Baking & Desserts Classic Vanilla Butter Cake

Name: Baking & Desserts Classic Vanilla Butter Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 ½ cups unsalted butter, softened; 2 cups granulated sugar; 4 large eggs, room temperature; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1 tablespoon baking powder; ½ teaspoon salt; 1 cup whole milk, room temperature; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 teaspoons vanilla extract; 2-4 tablespoons milk

Highlighted under: Sweet Sensations

I absolutely love making this Classic Vanilla Butter Cake whenever I want something comforting and delicious. The aroma of vanilla fills the kitchen, and the rich, buttery flavor never fails to delight. Every bite melts in your mouth, making it the perfect treat for celebrations or just a cozy evening at home. This cake has become a staple in my baking repertoire, and I can’t wait to share it with you. Trust me, once you try this recipe, you’ll understand why it's a classic!

Created by

Ivy Richardson

Last updated on 2026-01-26T04:29:34.662Z

When I first baked this vanilla butter cake, I was amazed at how easily it came together. Using quality ingredients like vanilla extract and real butter is key to achieving that rich flavor and moist texture. I like to let the cake cool completely before adding a layer of buttercream, as it allows the cake to firm up just enough for easy slicing.

One tip I learned over time is to ensure all your ingredients are at room temperature—this helps them blend smoothly and the cake rises beautifully. You'd be surprised how such simple changes can elevate your baking game!

        Why You'll Love This Cake
        Decadent buttery flavor that’s perfectly balanced
Versatile base for various frostings and toppings
Great for any occasion or just a casual afternoon treat

      

Perfecting Your Butter Cake

Achieving the perfect texture in this Classic Vanilla Butter Cake is all about the mixing technique. When creaming the butter and sugar, ensure that you whip it for a full five minutes. This aeration process is crucial as it incorporates air into the batter, contributing to a light and fluffy cake. If you skimp on this step, you may end up with a denser cake that lacks the delightful crumb texture you'd want in a classic butter cake.

Another important tip is to incorporate your eggs individually, beating well after each addition. This helps emulsify the batter, which improves the overall structure of the cake. If you add all the eggs at once, you risk creating lumps in your batter. Finally, always use room temperature ingredients, as they mix together more seamlessly and contribute to a better rise.

Understanding Ingredients

In this recipe, unsalted butter is essential for controlling the overall flavor. Using salted butter could lead to an overly salty cake, overshadowing the delicate vanilla notes. The granulated sugar not only sweetens but also contributes to the cake's moistness and structure. If you're looking to reduce sugar, consider using natural sweeteners like coconut sugar, but remember that it may alter the texture slightly.

For the flour, all-purpose is best due to its moderate protein content, giving the right balance of structure and tenderness. If you're gluten-sensitive or prefer a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking blend, but check the package instructions for the best results.

Frosting Tips and Serving Suggestions

To achieve a smooth buttercream frosting, ensure your butter is at room temperature (about 65°F or 18°C) before you start. This will allow it to whip up fluffy and creamy without lumps. If your frosting is too thick, gradually add milk until you achieve a spreadable consistency, but avoid overdoing it, as this can make the frosting too runny. Similarly, if it’s too thin, add a little more powdered sugar to stabilize it.

When it comes time to serve, feel free to get creative with garnishes. Fresh berries or edible flowers make lovely toppings that not only add color but also a fresh flavor contrast. You can also drizzle a simple glaze or serve with a scoop of vanilla ice cream for an indulgent dessert experience. If you're preparing ahead of time, the cake itself freezes well. Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to three months—simply thaw it out in the fridge the night before you plan to serve.

Ingredients

For the Cake

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

For the Buttercream Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
2-4 tablespoons milk

Instructions

Steps

Preheat the Oven

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

Mix the Butter and Sugar

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

Add Eggs and Vanilla

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

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt.

Mix Dry and Wet Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with flour. Mix until just combined.

Pour and Bake

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 35-40 minutes or until a toothpick comes out clean.

Cool and Frost

Let the cakes cool in the pans for 10 minutes before transferring to a wire rack. Once cooled, frost with your favorite buttercream frosting.

Enjoy!

Pro Tips

For an extra layer of flavor, consider adding lemon zest or almond extract to the batter. Always use room temperature ingredients for the best texture.

Common Troubleshooting Issues

If your cake sinks in the middle, it may be due to overmixing or an incorrect oven temperature. It's essential to bake at the right temperature; too high can cause the outside to set too quickly, leaving the center undercooked. An oven thermometer can be a great tool to verify your oven's accuracy.

On the other hand, if the edges of your cake burn while the center remains raw, your oven might be running hot. To prevent this, consider lowering the temperature slightly and extending baking time. Also, using light-colored bakeware can help prevent over-browning on the edges.

Make-Ahead Strategies

If you plan to make this cake ahead of time, you can prepare the cake layers and freeze them for up to three months. Be sure to cool them completely before wrapping in plastic and aluminum foil. When you're ready to serve, let the cakes thaw in the refrigerator overnight before frosting for the best texture.

As for the frosting, it can also be made in advance and stored in the refrigerator for up to a week. Just make sure to give it a good stir before using to restore its creamy texture. Keeping your frosting in an airtight container will help maintain its freshness and prevent it from absorbing odors from the fridge.

Flavor Variations

While this Classic Vanilla Butter Cake is delicious as is, experiment with flavor variations to customize it to your taste! You can add citrus zest, such as lemon or orange, to the batter for a citrusy twist. Alternatively, consider folding in chocolate chips or chopped nuts for added texture and flavor complexity.

If you want to incorporate a more decadent layer, try adding a fruit filling or a layer of ganache between the cakes. This will elevate the flavor profile and add an exciting surprise element in each bite. You can even swap out vanilla extract with almond or other flavored extracts to create unique variations.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cake in advance and store it in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

→ What's the best way to store leftovers?

Store leftover 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 freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

→ What's the difference between baking powder and baking soda?

Baking powder contains both an acid and a base, so it's perfect for recipes like this cake. Baking soda requires an acid to activate, which isn't needed here.