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: 12 servings
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 cup whole milk; 2 teaspoons pure vanilla extract

Highlighted under: Treats from the Oven

I absolutely love baking, and this Classic Vanilla Butter Cake is one of my go-to recipes. It's wonderfully rich and buttery, providing a deliciously moist texture that pairs beautifully with any frosting or topping. I found that incorporating quality vanilla extract makes a world of difference, infusing the cake with a warm and inviting aroma. Whether it’s for a celebration or just a sweet treat, this cake never fails to impress. Plus, it's straightforward enough for both beginners and seasoned bakers alike.

Created by

Ottilie James

Last updated on 2026-01-26T04:21:34.335Z

When I first baked this Classic Vanilla Butter Cake, I experimented with using different brands of butter, and I discovered that higher-fat butter creates a richer texture. I also love adding a pinch of salt to balance the sweetness of the cake. The delightful aroma that fills the kitchen as it bakes is simply irresistible, making it a favorite in my home.

This cake is incredibly versatile! I’ve experimented with various frostings, from cream cheese to chocolate ganache, but I often serve it plain with a dusting of powdered sugar or fresh berries. Every bite is a slice of nostalgia, reminding me of family gatherings where cake always played a central role.

Why You'll Love This Cake
Delightfully moist and tender crumb.
Rich vanilla flavor that shines through.
Perfectly adaptable for any occasion.

The Importance of Quality Ingredients

When making a Classic Vanilla Butter Cake, the quality of your ingredients plays a crucial role in the final outcome. Using grade A or pure vanilla extract enhances the cake’s rich flavors and provides a fragrant aroma that elevates the dessert. Substituting with imitation vanilla can dull the overall taste, so I highly recommend sticking with the real deal for the best results.

Similarly, the butter used in this recipe should be of high quality, ideally European-style, as it contains a higher fat content. This contributes to the cake's moistness and adds to its luxurious texture. Remember, the butter should be softened properly, achieved by leaving it at room temperature for about an hour or slightly microwaving it for a few seconds—just enough to soften without melting.

Baking Tips for Perfection

To achieve a perfectly baked cake with a tender crumb, be careful not to overmix the batter once you add the flour. Mixing just until combined is key; overmixing can lead to a dense cake. Also, when adding the dry ingredients and milk, alternate them to maintain the batter's structure and avoid clumps. You might notice the batter thickening up, which is a good sign that you’re on the right track.

It's essential to check your cake for doneness correctly. Start checking at the 30-minute mark by inserting a toothpick into the center. It should come out clean or with a few moist crumbs—not wet batter. If your cake is browning too rapidly, you can cover it loosely with aluminum foil for the last few minutes of baking to prevent burning, while allowing the inside to cook thoroughly.

Ingredients

Gather your ingredients before beginning to ensure a smooth baking process.

Ingredients

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

Make sure to preheat the oven while you prepare the batter!

Instructions

Follow these steps carefully for the best results.

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

Mix Butter and Sugar

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

Add Eggs

Beat in the eggs one at a time, mixing well after each addition.

Combine Dry Ingredients

In a separate bowl, combine flour, baking powder, and salt.

Combine Mixtures

Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Stir in the vanilla extract.

Bake the Cake

Pour the batter into the prepared baking pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

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

Enjoy your delicious cake with your favorite toppings!

Pro Tips

For added flavor, consider folding in some chocolate chips or citrus zest into the batter before baking.

Serving Suggestions

This Classic Vanilla Butter Cake is incredibly versatile. You can serve it simply dusted with powdered sugar for a casual gathering, or dress it up with a rich Swiss meringue buttercream if you're celebrating a special occasion. Sliced fresh strawberries or a dollop of whipped cream can also pair beautifully, adding freshness without overshadowing the cake's flavor.

For a delightful twist, consider layering this cake with fruit preserves or a chocolate ganache. The chocolate contrasts well with the vanilla, creating an indulgent dessert experience. Another option is to make mini versions by baking the batter in muffin tins for charming individual servings, which would be perfect for a party or potluck.

Storage and Make-Ahead Tips

This cake can be made ahead of time, making it a fantastic option for busy schedules. Once cooled, wrap it tightly in plastic wrap and store it at room temperature for up to three days. If you're looking to keep it longer, the cake freezes well—simply wrap it in plastic wrap then in aluminum foil. It can last for up to three months in the freezer.

When you’re ready to enjoy your frozen cake, let it thaw in the refrigerator overnight. Alternatively, for a quicker method, leave it at room temperature for a couple of hours before serving. This way, you'll have a delightful cake that tastes freshly baked with minimal effort when you need it!

Questions About Recipes

→ Can I use margarine instead of butter?

While margarine can work, using real butter will yield better flavor and texture.

→ How do I store the cake?

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

→ Can I freeze the cake?

Yes, you can freeze the cake for up to 3 months. Just wrap it tightly in plastic wrap and foil.

→ What can I use instead of eggs?

You can substitute eggs with applesauce or a flaxseed mixture if you need an egg-free option.