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

Highlighted under: Delightful Desserts

When I think of comfort food, this classic vanilla butter cake immediately comes to mind. It has a rich, buttery flavor that’s not overly sweet, making it perfect for any occasion. I love serving it with a dollop of whipped cream or a scoop of vanilla ice cream. The smell of the cake baking in the oven is irresistible and brings back fond memories of family gatherings. Plus, it’s a straightforward recipe that anyone can master with just a few pantry staples.

Created by

Vanessa Doyle

Last updated on 2026-01-26T01:53:42.954Z

One of my favorite baking memories involved the first time I made this vanilla butter cake for my family. I was a bit nervous, but once I pulled it from the oven, the golden crust and fragrant aroma gave me the confidence I needed. Everyone loved it! I’ve since perfected the recipe by using fresh vanilla beans instead of extract, making a significant difference in flavor.

Another tip I learned is to beat the butter and sugar until they’re light and fluffy. This incorporation of air helps the cake rise beautifully and contributes to that wonderfully tender crumb. Trust me, it’s worth the extra few minutes!

Why You'll Love This Cake
Lush vanilla flavor that shines through every bite
Perfectly moist texture that keeps you coming back for more
Versatile base for a variety of toppings and frostings

Understanding the Key Ingredients

The richness of this vanilla butter cake comes from the quality of the butter. Using unsalted butter allows you to control the salt content and enhance the cake's natural sweetness. Look for high-fat, good-quality butter for a creamier texture and rich flavor. If you're in a pinch, you can use margarine, but it may alter the taste and texture slightly, making it less rich and fluffy compared to traditional butter.

Eggs play a significant role in giving the cake its structure and moisture. Be sure to use large eggs, as standard sizes can affect the batter's consistency. For a fun twist on this classic recipe, try substituting two of the eggs with a half cup of unsweetened applesauce to create a lighter version of the cake without sacrificing flavor or moisture.

Mastering the Baking Technique

When creaming butter and sugar, the goal is to incorporate as much air as possible, which yields a light, fluffy texture. Mix until the color lightens and the mixture becomes pale and fluffy—usually around five minutes. If your mixture isn’t coming together, it might be that your butter is too cold; it should be softened but not melted. If you accidentally melt your butter, chill the mixture briefly before continuing.

Baking time can vary based on your oven's precision, so keep an eye on your cakes in the last few minutes. They should be golden brown and should spring back when lightly pressed. A toothpick test is essential; insert it in the center, and if it comes out clean or with a few moist crumbs, the cake is done! Allowing the cakes to cool in the pans for just 10 minutes helps them firm up without sticking.

Ingredients

For the Vanilla Butter 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 teaspoon salt
1 cup milk

Ensure all ingredients are at room temperature for best results.

Instructions

Preheat the Oven

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

Cream the Butter and Sugar

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

Add the Eggs and Vanilla

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

Mix the Dry Ingredients

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

Combine Everything

Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour.

Bake

Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 35-40 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, then turn them out onto a wire rack to cool completely before frosting.

Don’t forget to enjoy a slice while it’s still warm!

Pro Tips

If you want to elevate this cake, consider adding a citrus glaze or fresh fruits on top.

Storage and Make-Ahead Tips

This vanilla butter cake can be made ahead of time and stored properly. Once cooled completely, wrap the cakes tightly in plastic wrap and place them in an airtight container. They will stay fresh at room temperature for up to 3 days. For longer storage, freeze the wrapped cakes for up to 3 months. To thaw, simply leave them at room temperature for a few hours before serving, and they will taste freshly baked.

If you anticipate needing to frost the cake later, consider freezing the layers individually. This makes frosting easier, as the cakes remain firm and less likely to crumble. Additionally, chilled cake layers are great for precision when applying frosting, helping to achieve more polished results.

Delicious Variations

While this vanilla butter cake is fantastic on its own, it also serves as an excellent base for various flavors. For a chocolate twist, you can replace one cup of flour with one cup of unsweetened cocoa powder. Just be mindful that this will slightly adjust the cake's moisture, making it important to check doneness carefully.

Fruity additions can also elevate this cake. Fold in half a cup of finely chopped strawberries or blueberries into the batter for bursts of fresh flavor during baking. Just be sure to coat the fruits in a light dusting of flour before mixing, which helps prevent them from sinking to the bottom of the cake.

Questions About Recipes

→ Can I use margarine instead of butter?

While margarine can be used, it may alter the flavor and texture slightly. I recommend using real butter for the best results.

→ How do I store leftover cake?

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

→ Can I freeze the cake?

Yes, this cake freezes well. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn.

→ What is the best way to serve this cake?

This cake is delicious as is, but you can serve it with whipped cream, fresh berries, or your favorite frosting.