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: 10 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; 1 cup unsalted butter, softened; 4 large eggs; 1 cup milk; 2 ½ tsp baking powder; 1 tsp vanilla extract; ½ tsp salt

Highlighted under: Sweet Traditions

I absolutely adore baking this classic vanilla butter cake! It reminds me of family gatherings and celebrations where the aroma of buttery goodness fills the air. The cake is incredibly versatile, making it perfect for any occasion, from birthdays to simple afternoon tea. I love the rich, decadent flavor and the moist texture created by using high-quality butter and fresh vanilla. With just a few simple ingredients and a sprinkle of love, you’ll find yourself making this delightful treat again and again.

Created by

Daisy Webb

Last updated on 2026-01-26T05:58:36.507Z

Every time I bake this vanilla butter cake, I am reminded of the simple joy it brings. The secret lies in using high-quality ingredients, like pure vanilla extract and real butter, which makes all the difference. When mixing the batter, I make sure not to overbeat it; this helps ensure a tender crumb and a beautifully risen cake.

The cake can be dressed up or down, which is one of the reasons it’s become my go-to recipe. Whether served plain with a dusting of powdered sugar or layered with frosting and fruit, it never fails to impress. I've tried countless variations, but the classic version always wins my heart.

Why You'll Love This Cake
The delightful aroma of vanilla fills your kitchen
Moist and buttery texture that melts in your mouth
Perfect base for any frosting or fruit topping

The Perfect Balance of Ingredients

The success of this vanilla butter cake hinges on the quality of the ingredients used, particularly the butter and vanilla extract. Opt for high-fat, unsalted butter; not only does it create a moist cake, but it also allows you to control the salt level. Pure vanilla extract will elevate the flavor profile significantly compared to imitation vanilla. If you're in a pinch, you can substitute with an equal amount of vanilla bean paste, which adds a lovely speckled appearance and a rich flavor.

The ratio of sugar to flour is critical in achieving that ideal crumb. By using 1 ½ cups of sugar to 2 cups of flour, you ensure that the cake remains sweet while maintaining structure. Remember that too much sugar can lead to a dense cake, so stick with the recipe. If you prefer a less sweet option, you can reduce the sugar by up to ¼ cup without compromising texture significantly.

Techniques for a Flawless Cake

When creaming the butter and sugar, aim for a light and fluffy consistency, which usually takes about 3-5 minutes. This process incorporates air into the batter, contributing to the cake's lift and texture. Be cautious not to over-mix when adding the dry ingredients, as this can lead to a tough cake. Mix just until you no longer see any flour; this ensures a tender crumb.

To check for doneness, I suggest the toothpick test. Insert a toothpick in the center of the cake after 30 minutes; it should come out clean or with a few moist crumbs. If the cake needs more time, check every 2-3 minutes after that to prevent over-baking, which can lead to dryness. The top should be lightly golden and spring back when gently pressed.

Ingredients

Gather these ingredients to make your vanilla butter cake:

Ingredients

2 cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup milk
2 ½ tsp baking powder
1 tsp vanilla extract
½ tsp salt

Make sure your ingredients are at room temperature for best results!

Instructions

Here’s how to make your delicious vanilla butter cake:

Prepare the Pan

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

Mix the Batter

In a large mixing bowl, cream together 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 a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with milk, starting and ending with the flour mixture.

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Once cool, frost or serve as desired.

Enjoy your homemade classic vanilla butter cake!

Pro Tips

For an extra touch, consider adding lemon zest to the batter or serving with fresh berries on top.

Serving Suggestions

This classic vanilla butter cake can be enjoyed on its own, but it's also an excellent canvas for creativity. Consider topping it with fresh berries and a dusting of powdered sugar for a simple yet elegant presentation. Alternatively, a rich buttercream or cream cheese frosting can elevate it further, especially if you add a hint of citrus zest for brightness.

For a festive touch, I love to drizzle a simple glaze made of powdered sugar and a splash of milk or citrus juice over the top. It adds a nice sweetness and a glossy finish that catches the eye. Pair with a scoop of vanilla ice cream for a delightful dessert experience that's hard to resist!

Storage and Make-Ahead Tips

If you're planning to make this cake ahead of time, it stores beautifully! Once completely cool, wrap the cake tightly in plastic wrap and store it at room temperature for up to 2 days. For longer storage, you can freeze it. Wrap the cooled cake in plastic and then aluminum foil, where it will keep for up to 3 months. Thaw in the refrigerator overnight before serving.

If you want to prep the batter in advance, you can make it and refrigerate it for up to 24 hours. Just note that this may affect the cake's rise. When ready to bake, let the batter sit at room temperature for about 30 minutes before pouring it into the prepared pan and baking it as directed.

Questions About Recipes

→ Can I substitute the butter with oil?

While you can use oil, the texture and flavor will differ from the traditional butter cake.

→ Can I use cake flour instead of all-purpose flour?

Yes, cake flour will yield a lighter texture but adjust the quantity slightly as cake flour is more absorbent.

→ How can I store leftover cake?

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

→ Can this cake be frozen?

Absolutely! Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.