Baking & Desserts Classic Vanilla Butter Cake

Name: Baking & Desserts Classic Vanilla Butter Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup milk

Highlighted under: Sweet Creations Co.

I absolutely love baking, and this Classic Vanilla Butter Cake has become one of my favorites. The aroma that fills my kitchen while it bakes is simply delightful, and the resulting cake is moist and rich. I often bake this for special occasions, but it’s just as great for an everyday treat with a cup of tea. It's versatile enough to be dressed up with frosting or served plain, allowing its buttery flavor to shine. Once you taste it, you'll understand why it's a staple in my recipe collection.

Created by

Imogen Walker

Last updated on 2026-01-26T05:17:34.477Z

When I first attempted this Classic Vanilla Butter Cake, I wasn’t sure how it would turn out, but I was pleasantly surprised. The secret is in the creaming method; beating the butter and sugar until light and fluffy helps create that perfect texture. I remember serving it at a family gathering, and it was a hit!

A tip I highly recommend is to use high-quality vanilla extract. It elevates the flavor immensely, making each bite feel luxurious. I often make this cake in various sizes, adjusting the baking time accordingly, but the flavor always stays consistent.

Why You Will Love This Recipe
Buttery richness complemented by a hint of vanilla.
Light and fluffy texture that's perfect for any occasion.
Easily customizable with your favorite toppings or fillings.

Perfecting Your Vanilla Butter Cake

Achieving the perfect texture in your Classic Vanilla Butter Cake relies heavily on ingredient temperature. It’s imperative that your butter is softened, not melted, as this helps to create a light and airy batter. You can achieve the correct consistency by letting your butter sit at room temperature for about 30 to 60 minutes before starting your preparation. Additionally, ensure your eggs are at room temperature; this by allowing them to sit in warm water for about 10-15 minutes before use helps them combine more seamlessly into the batter.

When mixing your batter, use a stand mixer fitted with a paddle attachment for optimal results. Start at a low speed to avoid flour clouds, gradually increasing to medium speed after the flour is incorporated. Beat until the mixture is light and fluffy, usually about 4-5 minutes. This step is crucial for aerating the batter, which contributes to the cake’s fluffy texture. If you're looking for a little extra richness, consider adding an extra egg yolk to the mix after incorporating the eggs for a denser crumb.

Flavor Variations and Add-Ins

The versatility of this Vanilla Butter Cake makes it an ideal base for experimentation. You can infuse the batter with different flavors by replacing part of the vanilla extract with almond extract, which complements the butter beautifully. Additionally, you might consider adding zest from a lemon or orange to introduce a bright citrus note. If you’d like a nutty flavor, folding in half a cup of finely chopped nuts, such as almonds or pecans, can add both taste and texture.

For a more decadent version, turn this cake into a layered dessert by slicing each cake layer in half horizontally, creating a total of four thin layers. This technique not only adds height but also allows for more frosting or fillings between the layers. Whipped cream, fruit preserves, or a classic buttercream frosting can take your cake from excellent to extraordinary. Don’t hesitate to mix and match fillings—fresh berries or even a chocolate ganache can make your cake a visual and flavorful showstopper.

Ingredients

Gather the following ingredients for your Classic Vanilla Butter Cake.

Ingredients

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

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

Instructions

Follow these steps to create your Classic Vanilla Butter Cake.

Prepare the baking pan

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

Cream butter and sugar

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

Add eggs and vanilla

Beat in the eggs one at a time, integrating fully before adding the next. Add vanilla extract and mix well.

Combine dry ingredients

In another bowl, whisk together flour, baking powder, and salt.

Mix dry and wet ingredients

Gradually add the dry mixture to the wet mixture, alternating with milk. Start and end with the flour mixture.

Pour and bake

Divide the batter evenly between the prepared pans. Bake for 30-40 minutes, or until a toothpick inserted comes out clean.

Cool and serve

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

Enjoy your delicious Classic Vanilla Butter Cake!

Pro Tips

Ensure all ingredients are at room temperature for uniform mixing. You can also add citrus zest for a unique twist!

Storing Your Cake

Once your Classic Vanilla Butter Cake has fully cooled, you can store it to preserve its moist texture. If left unfrosted, wrap each cake layer tightly in plastic wrap and refrigerate for up to 5 days. For longer storage, consider freezing the layers. Place each cooled layer in an airtight container or wrap it in foil before freezing, allowing you to keep it for up to 3 months. When you’re ready to enjoy, let the cake thaw in the refrigerator overnight before frosting or serving.

If your cake has been frosted, it’s best to keep it in a cool place, ideally in a cake dome or a covered container, to prevent drying out. It works best if consumed within 3 days, as the frosting can start to lose its texture over time. An easy tip to keep your cake moist after slicing is to place a piece of bread in the container, which will help maintain moisture levels.

Troubleshooting Common Issues

Even for seasoned bakers, issues can arise while making cakes. If your cake comes out too dense, it could be due to overmixing after adding the flour, which activates gluten and leads to a heavier texture. Be sure to mix just until combined. Additionally, measuring your flour correctly is crucial; using a kitchen scale for precision will yield better results than using the scoop-and-sweep method, which can lead to using too much flour.

On the flip side, if your cake domes too much in the center, this may indicate that your oven temperature is too high. It’s wise to use an oven thermometer to verify that your oven is calibrated correctly. Baking at 350°F (175°C) should generally yield a beautifully flat cake. If you want a more even bake, consider lowering the temperature to 325°F (160°C) and increasing the baking time slightly; this often creates a more evenly baked cake.

Questions About Recipes

→ Can I use margarine instead of butter?

While margarine can be used, the flavor and texture may differ. For best results, stick with unsalted butter.

→ How do I store leftovers?

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

→ Can I freeze this cake?

Yes, you can freeze the cake after it has cooled. Wrap it tightly in plastic wrap and place it in a freezer-safe container.

→ What variations can I try with this recipe?

You can add chocolate chips, dried fruit, or spices like cinnamon for a unique flavor twist!