Baking & Desserts Classic Vanilla Butter Cake

Name: Baking & Desserts Classic Vanilla Butter Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs, at room temperature; 1 tablespoon pure vanilla extract; 3 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup milk, at room temperature

Highlighted under: Golden Sweets

I absolutely adore baking, and this Classic Vanilla Butter Cake has become a staple in my kitchen. There's something incredibly satisfying about the simplicity of this recipe, which delivers a moist and buttery cake every time. Using quality vanilla extract and ensuring that all your ingredients are at room temperature makes a noticeable difference. I always look forward to surprising friends with this delightful cake, whether it's for birthdays or just a cozy afternoon with tea. You'll find that its straightforward method encourages even novice bakers to give it a try!

Created by

Lydia Spencer

Last updated on 2026-01-26T04:21:34.524Z

When I first attempted this vanilla butter cake, I was surprised by how effortlessly the flavors melded together. After several experiments, I discovered the secret: creaming the butter and sugar until fluffy is essential. This technique not only incorporates air into the batter but also helps achieve that wonderful texture that makes for a perfect crumb. It's a vital step not to skip!

I often experiment with variations by adding lemon zest or almond extract to elevate the classic flavor. This cake is incredibly versatile and serves as a fantastic base for different frostings or toppings. Whether topped with fresh berries or a simple glaze, you'll find this cake is a crowd-pleaser no matter the occasion!

Why You'll Love This Recipe
Rich vanilla flavor that fills your kitchen with warmth
Perfectly moist texture that pairs well with any frosting
Versatile base for countless dessert variations

The Importance of Room Temperature Ingredients

Using room temperature ingredients is crucial for achieving the best texture in your Classic Vanilla Butter Cake. When butter and eggs are at room temperature, they blend together more efficiently, creating an emulsion that traps air and results in a lighter, fluffier cake. I recommend taking your eggs and milk out of the fridge at least an hour before you start baking for the best results.

Similarly, softened butter is not just easier to cream with sugar, but it also helps incorporate more air, which contributes to that desirable rise during baking. If you've forgotten to plan ahead, you can soften butter quickly by cutting it into small pieces and leaving it at room temperature for about 15-20 minutes. You can even microwave it on a low power setting for a few seconds, but avoid melting it completely.

Baking Tips for Perfect Results

Baking soda and baking powder play a significant role in the rise of your cake. In this recipe, the baking powder is essential for the leavening process due to its dual-action properties, which release gas when mixed with the batter and again when exposed to heat. Ensure that your baking powder is fresh; an expired product could lead to a dense cake that doesn't rise properly.

One key visual cue for knowing when your cake is done is checking for a golden edge and a slightly springy top. If you insert a toothpick into the center, it should come out clean or with just a few crumbs attached, indicating that the cake is perfectly baked. If it's too wet, place it back in the oven and keep checking at 2-3 minute intervals.

Ingredients

For the best results, gather your ingredients before you start:

Classic Vanilla Butter Cake Ingredients

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

Make sure to measure your ingredients accurately for a successful cake!

Instructions

Follow these steps to create your Classic Vanilla Butter Cake:

Preheat the Oven

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

Cream Butter and Sugar

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.

Add Eggs and Vanilla

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

Combine Dry Ingredients

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

Alternately Add Dry Ingredients and Milk

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the flour mixture, mixing until just combined.

Pour Batter into Pan

Pour the batter into the prepared pan, smoothing the top with a spatula.

Bake

Bake in the preheated oven for 30-35 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 serving.

Enjoy your delicious homemade Classic Vanilla Butter Cake!

Pro Tips

For a richer flavor, consider using brown sugar in place of some of the granulated sugar, or add a dash of almond extract for added depth.

Storing and Freezing

Your Classic Vanilla Butter Cake can be stored in an airtight container at room temperature for up to three days, maintaining its moist texture. If you want to keep it longer, consider refrigerating it, but be aware that refrigeration may cause it to dry out slightly. For best results, wrap the cake well in plastic wrap and foil before placing it in the fridge.

Freezing is a great option if you've made extra or want to prepare ahead of time. Wrap slices of the cake tightly in plastic wrap and then in foil or store it in an airtight freezer bag. This way, it can last for up to three months. When you're ready to enjoy it, simply thaw it at room temperature for a couple of hours or overnight in the fridge.

Variations to Try

While this Classic Vanilla Butter Cake is delightful on its own, it also serves as an excellent base for many variations. You can easily customize it by adding lemon or orange zest for a citrusy twist or fold in chocolate chips or nuts for added texture. Additionally, substituting some of the all-purpose flour with almond or coconut flour could give it a unique flavor and a slightly different crumb.

Another fun idea is to turn this cake into a layered dessert. Slice the cooled cake into even layers and add your favorite frosting, jam, or fresh fruit between the tiers for a beautiful presentation. This not only enhances the flavor but also makes it visually appealing for gatherings and celebrations.

Questions About Recipes

→ Can I use salted butter instead of unsalted?

Yes, but reduce the amount of added salt in the recipe to avoid an overly salty cake.

→ How can I store leftover cake?

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 the cake?

Absolutely! Wrap the cooled cake securely in plastic wrap and then aluminum foil. It can be frozen for up to 3 months.

→ What frosting pairs well with this cake?

This cake pairs wonderfully with buttercream, cream cheese frosting, or a simple dusting of powdered sugar.