Baking & Desserts Classic Vanilla Butter Cake

Name: Baking & Desserts Classic Vanilla Butter Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 slices
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 whole milk

Highlighted under: Everyday Desserts

We are thrilled to share our Classic Vanilla Butter Cake recipe with you! This cake has always been a staple in our family gatherings and has never failed to impress. The buttery, rich flavor pairs beautifully with any frosting or fruit toppings, making it versatile for any occasion. I love how the aroma of the cake fills the kitchen as it bakes, bringing back cherished memories. It's simple enough for novice bakers yet delightful enough to please seasoned ones. Let's dive into making this beautifully classic cake!

Created by

Holly James

Last updated on 2026-01-26T04:21:34.413Z

I still remember the first time I baked this Classic Vanilla Butter Cake—my kitchen was filled with the mouthwatering scent of vanilla and butter. It was a thrill to watch the cake rise perfectly in the oven. After many trials, I discovered that using room temperature ingredients made all the difference. They blend together more smoothly, contributing to that fluffy texture we love.

This cake is incredibly forgiving, which is why it has become my go-to recipe for celebrations. Whether it's a birthday or just a weekend treat, a slice of this cake topped with fresh berries never fails to bring a smile. I recommend allowing the cake to cool fully before frosting to prevent melting.

        Why You Will Love This Recipe
        Rich buttery flavor that melts in your mouth
Delicate and tender crumb that's perfect for any occasion
Versatile base for a variety of frostings and toppings

      

Understanding the Ingredients

Each ingredient in this Classic Vanilla Butter Cake plays a crucial role in achieving the perfect texture and flavor. The unsalted butter, when creamed with sugar, not only adds richness but also traps air, creating a light and fluffy batter. This is why it’s important to use softened butter; it should be pliable but not melted to ensure the right aeration. Substituting with margarine may alter the cake’s overall taste and texture, so stick to high-quality unsalted butter for the best results.

Granulated sugar not only sweetens but also aids in the structure by stabilizing the foam created when butter is creamed. For a more complex flavor, consider using vanilla sugar or light brown sugar instead of granulated sugar. Keep in mind that brown sugar contains molasses, which can affect the cake's color and moisture, giving it a denser texture compared to the classic golden presentation achieved with granulated sugar.

Mixing Techniques for Success

The creaming method is pivotal in baking, particularly for this cake. When you cream butter and sugar, take your time; aim for about 4 minutes. The mixture should look pale and fluffy, doubled in volume, and leave a trail when you lift the beater. If you rush this step, the cake could end up dense rather than light and airy. If you notice that the mixture isn't fluffing up, ensure your butter is sufficiently soft; you can let it sit out or microwave it briefly while checking its state.

While mixing wet and dry ingredients, remember not to over-mix. Incorporate the flour just until combined to prevent gluten development, which can lead to a tough cake. If you accidentally over-mix, consider adding a tablespoon more of milk to hydrate the batter. This can help compensate for overworked flour, giving you a tender crumb even if you misstep slightly.

Cooling and Storing Your Cake

After baking, it’s crucial to cool the cakes correctly to maintain their structure. Allow them to cool in the pans for about 10 minutes, as this helps them release from the sides without breaking. Once they are out on the wire rack, make sure they cool completely, which can take an additional 30 to 45 minutes. A warm cake can compromise frostings, causing them to melt or slide off, so patience here pays off for a beautiful presentation.

If you want to make this cake ahead of time, it stores well in an airtight container for up to three days at room temperature. For longer storage, wrap the cakes tightly in plastic wrap and freeze them. They can be stored frozen for up to three months. Thaw them overnight in the refrigerator and bring them to room temperature for a fresh and tender bite when you’re ready to serve.

Ingredients

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 whole milk

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

Instructions

Preheat and Prepare

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 together the softened butter and granulated sugar until light and fluffy. This should take about 4 minutes.

Add Eggs and Vanilla

Add 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.

Alternate Mixing Dry and Wet Ingredients

Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Begin and end with the dry mixture, mixing just until combined.

Bake the Cake

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

Cool and Frost

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.

Consider dressing this cake up with a simple buttercream or fresh whipped cream!

Pro Tips

For the best flavor, use high-quality vanilla extract. Feel free to experiment with citrus zest or other flavors in the batter!

Serving Suggestions and Variations

This Classic Vanilla Butter Cake is incredibly versatile, allowing you to experiment with various frostings or fillings. For a fruity twist, consider layering with fresh berries or spreading a thin layer of lemon curd before frosting. Alternatively, a rich chocolate ganache or a light cream cheese frosting can elevate the flavors beautifully. I recommend a simple buttercream for a classic finish, which complements the cake's buttery flavor perfectly.

For an extra touch, why not infuse your cake with different flavors? You can add the zest of an orange or lemon into the batter for a bright, citrusy note. Alternatively, substitute some of the vanilla extract with almond extract for a delightful nutty flavor that pairs beautifully with the butter.

Troubleshooting Common Issues

If your cake domes excessively during baking, this often indicates that the oven temperature is too high. To remedy this in future attempts, consider investing in an oven thermometer to verify your actual oven temperature. A properly calibrated oven will ensure even baking and prevent the cake from rising too quickly and collapsing afterward.

In the event that your cakes come out dry, this could be due to overbaking or too much flour. Make sure to measure your flour correctly, using the spoon and level method rather than scooping directly from the bag. If dry cakes happen again, consider adding a syrup soaked between layers for moisture or adjusting your bake time by checking a few minutes earlier next time.

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can substitute all-purpose flour with cake flour for a lighter texture.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for longer freshness.

→ Can I freeze this cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and freeze. Thaw it in the refrigerator before serving.

→ What can I use as a frosting?

Buttercream, cream cheese frosting, or even a simple glaze would work wonderfully with this cake!