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: 10 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup whole milk; 3 large eggs; 2 teaspoons vanilla extract; 2 teaspoons baking powder; ½ teaspoon salt

Highlighted under: Sweet Kitchen Classics

I love baking, and this Classic Vanilla Butter Cake is one of my all-time favorites. The aroma of vanilla fills my kitchen, transporting me back to childhood memories of family gatherings and celebrations. Each bite is a perfect balance of sweetness and richness, making it a delightful treat for any occasion. Whether paired with fresh fruits or served with a scoop of ice cream, this cake never fails to impress. I can’t wait to share this recipe with you, as it promises to become a staple in your baking repertoire!

Created by

Talia Preston

Last updated on 2026-01-26T06:02:35.569Z

When I first baked this cake, I was nervous that it wouldn’t turn out as expected. However, using quality butter and fresh eggs made all the difference. The cake rose beautifully in the oven, and the golden top had me eagerly anticipating the final result.

One tip I found essential was to allow the butter to come to room temperature before mixing. It creates that wonderful creamy texture and ensures all the ingredients blend perfectly. This cake not only tastes amazing but also looks beautiful when sliced!

Why You'll Love This Recipe
Rich and buttery flavor that melts in your mouth
Versatile enough for any occasion, from birthdays to afternoon tea
Simple yet elegant, making it a crowd-pleaser

Understanding the Ingredients

Each ingredient in this Classic Vanilla Butter Cake plays a crucial role in achieving its delightful texture and flavor. The all-purpose flour provides the backbone of the cake, giving it structure, whereas the granulated sugar not only sweetens but also helps in creating a tender crumb by incorporating air during the creaming process. Unsalted butter, softened to room temperature, lends a rich, buttery flavor that defines this cake's character, and the whole milk adds moisture, ensuring a luscious mouthfeel.

Eggs are not just binders in this recipe; they contribute to the cake's height and richness. When beaten, the eggs incorporate air, helping to leaven the batter and give the cake its light texture. It's essential to add the eggs one at a time, allowing each to fully integrate before adding the next, which ensures a stable emulsion that will yield a beautifully risen cake.

Baking Techniques for Perfection

Preheating your oven to the right temperature—350°F (175°C)—is essential for achieving an even bake. If the oven isn't preheated, your cake may not rise properly, resulting in a denser texture. Additionally, always check that your oven temperature is accurate with an oven thermometer, as inaccuracies can lead to overbaking or underbaking.

When mixing the batter, aim for just combined—overmixing can lead to a tough cake. To prevent this, fold the dry ingredients into the wet until you no longer see streaks of flour. It's normal to have a few lumps in the batter; these will bake out to create a tender cake. Remember to also smooth the batter in the pans to ensure it rises evenly.

Ingredients

For the Cake

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

Instructions

Preheat Oven

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

Mix Dry Ingredients

In a medium 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 sugar together until light and fluffy.

Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

Bake the Cake

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30-35 minutes or until a toothpick inserted comes out clean.

Cool and Serve

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Serve as is or decorate with frosting.

Pro Tips

For an extra touch, add lemon zest or almond extract to the batter for a unique flavor twist!

Storage and Make-Ahead Tips

To store your Classic Vanilla Butter Cake, wrap it tightly in plastic wrap or place it in an airtight container. This keeps the cake moist and fresh for up to three days at room temperature or up to a week in the refrigerator. If you'd like to make it ahead of time, consider freezing the un-frosted layers. They can be frozen for up to three months. Just make sure they are completely cool before wrapping them tightly in plastic wrap before placing them in a freezer-safe bag.

When ready to serve, allow the frozen cake layers to thaw in the refrigerator overnight before frosting. For the best texture, you might want to slightly warm the cake layers once thawed, which can enhance the overall flavor and make the cake a bit more tender. Simply place them in a preheated oven at 300°F for about 10 minutes.

Serving Suggestions

This versatile cake can be enjoyed in many ways. For a classic touch, top it with a simple dusting of powdered sugar or a drizzle of chocolate ganache. If you’re feeling adventurous, consider layering it with fresh berries and whipped cream for a delightful summer dessert. The cake also serves beautifully as a base for a more elaborate tiered cake; just double or triple the recipe and adjust the baking times accordingly.

You can also experiment with flavors by incorporating citrus zest into the batter or adding a splash of almond extract for a unique twist. Pairing slices of this cake with a scoop of vanilla ice cream makes for an indulgent treat. No matter how you serve it, this cake promises to be a hit!

Questions About Recipes

→ Can I use this recipe for cupcakes?

Yes, this batter is perfect for making cupcakes! Just reduce the baking time to about 18-20 minutes.

→ How do I store leftover cake?

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

→ Can I freeze this cake?

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

→ What can I use instead of eggs?

You can substitute each egg with 1/4 cup of applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water).