Baking & Desserts Classic Vanilla Butter Cake

Name: Baking & Desserts Classic Vanilla Butter Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 1 cake
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 cups unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tablespoon pure vanilla extract; 1 cup whole milk; 1 tablespoon baking powder; 1/2 teaspoon salt

Highlighted under: Sweet Craft

When I want to impress my guests, I turn to my Classic Vanilla Butter Cake recipe. It’s a timeless offering that consistently delivers delightful flavor and a tender crumb. This cake is not only easy to make, but it also elevates any occasion. The sweet, buttery aroma that fills my kitchen as it bakes is irresistible, and I love how a simple vanilla extract can lift the cake to new heights. Complement it with fresh fruits or a drizzle of icing, and you have a showstopper dessert that everyone will adore.

Created by

Daphne Collins

Last updated on 2026-01-26T05:13:34.799Z

When I first mastered this Classic Vanilla Butter Cake, I couldn't believe how much joy it brought to my family gatherings. The secret lies in using high-quality ingredients, especially real butter and pure vanilla extract, to achieve that rich, comforting flavor. I remember experimenting with different mixing techniques, and I found that creaming the butter and sugar to a light, fluffy texture is crucial for a soft crumb.

While the cake is baking, the scent that wafts through the house is heavenly, and it’s a reminder of the love baked into each layer. Pair it with a simple buttercream frosting or serve it plain, and you'll see why this recipe has become a staple in my home. It's perfect for birthdays, holidays, or just because!

        Why You'll Love This Recipe
        The rich, buttery flavor that's simply irresistible.
A soft, moist crumb that melts in your mouth with every bite.
Versatile enough to be dressed up or down for any occasion.

      

Achieving the Perfect Texture

The key to a perfectly tender and moist vanilla butter cake lies in the creaming method. Ensure that your butter is softened to room temperature; this makes it easier to incorporate air into the butter while mixing, resulting in a light and fluffy texture. I recommend using an electric mixer on medium speed for about 3-5 minutes until the mixture is noticeably lighter in color and texture, almost resembling whipped cream.

Mixing the dry ingredients separately before incorporating them into the wet mixture helps to evenly distribute the baking powder and salt throughout the flour. This step is crucial to prevent any clumping and ensure that your cake rises uniformly. Remember to avoid over-mixing once the dry ingredients are added, as this can lead to a dense cake. Stop mixing once you see just a few streaks of flour.

Flavor Enhancements and Variations

While this Classic Vanilla Butter Cake is delightful as is, you can elevate its flavor profile with some simple tweaks. Try adding the zest of a lemon or an orange to the batter for a refreshing citrus twist. Alternatively, you could infuse the milk with a little almond extract for a subtle, nutty flavor that compliments vanilla beautifully.

Another fun variation is to fold in chocolate chips or fresh berries into the batter just before baking. This not only adds visual appeal but injects bursts of flavor that can make each bite a delightful surprise. If you're opting for berries, make sure to toss them in a bit of flour first to prevent them from sinking to the bottom of the cake.

Storage and Serving Suggestions

Once baked and cooled, store the Classic Vanilla Butter Cake in an airtight container at room temperature for up to three days. If you want to keep it fresh for longer, you can freeze the cake. Wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to three months. When you're ready to serve, thaw it in the refrigerator overnight before frosting and enjoying.

For serving, consider slicing the cake into layers and adding a layer of whipped cream and fresh fruit in between for an elegant presentation. Drizzling with a simple icing made from powdered sugar and milk, or a chocolate ganache, can also add that extra touch. This cake pairs wonderfully with coffee or tea, making it perfect for a cozy gathering or afternoon treat.

Ingredients

Classic Vanilla Butter Cake Ingredients

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

Gather these ingredients to create a delightful experience!

Instructions

Preheat and Prepare

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

Cream the Butter and Sugar

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

Add Eggs and Vanilla

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

Combine Dry Ingredients

In a separate bowl, combine the flour, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, alternating with the milk.

Bake the Cakes

Divide the batter evenly between the prepared cake pans. Bake for 45 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, then transfer them to a wire rack to cool completely before frosting or serving.

Enjoy your freshly baked Classic Vanilla Butter Cake!

Pro Tips

For an extra burst of flavor, you can add citrus zest or a splash of almond extract to the batter. Ensure that all your ingredients are at room temperature for the best results.

Common Issues and Troubleshooting

If your cake doesn’t rise as expected, it could be due to using old baking powder. Always check the expiration date on your ingredients before baking. If you suspect your baking powder is too old, a simple test is to add a teaspoon of it to hot water; it should fizz vigorously. If not, it's time to buy fresh baking powder for optimal results.

In case you notice that the edges of your cake are browning too quickly while the center remains undercooked, you can place a piece of aluminum foil over the top of the cake to prevent further browning. This allows the rest of the cake to cook through without burning the outside.

Ingredient Substitutions

If you're looking for a lighter version of this cake, you can substitute half of the butter with unsweetened applesauce. This swap maintains moisture while reducing the fat content. Just be mindful that it may slightly alter the flavor and density, so it’s recommended to keep it as a 50-50 blend for best results.

For a dairy-free version, you can replace the whole milk with almond milk or soy milk, which works effectively without sacrificing moisture. Ensure that your butter substitute is a dairy-free option as well. There are great solid and liquid alternatives available that can provide similar richness.

Scaling the Recipe

This recipe can easily be scaled up or down depending on your needs. If you want to make a larger cake, simply double the ingredients and use three 9-inch cake pans for a larger batch. If you prefer a smaller version, you can halve the ingredients and use a single 9-inch pan, adjusting the baking time to about 30-35 minutes.

When scaling down, you may also consider using a cupcake pan for individual portions. Just be sure to fill each cupcake liner about two-thirds full, and reduce the baking time to around 18-20 minutes, keeping an eye out for the toothpick test for doneness.

Questions About Recipes

→ Can I substitute the butter for margarine?

While margarine can work, using real butter gives the cake its distinctive flavor and texture.

→ How do I store the cake?

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

→ Can I make this cake ahead of time?

Yes, you can bake the cakes ahead of time and wrap them tightly. They freeze well for up to 2 months.

→ What can I add to enhance the flavor?

Consider adding a berry compote between the layers or top with whipped cream and fresh fruit for a delightful touch.