Baking & Desserts Classic Vanilla Butter Cake

Name: Baking & Desserts Classic Vanilla Butter Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12 slices
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 cup unsalted butter, softened; 4 large eggs; 1 cup whole milk; 1 tablespoon baking powder; 2 teaspoons vanilla extract; 1/2 teaspoon salt

Highlighted under: Cakes & Cravings

I’ve always had a soft spot for classic vanilla butter cake. There’s something nostalgic about its rich flavor and delicate crumb that takes me back to my childhood. Every bite feels like a warm hug! Whether I’m baking for a birthday celebration or a cozy afternoon tea, this cake never fails to impress. With just a handful of simple ingredients, I enjoy watching how each component brings the cake to life, resulting in a perfectly moist and buttery masterpiece that everyone loves.

Created by

Lacey Montgomery

Last updated on 2026-01-26T05:02:36.439Z

As I experimented with this recipe, I found that using high-quality vanilla extract makes all the difference. Unlike artificial flavors, good vanilla adds a richness that elevates the cake to new levels. I also discovered that letting the butter soften to room temperature before mixing ensures a consistent and fluffy batter, making each slice delightful and even more enjoyable. It’s these little secrets that make the cake truly special.

This recipe has become a staple for family gatherings and holidays. The beauty of this vanilla butter cake is its versatility—it can stand alone or be adorned with fresh fruit, whipped cream, or even chocolate ganache! It’s rewarding to see how such a simple recipe can bring so much joy to those I share it with.

        Why You'll Love This Recipe
        Rich vanilla flavor that lingers on your palate
Light and airy texture that makes it incredibly enjoyable
Perfect for layering with frosting or serving plain with tea

      

Mastering the Ingredients

The ingredients in this classic vanilla butter cake work in harmony to create its signature flavor and texture. Unsalted butter is key to allowing precise control over the salt content; using it at room temperature ensures a smooth creaming process with sugar, which introduces essential air for a light cake. I prefer high-quality vanilla extract, as it enriches the flavor—try to avoid imitation versions for the best outcome.

Each egg in this recipe contributes to the cake's structure and moisture. Make sure they are at room temperature to blend seamlessly into the batter. If you’re looking for an egg substitute, consider using unsweetened applesauce or a flaxseed mixture. Each egg can be replaced by 1/4 cup of applesauce or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, allowing you to maintain moisture without compromising the cake's richness.

Baking Tips for Success

When preparing to bake, preheating your oven is vital. Ensure it reaches a steady 350°F (175°C) before placing your cake inside; this helps achieve an even rise. If you’re using an older oven, consider using an oven thermometer to verify the temperature accuracy. Additionally, greasing and flouring the pan properly prevents sticking. I like to use parchment paper as well, as it makes removal effortless and keeps the cake's surface intact.

Watching your cake as it bakes is part of the fun! Bake until the top is a golden brown and a toothpick inserted into the center comes out clean, which generally takes 35-40 minutes. However, baking times may vary depending on your oven and the pan you use. If you find the edges are browning too quickly, try tenting the cake with aluminum foil during the last 10 minutes.

Ingredients

For the Cake

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

Optional Toppings

Fresh berries
Whipped cream
Chocolate ganache

Instructions

Prepare the Oven and Pan

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

Mix the Butter and Sugar

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

Incorporate Eggs and Vanilla

Beat in the eggs one at a time, then stir in vanilla extract.

Combine Dry Ingredients

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

Combine Wet and Dry Ingredients

Gradually beat the dry mixture into the butter mixture, alternating with milk, until well combined.

Bake the Cake

Pour the batter into the prepared baking pan and smooth the top. Bake for 35-40 minutes or until golden brown and a toothpick comes out clean.

Cool and Serve

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

Serving Suggestion

Enjoy the cake as is or top it with whipped cream and fresh berries for an extra treat!

Pro Tips

For a more flavorful cake, consider adding a teaspoon of almond extract along with the vanilla.

Storing Your Cake

This vanilla butter cake stores beautifully. After cooling completely, wrap it in plastic wrap or aluminum foil to prevent it from drying out. It can be kept at room temperature for up to three days or stored in the refrigerator for up to a week. For longer storage, consider freezing it; wrap slices individually in plastic wrap, then place them in an airtight container to maintain freshness.

If you decide to freeze the cake, it’s best to frost it after thawing. The frosting can often change texture when frozen, especially buttercreams. Upon thawing, the cake may still retain its moisture, ensuring each slice tastes freshly baked.

Serving Suggestions

This cake is incredibly versatile for serving! It’s fantastic as-is with a dusting of powdered sugar or paired with a dollop of whipped cream and fresh berries for a summer treat. If you want to go all out, try layering it with a rich buttercream frosting or a creamy vanilla custard between the layers for a delightful indulgence.

For a special touch, consider flavoring your frosting with lemon or almond extract to complement the vanilla. Alternatively, you can experiment by adding chocolate chips or nuts into the batter for different textures. Feel free to get creative with toppings—shaved chocolate or toasted coconut can transform your cake into a stunning centerpiece.

Questions About Recipes

→ Can I use unsalted butter?

Yes, unsalted butter works perfectly in this recipe, just be aware of additional salt if used.

→ What can I substitute for whole milk?

You can use almond milk or any milk alternative, but it may slightly change the cake's texture.

→ How do I store the cake?

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

→ Can I freeze the cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and foil before freezing for up to 3 months.