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

Highlighted under: Sugar & Spice

I love a good vanilla butter cake, especially one that turns out moist and fluffy every time. This Classic Vanilla Butter Cake has become a staple in my baking repertoire. The rich vanilla aroma fills the kitchen while it bakes, making it a delightful treat for any occasion. With just a handful of simple ingredients, this recipe yields a cake that's perfect on its own or as a base for more elaborate desserts. I can’t wait for you to try it!

Created by

Rowan Tate

Last updated on 2026-01-26T04:01:34.846Z

Baking this Classic Vanilla Butter Cake is always a nostalgic experience for me. I remember learning how to properly cream butter and sugar to achieve that light and airy texture. It’s amazing how these small techniques can greatly impact the final result. I often add an extra splash of vanilla extract to intensify the flavor, and it never disappoints!

The beauty of this cake lies in its versatility. It's delightful as is, but I love dressing it up for special occasions with whipped cream and fresh berries. This cake also freezes beautifully, so I can prepare it ahead of time for parties or gatherings, ensuring I'm never caught off guard!

        Why You'll Love This Cake
        Moist and fluffy texture that melts in your mouth
Rich vanilla flavor that complements any topping
Perfect for birthdays, celebrations, or a cozy afternoon treat

      

Understanding the Ingredients

Each ingredient in this Classic Vanilla Butter Cake plays a crucial role in achieving that delightful texture and flavor. The all-purpose flour provides structure, while the baking powder acts as a leavening agent, ensuring your cake rises beautifully. It's essential to measure your flour correctly—spoon it into your measuring cup and level off with a knife to avoid a dense cake. The balance of salt enhances the overall taste, making the vanilla flavor even more pronounced.

Butter is a key player in this recipe, contributing to the cake's moistness and rich flavor. Using unsalted butter is intentional, allowing you to control the salt content better. If you're in a pinch, you can substitute it with an equal amount of margarine or a dairy-free alternative, such as coconut oil, though it may slightly alter the taste.

Perfecting Your Technique

When it comes to creaming the butter and sugar, patience is essential. Aim for a light, fluffy consistency after beating for 3-5 minutes. This process incorporates air into the mixture, which helps the cake achieve its signature rise. If your butter is too cold, it won't cream properly. Ideally, let it sit out for about 30 minutes before use, or microwave it for 10 seconds to soften without melting.

Mixing the dry ingredients separately allows for even distribution of the baking powder and salt. As you combine the mixtures, be careful not to over-mix; just fold until combined. Over-mixing can lead to a tough cake, which we definitely want to avoid. You'll know the batter is ready when it has a smooth consistency and a slight sheen.

Ingredients

Gather these ingredients to start baking your Classic Vanilla Butter Cake:

Ingredients

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

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

Instructions

Follow these steps to bake your classic cake:

Prepare the oven and pan

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

Mix dry ingredients

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

Cream butter and sugar

In a separate bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-5 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 butter mixture, alternating with the milk, and mix until just combined.

Bake

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

Cool and serve

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Once cooled, you can frost or serve the cake as desired.

Pro Tips

For extra flavor, try substituting half of the milk with buttermilk. This will make your cake even richer!

Tips for Successful Baking

To ensure even baking, allow your oven to preheat thoroughly. An oven thermometer can help you confirm the temperature is just right before placing your cake inside. It's also best to avoid opening the oven door while the cake is baking, as this can cause it to collapse. Instead, set a timer for 30 minutes, then check for doneness with a toothpick; it should come out clean with a few crumbs attached.

If you're not ready to serve the cake right after it's baked, keep it in the pan for up to 10 minutes, which allows it to firm up slightly. Then, transferring it to a wire rack prevents sogginess from steam.

Storage and Serving Suggestions

Once cooled, store your Classic Vanilla Butter Cake in an airtight container at room temperature for up to three days. For longer storage, you can freeze the cake after it’s completely cooled. Wrap it tightly in plastic wrap and place it in a freezer-safe container. It can last up to three months in the freezer. When ready to enjoy, thaw it in the refrigerator overnight for the best texture.

This cake is versatile and pairs beautifully with various toppings or fillings. Fresh fruit, whipped cream, or a simple dusting of powdered sugar can elevate it. If you're feeling adventurous, try adding a layer of your favorite jam or frosting for a more indulgent dessert!

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can use cake flour for a lighter texture, but you may need to adjust the liquid slightly.

→ How do I store leftovers?

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?

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

→ What can I use instead of eggs?

You can use flax eggs or unsweetened applesauce as substitutes if you're looking for an egg-free version.