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

Highlighted under: Oven Delights

I’ve always been enchanted by the charm of a classic vanilla butter cake. It brings back fond memories of family gatherings and joyful celebrations. As I mix the batter, the sweet aroma of vanilla fills the kitchen, enveloping me in nostalgia. What I love most about this cake is its versatility; it pairs wonderfully with fresh fruits, creams, or just on its own with a dusting of powdered sugar. This cake is a staple in my baking repertoire, and I can’t wait to share my tried-and-true recipe with you!

Created by

Rosalie Mitchell

Last updated on 2026-01-26T02:37:34.714Z

Every time I bake this classic vanilla butter cake, I feel like I’m sharing a piece of my childhood. Growing up, it was the go-to dessert for every special occasion, and mastering this recipe has been a rewarding journey. I distinctly remember the first time I successfully baked it; the cake rose beautifully, and the smell was heavenly.

To get that perfectly moist texture, I’ve learned the importance of room temperature ingredients. It ensures that everything combines seamlessly, giving the cake a light crumb. I also like to add a splash of vanilla extract for that deep, rich flavor that makes every bite a delight.

Why You Will Love This Recipe
Rich, buttery flavor that melts in your mouth
Versatile base for various toppings and fillings
Easily customizable to suit your taste

Understanding the Ingredients

The star of this classic vanilla butter cake is undoubtedly the unsalted butter. It contributes a rich flavor and a tender crumb, which is essential for the cake’s melt-in-your-mouth texture. Using room temperature butter allows for better creaming with the sugar, incorporating air into the batter for a light, fluffy result. Make sure to check that your butter is adequately softened; it should feel slightly pliable but not greasy. If you happen to forget to leave it out, you can microwave it at low power for a few seconds to soften.

Granulated sugar not only sweetens the cake but also impacts the cake's structure. As you beat the sugar with the butter, the grinding process helps create tiny air pockets that expand during baking, contributing to the leavening of the cake. I recommend using a fine granulated sugar for a smooth batter, ensuring no gritty texture remains in your finished cake. If you're looking to reduce sugar, consider using a sugar substitute that measures cup-for-cup, keeping the wet to dry ratios in mind.

Baking and Texture Tips

When you mix the wet and dry ingredients together, be mindful not to overmix. Overmixing can lead to a tough cake due to the gluten formation in the flour. Instead, mix until just combined, with a few flour streaks still visible before you stop. A smooth and glossy batter should result, which is a great indicator that you're on the right track to a fluffy texture. I like to fold in the last bits of flour by hand using a rubber spatula for better control.

Baking at the right temperature is crucial. If your oven runs hot or cold, it can significantly affect how your cake rises and bakes. Use an oven thermometer to ensure accuracy. Look for a golden brown top and edges that pull slightly from the pan; this is when your cake is perfectly baked. In case you notice a domed top, gently press it down with a spatula right after removing it from the oven, which can help create a more even surface for frosting.

Ingredients

Gather the following ingredients:

Ingredients

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

Instructions

Follow these simple steps to create your cake:

Preheat the Oven

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

Mix the Butter and Sugar

In a large bowl, beat the softened butter and sugar together until light and fluffy.

Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

Combine Dry Ingredients

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

Mix Dry and Wet Ingredients

Gradually add the dry mixture to the wet ingredients, alternating with the milk, and blend until smooth.

Bake the Cake

Pour the batter into the prepared baking pan and smooth the top. Bake for 30 minutes or until a toothpick inserted into the center 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.

Pro Tips

For a richer flavor, consider adding a tablespoon of sour cream to the batter. This will not only enhance the taste but also ensure a moister cake.

Serving Suggestions

This vanilla butter cake shines on its own, but consider pairing it with fresh seasonal fruits. Slices of berries, peaches, or citrus not only enhance the flavor but also add a refreshing element. For a touch of indulgence, serve the cake with whipped cream or an ice cream scoop. Drizzling with a simple glaze made from powdered sugar and milk adds another layer of sweetness and visual appeal, making your dessert truly stand out at gatherings.

For those seeking a pop of flavor contrast, try incorporating a layer of lemon or raspberry jam between the cake and frosting. This unexpected element transforms the classic butter cake into a delightful surprise, proving that this cake's versatility knows no bounds!

Storage and Make-Ahead Tips

If you plan to make this cake ahead of time, it can be stored at room temperature for up to three days, wrapped tightly in plastic wrap to maintain moisture. For longer storage, consider freezing. After the cake has cooled completely, wrap it in plastic and aluminum foil, then place it in an airtight container. It can stay in the freezer for up to three months. When ready to enjoy, simply thaw it overnight in the refrigerator before serving.

If you're preparing the batter in advance, keep in mind that it's best to bake it shortly after mixing. However, you can store the mixed batter in the fridge for a few hours, just be sure to bring it back to room temperature before baking for consistent texture and rise.

Questions About Recipes

→ Can I use margarine instead of butter?

While butter gives the best flavor and texture, margarine can be used, but the taste might not be as rich.

→ Can I freeze the cake?

Yes, this cake freezes well. Wrap it tightly in plastic wrap and store it in an airtight container.

→ How can I make the cake chocolate-flavored?

You can replace 1 cup of flour with unsweetened cocoa powder to create a delicious chocolate version.

→ What is the best way to store leftovers?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.