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

Highlighted under: Sweet Moments Studio

I absolutely adore baking, and nothing brings back memories quite like the scent of a classic vanilla butter cake wafting through my kitchen. This cake is a staple in our household, perfect for any occasion, be it a birthday, coffee gathering, or just a sweet indulgence after dinner. The beauty of this recipe lies in its simplicity, allowing the buttery flavor and delightful vanilla essence to shine through. Plus, it’s incredibly easy to make, making it a go-to dessert for both novice bakers and seasoned pros alike.

Created by

Elodie Brooks

Last updated on 2026-01-26T01:49:34.432Z

When I first tried this butter cake recipe, I was captivated by how effortlessly the tender crumb came together. Over the years, I have adjusted the proportions slightly, and I found that using high-quality vanilla extract makes a noticeable difference in flavor. Each bite transports me to a nostalgic moment shared with loved ones, making it much more than just a dessert.

This classic cake truly shines when served with a dollop of whipped cream or a sprinkle of fresh berries on the side. Trust me, the combination of the soft cake and the light toppings creates an unforgettable taste experience that everyone will cherish.

        Why You'll Love This Recipe
        Buttery richness paired with a hint of vanilla perfection
Simple ingredients that create a delightful cake every time
Versatile enough to pair with frostings, fruits, or enjoyed plain

      

Perfecting the Texture

One of the key aspects of a classic vanilla butter cake is achieving the perfect texture—light and fluffy yet rich. To ensure your butter and sugar mixture reaches the ideal consistency, beat it for a full five minutes. This process incorporates air, which contributes to the cake's rise. If your mixture appears grainy after mixing in the sugar, continue beating it until it looks smooth and nearly fluffy. This ensures that each bite is airy and light while still holding that lovely buttery richness.

When folding in the dry ingredients with the wet, be careful not to overmix. This can lead to a dense cake. Mix until just combined; a few flour streaks are acceptable. A gentle hand here retains that light texture, so feel free to use a spatula instead of a mixer in this step to control the mixture’s consistency better.

Substitutions and Variations

If you're looking for a dairy-free option, substitute the unsalted butter with a plant-based counterpart and use almond or oat milk instead of regular milk. While the flavor profile will adjust slightly, this can create a fantastic alternative that still delivers on taste and texture. Always ensure your substitutes mimic the fat content close to that of butter to avoid a dry cake.

You can easily elevate this cake by adding zests, such as lemon or orange, to the batter for a citrus twist. This addition pairs wonderfully with the vanilla and gives a refreshing bite. To further customize your cake, consider folding in chocolate chips or nuts right before pouring the batter into the pans for an unexpected flavor explosion.

Ingredients

Classic Vanilla Butter Cake

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

Make sure to measure your ingredients accurately for the best result!

Instructions

Preheat the Oven

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

Cream the Butter and Sugar

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

Incorporate Eggs and Vanilla

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

Mix the Dry Ingredients

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

Combine Mixtures

Gradually add the flour mixture to the butter mixture, alternating with the milk. Mix until just combined.

Pour and Bake

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30 minutes, or until a toothpick 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 desired.

Enjoy your homemade butter cake with your favorite toppings!

Pro Tips

For a moist cake, be careful not to overmix the batter and avoid opening the oven door too early while baking.

Storage and Make-Ahead Tips

This vanilla butter cake stores beautifully when properly wrapped. Once cooled, wrap each layer individually in plastic wrap and then in aluminum foil. It can last up to one week in the refrigerator or about three months in the freezer. If freezing, make sure to thaw it in the fridge overnight for the best texture upon serving.

For a make-ahead option, you can bake the cakes a day before your event. Once cooled completely, simply wrap them and leave them at room temperature until use. Then, frost or decorate them just before serving for that fresh cake appeal.

Serving Suggestions

This cake stands beautifully on its own, but it also plays well with a variety of toppings. Consider a light dusting of powdered sugar for a simple presentation or a rich cream cheese frosting for a more decadent treat. Fresh fruits like strawberries or raspberries balance the cake's buttery richness, and a scoop of vanilla ice cream can turn it into a comforting dessert.

For a fancier presentation, slice the cake into layers and fill it with whipped cream and berries, then top it with a vanilla glaze. This not only enhances the cake's flavor but also adds a stunning visual element that is sure to impress your guests.

Questions About Recipes

→ Can I use salted butter instead of unsalted?

Yes, but it may affect the overall flavor, so consider reducing the added salt.

→ How do I store leftovers?

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

→ Can I freeze the cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and store in the freezer for up to three months.

→ What variations can I try?

Experiment with citrus zest, chocolate chips, or different extracts for unique flavors!