Baking & Desserts Classic Vanilla Butter Cake

Name: Baking & Desserts Classic Vanilla Butter Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 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 whole milk

Highlighted under: Sugar Bliss

When I think of comfort food, a classic vanilla butter cake comes to mind. There's something magical about the combination of rich butter and fragrant vanilla that makes this cake a standout dessert. I love how simple yet gratifying it is to bake, filling the kitchen with its warm aroma as it rises. Whether it’s for a family celebration or an afternoon treat, this cake is always a hit. I can't wait for you to experience the delightful texture and flavor that make this vanilla butter cake a beloved choice in our home.

Created by

Quinn Harper

Last updated on 2026-01-26T04:13:34.714Z

Every time I bake this vanilla butter cake, I’m reminded of my childhood when my mom would make it for my birthday. The way the house would fill with that sweet buttery scent was just magical. I tweaked the recipe a bit over the years, finally finding the perfect balance of moistness and flavor. The key, I discovered, is using high-quality vanilla extract and letting the butter soften at room temperature for the perfect creaminess and texture.

This cake is incredibly versatile; I’ve served it plain, dusted with powdered sugar, and even frosted with various toppings. When I want to impress my guests, I whip up a light whipped cream and fresh berries on the side. It makes for a beautiful presentation and complements the cake wonderfully!

Why You'll Love This Recipe
Classic flavor profile that appeals to all ages
Dense yet fluffy texture that is a delight to eat
Versatile base for endless frosting and topping possibilities

The Importance of Ingredients

Using high-quality ingredients is crucial for the success of your vanilla butter cake. Unsalted butter not only provides the necessary fat for richness but also allows you to control the salt content. Opt for fresh, pure vanilla extract instead of imitation vanilla; the depth of flavor from real vanilla beans makes a significant difference. Additionally, make sure your eggs are at room temperature for optimal incorporation into the batter, ensuring a uniform texture and rise.

Each ingredient plays a vital role in creating the perfect cake structure. The granulated sugar not only sweetens but helps to aerate the batter when creamed with butter, leading to a light texture. Be careful not to overmix the batter after adding the dry ingredients; mixing until just combined prevents the cake from becoming tough. This delicate balance is what gives the butter cake its signature fluffy yet dense nature.

Baking Tips for the Perfect Cake

To achieve an even bake and prevent the cake from doming, it’s essential to rotate the pans halfway through the baking time. I typically mark my timer for 15 minutes to remind me. You’ll know the cakes are done when they’re golden around the edges and a toothpick inserted in the center comes out clean. If you're uncertain, err on the side of caution; underbaking slightly is better than overbaking, which can lead to a dry cake.

After baking, patience is key. Allow the cakes to cool in their pans for a full 10 minutes before transferring them to a wire rack. This step helps prevent breakage and maintains the cake's moisture. For extra flavor, consider adding a simple syrup to soak the layers before frosting; this will keep your cake moist for days, enhancing the overall experience.

Serving and Storage Suggestions

This vanilla butter cake is incredibly versatile and can be dressed up or down. For family gatherings, I often layer it with fresh berries and whipped cream for a refreshing twist. Alternatively, frost it with a simple buttercream or even a cream cheese frosting for rich indulgence. Try serving individual slices with a scoop of vanilla ice cream for an extra treat.

If you're planning to make this cake ahead of time, it can be easily stored. Wrap the cooled cake layers tightly in plastic wrap and keep them in the refrigerator for up to a week, or freeze for up to three months. Thaw it at room temperature before serving, and you'll find that it retains its wonderful flavor and texture. This makes it a practical choice for busy bakers looking to get ahead.

Ingredients

Classic Vanilla Butter Cake 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 whole milk

Instructions

Prepare the Oven and Pan

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

Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.

Add Eggs and Vanilla

Add the 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 ingredients to the creamed mixture, alternating with the milk. Mix until just combined.

Bake the Cake

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 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 before transferring them to a wire rack to cool completely. Serve as is or with your favorite frosting.

Pro Tips

For an extra touch, consider adding a tablespoon of lemon zest to the batter for brightness or experimenting with almond extract for a different flavor profile. Ensure all ingredients are at room temperature for the best results.

Troubleshooting Common Issues

If you find that your cake is too dense, next time ensure that you’re not overmixing the batter, especially after adding the flour. Overmixing develops gluten, which can result in a tough texture. Also, double-check that your baking powder is fresh; expired leavening agents won't provide the rise you need for a fluffy cake.

On the other hand, if the cake domes too much, your oven may be running hot. Use an oven thermometer to accurately gauge your oven’s temperature. If you often have this issue, consider lowering your oven temperature by 25°F and extending the baking time slightly.

Flavor Variations and Add-ins

Feel free to get creative with your vanilla butter cake! For a twist, try adding citrus zest—like lemon or orange—into the batter for a fragrant, invigorating flavor. You can also incorporate different extracts such as almond or coconut for a unique taste profile. Chopped nuts, chocolate chips, or shredded coconut make excellent add-ins, providing an appealing texture contrast and flavor boost.

For those who prefer a more decadent dessert, consider layering the cake with a fruit preserves or chocolate ganache in between the layers. Not only does this add moisture, but it also elevates the cake to a bakery-worthy level. Just remember to adjust your frosting quantities accordingly to accommodate the added goodness.

Questions About Recipes

→ Can I substitute the butter with oil?

While you can, the texture and flavor will differ. Butter gives a richer taste and denser texture that oil cannot replicate.

→ How do I store leftover cake?

Wrap the cake tightly in plastic wrap and store it in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

→ Can I freeze the cake?

Yes! Wrap the cooled cake tightly in plastic wrap and freeze it for up to 3 months. Thaw in the fridge before serving.

→ What can I use instead of eggs?

You can try using unsweetened applesauce (1/4 cup per egg) or flax eggs. Keep in mind that this may alter the flavor and texture slightly.