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; 2 ½ cups all-purpose flour; 2 ½ teaspoons baking powder; ½ teaspoon salt; 1 cup milk

Highlighted under: Classic Sweet Baking

I absolutely adore baking, and this Classic Vanilla Butter Cake has become my go-to recipe for any occasion. With its buttery richness and the delightful aroma of vanilla, it transports me back to my childhood. I love that it’s simple to make yet impressively delicious. The cake is perfect on its own, or you can dress it up with frosting or fresh fruit. Every bite melts in your mouth, and I can't wait for you to experience this classic recipe that always brings smiles to the table!

Created by

Summer Blake

Last updated on 2026-01-26T04:01:34.821Z

When I first tried making this Classic Vanilla Butter Cake, I was so pleased with the outcome that it quickly became a favorite in my household. The simplicity of the ingredients makes it accessible, and I love how the vanilla can be adjusted to suit personal taste. This recipe works wonderfully because it uses the creaming method, allowing the butter and sugar to create a fluffy texture, which is key to a light cake.

One detail that made a difference for me was the quality of vanilla extract; I always opt for pure vanilla. It elevates the flavor and brings the cake to another level. If you have some on hand, a few drops of almond extract also add a wonderful depth. Trust me, this cake will become an essential part of your baking repertoire!

Why You'll Love This Recipe
Heavenly vanilla aroma that fills your kitchen
Moist and tender crumb that pleases everyone
Versatile base for any frosting or fruit topping

Understanding Ingredients

Each ingredient in this Classic Vanilla Butter Cake plays a pivotal role in achieving the cake's superb texture and flavor. The unsalted butter adds richness while providing moisture and a tender crumb. I recommend using room temperature butter, as this helps it cream better with the sugar, leading to a lighter cake. The granulated sugar not only sweetens but also aerates the batter when creamed with the butter, so be sure to cream for a good 3-5 minutes until fluffy.

Eggs contribute to the structure and stability of the cake. They also add moisture and richness. When adding the eggs, ensure they're at room temperature as well; this prevents the mixture from curdling and ensures an even batter. The vanilla extract is not just for flavor; its aromatic qualities deepen as the cake bakes, filling your kitchen with a cozy, inviting scent.

Baking Techniques

Baking the cakes to perfection is crucial for achieving that moist and tender crumb. After dividing the batter between your pans, use a spatula to smooth the tops gently. Viewing the batter as a canvas allows you to create a beautifully even surface for baking. Watch for a golden color and a toothpick test; when it comes out clean, you know your cakes are ready. Slightly underbaking is preferable to avoid dryness, especially since they will continue to cook slightly after being pulled from the oven.

Cooling is also an important step. Allow the cakes to cool in the pans for about 10 minutes. This helps to set the crumb before transferring them. Use a knife to gently loosen the edges before flipping them onto wire racks. If they stick, a light tap can help release them. Proper cooling ensures that the layers hold their shape and texture when frosted.

Serving Suggestions and Variations

This Classic Vanilla Butter Cake serves as an excellent base for a myriad of toppings and frostings. Pair it with a simple buttercream for a traditional look, or add fresh fruit and whipped cream for a lighter, more refreshing option. A drizzle of chocolate ganache or a sprinkle of powdered sugar can elevate its presentation. You might even consider layering with jam between the cake layers for an added flavor dimension.

For make-ahead simplicity, the cake can be baked in advance and stored in the refrigerator, wrapped tightly in plastic wrap for up to three days. If you'd like to freeze it, ensure the layers are completely cooled before wrapping and freezing. They can remain in the freezer for up to three months. Thaw in the refrigerator overnight and frost once fully defrosted for the best results.

Ingredients

Gather these ingredients to start your baking adventure!

Ingredients for Classic Vanilla Butter Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup milk

Make sure to have everything ready before you start baking!

Instructions

Follow these simple steps to create a delightful cake.

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. This helps incorporate air into the batter for a lighter texture.

Add Eggs and Vanilla

Beat in 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 Everything Together

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

Bake the Cakes

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Once baked, let the cakes cool in the pans for 10 minutes before removing them from the pans to cool completely on wire racks. Once cooled, you can frost as desired.

Your delicious vanilla butter cake is ready to be enjoyed!

Pro Tips

For the best flavor, always use high-quality butter and vanilla extract. Consider adding lemon zest for a refreshing twist!

Troubleshooting Common Issues

If your cake isn’t rising as expected, check that your baking powder is fresh. An expired leavening agent can result in a dense cake, so consider doing a quick test by adding it to vinegar; it should fizz if still active. Additionally, ensure you're measuring your flour accurately; too much flour can make the cake heavy. I always recommend using the spoon-and-sweep method for the most accurate measurement.

In the event of a domed top, it often indicates that the cakes were baked too long or at too high a temperature. Keep an eye on them in the last few minutes of baking. If overbaked, you might consider salvaging the cake by leveling the tops with a serrated knife. As a precaution, rotating the pans halfway through baking can promote even cooking, especially in a traditional oven.

Flavor Variations

For those wishing to personalize the flavor, consider infusing the cake with citrus zest, such as lemon or orange, which pairs beautifully with vanilla and can brighten the overall flavor profile. Alternatively, spice it up with a hint of almond extract for a unique twist. Just replace a portion of the vanilla with almond extract; a little goes a long way.

If you're looking for a chocolate version, replace about ½ cup of the flour with unsweetened cocoa powder. Note that this will alter the texture; you may need to adjust the liquid slightly. These simple tweaks can transform the Classic Vanilla Butter Cake into something uniquely yours while still retaining that delicious buttery base.

Questions About Recipes

→ Can I replace the butter with oil?

While it's possible, butter gives the cake a richer flavor and texture. If you prefer oil, use a light-flavored oil and adjust to half the amount.

→ How should I store leftover cake?

Store the cooled cake in an airtight container at room temperature for up to 3 days. You can refrigerate it for longer freshness, but it may change the texture slightly.

→ Can I freeze this cake?

Yes! Wrap the cooled cake tightly in plastic wrap and foil before freezing. It can be stored for up to 3 months. Thaw it before serving.

→ What can I add to the batter?

Feel free to mix in chocolate chips, nuts, or dried fruit for an added burst of flavor. Just be sure to adjust the quantity cautiously to maintain the cake’s structure.