the milk, until just combined.

Pour and Bake

Divide the batter evenly between the prepared pans. Bake for 30-40 minutes, or until a toothpick inserted into the center 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. Serve plain or with your favorite frosting.

Enjoy your delicious vanilla butter cake!

Pro Tips

For an added touch of flavor, consider adding a teaspoon of almond extract to the batter. You can also freeze the cake for up to three months
just wrap it tightly in plastic wrap and foil.

Storage and Make-Ahead Tips

This vanilla butter cake can be baked in advance and stored for future enjoyment. Allow the cakes to cool completely before wrapping them tightly in plastic wrap. They can be stored at room temperature for up to three days or in the refrigerator for about a week. If you want to extend their shelf life, freeze the cakes by double-wrapping them in plastic and placing them in an airtight container. Thaw in the refrigerator overnight before serving.

To maintain the cake’s moisture during storage, consider brushing it lightly with simple syrup made from equal parts sugar and water. This not only adds a touch of sweetness but also helps keep the cake flavorful and soft. You can also experiment by steeping additional flavorings, like vanilla beans or herbs, in the syrup for added depth.

Troubleshooting Common Issues

If your vanilla butter cake doesn’t rise adequately, it could be due to expired baking powder. Always check the date on your leavening agents before starting your baking. Additionally, avoid opening the oven door multiple times during baking; this can cause temperature fluctuations that may lead to a denser cake.

For a cake that’s too dry, ensure you’ve accurately measured your flour. Using too much flour can pull moisture from the batter. If the cake appears overly dry after baking, you can moisten slices with whipped cream or ice cream to add richness and sweetness. On the flip side, if your cake sinks in the middle, it may have been underbaked, so always use a toothpick to check for doneness, pulling it out cleanly from the center.

Questions About Recipes

→ Can I use margarine instead of butter?

While you can use margarine, it may alter the flavor and texture slightly. Real butter provides the best results.

→ How can I make this cake gluten-free?

You can substitute regular flour with a gluten-free flour blend. Make sure it is a blend that contains xanthan gum for best results.

→ What type of frosting pairs well with this cake?

A classic buttercream or cream cheese frosting enhances the vanilla flavor beautifully. Fresh fruit or whipped cream also complement it well.

→ How should I store the leftover cake?

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