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: 2 cups all-purpose flour; 1 ½ cups granulated sugar; 1 cup unsalted butter, softened; 4 large eggs; 1 cup whole milk; 2 teaspoons vanilla extract; 1 tablespoon baking powder; ½ teaspoon salt

Highlighted under: Sweet Comfort Classics

When I think of comfort food, this classic vanilla butter cake comes to mind. It’s the type of cake that fills your kitchen with a warm, inviting aroma while it bakes, beckoning everyone to gather around. I’ve enjoyed this recipe for years, and what I love most is its simplicity and the rich flavors it offers. With a buttery texture and fragrant vanilla, it’s a perfect base for any celebration or just a sweet treat to enjoy with a cup of coffee. Trust me, once you try this cake, you’ll want to make it again and again.

Created by

Poppy Walsh

Last updated on 2026-01-26T01:58:34.154Z

Baking this classic vanilla butter cake is always a joyful experience for me. I like to use fresh ingredients, which I believe really enhances the flavor. The method of creaming the butter and sugar together until light and fluffy is crucial as it incorporates air, giving the cake a lovely lift. I often double the recipe for larger gatherings, and trust me, it disappears incredibly fast!

One tip I find helpful is to let the butter come to room temperature before starting. This not only makes it easier to cream but also ensures a uniform batter that bakes evenly. Additionally, using real vanilla extract rather than imitation can elevate the taste and aroma, making every slice of cake truly special.

Why You'll Love This Recipe
Deliciously buttery flavor that melts in your mouth
Light and airy texture that's perfect for any occasion
Easily customizable – great with fruit, frosting, or enjoyed plain

Understanding Ingredients

Each ingredient in this classic vanilla butter cake plays a crucial role in achieving the perfect texture and flavor. The unsalted butter provides richness and moisture, while also allowing for better control of salt levels in the cake. It's important to bring the butter to room temperature before creaming; this usually takes about 30 minutes and ensures a light, fluffy batter.

Granulated sugar not only sweetens the cake but also helps in aerating the butter during creaming, which contributes to the airy texture. For this recipe, be sure to measure the sugar correctly; too much can lead to a dense cake. If you’re looking to reduce sugar, a substitution of ¾ cup of honey can provide natural sweetness but will alter the baking time slightly.

Baking Tips

When baking, the accurate temperature of your oven is essential for even cooking. An oven thermometer can help confirm that your oven is truly at 350°F (175°C), which is critical for this recipe. If the temperature is off, the cake could either collapse or become overly dry. For the best results, avoid opening the oven door during the first 25 minutes of baking; this helps to maintain the internal heat.

To check for doneness, a toothpick inserted into the center should come out clean or with a few crumbs, but not wet batter. If you notice the top is browning too rapidly, place a piece of aluminum foil over the cake during the latter part of baking. Once out of the oven, let the cakes cool in the pans to allow the structure to set before transferring them to a wire rack.

Ingredients

Gather the following ingredients to create a delicious vanilla butter cake:

Ingredients

2 cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup whole milk
2 teaspoons vanilla extract
1 tablespoon baking powder
½ teaspoon salt

Instructions

Follow these simple steps to make your classic vanilla butter cake:

Preheat the Oven

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

Cream Butter and Sugar

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

Add Eggs

Beat in the eggs one at a time, ensuring each egg is incorporated before adding the next.

Mix Dry Ingredients

In a separate bowl, combine the flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with the whole milk.

Add Vanilla

Stir in the vanilla extract until the batter is smooth.

Bake the Cake

Divide the batter evenly between the prepared pans and bake in the preheated oven for 30-40 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 before transferring to a wire rack to cool completely.

Pro Tips

For an extra touch, consider adding lemon zest or almond extract to the batter for a unique flavor twist.

Serving Suggestions

This vanilla butter cake serves as a versatile base for numerous delicious toppings. You can simply dust it with powdered sugar for a classic touch, or spread a layer of whipped cream paired with fresh fruit like strawberries or raspberries. The cake also shines when layered with rich chocolate ganache or a smooth cream cheese frosting for a more decadent dessert.

Consider pairing this cake with a scoop of vanilla ice cream for a delightful contrast in temperature and texture. If you're serving it for a crowd, slice into layers and create a layered cake filled with your favorite fillings, such as lemon curd or berry compote, to elevate the flavor profile while impressing your guests.

Storage and Make-Ahead Tips

Once completely cool, this cake can be stored in an airtight container at room temperature for up to three days. For longer storage, it freezes beautifully. Wrap the cooled cakes tightly in plastic wrap and place them in a freezer-safe container; they can be stored for up to three months. For best results, consider thawing the cakes overnight in the refrigerator before serving.

If you want to prepare the batter ahead of time, you can store it in the refrigerator for up to 24 hours before baking. Just be sure to bring the batter back to room temperature before baking for even results. This can be particularly handy for those busy days where you want freshly baked cake without that last-minute rush.

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 do I store the cake?

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

→ Can I freeze this cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and store it in the freezer for up to 3 months.

→ What can I serve with this cake?

This cake pairs beautifully with fresh berries, whipped cream, or a drizzle of chocolate sauce.