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: 12 servings
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 cup unsalted butter, softened; 4 large eggs; 1 tablespoon pure vanilla extract; 1 cup milk; 2 teaspoons baking powder; 1/2 teaspoon salt

Highlighted under: Sugar & Whisk

I absolutely adore baking, and this classic vanilla butter cake has become a staple in my kitchen. The warm, buttery aroma that fills the house as it bakes is simply irresistible. It’s moist, fluffy, and the rich vanilla flavor makes it perfect for any occasion, whether it’s a birthday celebration or just a cozy weekend treat. I particularly love how versatile it is; you can enjoy it plain or dress it up with frosting and fresh fruits. Let’s dive into this delightful recipe together!

Created by

Natalie Briggs

Last updated on 2026-01-26T03:22:35.333Z

When I first baked this vanilla butter cake, I was amazed by how simple the process was yet how impressive the result turned out to be. I used high-quality vanilla extract, which elevated the flavor significantly. Instead of relying solely on butter, I also made sure to cream the sugar and butter well, allowing for a wonderful texture that is both light and decadent. This attention to detail really makes a difference!

As I continued to experiment with this recipe, I learned that the cake blends beautifully with a variety of toppings. Whether it’s a rich chocolate ganache or fresh strawberries, the vanilla butter cake serves as a perfect canvas for creativity in the kitchen. I encourage you to savor a slice with a cup of tea or coffee; it’s an indulgence you won’t regret!

        Why You'll Love This Recipe
        Light and airy texture that melts in your mouth
Rich vanilla flavor that's simply addictive
Perfectly versatile for any occasion, from casual snacks to special celebrations

      

Understanding Your Ingredients

The quality of ingredients plays a crucial role in achieving the perfect vanilla butter cake. Using unsalted butter allows for better control over the saltiness of the cake, which is particularly important as the recipe already includes salt. I recommend using a high-quality vanilla extract for a more pronounced flavor; imitation vanilla can give a less authentic taste. Additionally, make sure your eggs are at room temperature before incorporating them into the batter for better emulsification and a smoother texture.

All-purpose flour is the backbone of this cake, providing structure and stability. However, if you're looking for a lighter texture, you can substitute up to 25% of the all-purpose flour with cake flour. This will result in a softer crumb. Keeping the baking powder fresh is also essential; check the expiration date before use, as stale baking powder can lead to a dense cake. Remember, the balance of dry ingredients to wet is key to achieving that light and fluffy consistency.

Mastering the Mixing Technique

The creaming process, where you beat together the softened butter and sugar, is crucial for incorporating air into your cake. Ensure your butter is truly softened to room temperature—it should be creamy and pliable, not greasy. This step usually takes about 3-5 minutes of mixing on medium speed. Properly creamed butter and sugar will create a light batter, which translates to a fluffy cake. Avoid overmixing once you add the dry ingredients; mixing just until combined helps prevent gluten development that can toughen your cake.

When alternating the addition of dry ingredients and milk to the butter mixture, do this in three parts: add one-third of the dry ingredients, followed by half of the milk, and repeat until everything is mixed in. This technique helps ensure a uniform batter with minimal lumps. Visually, the batter should be thick yet pourable, and slightly glossy before you pour it into the pan. This ensures even baking and avoids pockets of undercooked batter.

Ingredients

Gather the following ingredients to create this delectable butter cake:

Ingredients

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

Make sure everything is at room temperature for the best results!

Instructions

Follow these simple steps to bake the cake:

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

Cream Butter and Sugar

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

Add Eggs and Vanilla

Beat in the eggs, one at a time, followed by 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 wet mixture, alternating with milk. Start and end with the dry ingredients.

Bake

Pour the batter into the prepared pan and smooth the top. Bake for 40 minutes, or until a toothpick comes out clean.

Cool and Serve

Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Once cooled, you can frost or serve it plain with some powdered sugar on top!

Pro Tips

For an extra touch, consider adding a hint of almond extract for a unique flavor twist. Also, make sure to measure your flour correctly, as too much can lead to a dense cake.

Storage and Make-Ahead Tips

One of the best aspects of vanilla butter cake is its ability to be made ahead. Once baked and fully cooled, you can wrap the cake tightly in plastic wrap and store it at room temperature for up to 3 days. For longer storage, consider freezing it. Just slice the cake into portions, wrap each piece individually in plastic wrap, and then place them in an airtight container before freezing. It can last up to 2 months in the freezer, and thawing a slice in the microwave for a few seconds brings back that freshly baked taste.

If you plan to frost the cake, it’s best to store the unfrosted layers in the fridge to maintain freshness. When ready to serve, simply bring the layers back to room temperature and frost them just before serving for best results. This also helps the frosting set properly, giving you a clean slice when cutting. Keep an eye on the texture; if the cake feels dry after a few days, pairing it with a simple syrup or whipped cream can help boost moisture levels.

Serving Suggestions

This classic vanilla butter cake serves beautifully on its own, showcasing its rich flavor. However, if you're looking to elevate it further, consider adding a simple glaze made of powdered sugar and milk for a sweet finish. Fresh fruits like berries or seasonal stone fruits make lovely accompaniments; their natural juices and acidity complement the buttery richness of the cake. A dollop of whipped cream or a scoop of vanilla ice cream can turn your cake into a delightful dessert experience.

For a fun twist, try layering the cake with your favorite jam or caramel sauce between the layers if making a multi-layered cake. This not only adds flavor but also keeps the cake moist. You can also experiment with flavor variations by incorporating orange or almond extract in place of vanilla to give your cake a unique flair without straying too far from the original recipe. These little adjustments can transform the cake to suit different occasions and preferences.

Questions About Recipes

→ Can I use margarine instead of butter?

Yes, but using butter will give the cake a richer flavor and texture.

→ Can I make this cake ahead of time?

Absolutely! The cake can be made a day in advance. Just store it airtight at room temperature.

→ What other flavors can I add?

Feel free to experiment with lemon zest, almond extract, or even mini chocolate chips.

→ How do I store leftovers?

You can wrap the cake in plastic wrap or store it in an airtight container to keep it fresh.