Baking & Desserts Classic Vanilla Butter Cake

Name: Baking & Desserts Classic Vanilla Butter Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12 servings
Ingredients: 2 ½ cups all-purpose flour; 2 ½ teaspoons baking powder; ½ teaspoon salt; 1 ½ cups unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tablespoon pure vanilla extract; 1 cup milk

Highlighted under: Sweet Homemade Goodness

I absolutely love baking, and there's nothing quite like the classic vanilla butter cake. This cake has been a favorite in my family for years, and every time I make it, I am reminded of the delicious aroma wafting through the kitchen. The blend of rich butter flavor and sweet vanilla creates a comforting combination that’s perfect for any occasion. Whether it's a birthday, a family gathering, or just a cozy evening at home, this cake brings everyone together, making each bite a sweet memory worth savoring.

Created by

Amelia Grant

Last updated on 2026-01-26T05:25:34.161Z

When I first attempted this classic vanilla butter cake, I was skeptical about how simple ingredients could yield something so delightfully delicious. The secret, I discovered, lies in the creaming method—ensuring the butter and sugar are whipped until light and fluffy creates a beautifully airy texture. I also like to incorporate real vanilla beans for an extra pop of flavor and a few visual flecks in the cake that add a homemade touch.

After experimenting with various baking times, I’ve found that 45 minutes in a preheated oven is just right. Using a toothpick to test for doneness is crucial; it should come out clean with just a few crumbs attached. This method consistently delivers a cake that’s moist on the inside with a slightly crisp crust, perfect for slathering a simple buttercream or enjoying plain with a cup of tea.

Why You'll Love This Cake
A rich buttery flavor that melts in your mouth
Versatile enough to pair with any frosting or fruit toppings
Ideal for both everyday desserts and special occasions

Achieving the Perfect Texture

To achieve that moist, tender crumb characteristic of a classic vanilla butter cake, it’s crucial to properly cream the butter and sugar. Beat them together for about 5-7 minutes until the mixture becomes light in color and fluffy. This process incorporates air into the batter, contributing to the overall lightness of the cake. If the butter is too cold, it won’t cream properly, leading to a denser texture—so using softened butter is essential.

When adding flour, be mindful not to over-mix once the dry ingredients are integrated. Stir gently until just combined; over-mixing can develop gluten, which results in a tougher cake. If you notice lumps, gently fold them in rather than vigorously mixing. The batter should be smooth but may have a few small lumps from the flour—this is okay as it contributes to the cake's fluffy texture.

Flavor Enhancements

While the classic vanilla flavor is delightful on its own, you can elevate this cake by incorporating different flavor variations. For instance, adding the zest of one lemon or orange can brighten the cake with a refreshing twist. Alternatively, incorporating a teaspoon of almond extract along with the vanilla can create a warm, nutty flavor that’s equally delicious.

If you prefer a richer flavor, try substituting part of the granulated sugar with brown sugar. This switch not only enhances the sweetness but also adds moisture and a subtle caramel-like flavor. Keeping a balance is key; if you change the ratio of sugars, consider adjusting the liquid ingredients slightly to maintain the right batter consistency.

Storing and Serving

Once your vanilla butter cake is cool, you can store it in an airtight container at room temperature for up to three days. If you need to keep it longer, consider freezing it. Wrap the cooled cake layers tightly in plastic wrap and foil, and they can last in the freezer for up to three months. When you're ready to enjoy, thaw it in the refrigerator overnight before serving to retain moisture.

This cake is incredibly versatile and can be served plain or dressed up with different frostings. Try pairing it with a rich chocolate ganache or a light whipped cream paired with fresh berries. For a fun twist, slice the cake horizontally, spread some jam or lemon curd in between the layers, and top with a dusting of powdered sugar for an elegant presentation.

Ingredients

Ingredients:

Classic Vanilla Butter Cake Ingredients

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

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

Instructions

Instructions:

Preheat the Oven

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

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt until thoroughly combined.

Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 5-7 minutes.

Add Eggs and Vanilla

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

Combine Mixtures

Gradually add the dry ingredients to the creamed mixture, alternating with the milk, starting and ending with the dry ingredients.

Bake the Cake

Pour the batter evenly between the prepared pans and bake in the preheated oven for 45 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Let the cake layers cool completely before frosting for best results.

Pro Tips

For an extra touch of flavor, consider adding a teaspoon of almond extract or a pinch of lemon zest to the batter.

Troubleshooting Common Issues

One common issue when baking this cake is a sunken middle, which can occur due to under-baking. Always perform the toothpick test—insert a toothpick into the center; it should come out clean or with a few crumbs clinging to it. If it comes out wet, return the cake to the oven and check again in 5-minute increments until done.

If your cake turns out too dry, it may have been over-baked or mixed too vigorously. Ensure your oven is properly calibrated; using an oven thermometer can help. If you find yourself with dry cake, tingling the top with a simple syrup—equal parts sugar and water simmered until dissolved—can add moisture while enhancing sweetness.

Ingredient Substitutions

For those needing a dairy-free option, you can substitute unsalted butter with coconut oil or a plant-based buttery spread. Just ensure the substitute is at room temperature to achieve the right creaming consistency. For the milk, almond milk or oat milk can be excellent alternatives, lending a slightly different flavor while keeping the cake moist.

If you're looking to reduce sugar, consider using a stevia blend that measures cup-for-cup with sugar. Keep in mind that the texture and sweetness might vary slightly, so you're encouraged to perform a test batch to get it just right.

Scaling the Recipe

This recipe can easily be scaled up or down based on your serving needs. To make a larger cake, simply multiply the ingredient amounts by 1.5 to yield three 9-inch layers. Adjust the baking time slightly, as larger cakes may require an additional 5-10 minutes in the oven. Monitor the doneness consistently with the toothpick test.

Conversely, if you’re looking to bake a smaller cake, you can cut the ingredients in half and bake it in a single 9-inch round pan or an 8-inch square pan. Regardless of the pan size, ensure to check for doneness early to prevent over-baking.

Questions About Recipes

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

Yes, all-purpose flour works well for this recipe.

→ What can I substitute for milk if I am lactose intolerant?

You can use almond milk, soy milk, or any lactose-free milk as a substitute.

→ How can I ensure my cake is moist?

Be sure not to overbake and keep the cake in an airtight container once cooled to lock in moisture.

→ Can I freeze the cake?

Yes, this cake freezes well. Wrap the cooled layers tightly in plastic wrap before freezing.