Baking & Desserts Classic Vanilla Butter Cake

Name: Baking & Desserts Classic Vanilla Butter Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tablespoon vanilla extract; 3 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup whole milk

Highlighted under: Pastry & Sweets

I have always believed that a classic vanilla butter cake is a necessary staple in any baker's repertoire. The simplicity of this cake allows the rich flavors to shine through, creating a perfect base for various frostings or even enjoying it plain with a cup of coffee. This recipe brings together basic ingredients to create a moist, tender cake that never fails to impress. It’s a great choice for celebrations or just a cozy afternoon treat, and it can be dressed up or down to suit any occasion.

Created by

Maya Richardson

Last updated on 2026-01-26T04:25:34.259Z

I remember the first time I baked a vanilla butter cake; the aroma that filled my kitchen was simply magical. I started by creaming the butter and sugar together until light and fluffy, which is crucial for that perfect texture. This step enhances the overall flavor, making each bite truly delightful.

Through experimenting with different recipes, I discovered that adding a touch of vanilla bean paste instead of just extract elevates the cake’s aroma and taste dramatically. Trust me; it makes a world of difference that you will savor with every forkful.

Why You'll Love This Recipe
Classic flavor that never goes out of style
Perfectly moist texture, every time
Versatile base for all your favorite toppings

Understanding the Ingredients

The butter you choose is pivotal in achieving that signature rich flavor of the vanilla butter cake. I recommend using high-quality unsalted butter, as this allows for greater control over the saltiness of the cake. The butter must be softened, so it blends seamlessly with the sugar, creating a light and fluffy texture. Avoid using margarine, as it can alter the cake's flavor and moisture balance, resulting in an inferior cake that lacks the depth butter brings.

Granulated sugar is essential not just for sweetness but also for incorporating air into the batter during the creaming process. This aeration is what contributes to the cake's rise and texture. Make sure to measure your sugar accurately, as too little can lead to a denser cake, while too much can cause it to collapse or become overly sweet. Brown sugar is not recommended in this recipe as it may change the cake's color and flavor profile.

Baking Tips for Perfect Results

When combining your wet and dry ingredients, it’s important to avoid over-mixing, which can develop gluten and lead to a tough cake. Mix just until you see no more flour streaks; it’s okay if the batter looks a bit lumpy. This ensures the cake will remain tender and moist. If you're unfamiliar with the right consistency, it should be thick yet pourable and should fall off the spatula in a ribbon-like stream.

Keeping an eye on the bake is crucial. While the recipe suggests a baking time of 25-30 minutes at 350°F (175°C), every oven is different. Start checking at the 25-minute mark; the cake is done when the edges begin to pull away from the pan and a toothpick inserted into the center comes out clean or with just a few crumbs. If it’s taking longer, it’s typically due to the oven not being calibrated correctly or if the pans are overcrowded.

Ingredients

For the Cake

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

Make sure all ingredients are at room temperature for the best results.

Directions

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.

Add eggs and vanilla

Beat in the eggs one at a time, then mix in the vanilla extract.

Mix dry ingredients

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

Combine mixtures

Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

Bake the cake

Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.

Cool the cakes

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

Enjoy your vanilla butter cake plain or add your favorite frosting!

Pro Tips

For the best flavor, use high-quality vanilla extract or vanilla bean paste.

Serving Suggestions

This classic vanilla butter cake shines when served with a simple dusting of powdered sugar, but it can also serve as a base for various toppings. For a decadent dessert, try frosting it with chocolate ganache or cream cheese frosting, adding a rich flavor contrast. Fresh fruit, such as strawberries or raspberries, can also elevate the cake, providing a refreshing balance to the buttery richness. My favorite pairing is alongside a scoop of vanilla ice cream for a delightful treat.

Leftover cake can be stored in an airtight container at room temperature for up to three days or refrigerated for a week. If you plan to keep it longer, I highly recommend freezing it. Wrap the cooled cake tightly in plastic wrap and then foil to prevent freezer burn. It can be frozen for up to three months, and when you’re ready to enjoy, let it thaw in the fridge overnight before serving.

Variations to Try

While this recipe delivers a classic vanilla flavor, consider experimenting with different extracts or zests to switch things up. For an orange-flavored cake, you could replace the vanilla extract with orange extract and add a tablespoon of freshly grated orange zest. Similarly, almond extract can offer an intriguing flavor twist. Just keep in mind that alternatives like lemon zest will add moisture and acidity, so you might need to adjust other ingredients accordingly.

For a more decadent dessert, you might incorporate chocolate chips or nuts into the batter. Add about one cup of semi-sweet chocolate chips or chopped walnuts for texture and flavor. However, be cautious with the additional ingredients, as they can impact the cake's structure. If you go this route, I recommend slightly reducing the flour quantity to compensate for the added volume.

Questions About Recipes

→ Can I use margarine instead of butter?

While margarine can be used, the flavor and texture will not be the same. Using butter yields the best results.

→ How should I store the cake?

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

→ Can I freeze the cake?

Yes, the cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap before freezing.

→ What can I add to the batter?

You can add chocolate chips, nuts, or dried fruits for a flavor twist!