Baking & Desserts Classic Vanilla Butter Cake

Name: Baking & Desserts Classic Vanilla Butter Cake
Prep time: 15 min
Cook time: 45 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, at room temperature; 1 cup whole milk; 1 tablespoon vanilla extract; 2 teaspoons baking powder; ½ teaspoon salt

Highlighted under: Whisk & Bake

When it comes to a classic vanilla butter cake, I can't help but get excited. This cake is a staple in my baking repertoire, known for its rich flavor and beautifully moist texture. I love slathering it with frosting or enjoying a slice plain with a cup of tea. There's something about the buttery aroma that fills my kitchen while it's baking that just makes me feel at home. If you've ever wanted to create a comforting dessert that brings joy to any gathering, this recipe is perfect for you.

Created by

Perrie Lawson

Last updated on 2026-01-26T03:25:34.150Z

I've made this vanilla butter cake countless times, experimenting with different ingredients to find the perfect balance. Each attempt only reinforced my love for this simple recipe. By creaming the butter and sugar until it's light and fluffy, I ensure a perfect rise and texture.

The best tip I've discovered is to let the eggs come to room temperature before mixing them in. This small step makes all the difference in achieving that luxurious consistency everyone loves. Trust me; your taste buds will thank you!

Why You'll Love This Recipe
Simple ingredients that create a masterpiece
Delightfully buttery flavor with a fluffy texture
Perfect base for various frostings and toppings

Understanding the Ingredients

Each ingredient in this vanilla butter cake plays a critical role in creating its signature taste and texture. The unsalted butter provides the foundational buttery flavor, while the granulated sugar not only sweetens the cake but also contributes to its fluffiness when creamed with the butter. Eggs add richness and moisture, ensuring the cake has a tender crumb. When you allow the eggs to reach room temperature before adding them, they incorporate more easily, leading to a better rise.

Whole milk in this recipe is vital for achieving a rich flavor and moist texture. If you need a substitute, almond milk or buttermilk can work, though they might slightly alter the final taste. The baking powder is essential for leavening; be sure it is fresh for the best results. If you need to make this cake gluten-free, consider using a 1:1 gluten-free flour blend, which can yield a delightful alternative.

Baking Tips for Success

To ensure an even bake, I recommend rotating the cake pans halfway through baking. This helps to prevent any uneven rise and ensures both cakes develop a lovely golden color around the edges. Keep an eye on the baking time; while the recipe suggests 40-45 minutes, every oven is different. Use the toothpick test at around 40 minutes for best results—when inserted into the center, it should come out clean or with a few moist crumbs attached.

Cooling the cakes properly is just as important as baking them. After letting them cool in the pans for 10 minutes, transfer them to wire racks. This allows air to circulate around the cakes, preventing them from becoming soggy. If you want to make the cake ahead of time, you can wrap the cooled cakes in plastic wrap and store them in the fridge for up to a week or freeze them for up to three months.

Ingredients

Classic Vanilla Butter Cake Ingredients

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

Make sure all ingredients are at room temperature for better mixing.

Instructions

Preheat the Oven

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

Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Butter and Sugar

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

Add Eggs and Vanilla

Incorporate the eggs one at a time, followed by the vanilla extract, mixing well after each addition.

Combine the Mixtures

Gradually add the dry ingredients into the wet mixture, alternating with the milk until just combined.

Bake the Cake

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely. Frost as desired.

Enjoy your delicious vanilla butter cake!

Pro Tips

For a richer flavor, try adding a pinch of almond extract along with the vanilla. You can also substitute buttermilk for the whole milk for a more tender crumb.

Serving Suggestions

This classic vanilla butter cake serves as a versatile base for any occasion. You can frost it with a rich chocolate ganache, a simple buttercream, or even a fruit glaze to highlight seasonal flavors. For a delightful twist, consider layering the cake with fresh berries and whipped cream for a light and refreshing dessert that's perfect for summer gatherings.

For a more casual take, you can serve the cake plain, dusted with powdered sugar, alongside a pot of tea or coffee. The aroma of the buttery cake pairs beautifully with a warm beverage, making it a comforting treat at any time of day.

Troubleshooting Common Issues

If your cake seems dense or does not rise as expected, it could be a result of overmixing the batter. Once you incorporate the dry ingredients, mix just until combined; lumps are okay and will bake out. Additionally, check your oven temperature with an oven thermometer to ensure it is accurate, as incorrect temperatures can lead to a dense cake or one that doesn't rise.

If you notice the tops of your cakes doming excessively, this can often be adjusted by ensuring you're using the right-sized pans and not overfilling them. A good rule of thumb is to fill the pans only 2/3 full. This will prevent overflow and allow for an even bake, resulting in perfectly flat cakes that stack beautifully.

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can use cake flour for a lighter texture, but adjust the measurements as needed.

→ How can I store the leftover cake?

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

→ Can I freeze this cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.

→ What frosting pairs well with this cake?

A classic buttercream frosting or a light whipped cream is perfect for this vanilla cake.