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

Highlighted under: Sweet Baking Studio

I’ve always had a soft spot for vanilla butter cake, and the aroma of baking this classic treat fills my kitchen with warmth and nostalgia. The perfect balance of sweetness and butteriness lifts my spirits every time I slice into a piece. What I love most is its versatility; whether enjoyed plain, dressed with frosting, or as a base for a more elaborate dessert, it never disappoints. With a few simple ingredients and techniques, you can create a cake that’s both comforting and delicious, and I can’t wait to share this recipe with you!

Created by

Ainsley Harper

Last updated on 2026-01-26T06:18:37.464Z

Baking this vanilla butter cake has been a cherished tradition in my family for years. Each time I make it, I recall the laughter of my loved ones gathered around the table, eagerly waiting for the first slice. I've experimented with various recipes, but what sets this one apart is the careful creaming of the butter and sugar, which creates that signature light and fluffy texture we all adore.

One day, while testing different baking times, I discovered that allowing the cake to cool in the pan for a few minutes before transferring it to a wire rack prevents it from cracking. This small tip has elevated my baking game considerably and ensures a beautiful presentation every time!

Why You'll Love This Recipe
Rich, buttery flavor that makes every bite heavenly
Perfect base for endless variations and toppings
Moist and tender texture that stays fresh for days

The Importance of Proper Mixing

Achieving the right texture in your vanilla butter cake greatly depends on the mixing technique. When creaming the butter and sugar, be sure to beat them together until the mixture appears light and fluffy, typically around 3-5 minutes. This process incorporates air, contributing to a lighter cake. If you rush this step, your cake may turn out dense and heavy.

After adding the eggs, make sure to mix well after each addition until fully combined. Overmixing at this stage can result in a tougher cake due to gluten development, so mix just until no streaks remain. This delicate balance is key to ensuring your cake is moist and tender, which is characteristic of a perfect vanilla butter cake.

Ingredient Substitutions for Customization

If you're looking to modify this classic recipe, you can easily substitute the all-purpose flour with a gluten-free blend or cake flour for a softer texture. Keep in mind that substitutions may affect the cake's rise, so it’s essential to choose one designed for baking. Always check the package instructions for specific details on ratios or additional ingredients that may be needed.

For those who prefer a lower-fat option, consider replacing half of the butter with unsweetened applesauce or Greek yogurt. This swap will still retain moisture while reducing the overall fat content. Just be aware that the flavor might be slightly altered, but the cake will still be delicious.

Storage and Serving Suggestions

Once your cake has cooled completely, it can be stored in an airtight container at room temperature for up to three days. If you'd like to extend its freshness, you can refrigerate it for up to a week. For longer storage, consider freezing pieces wrapped in plastic wrap and then placed in a freezer bag, which can last for about three months.

This vanilla butter cake serves beautifully on its own, but you can elevate it with endless toppings. Consider layering it with fresh fruits, whipped cream, or a simple vanilla glaze. Alternatively, turn it into an indulgent dessert by layering it with chocolate ganache or buttercream frosting. These variations can cater to different tastes and occasions, making it a versatile choice for any gathering.

Ingredients

Classic Vanilla Butter Cake Ingredients

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

Instructions

Preheat the Oven

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

Cream Butter and Sugar

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

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, whisk 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, and mix until just combined.

Bake the Cake

Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center 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. Serve plain or with your favorite frosting.

Pro Tips

For an extra vanilla kick, add the seeds from a vanilla bean to the batter. This gives an added depth of flavor while enhancing the overall aesthetics of the cake.

Troubleshooting Common Issues

If your cake sinks in the middle after baking, it typically indicates that the oven temperature was too low or the batter was overmixed, which may deflate the air pockets formed during creaming. To prevent this, always preheat your oven properly and keep an eye on baking time with the toothpick test to avoid overbaking.

In the unfortunate event that your cake comes out dry, it may have been baked too long or the butter was over-creamed. Make sure to set a timer to check your cake a few minutes before the suggested baking time. Also, when creaming, stop once the mixture is fluffy to avoid incorporating too much air.

Scaling the Recipe

If you need to scale the recipe up or down, keep in mind that the baking time may vary. For instance, doubling the recipe requires a larger pan, and the baking time may increase by 10-15 minutes. Conversely, halving the recipe works well in smaller pans but requires careful monitoring to ensure even baking.

When scaling, use a kitchen scale for precise measurements, particularly for dry ingredients. It’s also useful to maintain the same ratio of wet to dry ingredients to keep the cake’s structure intact. Adjust the temperature slightly if you're baking larger quantities, as a lower temperature provides a more even bake.

Questions About Recipes

→ Can I use salted butter instead of unsalted?

Yes, but if using salted butter, reduce the added salt in the recipe.

→ How do I store the 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 this cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and then in foil. It can be frozen for up to 3 months.

→ What can I use instead of eggs?

You can use a flaxseed meal or chia seed gel as an egg substitute for a vegan version.