Baking & Desserts Classic Vanilla Butter Cake

Name: Baking & Desserts Classic Vanilla Butter Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 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 whole milk; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 tablespoons heavy cream; 1 tablespoon vanilla extract

Highlighted under: Everyday Baking Joy

I have always adored a classic vanilla butter cake, with its tender crumb and rich buttery flavor. It’s perfect for any occasion, whether it’s a birthday celebration or a simple afternoon tea. This recipe allows me to combine my love for baking with the joy of sharing delicious treats with family and friends. The aroma that fills my kitchen while this cake bakes is simply irresistible, and the first slice reveals a soft, moist interior that’s perfect for layering with frosting or enjoying plain. You'll love this cake just as much as I do!

Created by

Aubrey Collins

Last updated on 2026-01-26T02:17:35.903Z

When I first tried making this classic vanilla butter cake, I was pleasantly surprised by how simple yet satisfying the process was. The richness of the butter and the sweetness of the sugar came together to create a batter that tasted divine even before baking. I learned that using room temperature ingredients makes a significant difference in achieving that light, airy texture!

What really stood out to me was the importance of not over-mixing the batter once the dry ingredients were added. This technique keeps the cake tender, ensuring each bite melts in your mouth. I topped it with a light buttercream frosting, but it’s so delicious, it can stand alone as well!

Why You Will Love This Cake
Delicate vanilla flavor that’s comforting and familiar
Perfectly moist texture that pairs well with various toppings
Easy to make, making it accessible for bakers of all levels

Understanding Ingredients

The success of this vanilla butter cake lies in the quality of its ingredients. Unsalted butter is preferred as it allows you to control the saltiness of the cake. Make sure your butter is at room temperature; this ensures a smoother creaming process, yielding a lighter texture. If you forget to soften the butter, you can cut it into small pieces or microwave it in very short bursts to bring it to the right temperature without melting it.

Granulated sugar plays a crucial role in creating the right cake structure. It incorporates air when creamed with butter, which gives the cake its lift and fluffiness. For an alternative, you could experiment with coconut sugar or a sugar substitute; however, this may slightly alter the flavor and color of your cake.

Baking Tips for Perfect Results

To achieve a perfectly baked cake, it’s essential to measure your flour accurately. Too much flour can lead to a dense cake, while too little may cause it to collapse. Spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag. Also, check your oven's temperature with an oven thermometer, as ovens can often be inaccurate, affecting baking times.

When it’s time to check if your cake is done, use a toothpick inserted into the center. It should come out clean or with a few moist crumbs, but if it’s covered in batter, continue baking for an additional 5 minutes, checking again. Don’t open the oven door too frequently, as this can cause fluctuations in temperature.

Frosting and Serving Suggestions

If you choose to frost your cake, using a buttercream frosting enhances the vanilla flavor beautifully. Make sure your butter is softened to room temperature, as this will create a light and fluffy texture in your frosting. Beat the butter until it’s pale and creamy before gradually adding the powdered sugar; this will prevent clumping.

For an extra touch, consider topping the cake with fresh fruits or edible flowers. If you're looking for variations, you could infuse the frosting with citrus zest or use flavored extracts such as almond or lemon for a unique twist. The cake itself is versatile enough to be adapted with spices or cocoa powder for different flavor profiles.

Ingredients

For the 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 whole milk

For the Buttercream Frosting (optional)

1 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons heavy cream
1 tablespoon vanilla extract

Instructions

Preheat the Oven

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

Cream Butter and Sugar

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

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

Mix Ingredients

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

Pour and Bake

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.

Cool and Frost

Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Pro Tips

For an extra burst of flavor, try adding the zest of one lemon or an orange to the batter. This gives the cake a beautifully fragrant aroma and adds complexity to the flavor profile.

Storage and Make-Ahead Tips

This vanilla butter cake can be stored at room temperature for up to 3 days if wrapped tightly in plastic wrap. For longer storage, keep it in the fridge for up to a week or freeze it. When freezing, wrap the cooled layers in plastic wrap followed by aluminum foil, and they can last for up to three months. Thaw in the refrigerator overnight before frosting and serving.

If you prefer to prepare ahead of time, you can make the cake layers a day in advance and frost them just before serving. This is ideal for busy occasions and allows the flavors to meld beautifully. Just ensure the cakes are completely cooled before wrapping them to prevent sogginess.

Common Troubleshooting Tips

One common issue when baking a vanilla butter cake is having it domed or cracked on top. This can happen if the oven temperature is too high. If you notice this, remember for future bakes to reduce the temperature slightly and bake a little longer while checking for doneness. A properly balanced oven will ensure an even rise.

Another potential problem is a dry cake, which can occur from overmixing the batter or under-measuring the flour. If you’re concerned about dryness, you can add an extra egg or substitute part of the milk with sour cream or yogurt to add moisture without affecting texture.

Variations to Explore

This classic cake is incredibly adaptable. For a unique flavor profile, try adding citrus zest—like lemon or orange—to the batter for freshness. Alternatively, incorporating chocolate chips or nuts can give delightful texture and flavor contrasts, making your cake stand out.

To transform your vanilla butter cake into a layered masterpiece, consider using whipped cream and fresh fruit or a rich ganache between layers. This not only adds decadence but also enhances the overall flavor experience, making every slice a delightful treat.

Questions About Recipes

→ Can I use margarine instead of butter?

While you can use margarine, it might affect the flavor and texture. Butter is recommended for the best results.

→ How should I store the leftover cake?

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

→ Can I make this cake in advance?

Yes, you can bake the cake in advance and freeze it for up to 2 months. Make sure to wrap it well before freezing.

→ What can I use instead of eggs?

You can substitute two tablespoons of apple sauce or 1/4 cup of mashed banana for each egg in this recipe.