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 pure vanilla extract; 3 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup milk

Highlighted under: Sweet Baking Essentials

I absolutely love baking, and there's nothing quite like the aroma of a classic vanilla butter cake cooling in the kitchen. This recipe has been a family favorite for years, always bringing warmth and nostalgia to gatherings. I enjoy its versatility, whether served plain, with fresh fruit, or dressed up with frosting. The texture is wonderfully light yet rich, making it perfect for any occasion. I’m thrilled to share this timeless recipe, as it never fails to impress both family and friends alike!

Created by

Skylar Jennings

Last updated on 2026-01-26T02:54:34.894Z

When I first tried this classic vanilla butter cake recipe, I was skeptical of its simplicity. However, I learned that using high-quality butter and pure vanilla extract truly elevates the flavors. The cake baked beautifully, rising perfectly and developing a golden-brown crust. I find that letting it cool completely before slicing enhances the texture even more.

One of my favorite tips is to add a little bit of almond extract to the batter for an extra layer of flavor. It creates a delightful background that perfectly complements the vanilla. This cake pairs wonderfully with whipped cream or fresh berries for a refreshing dessert!

Why You'll Love This Recipe
Rich, buttery flavor that's simply irresistible
Versatile for any occasion, from birthdays to tea parties
Easy to customize with various toppings and fillings

Mastering the Art of Butter Creaming

A crucial step in ensuring a light texture in your vanilla butter cake is mastering the creaming process. Begin by softening your butter to room temperature, as cold butter won't trap air effectively. I usually leave my butter out for about 30 minutes before I start. When you cream the butter and sugar, aim for a light and fluffy consistency—this can take anywhere from 3 to 5 minutes with a stand mixer. The air bubbles formed during this process will help the cake rise beautifully.

Don't rush the addition of eggs after creaming. Adding them one at a time allows each egg to emulsify fully with the butter mixture, contributing to a rich and moist cake. Make sure to mix well after each addition; this not only combines flavors but also ensures that your batter holds its structure when baking.

Ingredient Substitutions and Variations

If you're looking to reduce calories or accommodate dietary restrictions, you can replace part of the butter with applesauce or Greek yogurt. For a richer flavor, try using browned butter, which adds a nutty depth to the cake. However, keep in mind that using liquids like applesauce may slightly alter the texture, so a little adjustment in flour might be needed to maintain density.

For a fun twist, consider adding almond extract in place of half of the vanilla. Almond extract has a potent flavor, so a teaspoon can carry enough impact. Additionally, fold in chocolate chips or lemon zest for unexpected bursts of flavor that elevate the classic vanilla profile.

Ingredients

For the Cake

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

Instructions

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

Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Dry Ingredients

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

Mix Dry and Wet Ingredients

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

Pour and Bake

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Cool the Cakes

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

Pro Tips

For a more decadent flavor, substitute half of the granulated sugar for brown sugar.

Storing and Serving Suggestions

This vanilla butter cake stores beautifully at room temperature for up to three days, wrapped tightly to retain moisture. For longer storage, consider freezing the cakes. Simply cool them completely, wrap them securely in plastic wrap, and place them in a freezer-safe bag. They can last up to three months in the freezer, making them ideal for spontaneous gatherings or occasions where you need a quick dessert.

When ready to serve, allow frozen cakes to thaw in the refrigerator overnight. You can frost or fill them once they reach room temperature. A simple glaze made of powdered sugar and milk can beautifully enhance the cake without overwhelming its delicate flavor.

Troubleshooting Common Issues

One common issue you might encounter is a cake that sinks in the middle. This can happen if the batter is overmixed or if the oven temperature is too low. Always check the oven with an oven thermometer to ensure it's at the desired 350°F (175°C). Avoid opening the oven door during the first 20 minutes of baking, as this can cause the temperature to drop suddenly.

If your cake turns out too dense, it could be due to using too much flour. When measuring flour, spoon it into the measuring cup and level it off with a knife for accuracy. Also, make sure your baking powder is fresh—old leavening agents won't provide enough lift, affecting the overall texture of your cake.

Questions About Recipes

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

Yes, cake flour can be used for a finer texture; just adjust the amount slightly.

→ How can I store the leftover cake?

Wrap it tightly in plastic wrap and store at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I freeze the cake?

Absolutely! Freeze the cake wrapped in plastic wrap for up to 3 months. Thaw it in the refrigerator before serving.

→ What can I use instead of butter?

You can substitute it with margarine or a lactose-free butter alternative, though the flavor may vary slightly.