Baking & Desserts Classic Vanilla Butter Cake

Name: Baking & Desserts Classic Vanilla Butter Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs, at room temperature; 1 tablespoon pure vanilla extract; 3 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup whole milk, at room temperature

Highlighted under: Sweet Oven Stories

I adore baking, and nothing brings back childhood memories quite like a classic vanilla butter cake. The simplicity of the ingredients allows the flavors to shine through, and I've found that the addition of some cream makes it even more tender and moist. Whether it's for a celebration or a simple family dinner, this cake never fails to impress. I love serving it plain, but it's also a great canvas for icing or fresh fruit. Trust me, once you try this recipe, you'll be hooked!

Created by

Lydia Barrett

Last updated on 2026-01-26T04:46:34.446Z

Every time I bake this classic vanilla butter cake, I am reminded of the sweet aroma that fills my kitchen. It’s delicate yet rich, and perfect with a cup of tea. I remember the first time I baked it for a friend’s birthday; everyone raved about it, and I was thrilled.

Through experimenting, I learned that creaming the butter and sugar until light and fluffy is essential for achieving that airy texture. I also recommend using high-quality vanilla extract, as it elevates the flavor deliciously. Pair it with fresh berries and whipped cream for an elegant touch!

Why You'll Love This Cake
Buttery richness with a hint of vanilla that melts in your mouth
Versatile base for endless toppings like frosting or fresh fruits
Perfectly moist texture that stays delicious for days

The Importance of Room Temperature Ingredients

Using room temperature ingredients is crucial when making a classic vanilla butter cake. Ingredients like butter, eggs, and milk mix more thoroughly, leading to a better-emulsified batter. This emulsion contributes to the cake's tender crumb and enhances its flavor. I usually take the butter and eggs out of the fridge about an hour before I start baking. If you're short on time, you can warm the eggs slightly in a bowl of warm water for about 10 minutes, but avoid overheating them.

When incorporating these ingredients, aim for consistency in texture. The mixture should appear light and fluffy after creaming the butter and sugar. This step not only aerates the batter but also gives the cake its rich texture. If the butter is too cold, it won't cream properly, which can lead to a dense cake. Conversely, over-creaming can lead to a dry texture. Aim for just 5 minutes on medium speed until you see a pale yellow color and fluffy consistency.

Baking Time and Testing for Doneness

Baking times can vary depending on your oven's calibration and the material of your cake pans. While the recipe suggests 25-30 minutes, always check for doneness with a toothpick inserted in the center of the cakes around the 25-minute mark. If it comes out clean or with a few moist crumbs, your cake is done. If there is wet batter on the toothpick, bake for an additional 3-5 minutes and check again. Avoid opening the oven door too early, as this can cause the cake to sink.

Another visual cue to look for is the edges of the cake pulling away from the sides of the pan and a golden-brown top. These indicators help ensure that your cake is cooked through but not overbaked. If you happen to overbake the cake, it may become dry, so staying attentive to these signs is key. Remember, the cake will continue to cook slightly after being removed from the oven due to residual heat!

Serving and Storing Your Cake

Once your cake has cooled completely, you have plenty of options for serving. For a simple yet elegant presentation, dusting with powdered sugar or serving with fresh berries can enhance its flavor beautifully. If you're in the mood for something more indulgent, consider whipping up a light buttercream frosting or a cream cheese frosting to complement the vanilla flavors. Just remember that the cake itself is already rich, so a thin layer of frosting will suffice to keep it delightful without overpowering it.

If you're looking to prep ahead or save leftovers, this cake stores well. Keep it in an airtight container at room temperature for up to 3 days. You can also wrap it in plastic wrap and foil, then freeze it for up to three months. When you're ready to enjoy, simply thaw in the refrigerator overnight and bring it to room temperature before serving. This cake’s texture remains moist and delightful even after freezing, making it a great option for batch baking.

Ingredients

Gather these ingredients before you start baking:

Classic Vanilla Butter Cake Ingredients

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

Make sure all ingredients are at room temperature for the best mixing results.

Instructions

Follow these steps to create your delicious vanilla butter cake:

Preheat the Oven

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

Cream Butter and Sugar

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

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 a separate bowl, whisk together the flour, baking powder, and salt.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mix until just combined.

Bake the Cakes

Divide the batter equally 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 Serve

Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting or serving.

Enjoy your homemade vanilla butter cake with your favorite sides!

Pro Tips

For an extra moist cake, slightly underbake it, and wrap it in plastic wrap while warm to trap moisture. You can also add a pinch of almond extract for a unique twist on the vanilla flavor.

Ingredient Substitutions

If you need to make this cake dairy-free, you can replace the unsalted butter with a plant-based butter or coconut oil, and the whole milk with unsweetened almond or oat milk. These substitutions maintain the cake's structure while giving it a slightly different flavor profile. Just be aware that using coconut oil may impart a subtle coconut taste, which can be delicious but should be considered based on your serving plans.

For a lower-sugar version, you can use a natural sweetener like coconut sugar or a sugar blend specifically designed for baking. These alternatives can provide similar sweetness while having a lower glycemic index. However, the texture might vary slightly, so keep an eye on the batter's consistency when using these substitutes.

Customization Ideas

Feeling adventurous? Add a twist by incorporating flavor extracts like almond, hazelnut, or even citrus zests into the batter. Just remember to adjust the quantity—the flavor from extracts can be quite potent. A teaspoon of almond extract can add a lovely depth to the vanilla without overpowering it.

For a fruity variant, fold in about a cup of fresh or frozen berries or chopped fruits into the batter before baking. Blueberries and raspberries pair beautifully with vanilla, while diced peaches can lend a lovely summer touch. Make sure to coat the fruit in a little flour before adding them to prevent them from sinking to the bottom of the cake.

Questions About Recipes

→ Can I use a different type of flour?

While all-purpose flour is recommended for the best texture, you can use cake flour for a lighter cake.

→ How can I store leftover cake?

Wrap the cake tightly in plastic wrap and store it at room temperature for up to 3 days, or in the refrigerator for up to a week.

→ Can I freeze this cake?

Yes, you can freeze the unfrosted cake for up to 3 months. Just make sure to wrap it well to prevent freezer burn.

→ What can I top this cake with?

This cake is delicious with buttercream frosting, whipped cream, or simply dusted with powdered sugar and served with fresh fruit.