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

Highlighted under: Dessert Magic

I can’t express how much joy I feel when baking a classic vanilla butter cake. The aroma that fills my kitchen while it bakes is simply unbeatable. Each bite of this moist cake, with its rich vanilla flavor, takes me back to my childhood. It is perfect for birthdays, gatherings, or even just an indulgent treat for myself. The simplicity of the ingredients makes it easy to whip up, and the result is always a hit with family and friends. This cake is one of my all-time favorites, and it never disappoints.

Created by

Jenna Rowland

Last updated on 2026-01-26T02:05:34.398Z

When I first decided to bake a vanilla butter cake, I was surprised by how much joy it brought me. I experimented with different ratios of butter and sugar, and finally found the perfect balance that yields a moist, tender crumb. I also discovered that using high-quality vanilla extract makes all the difference in flavor, elevating this cake from simple to extraordinary.

As I served this cake at a recent gathering, I was flooded with compliments. It’s delicious on its own, but I love to pair it with a dollop of whipped cream or fresh fruit for an extra touch. Baking this cake has become a cherished tradition in my home, one that I hope to pass down for generations.

Why You Will Love This Recipe
Delightfully buttery flavor that melts in your mouth
Versatile base for various frostings or toppings
Perfect for any occasion, from birthdays to casual evening desserts

The Importance of Room Temperature Ingredients

Using room temperature ingredients is crucial for achieving the ideal texture in your vanilla butter cake. When butter and eggs are at room temperature, they blend more easily, leading to a smoother batter that traps air more efficiently. This results in a cake that rises beautifully and boasts a light, fluffy crumb. If you're short on time, you can soften butter quickly by cutting it into small cubes and letting it sit for about 10 minutes, but be careful not to melt it.

Similarly, bring your eggs to room temperature by placing them in a bowl of warm water for about 10-15 minutes before cracking them. This small step makes a noticeable difference in the final product, as it ensures even mixing and helps achieve a consistent texture throughout the cake.

Baking Tips for Success

When baking your cake, ensure your oven is fully preheated to 350°F (175°C) before putting it in. An oven thermometer can help verify your temperature accuracy since even a small deviation can affect the baking time and texture. Moreover, check the cake around the 35-minute mark; every oven is different, and you don’t want to overbake it. The cake is done when it is lightly golden on top and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

After baking, allow your cake to cool in the pan for at least 10 minutes before transferring it to a wire rack. This helps to prevent breakage. Cooling the cake completely before frosting is essential too, as a warm cake can melt frosting, leading to a messy situation.

Ingredients

For the Cake

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

Make sure all your ingredients are at room temperature for optimal mixing.

Instructions

Preheat the Oven

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

Mix the Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt until well combined.

Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until the mixture is 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 Mixtures

Gradually add the dry ingredients to the butter mixture, alternating with the milk, mixing just until combined.

Bake

Pour the batter into the prepared pan and smooth the top. Bake for 40 minutes or until a toothpick inserted comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Serve once cooled.

Feel free to decorate the cake with your favorite frosting or enjoy it plain!

Pro Tips

Use high-quality vanilla extract for the best flavor. You can substitute part of the butter with sour cream for extra moisture.

Storage and Make-Ahead Tips

This vanilla butter cake can be made ahead of time and stored for up to three days at room temperature, covered tightly with plastic wrap. If you want to keep it longer, you can freeze the unfrosted cake. Wrap it well in plastic wrap and then aluminum foil to prevent freezer burn; it will keep in the freezer for up to three months. When ready to enjoy, thaw it in the refrigerator overnight at least a few hours before you plan to serve it.

If you plan to frost the cake later, it's best to freeze it without frosting. Just make sure it's fully cooled before wrapping it up. You can also slice it before freezing, making it more convenient to defrost only the amount you need.

Variations to Try

For a twist on the classic vanilla butter cake, consider adding citrus zest, such as lemon or orange, to the batter for a refreshing flavor boost. Just a tablespoon of zest will elevate the cake’s profile. Another option is to incorporate chocolate chips into the batter or serve with a rich chocolate ganache or fresh berries on top for added texture and flavor contrast.

If you are looking for a lighter version, you can substitute half of the butter with unsweetened applesauce. This will reduce the fat content while still keeping the cake moist. Additionally, try using almond extract instead of vanilla for a nutty flavor that pairs wonderfully with the butter.

Questions About Recipes

→ Can I use margarine instead of butter?

Yes, but the flavor and texture may be slightly different.

→ How can I make this cake chocolate?

You can replace ½ cup of flour with cocoa powder for a rich chocolate flavor.

→ Can I freeze the cake?

Yes, wrap it tightly in plastic wrap and store it in the freezer for up to three months.

→ What is the best way to store leftovers?

Store the cake in an airtight container at room temperature for 3-4 days.