Baking & Desserts Classic Vanilla Butter Cake

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

Highlighted under: Baking & Desserts

I absolutely love baking this Classic Vanilla Butter Cake, as it brings back so many fond memories of family gatherings. The fragrant aroma of vanilla fills the kitchen, creating a warm and inviting atmosphere. Using simple ingredients and a classic technique, I find that this cake is incredibly versatile—perfect for birthdays, celebrations, or just a cozy afternoon treat. The texture is always moist and buttery, making it an enjoyable experience whether I serve it plain or dressed up with frosting and fruit.

Created by

Vivienne Cole

Last updated on 2026-01-26T02:41:35.197Z

When I first attempted this Vanilla Butter Cake, I was surprised by how simple and delightful it turned out. The key is using high-quality vanilla and unsalted butter, which elevate the flavor to new heights. I learned that creaming the butter and sugar together until light and fluffy is crucial to achieving that perfect texture.

Over the years, I've experimented with adding different extracts, but I always come back to the classic vanilla. It pairs beautifully with various frostings or fruit toppings, making this cake a blank canvas for creativity. Always be sure to let it cool completely before slicing to maintain its structure!

        Why You Will Love This Recipe
        Rich vanilla flavor that transports you to a bakery
Light and fluffy texture that melts in your mouth
Perfectly adaptable for any occasion with various toppings

      

Understanding the Ingredients

The foundation of this Classic Vanilla Butter Cake lies in its simplicity. Each ingredient plays a vital role in achieving the perfect texture and flavor. The quality of your butter can greatly impact the cake’s flavor, so choose a high-quality unsalted butter for the best results. The addition of whole milk contributes to the moistness, ensuring every bite is tender and rich.

The combination of all-purpose flour and baking powder is also crucial. The flour provides structure, while the baking powder ensures the cake rises beautifully in the oven. Make sure to sift the dry ingredients together to eliminate clumps—this helps the leavening agent distribute evenly, promoting a uniform rise.

Baking Tips for Success

One common issue when baking cakes is over-mixing the batter, which can lead to a dense texture. Mix the ingredients just until combined, as overworking can activate gluten in the flour. Look for a smooth batter without any visible dry flour specks, but be cautious not to overdo it. I usually mix on low speed to maintain control.

When it comes to baking time, start checking for doneness around the 30-minute mark. Insert a toothpick in the center of the cake; if it comes out clean or with a few crumbs, your cake is done. Additionally, if you notice the edges pulling away from the pan, it’s a visual cue that your cake is ready.

Ingredients

For the Cake

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tbsp pure vanilla extract
1 cup whole milk

For the Frosting (optional)

1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup milk
1 tsp pure vanilla extract

Make sure to have all ingredients at room temperature for best results.

Steps

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

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

Cream Butter and Sugar

In a large bowl, beat 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, beating well after each addition. Mix in the vanilla extract.

Combine Mixtures

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

Bake the Cake

Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Frost

Let the cakes cool in the pans for 10 minutes, then turn them onto wire racks to cool completely. If desired, frost with your favorite vanilla buttercream.

Ensure the cakes are completely cool before frosting to prevent melting.

Pro Tips

For an extra burst of flavor, try adding a tablespoon of lemon zest to the batter or substituting half the vanilla with almond extract.

Frosting Variations and Storage

If you're choosing to frost your cake, consider experimenting with different flavors or toppings. While a classic vanilla buttercream is a go-to, adding cocoa powder can give you a delightful chocolate variant. For a fruitier touch, consider mixing in pureed berries or citrus zest into the frosting for a refreshing twist. Just ensure that the frosting is at a spreadable consistency—if it’s too thick, add a bit more milk gradually.

After baking, if you have leftovers (which is rare!), store the cake in an airtight container at room temperature for up to three days. You can also freeze slices wrapped tightly in plastic wrap and aluminum foil for up to three months. Simply thaw at room temperature when you're ready to enjoy them again.

Serving Suggestions

This Classic Vanilla Butter Cake is incredibly versatile and pairs wonderfully with various accompaniments. For a seasonal twist, serve it topped with fresh fruit like strawberries or raspberries, which adds a bright contrast against the rich cake. You could even drizzle it with a warm chocolate ganache for an indulgent dessert.

For a more sophisticated affair, try layering the cake with whipped cream and a fruit compote between the cakes for a lovely presentation. For gatherings, slice the cake into small squares; they can be beautifully arranged on a platter and adorned with edible flowers or a dusting of powdered sugar for an elegant touch.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cake layers in advance. Wrap them tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to a month.

→ What can I use instead of butter?

You can substitute unsalted butter with a margarine or a vegan butter alternative, but it may slightly change the flavor and texture.

→ How do I store leftover cake?

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

→ Can I use this recipe for cupcakes?

Absolutely! This batter works perfectly for cupcakes. Bake at the same temperature for about 20 minutes.