Baking & Desserts Classic Vanilla Butter Cake

Name: Baking & Desserts Classic Vanilla Butter Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tablespoon pure vanilla extract; 3 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup whole milk

Highlighted under: Oven-Kissed Treats

When it comes to baking, nothing quite compares to the comforting aroma of a classic vanilla butter cake filling the kitchen. I love how this simple recipe transforms basic ingredients into a moist, buttery delight that appeals to everyone. Each bite is rich with vanilla flavor, and the texture is perfect for pairing with whipped cream or fresh berries. Whether it's a birthday, a family gathering, or just because, this cake is a true timeless treat that never fails to impress.

Created by

Lillian Hayes

Last updated on 2026-01-26T03:25:34.911Z

After several attempts to perfect my vanilla butter cake recipe, I finally struck gold with this version. I experimented with different ratios of butter and sugar, and discovered that letting the butter come to room temperature creates a denser crumb while ensuring it's perfectly moist. The warmth from the melted butter not only enhances the richness but also allows the vanilla to truly shine through in flavor.

Another secret I learned is to whisk the eggs and sugar until they are light and fluffy. This step introduces air into the batter, resulting in a beautifully risen cake. Also, don’t skip the cooling process! A cool cake holds its structure better when you slice it, giving you those perfect, tempting pieces to serve.

Why You'll Love This Cake
Inviting aroma that fills your home while baking
Perfectly moist texture with a buttery crumb
Versatile base for various toppings like fruit or frosting

The Importance of Temperature

When baking a classic vanilla butter cake, the temperature of your ingredients plays a crucial role in achieving the best texture. Make sure your butter is softened to room temperature, which allows for better incorporation with sugar, leading to a light and fluffy batter. I often leave my butter out for about an hour before starting. Additionally, bring your eggs and milk to room temperature to ensure a smooth blend and even baking.

Baking temperature is equally important. Preheating the oven to 350°F (175°C) ensures that the cake bakes evenly from the start, developing a nice dome shape and golden edges. For those using dark pans, consider reducing the temperature by 25°F (about 15°C) to prevent over-browning.

Substitutions and Variations

If you're looking to adjust the recipe for dietary preferences or restrictions, there are several ways to substitute ingredients effectively. For instance, if you're out of butter, you can use a 1:1 ratio of unsweetened applesauce or a plant-based butter alternative. However, keep in mind that these substitutions can slightly alter the flavor and moisture level.

For a richer flavor, you could also experiment with adding a bit of almond extract along with the vanilla. This not only changes the profile but can enhance the overall aroma as well. As for the flour, using a gluten-free blend can work, but ensure it contains xanthan gum for better structure.

Ingredients

Classic Vanilla Butter Cake Ingredients

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

Instructions

Preheat the Oven

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

Cream Butter and Sugar

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

Add Eggs and Vanilla

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

Combine Dry Ingredients

In a separate bowl, mix the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture while alternating with the milk, starting and ending with the flour mixture.

Pour and Bake

Pour the batter into the prepared baking pan and smooth the top. Bake for 40-45 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. Serve plain or with your favorite toppings.

Pro Tips

For an extra burst of flavor, consider adding lemon or almond extract in addition to the vanilla. This cake can also be frozen
just wrap it tightly in plastic wrap and aluminum foil before storing it in the freezer.

Make-Ahead & Storage

One of the advantages of a vanilla butter cake is its ability to be made ahead of time. Once cooled, the cake can be wrapped tightly in plastic wrap and stored at room temperature for up to three days. To keep it fresher longer, store it in the refrigerator for up to a week. If you prefer, you can also freeze the cake; just make sure it’s completely cooled before wrapping it well in foil and placing it in an airtight container. It can last up to three months in the freezer.

When you’re ready to enjoy a frozen cake, simply remove it from the freezer and let it thaw in the fridge overnight. If you want to refresh the flavors and moisture, reheating slices for about 10 seconds in the microwave will work wonders without drying it out.

Serving Suggestions

This classic vanilla butter cake pairs beautifully with a range of toppings, enhancing its natural flavor. A dollop of freshly whipped cream and a sprinkle of seasonal berries—like strawberries or raspberries—can provide a refreshing contrast. For those craving something sweeter, a simple vanilla frosting or a cream cheese glaze is an excellent choice to elevate your dessert to the next level.

You can also experiment with flavor infusions. For example, try adding lemon zest to the batter for a zesty twist, or drizzle a chocolate ganache on top for a luxurious finish. The cake’s versatility makes it an excellent canvas for both simple and elaborate presentations.

Questions About Recipes

→ Can I use salted butter instead?

Yes, you can use salted butter, but you may want to reduce the added salt in the recipe.

→ What can I use instead of whole milk?

You can substitute with almond milk or buttermilk for a slightly different flavor and moisture level.

→ How do I store leftover cake?

Store the cake in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.

→ Can this recipe be doubled?

Absolutely! Simply double all the ingredients and use a larger pan or two pans to divide the batter.