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: 1 cake
Ingredients: 1 ½ cups (190g) all-purpose flour; 1 cup (226g) unsalted butter, softened; 2 cups (400g) granulated sugar; 4 large eggs, at room temperature; 2 tsp pure vanilla extract; 1 tsp baking powder; ½ tsp salt; ½ cup (120ml) milk, at room temperature

Highlighted under: Sweet Bakehouse

I absolutely love baking classic treats, and this vanilla butter cake is a true favorite of mine. Its rich and buttery flavor always brings back wonderful memories of family gatherings. I’ve spent years perfecting this recipe, using high-quality ingredients to achieve that perfect crumb and moistness. Every time I bake this cake, it becomes a centerpiece that everyone looks forward to. Whether it's a birthday or an ordinary day, this cake is sure to delight and satisfy any sweet tooth.

Created by

Jasmine Porter

Last updated on 2026-01-26T06:21:34.974Z

When I first attempted to bake this vanilla butter cake, I was on a quest for the ideal texture - one that was both fluffy and moist. After several trials, I discovered that using room temperature ingredients and creaming the butter and sugar properly made a significant difference. This step is crucial, as it incorporates air into the batter, yielding a lovely rise.

In my experience, the quality of the vanilla extract plays a pivotal role in flavor. I highly recommend using pure vanilla extract rather than imitation for a richer taste. The subtle aroma fills the kitchen and makes the anticipation even sweeter as the cake bakes to perfection.

Why You'll Love This Recipe
Rich buttery flavor that’s balanced with a hint of vanilla
Perfectly moist texture that keeps well for days
Versatile cake that can be dressed up with frosting or enjoyed plain

Mastering the Basic Technique

Baking a classic vanilla butter cake begins with achieving the right creaminess in your butter and sugar mixture. When you cream them together, aim for a light and fluffy texture; this process introduces air, which helps your cake rise beautifully. Use a stand mixer fitted with a paddle attachment for best results, mixing on medium speed for about five minutes. If you're short on time, don’t skip this step—it’s crucial for the light texture we want in the finished cake.

When incorporating the eggs, be sure they're at room temperature. Cold eggs can shock the mixture and lead to a dense cake. Allow them to sit at room temperature for about 30 minutes before you start, or place the eggs in warm water for a few minutes. Adding the eggs one at a time ensures each is fully blended in, making for a smoother batter and ultimately a more tender crumb.

Ingredient Insights

Each ingredient in this vanilla butter cake plays a vital role in the structure and flavor of the cake. For example, the unsalted butter not only adds richness but also contributes to the cake's overall moisture. If you prefer a lower-fat version, you can replace half of the butter with unsweetened applesauce, though this may slightly alter the cake's texture and flavor profile.

Using high-quality vanilla extract is essential for achieving that quintessential vanilla flavor. If you're in a pinch, you can substitute with vanilla bean paste or even scratch the insides of a vanilla pod. Just remember that these alternatives might lead to more intense flavors, so adjust the quantity if needed. A key tip: keep the extract among the last ingredients you're mixing to prevent it from evaporating early.

Storage and Serving Suggestions

This vanilla butter cake is a fantastic make-ahead option. Once cooled, wrap the layers tightly in plastic wrap and store them in the refrigerator for up to one week, or frozen for up to three months. If freezing, make sure to place a piece of parchment paper between layers to prevent them from sticking together. This way, you can enjoy a fresh slice whenever you crave a decadent treat without the hassle of baking from scratch.

For serving, this cake shines beautifully on its own, but you can elevate it with various frostings like a classic buttercream or even a light whipped cream topped with fresh berries. If you're feeling adventurous, drizzle a simple glaze made of powdered sugar and milk for an elegant finish that adds just the right amount of sweetness without overwhelming the cake.

Ingredients

Gather all the necessary ingredients before you start baking to ensure a smooth process.

Ingredients for Vanilla Butter Cake

1 ½ cups (190g) all-purpose flour
1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs, at room temperature
2 tsp pure vanilla extract
1 tsp baking powder
½ tsp salt
½ cup (120ml) milk, at room temperature

Make sure to measure your ingredients accurately for the best results!

Instructions

Preparation is key, so let's go through the steps needed to bake this delightful cake!

Preheat the Oven

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

Cream Butter and Sugar

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

Add Eggs and Vanilla

Add the eggs one at a time, incorporating well after each addition and then mix in the vanilla extract.

Combine Dry Ingredients

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

Combine Mixtures

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

Bake the Cake

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30-35 minutes or until a toothpick comes out clean.

Cool the Cakes

Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Once cool, feel free to frost your cake or enjoy it plain!

Pro Tips

For extra flavor, consider adding a pinch of sea salt to balance the sweetness. This cake also freezes well, so you can bake ahead of time for special occasions.

Common Troubleshooting Tips

If your cake doesn't rise as expected, it might be due to expired baking powder. Make sure to check the expiration date; if uncertain, test freshness by adding a teaspoon of baking powder to warm water—if it bubbles vigorously, it's good to use. Also, overmixing can lead to a denser cake, so mix just until combined after adding the dry ingredients.

In case you notice your cake is too dry after baking, it might have spent too long in the oven. Always start checking for doneness at around 30 minutes, and use the toothpick method—insert it into the center, and if it comes out clean or with a few moist crumbs, it's ready to go.

Scaling the Recipe

This vanilla butter cake recipe can easily be scaled for larger gatherings. To make a 2-layer 9-inch cake into a 3-layer cake, simply increase the ingredients by one-third. Use the same baking time, but check for doneness earlier as thinner layers may bake quicker, around 25-30 minutes. Be mindful that the baking pans should not be filled more than two-thirds full to avoid overflow.

If you want to make mini cakes or cupcakes, this recipe works beautifully as well. Adjust your baking time to about 18-20 minutes for cupcakes, checking for a toothpick test. Additionally, keep in mind that mini cakes can be layered with frosting or fruit compotes for an added touch.

Questions About Recipes

→ Can I use cake flour instead of all-purpose flour?

Yes, cake flour can be used for a finer texture, but you might need to adjust the liquid slightly.

→ How do I store leftover cake?

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

→ Can I add flavors to the cake batter?

Absolutely! You can add citrus zest or almond extract for a fun twist.

→ What frosting pairs well with this cake?

Buttercream, cream cheese frosting, or even a simple glaze complements the vanilla butter cake beautifully.