Baking & Desserts Classic Vanilla Butter Cake

Name: Baking & Desserts Classic Vanilla Butter Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 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: Cakes & Oven Treats

I cherish the moments spent baking this Classic Vanilla Butter Cake, as it evokes feelings of joy and comfort for me. With its rich buttery flavor and delightful aroma, this cake becomes the star of any gathering. Each slice is a celebration of simplicity, made with just a few quality ingredients that truly shine. I love pairing it with fresh berries or a drizzle of cream for an indulgence that's both elegant and satisfying. Baking it is not only about the end product but the cherished memories made in the kitchen.

Created by

Chelsea Payne

Last updated on 2026-01-26T02:13:34.830Z

When I first tried my hand at this Classic Vanilla Butter Cake, I was amazed at how simple it was yet how incredibly satisfying the result turned out. The secret lies in creaming the butter and sugar together until fluffy, which creates a cake that is light and airy. I remember the aroma filling my kitchen, making it hard to wait for it to cool before diving in!

Another tip I've learned is to use high-quality vanilla extract, as it truly enhances the cake's overall flavor. Each bite is a reminder of why this classic recipe has been a favorite in my household for years. I often find myself making it for birthdays, holidays, and even just a sweet treat on a regular day.

Why You'll Love This Cake
Classic flavor that never goes out of style
Perfectly moist with a rich buttery texture
Versatile base for many frosting and topping options

Understanding Butter's Role

Butter is the star ingredient in this Classic Vanilla Butter Cake, contributing to its rich flavor and moist crumb. Its fat content coats the flour proteins, helping to create a tender texture. Always use unsalted butter for better control over the cake's sweetness, as salted butter can alter the flavor profile subtly. Make sure the butter is softened to room temperature; this allows for a better emulsion with sugar, resulting in a light and fluffy batter.

When creaming the butter and sugar, aim for a pale and fluffy mixture, which can take about 3-5 minutes of mixing. This process incorporates air into the batter, crucial for leavening your cake. If you notice the mixture isn’t fluffing up properly, your butter may not be soft enough or may be too warm—try adjusting your ingredients’ temperatures next time.

Perfecting Your Baking Technique

For even baking, it's essential to alternate adding your dry ingredients and milk to the creamed mixture, starting and ending with the dry ingredients. This technique allows for a smoother batter and helps prevent any potential clumping from the flour absorbing too quickly. Mixing until just combined will also prevent overworking the gluten in the flour, which can lead to a dense cake.

After baking, allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks. This cooling period helps the cake set and makes it less prone to breaking when you turn it out. If the cake is sticking to the sides of the pan, gently run a knife around the edges before inverting.

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 with butter or cooking spray.

Cream Butter and Sugar

In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.

Add Eggs and Vanilla

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

Combine Dry Ingredients

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

Mix Ingredients Together

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

Pour and Bake

Divide the batter equally between the prepared pans and smooth the tops. Bake for 25 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 to wire racks to cool completely. Frost as desired.

Pro Tips

For added flavor, try incorporating some lemon zest into the batter or serve with a classic buttercream frosting for a delicious finish.

Flavor Variations

While this cake is delightful on its own, consider adding a twist by incorporating citrus zest, such as lemon or orange, into the batter. This addition brightens the flavor and complements the vanilla beautifully. A teaspoon of almond extract can also enhance the richness if you're looking to experiment without straying too far from the classic profile.

For a unique texture, fold in a cup of chopped nuts or chocolate chips into the batter before baking. This creates delightful pockets of flavor throughout the cake and lends it an appealing bite. Just remember to reduce the flour slightly to maintain balance if you add extra ingredients.

Storage and Serving Suggestions

To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to extend its life, consider refrigerating it for up to a week. Make sure it is wrapped well to avoid drying out; if served cold, let it sit at room temperature for about 30 minutes before enjoying, as this will enhance the flavor and texture.

This cake is incredibly versatile and can be served plain, or you can enhance it with fresh berries, a dusting of powdered sugar, or whipped cream on the side. For a more decadent option, layer with buttercream frosting or create a tres leches cake by soaking the layers in a mixture of condensed milk, evaporated milk, and cream.

Questions About Recipes

→ Can I substitute the butter with margarine?

Yes, but it may affect the flavor and texture slightly.

→ What can I use instead of milk?

You can use almond milk or coconut milk as alternatives.

→ Can this cake be made ahead of time?

Absolutely! It can be baked a day in advance and stored in an airtight container.

→ How can I make this cake chocolate-flavored?

You can substitute 1 cup of flour with cocoa powder for a delicious twist!