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: Serves 8
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 milk; 2 teaspoons vanilla extract

Highlighted under: Pastry Pleasures

I absolutely adore making a classic vanilla butter cake; it’s a timeless favorite in my baking repertoire. The aroma that fills the kitchen while it bakes brings back fond memories of family gatherings and celebrations. This cake is so versatile, perfect for a simple dessert or dressed up for special occasions. Each slice is moist, buttery, and infused with rich vanilla flavor, making it hard to resist. Whether enjoyed plain or with frosting, it’s pure bliss that I love sharing with friends and family.

Created by

Eleanor Briggs

Last updated on 2026-01-26T04:53:34.866Z

Whenever I make this classic vanilla butter cake, I think about the joy it brings to gatherings. The combination of unsalted butter and high-quality vanilla extract really makes a difference in flavor and texture. I like to let the butter come to room temperature before creaming it with sugar, which results in a light and fluffy batter. This step is crucial for achieving that perfect rise while baking.

Additionally, I always sift the dry ingredients together, as it helps incorporate air and prevents lumps in the batter. The end result is a beautifully baked cake with a tender crumb and a deliciously buttery taste that pairs perfectly with fresh fruits or a scoop of ice cream. It’s a classic that never disappoints!

Why You'll Love This Recipe
Buttery flavor that’s simply irresistible
Perfectly moist and fluffy texture
Ideal for any occasion, from casual snacks to elegant celebrations

Understanding the Ingredients

Each ingredient in this classic vanilla butter cake plays a crucial role in achieving that perfect texture and flavor. The softened unsalted butter is essential for creating a light and fluffy cake, allowing air to incorporate during the creaming process. Granulated sugar not only adds sweetness but also contributes to the cake's structure and moisture, ensuring each slice is tender. Using room temperature eggs will help to emulsify the batter, giving the cake a uniform consistency.

All-purpose flour serves as the foundation of the cake, providing the necessary gluten structure while keeping the cake light. For the best results, I recommend measuring flour correctly by spooning it into your measuring cup and leveling it off with a knife—too much flour can lead to a dense cake. The combination of baking powder and a pinch of salt enhances the flavor while ensuring the cake rises beautifully in the oven, creating that airy delight we all love.

Tips for Perfect Baking

When preheating your oven, it's important to ensure it reaches a consistent 350°F (175°C) before you place the cake inside. This allows for even baking and prevents the cake from sinking in the middle. Pay attention to the visual cues during baking—look for a golden edge and a slight spring back when you touch the top. If the edges darken too quickly, you can cover the cake loosely with aluminum foil for the last 10 minutes of baking.

Cooling the cake properly is also essential for achieving the right texture. After taking it out of the oven, let it rest in the pan for about 10 minutes, which allows it to firm up slightly. Then, transfer it to a wire rack to cool completely. If you prefer to prepare the cake in advance, it freezes beautifully! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil before placing it in the freezer. When ready to serve, just thaw at room temperature overnight.

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 milk
2 teaspoons vanilla extract

Ensure all ingredients are at room temperature for the best results.

Instructions

Prepare Your Baking Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar 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 Dry and Wet Ingredients

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

Bake the Cake

Pour the batter into the prepared baking pan and smooth the top. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Once cooled, you can frost with your favorite icing or enjoy it plain!

Pro Tips

For an extra flavor boost, consider adding lemon or almond extract to the batter.

Serving Suggestions

This classic vanilla butter cake is delicious on its own, but you can elevate it with various toppings and fillings. A simple dusting of powdered sugar adds a touch of elegance, while a rich buttercream or cream cheese frosting can turn it into a celebratory dessert. For a touch of fruitiness, consider layering the cake with fresh berries or a fruit compote. These additions not only enhance the flavor but also add a visually appealing contrast.

If you're feeling adventurous, you can tweak the recipe to incorporate other flavors. Adding almond extract can give a delightful twist to the classic vanilla taste, or consider citrus zest for a refreshing brightness. You can also substitute half of the all-purpose flour with almond flour for a unique texture and flavor profile. Experimenting with these variations can make each baking session fresh and exciting.

Troubleshooting Common Issues

One common issue when baking is ending up with a dense cake. This often results from overmixing the batter or using cold eggs straight from the fridge. Remember to mix until just combined after adding the dry ingredients, and always allow your eggs to reach room temperature before incorporating them into the batter.

Another thing to watch out for is cake doming. If your cake rises and forms a dome instead of a flat top, it might be due to an overly hot oven or too much baking powder. Using an oven thermometer can help ensure your temperatures are spot-on. For a flat top, once the cake is cool, you can use a serrated knife to gently trim the domed top, creating a level surface for frosting or serving.

Questions About Recipes

→ Can I use salted butter instead of unsalted?

Yes, but reduce the amount of added salt in the recipe.

→ How do I store leftovers?

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

→ Can I add chocolate chips to the batter?

Absolutely! Just fold in 1 cup of chocolate chips for a delicious twist.

→ What can I substitute for milk?

You can use any milk alternative, such as almond milk or oat milk, if desired.