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

Highlighted under: Timeless Desserts

I've always had a soft spot for a classic vanilla butter cake. There's something incredibly satisfying about the blend of rich butter and sweet vanilla flavors, all encapsulated in a moist crumb. This cake is a staple in my kitchen, and I love how versatile it is—perfect for any occasion. Whether served plain or adorned with fresh berries and cream, this cake never fails to impress. It’s comforting, delightful, and an absolute must-try for those who enjoy the simple pleasures of baking.

Created by

Adele Summers

Last updated on 2026-01-26T02:02:35.536Z

Every time I bake this vanilla butter cake, it brings back lovely memories of family gatherings where we shared laughter and slices of this rich treat. I remember the first time I baked it for a friend's birthday, and everyone raved about the flavor and texture. It was a hit, and since then, it has become my go-to cake for celebrations.

One of my favorite tips is to use high-quality vanilla extract. It really elevates the flavor, making each bite more aromatic and delightful. I also recommend letting the cake cool completely before frosting, as it helps maintain the integrity of the layers. Trust me, the patience pays off!

        Why You'll Love This Cake
        Classic flavor that evokes nostalgia
Perfectly tender and buttery crumb
Versatile for any occasion or celebration

      

Mastering the Butter Technique

The key to achieving a luxuriously tender crumb lies in the creaming method used for the butter and sugar. Make sure your butter is pail-soft, not melted, and cream it with the sugar until the mixture turns pale and fluffy—this usually takes about 3-5 minutes at medium speed. This process incorporates air into the batter, resulting in a light texture that balances beautifully with the buttery richness.

When adding the eggs, introduce them one at a time, fully integrating each before the next. This gradual addition helps to maintain the emulsion, essential for a uniform batter. If you notice the mixture looks slightly curdled after adding the eggs, don't worry; once you introduce the dry ingredients, it will smooth out beautifully.

Ingredient Insights

Using high-quality vanilla extract makes a significant difference in flavor depth, so splurge a little on pure vanilla instead of imitation. Natural vanilla adds a fragrant note that enriches the overall taste of your cake. For those who want to experiment, consider adding lemon or almond extract in small quantities for a unique twist.

The choice of flour is also crucial. All-purpose flour provides the right balance of protein, giving the cake structure without being too dense. If you're aiming for a slightly healthier version, substituting up to 1 cup of all-purpose flour with almond flour can add a nutty flavor while keeping the cake moist. Just remember that this may affect the cake's height and texture, so adjustments in baking time might be necessary.

Ingredients

Gather these simple ingredients to create your vanilla butter cake.

For the Cake

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

For the Frosting

1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon pure vanilla extract
2-4 tablespoons milk

Make sure to measure ingredients accurately for the best results!

Instructions

Preheat the Oven

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

Prepare the Batter

In a large bowl, cream the softened butter and sugar until light and fluffy. 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. Gradually add this to the creamed mixture alternately with the milk, starting and ending with the flour mixture.

Bake the Cake

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Cool and Frost

Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack. Cool completely and then frost with your favorite vanilla buttercream.

Enjoy your delicious vanilla butter cake!

Pro Tips

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

Storing and Freezing

This vanilla butter cake stores beautifully. Once fully cooled, it can be wrapped tightly in plastic wrap and stored at room temperature for up to three days. If you need a longer storage solution, freeze the un-frosted layers for up to three months. To freeze, ensure the layers are well-wrapped to prevent freezer burn, and let them thaw in the refrigerator overnight before frosting.

If you've already frosted your cake, it can still be refrigerated for about five days. Just cover it with a cake dome or loosely with plastic wrap to preserve the frosting's texture. When reheating individual slices, use a microwave in short bursts of 10-15 seconds to avoid drying them out.

Serving Suggestions

For a delightful serving idea, try pairing your vanilla butter cake with a simple berry compote. The tartness from the berries complements the rich, buttery flavor of the cake beautifully. Just simmer fresh or frozen berries with a tablespoon of sugar until they burst and release their juices, creating a quick sauce to drizzle over each slice.

Another fun way to enjoy this cake is to transform it into a layered dessert. Slice each layer of the cake horizontally after baking and fill with whipped cream or your favorite frosting, layering fruit or chocolate ganache in between. This not only adds visual appeal but also elevates each bite with varied flavors and textures.

Questions About Recipes

→ Can I use margarine instead of butter?

While margarine can be used, butter provides a richer flavor and better texture for the cake.

→ 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?

Yes! You can freeze unfrosted layers for up to 3 months. Just wrap them tightly in plastic wrap and foil.

→ What can I substitute for eggs?

You can use applesauce or a flaxseed mixture as a replacement for each egg if you want a vegan option.