Baking & Desserts Classic Vanilla Butter Cake

Name: Baking & Desserts Classic Vanilla Butter Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; 1 cup unsalted butter, softened; 4 large eggs; 1 cup whole milk; 2 ½ teaspoons baking powder; 1 tablespoon vanilla extract; ½ teaspoon salt

Highlighted under: Sweet & Baked

I often crave a rich, buttery cake that can satisfy my sweet tooth and be enjoyed on any occasion. This Classic Vanilla Butter Cake is the perfect solution. It's incredibly easy to make, featuring simple ingredients that come together beautifully in just one bowl. With its soft, moist texture and delightful vanilla flavor, this cake quickly becomes a staple in my dessert repertoire. Whether served plain or dressed up with frosting and berries, it’s sure to impress friends and family alike!

Created by

Josie Lambert

Last updated on 2026-01-26T04:41:34.359Z

When I first decided to bake this Classic Vanilla Butter Cake, I wanted something that would showcase the simplicity yet depth of flavor that vanilla can bring. While experimenting, I discovered that creaming the butter and sugar until they are light and fluffy really enhances the cake's texture—making it airy and delicious.

In my kitchen, I’ve also found that using quality vanilla extract is essential for a rich flavor. My favorite tip is adding a pinch of salt to balance the sweetness; it makes all the difference in elevating this cake from good to unforgettable!

Why You'll Love This Recipe
A moist crumb that's bursting with vanilla flavor
Easily adaptable for any occasion or topping
Perfectly pairs with fresh fruit or whipped cream

Understanding the Ingredients

Each ingredient in this Classic Vanilla Butter Cake plays a crucial role in achieving the desired flavor and texture. The unsalted butter is fundamental, contributing to the cake's rich taste and moist crumb. Be sure to use softened butter, as this will incorporate more air during the creaming process, resulting in a lighter cake. Granulated sugar not only sweetens the batter but also aids in the cake's structure by interacting with the butter and eggs to create a stable emulsion.

Including whole milk enhances the cake's moisture and creates a tender crumb. If you need a dairy-free version, consider substituting with almond milk or oat milk. However, if using non-dairy milk, choose unsweetened versions to avoid altering the cake's sweetness. For a richer flavor, you could also substitute half of the whole milk with sour cream or yogurt to add an extra layer of taste and moisture.

Key Techniques for Success

Avoiding common pitfalls when making this cake is important for a successful bake. When creaming the butter and sugar, ensure you're using room temperature butter; this will make it easier to cream until fluffy—about 5 minutes. If you see any lumps after mixing, continue beating until the mixture is glossy and smooth to achieve the best texture. Overmixing after adding flour can lead to a dense cake, so mix until just combined.

When baking, position your cake pans in the center of the oven for even heat distribution. Rotate the pans halfway through baking to prevent uneven rising. It’s crucial to check for doneness using a toothpick; insert it into the center, and if it comes out clean, the cakes are done. Every oven is different, so monitor your cakes closely, as baking times can vary from 30 to 40 minutes.

Ingredients

Classic Vanilla Butter Cake Ingredients

2 cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup whole milk
2 ½ teaspoons baking powder
1 tablespoon vanilla extract
½ teaspoon salt

Instructions

Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.

Cream Butter and Sugar

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

Add Eggs and Vanilla

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

Combine Dry Ingredients

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

Mix Everything Together

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

Bake the Cakes

Pour the batter evenly into the prepared pans. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting or serving.

Pro Tips

For an extra flavor boost, try adding the zest of one lemon or orange to the batter. It adds a lovely citrus note that pairs beautifully with vanilla.

Serving Suggestions

This Classic Vanilla Butter Cake shines on its own but can be dressed up for special occasions. A simple dusting of powdered sugar adds a charming touch, while a dollop of whipped cream elevates it even further. Pairing with fresh berries adds a burst of color and natural sweetness. Consider making a berry compote by simmering mixed berries with a touch of sugar to serve alongside or drizzle over, enhancing both flavor and presentation.

For those looking to experiment, this cake serves as a fantastic base for layered cakes or cupcakes. Simply slice the cooled cakes horizontally to create layers, which can be filled with buttercream, cream cheese frosting, or ganache. Each layer can be flavored with fruit purees or extracts to create unique variations, making this recipe versatile enough for any celebration.

Storage and Freezing Tips

If you have leftover cake, storing it properly is key to maintaining its freshness. Wrap the cooled cake tightly in plastic wrap and store it at room temperature for up to three days. For longer storage, cut the cake into slices and place them in an airtight container or freezer bag, separating layers with parchment paper to prevent sticking. This way, it can be kept in the freezer for up to three months.

To thaw, simply transfer the frozen slices to the refrigerator overnight or leave them at room temperature for an hour or two. If you prefer a warm slice, you can microwave it for about 10-15 seconds. This Vanilla Butter Cake reheats beautifully and retains its moisture, making it a convenient option for last-minute dessert cravings or unexpected guests.

Questions About Recipes

→ Can I use margarine instead of butter?

Yes, but the flavor and texture may differ slightly. Unsalted butter is recommended for the best results.

→ How can I store leftover cake?

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

→ Can I freeze this cake?

Absolutely! Wrap it well in plastic wrap and store in the freezer for up to 3 months.

→ What can I add for more flavor?

Consider incorporating chocolate chips, toasted nuts, or spices like cinnamon for a unique twist.