Baking & Desserts Classic Vanilla Butter Cake

Name: Baking & Desserts Classic Vanilla Butter Cake
Prep time: 20 min
Cook time: 40 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; 1 cup milk; 1 tablespoon vanilla extract; 2 teaspoons baking powder; ½ teaspoon salt; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 tablespoons milk; 1 teaspoon vanilla extract

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I’ve always cherished the comforting aroma of a freshly baked vanilla butter cake. There’s something so nostalgic about slicing into a golden, soft cake that’s made with love. Whether it’s a family gathering or just a quiet afternoon at home, this cake never fails to bring joy. With simple ingredients that are usually in my pantry, it’s a straightforward process that yields impressive results. Plus, it’s easily customizable with different frostings or fillings to suit any occasion!

Created by

Phoebe Turner

Last updated on 2026-01-26T03:41:34.551Z

When I decided to perfect my vanilla butter cake recipe, I experimented with different ratios of butter and sugar. After several attempts, I found that a balance between the two not only improved the flavor but also gave the cake an irresistible tenderness. Baking at a slightly lower temperature ensures even cooking without drying out the edges.

This cake is perfect for pairing with fresh berries or a dollop of whipped cream. And if you want to elevate it further, adding a vanilla bean paste instead of extract provides an aromatic depth that’s simply divine!

Why You Will Love This Recipe
Deliciously rich and buttery flavor
Perfectly moist texture that lasts for days
Versatile for any occasion or celebration

Understanding Ingredient Roles

In a classic vanilla butter cake, each ingredient plays a critical role in achieving the perfect texture and flavor. The unsalted butter not only contributes richness but also helps in creating that tender crumb when creamed properly with sugar. It’s essential to use softened butter at room temperature, which allows for better incorporation of air during mixing—a key factor for lightness and rise during baking.

Granulated sugar doesn’t just sweeten the cake; it also impacts the structure. When mixed with butter, the granules create tiny air pockets, which expand when baked, giving the cake its lift. For those seeking a slightly healthier option, you can substitute up to half of the granulated sugar with brown sugar, which will add a hint of moisture and a subtle caramel flavor.

Tips for Perfect Texture

Achieving a perfectly moist cake relies heavily on the balance of wet and dry ingredients. To avoid a dry texture, make sure not to overmix once the flour is added. Mix until just combined, and look for a smooth batter with no visible flour streaks. Another tip is to check your oven temperature with an oven thermometer, as an inaccurate reading can lead to overbaking.

While it’s tempting to open the oven door to check on your cakes, resist that urge! Doing so can cause the cakes to collapse. Instead, look for visual cues: the edges should be pulling away slightly from the pan, and a toothpick inserted in the center should come out clean or with a few moist crumbs. If the tops are browning too quickly, consider covering them loosely with aluminum foil midway through baking.

Ingredients

For the Cake

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

For the Frosting (optional)

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

Instructions

Prep the Oven and Pans

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

Mix Dry Ingredients

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

Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.

Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract.

Combine Wet and Dry Ingredients

Alternately add the dry mixture and milk to the butter mixture, starting and ending with the flour. Mix until just combined.

Bake the Cakes

Divide the batter evenly between the prepared pans. Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.

Cool and Frost

Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Frost as desired.

Pro Tips

For a richer flavor, try brown sugar instead of granulated sugar. This will add a slight caramel taste and enhance the overall profile of the cake.

Frosting Variations

If you're looking to elevate your vanilla butter cake, the optional frosting can be customized in many ways. Instead of the traditional buttercream, consider adding cream cheese for a tangy brightness or a chocolate ganache for decadence. You can also introduce flavors like citrus zest or espresso powder for a unique twist.

For a lighter touch, a whipped cream frosting pairs beautifully, allowing the rich vanilla flavor of the cake to shine through. Whipped cream can be stabilized with a bit of gelatin or powdered sugar, ensuring it doesn’t deflate if prepared ahead of time.

Make-Ahead and Storage Tips

This vanilla butter cake can be made ahead of time, as it freezes beautifully. Once cooled, wrap the cake layers tightly in plastic wrap and then in aluminum foil, ensuring there’s little to no air exposure. It can last in the freezer for up to three months. Thaw it overnight in the refrigerator before frosting and serving for the best texture.

When stored properly at room temperature in an airtight container, this cake remains moist for several days. If you've frosted your cake, it’s best to refrigerate it, particularly if you're using perishable frostings like cream cheese or whipped cream, to avoid spoilage.

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 accordingly.

→ How can I store leftover cake?

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

→ Can I freeze the cake?

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

→ What can I add for flavor variations?

You can add lemon zest, almond extract, or even chocolate chips for an added twist.