Baking & Desserts Classic Vanilla Butter Cake

Name: Baking & Desserts Classic Vanilla Butter Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 cup unsalted butter, softened to room temperature; 1 ½ cups granulated sugar; 4 large eggs, room temperature; 1 tablespoon vanilla extract; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¾ cup whole milk, room temperature

Highlighted under: Sweet Moments

I absolutely love baking this Classic Vanilla Butter Cake when I want something simple yet incredibly delicious. The aroma that fills my kitchen while it's baking is heavenly! This cake is perfect for any occasion, whether it's a birthday party or just a cozy family get-together. The light and fluffy texture combined with the rich vanilla flavor makes it my all-time favorite. Plus, it's easy to make, and I can customize it with various toppings or fillings. You can't go wrong with this timeless classic!

Created by

Isla Turner

Last updated on 2026-01-26T04:21:34.390Z

Discovering the secret to the perfect vanilla butter cake was a delightful journey for me. I experimented with different ratios of ingredients and found that using high-quality vanilla extract truly elevates the flavor. Each time I make this cake, I add a touch more vanilla and sometimes even a hint of almond extract for an extra flavor twist. The result is always a moist and flavorful cake that's incredibly satisfying.

One of my best tips for achieving a light and fluffy cake is to make sure that all your ingredients are at room temperature before you start baking. It might seem like a small detail, but it really helps to create an even batter and ensures that the cake rises beautifully. I can't wait for you to try this recipe!

Why You'll Love This Recipe
Classic vanilla flavor that everyone adores
Perfectly moist and fluffy texture
Versatile base for any frosting or filling

Mastering the Mixing Technique

Getting the perfect texture for your Vanilla Butter Cake hinges on your mixing technique. When creaming the butter and sugar, it’s crucial to beat them until the mixture is not just light but also fluffy; this typically takes about 3-5 minutes. The air incorporated during this stage contributes to the cake's rise and lightness. If you accidentally overbeat, the mixture may become too creamy, so keep an eye on the texture.

When it comes to adding the eggs and vanilla, I recommend taking one egg at a time, blending until just combined before the next addition. This helps maintain that airy structure you achieved earlier. If you add too many eggs too quickly, the batter may not emulsify properly, leading to a denser cake.

Ingredient Insights

Each ingredient in this Vanilla Butter Cake plays a crucial role in achieving its final texture and flavor. For instance, the use of unsalted butter allows you to control the saltiness of your cake. By using room temperature butter, it not only creams well with sugar but also helps incorporate air more effectively, resulting in a fluffier cake.

Additionally, vanilla extract is a star player here, adding warmth and depth to the cake. For a more intense vanilla flavor, consider using vanilla bean paste. This paste has more of the aromatic compounds than regular extract, enhancing the overall aroma and flavor profile of your cake.

Ingredients

Gather the following ingredients to get started:

Ingredients for Vanilla Butter Cake

1 ¾ cups all-purpose flour
1 cup unsalted butter, softened to room temperature
1 ½ cups granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup whole milk, room temperature

Make sure to measure the ingredients accurately for the best results!

Instructions

Follow these steps to bake your cake:

Preheat the Oven

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

Mix the Dry Ingredients

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

Cream Butter and Sugar

In a large 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, and mix in the vanilla extract.

Combine Wet and Dry Ingredients

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

Pour and Bake

Pour the batter into the prepared cake pan and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Enjoy your delicious homemade vanilla butter cake!

Pro Tips

For an extra touch, consider adding sprinkles or a light glaze on top of the cake once it's cooled.

Customization and Variations

One of the best things about this Vanilla Butter Cake is its versatility. You can easily turn it into a chocolate cake by substituting ½ cup of flour with cocoa powder, adding a rich chocolate flavor without compromising the texture. If you prefer fruit flavors, try folding in some finely chopped strawberries or blueberries into the batter before baking for a delightful twist.

For a more decadent treat, consider layering this cake with whipped cream and fresh fruit or a rich chocolate ganache. Just be sure to let your cake cool completely to avoid melting your frosting or ganache. You can also transform the cake into cupcakes; simply decrease the baking time to around 18-20 minutes or until a toothpick comes out clean.

Storage and Serving Tips

To store your Classic Vanilla Butter Cake, wrap it tightly in plastic wrap and keep it at room temperature for up to 3 days. If you want to extend its freshness, consider freezing the cake after it has cooled completely. Wrap it in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Just remember to thaw it in the refrigerator overnight before serving.

When serving, dust the top with powdered sugar for a simple presentation or drizzle with a homemade glaze. You can also serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast to the cake's texture and flavor.

Questions About Recipes

→ Can I substitute the butter with oil?

While butter gives the best flavor and texture, you can use an equal amount of vegetable oil, but the cake may not be as rich.

→ How can I make this cake chocolate-flavored?

You can substitute ½ cup of flour with cocoa powder for a delicious chocolate butter cake!

→ What is the best way to store leftovers?

Store leftover 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?

Yes! You can freeze the cake before frosting. Wrap it tightly and store it in the freezer for up to 3 months.