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

Highlighted under: Oven Fresh Creations

I absolutely adore this Classic Vanilla Butter Cake because it never fails to impress. The moment I take it out of the oven, my kitchen fills with a warm, buttery aroma that invites everyone to gather around. Each slice is moist, tender, and suffused with the rich flavor of pure vanilla. It’s my go-to for family celebrations or an afternoon tea with friends. With the simple and straightforward ingredients, this cake is not only a delight to bake but also a canvas for various frosting or fruit toppings that suit any occasion.

Created by

Gwendolyn Reed

Last updated on 2026-01-26T02:09:38.215Z

When I first baked this Classic Vanilla Butter Cake, I was on a mission to create something special for my sister's birthday. I experimented with different recipes, but none captured that perfect combination of texture and taste until I zeroed in on this one. The secret is in creaming the butter and sugar until light and fluffy, which gives the cake its airy structure and rich flavor.

Every time I serve this cake, the look of joy on my guests' faces is priceless. I often pair it with a simple vanilla buttercream, but I’ve found that it’s just as delightful when topped with fresh berries or a dusting of powdered sugar. The versatility of the cake keeps it in rotation at our family gatherings!

Why You Will Love This Cake
Rich, buttery flavor that tantalizes the taste buds
Perfectly moist texture, making every bite a delight
Versatile base that pairs wonderfully with various frostings and fruits

The Role of Butter in Flavor and Moisture

Butter is the star ingredient in this Classic Vanilla Butter Cake, contributing to its rich flavor and moist texture. Using unsalted butter allows you to control the saltiness of the cake, enhancing the overall sweetness of the vanilla without overpowering it. When creamed with sugar, the butter traps air, resulting in a light and fluffy batter. Make sure your butter is softened to room temperature, as this will ensure it cream properly with the sugar, creating that essential airy consistency.

In addition to flavor, the fat content in butter helps tenderize the cake by coating the flour proteins, preventing gluten formation. This results in a cake that is not only delicious but also has a delicate crumb. If you're in a pinch or prefer a dairy-free option, consider using a vegan butter alternative, ensuring it's suited for baking.

Perfecting the Baking Process

Baking time is crucial for achieving that golden exterior and moist interior in your cake. An oven thermometer can be a handy tool to ensure that your oven is calibrated correctly, preventing over-baking or under-baking. For this recipe, check for doneness at the lower end of the range: around 30 minutes. When the edges start to pull away from the pan, and a toothpick inserted into the center comes out clean or with a few moist crumbs, you know your cake is ready.

Remember that the cooling process is just as important as baking. Let the cakes sit in the pans for about 10 minutes; this makes it easier to remove them without breaking. If you attempt to remove them too soon, they may crumble or stick. Cooling on a wire rack allows air to circulate, preventing a soggy bottom. If you wish to frost, ensure that the cakes are completely cool to prevent melting your frosting.

Ingredients

Classic Vanilla Butter Cake Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
2 teaspoons pure 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 mixing bowl, beat the softened butter and granulated sugar until pale and fluffy, about 5 minutes.

Add Eggs

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

Combine Dry Ingredients

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

Mix the Batter

Gradually add the dry ingredients into the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined. Stir in the vanilla extract.

Bake the Cake

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cakes to cool in the pans for 10 minutes before inverting onto wire racks to cool completely. Frost as desired.

Pro Tips

For an extra flavor boost, consider adding lemon zest or almond extract to the batter. Make sure all your ingredients are at room temperature for the best results.

Frosting and Serving Suggestions

This Classic Vanilla Butter Cake serves as a perfect canvas for various frostings, whether you prefer a simple buttercream, cream cheese frosting, or even whipped ganache. If you want a lighter touch, consider a dusting of powdered sugar or a drizzle of a simple glaze made from powdered sugar and milk. The choices are endless, and you can match your frosting to any occasion or personal preference.

For a fruity twist, top the cake with seasonal fruits, such as fresh berries or sliced peaches, which add a refreshing contrast to the buttery cake. You can also layer thinly sliced fruits between the cake layers for added flavor and appeal, or fill the centers with a fruit preserve or curd for extra moisture and tang.

Make-Ahead and Storage Tips

This butter cake is ideal for making ahead of time. It can be baked, cooled, and wrapped tightly in plastic wrap, then stored in the refrigerator for up to a week. If you're planning to frost it later, consider freezing the layers. They freeze beautifully and can be stored for up to three months in an airtight container. Thaw them in the refrigerator overnight before frosting, allowing for easier handling.

When storing leftover cake, keep it in an airtight container at room temperature for up to three days. If you prefer it chilled, cover it and store it in the fridge, remembering that cold temperatures might dry the cake slightly. Reheating slices in the microwave for about 10-15 seconds can bring back some of that fresh-baked charm.

Questions About Recipes

→ Can I substitute the butter with margarine?

Yes, you can use margarine, but it may alter the flavor slightly.

→ How should 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 the cake?

Absolutely! Wrap the cooled cake layers tightly in plastic wrap and freeze for up to 3 months.

→ What can I use instead of eggs?

You can use applesauce or a commercial egg replacer as substitutes, but the texture may change slightly.