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: Serves 8
Ingredients: 1 cup (227g) unsalted butter, softened; 2 cups (400g) granulated sugar; 4 large eggs; 1 tablespoon pure vanilla extract; 3 cups (360g) all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup (240ml) milk

Highlighted under: Pastry Dreams

I absolutely adore baking classic vanilla butter cake because it takes me back to my childhood. The aroma of butter and vanilla fills the kitchen, creating a warm and inviting atmosphere. I appreciate how simple ingredients can transform into such a flavorful dessert. Each bite offers a delightful sweetness that is perfectly complemented by a fluffy texture. This cake is versatile enough for any occasion, and I love experimenting with different frostings or fillings to make it even more special. It’s a recipe that always brings smiles to the table!

Created by

Olivia Barrett

Last updated on 2026-01-26T05:13:34.726Z

When I first tried my hand at making a vanilla butter cake, I was amazed at how the simplest ingredients could create such a delightful cake. The combination of quality butter and pure vanilla extract truly elevates the flavor. One tip that I found helpful is to ensure the butter is at room temperature to create a smooth batter, which helps the cake rise beautifully.

Over the years, I’ve learned that a little patience goes a long way. Letting the cake cool completely before frosting it prevents melting and creates a gorgeous finish. I often rely on this cake as a base for other desserts, making it a staple in my baking repertoire.

Why You Will Love This Recipe
Rich, buttery flavor that's irresistible
Perfectly moist and fluffy texture
Versatile base for countless frostings and toppings

Understanding Butter and Sugar

The process of creaming butter and sugar is crucial for developing a light and airy texture in your vanilla butter cake. When you cream them together, the sugar crystals create tiny air pockets in the softened butter, which expands during baking. This method contributes to the cake's overall rise and prevents it from becoming dense. Make sure your butter is at room temperature for ideal results; not too soft, but just pliable enough to create that fluffy mixture.

If you're ever in a pinch and don't have unsalted butter, you can use salted butter in this recipe—just reduce the added salt to a pinch. However, using unsalted butter allows you to control the saltiness, which can be crucial for achieving that delicate balance of flavors in your cake. Keep an eye on your mixture and stop once it looks light and fluffy rather than greasy, which can negatively affect the final product.

The Role of Eggs and Milk

Eggs not only help the cake rise but also add richness and moisture. When adding them, ensure you incorporate each egg thoroughly before adding the next—this guarantees even distribution of moisture and fat throughout the batter. It's a good idea to bring the eggs to room temperature to help them blend more smoothly with the other ingredients, resulting in a cohesive batter that bakes evenly.

Milk softens the flour proteins and adds moisture, which is critical for the cake's tender crumb. If you're looking for a dairy-free option, almond or oat milk can be excellent substitutes here. Just be aware that non-dairy milks have different fat contents, which may slightly affect the texture. Keep an eye on the batter's consistency; it should be thick but pourable, similar to pancake batter.

Ingredients

Classic Vanilla Butter Cake Ingredients

1 cup (227g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
3 cups (360g) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (240ml) milk

Make sure all ingredients are at room temperature for the best texture.

Instructions

Directions

Preheat the Oven

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

Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 5 minutes.

Add Eggs and Vanilla

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

Combine Dry Ingredients

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

Mix Dry and Wet Ingredients

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

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool and Frost

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Feel free to decorate with your choice of frosting!

Pro Tips

For an extra touch, try adding a bit of almond extract alongside the vanilla for a unique flavor twist.

Storing and Freezing

This vanilla butter cake keeps well at room temperature for up to three days when wrapped tightly in plastic wrap or stored in an airtight container. If you want to extend its shelf life, consider freezing it. To freeze, allow the cake to cool completely, then wrap it tightly in plastic followed by aluminum foil to prevent freezer burn. It can last up to three months in the freezer.

When it’s time to enjoy your frozen cake, simply thaw it in the refrigerator overnight or at room temperature for a few hours. To refresh its texture, warm individual slices in the microwave for about 10-15 seconds before serving; this will help to revive the cake's moisture and buttery flavor.

Frosting and Toppings

This vanilla butter cake is an excellent base for a variety of frostings. A classic buttercream, flavored with additional vanilla or even chocolate, pairs wonderfully. You could also consider a cream cheese frosting for a tangy twist that complements the sweetness of the cake. Experimenting with fruit fillings or jams in between layers can add an exciting burst of flavor as well.

If you prefer a lighter touch, a simple dusting of powdered sugar or a glaze made of milk and powdered sugar is a lovely option. For added texture and taste, sprinkle some toasted nuts or shredded coconut on top. I enjoy layering different flavors and textures, so feel free to get creative and customize your cake to match your family's taste preferences!

Questions About Recipes

→ Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to maintain flavor balance.

→ How can I store the cake?

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

→ Can I freeze the cake?

Absolutely! Wrap the completely cooled cake in plastic wrap and foil, and it will last in the freezer for up to 3 months.

→ What can I substitute for milk?

You can use almond milk or any other non-dairy milk as a substitute in equal quantities.