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: 10 servings
Ingredients: 2 ½ cups all-purpose flour; 2 ½ tsp baking powder; ½ tsp salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tbsp pure vanilla extract; 1 cup whole milk

Highlighted under: From Batter to Bliss

I absolutely love the way baking fills my kitchen with warmth and delightful aromas, and this Classic Vanilla Butter Cake is no exception. It’s my go-to recipe for any occasion, whether it be birthdays, celebrations, or simply a cozy weekend treat. The cake is light, fluffy, and infused with the rich flavor of vanilla, creating a perfect base for frosting or enjoying on its own. I can’t wait to share this wonderful recipe with you that just brings smiles all around!

Created by

Sabrina Holt

Last updated on 2026-01-26T05:58:37.046Z

Baking my Classic Vanilla Butter Cake is one of the most satisfying experiences I've had in the kitchen. The method I use relies heavily on room temperature ingredients, which I believe is key to achieving that desired light and airy texture. I've experimented with various timings and temperatures, but letting the eggs, butter, and milk warm up has proven the most effective in creating that fluffy crumb!

My favorite part is pouring the batter into the cake pan because the thick, creamy mixture has an irresistible quality that makes my mouth water. I also adore the delicate vanilla aroma it releases while baking, ensuring my whole home feels inviting and cozy as I wait for it to cool. Add your own twist with some fresh berries on top, and you'll have a dessert that looks as beautiful as it tastes!

Why You Will Love This Recipe
A classic flavor profile that never goes out of style
Versatile base for endless frosting and topping options
Perfectly moist and incredibly fluffy texture

Understanding the Ingredients

The ingredients in this Classic Vanilla Butter Cake play a crucial role in achieving its signature flavor and texture. For instance, using unsalted butter allows you to control the salt content in the recipe, ensuring your cake has a balanced sweetness. The quality of your vanilla extract is also paramount; opting for pure vanilla extract, rather than imitation, can enhance the cake's flavor profile significantly. Don't be afraid to use a higher-end brand for a more robust vanilla taste.

All-purpose flour is recommended for this recipe as it provides the right balance of protein necessary for structure, yielding a fluffy cake without being overly dense. If you're looking for a lighter cake, you could substitute half of the all-purpose flour with cake flour. However, keep in mind that this may alter the texture slightly, resulting in a more tender crumb.

Techniques for Perfecting Your Cake

When creaming the butter and sugar, it's essential to achieve a light and airy mixture. This process incorporates air into the batter that contributes to the overall lightness of the cake. If you notice that your mixture isn't becoming fluffy after a few minutes, continue to mix, as this may be a sign that you need to keep going until it reaches the desired consistency, which should take about 3-5 minutes.

Baking the cake requires close attention to timing and visual cues. When you remove the pans from the oven, look for a golden brown color around the edges and a slight spring back when you press the center. If a toothpick inserted into the center comes out clean, it's a sure sign the cakes are ready. If you find the edges are browning too quickly, you can cover them with aluminum foil to prevent over-baking.

Ingredients

Classic Vanilla Butter Cake

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tbsp pure vanilla extract
1 cup whole milk

Instructions

Preheat the Oven

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

Prepare the Dry Ingredients

In a medium bowl, sift together flour, baking powder, and salt. Set aside.

Cream the Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

Add Eggs and Vanilla

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

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the creamed mixture, alternating with the milk, mixing until just combined.

Bake the Cake

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Pro Tips

For the best flavor, use high-quality vanilla extract and allow your ingredients to come to room temperature before mixing.

Serving and Storage Tips

To serve your Classic Vanilla Butter Cake, consider pairing it with a light frosting or a dusting of powdered sugar. A simple buttercream or cream cheese frosting can elevate the cake's flavor while maintaining its classic appeal. If you’re feeling adventurous, try topping it with fresh berries for added texture and a pop of color. This cake also shines when layered with whipped cream and fruit, creating a delightful summer dessert.

If you want to make the cake ahead of time, it can be stored in an airtight container at room temperature for up to three days. If you wrap it well in plastic wrap and foil, it can last up to a month in the freezer. Just ensure it cools completely before storing to avoid excess moisture building up.

Common Troubleshooting Tips

If your cake turns out dense, it could be due to overmixing the batter after the flour has been added. Overmixing can develop the gluten too much, leading to a tough texture. Aim to mix just until the ingredients are combined for the fluffiest result. Additionally, make sure your ingredients are at room temperature before starting, as this helps them blend more easily and creates a smoother batter.

Another issue you may run into is cakes that dome or crack on the surface. This can happen if the oven temperature is too high or if the cakes are baked for too long. Make sure you use an oven thermometer and adjust the rack position to ensure even baking. If you're unsure, it’s better to check the cakes a few minutes early; you can always bake them longer if necessary.

Questions About Recipes

→ Can I use a different type of flour?

While all-purpose flour is recommended for this recipe, you can experiment with gluten-free flour for a gluten-free version.

→ How should I store leftover cake?

Store the 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?

Yes! You can freeze the cake layers, wrapped tightly in plastic wrap, for up to 3 months. Thaw them before frosting.

→ What frosting pairs well with this cake?

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