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 slices
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; 2 cups heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Bakes & Treats

When I think of comfort food, nothing quite compares to a slice of classic vanilla butter cake. This cake is my go-to recipe for celebrations and cozy gatherings alike. The rich buttery flavor combined with a hint of vanilla creates an indulgence that never fails to impress. I love how simple the ingredients are, yet the result is a beautifully moist cake that pairs perfectly with everything from fresh strawberries to a dollop of whipped cream. It's truly one of my favorite recipes to share with family and friends!

Created by

Madeline Archer

Last updated on 2026-01-26T02:09:38.220Z

Baking this classic vanilla butter cake has always been a cherished tradition in my kitchen. I remember the first time I made it, the aroma of vanilla and butter wafting through the house instantly lifted my spirits. The trick I’ve learned is to cream the butter and sugar until light and fluffy; it really makes a difference in the cake’s texture.

This cake is incredibly versatile, too. I've experimented with various frostings and toppings, but I often find that a simple dusting of powdered sugar allows the cake's natural flavors to shine. It’s the perfect dish for both special occasions and casual get-togethers.

Why You Will Love This Recipe
Rich buttery flavor that is simply irresistible
Perfectly moist texture that stays fresh for days
Versatile enough to pair with any topping or filling

The Science Behind a Perfect Butter Cake

The key to achieving a tender and moist butter cake lies in the proper creaming technique. When you cream the softened butter with sugar, you are incorporating air into the mixture which will help to lift the cake during baking. Make sure to cream your butter and sugar for about 5 minutes, or until the mixture appears light and fluffy, to ensure enough air has been incorporated. Remember, over-creaming can result in a dry cake, so aim for that perfect texture.

Another important aspect of this classic butter cake is the role of the eggs. Eggs not only provide moisture but also act as a binding agent, ensuring a stable structure for your cake. Be sure to add your eggs one at a time, mixing well in between each addition. This allows for even emulsification, preventing any curdling. Using eggs at room temperature can also help with better integration, leading to a smoother batter.

Essential Tips for Baking Success

To ensure even baking, it’s vital to have your oven properly preheated before placing your cakes in. An oven thermometer can be useful here; sometimes, ovens can be off by 10-20 degrees. Bake your cakes in the center of the oven for the most consistent heat distribution. Check for doneness around the 30-minute mark, as this can help prevent overbaking. Look for a golden edge and a toothpick that comes out clean from the center.

Cooling your cakes properly is just as important as baking them. Allowing the cakes to sit in their pans for at least 10 minutes before transferring to wire racks prevents them from sticking. If you find the cakes are still warm when you frost them, it may cause your frosting to melt. For better results, allow the cakes to cool completely, which can take over an hour. If you're short on time, you can speed up the cooling by placing the cakes in the refrigerator for about 20 minutes.

Ingredients

For the Cake

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

For the Frosting (Optional)

2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat the Oven

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

Cream the Butter and Sugar

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

Add Eggs and Vanilla

Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.

Combine Dry Ingredients

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

Combine Mixtures

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

Bake

Pour the batter evenly into the prepared cake pans and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Frost

Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely. Frost with whipped cream if desired.

Pro Tips

For a richer flavor, let the butter sit out at room temperature for a few hours before baking. This makes it easier to cream and enhances the cake’s texture.

Frosting Variations

While whipped cream is a classic choice for frosting this vanilla butter cake, consider experimenting with other options that can elevate the flavor profile. A cream cheese frosting, for instance, adds a tangy bite that beautifully complements the richness of the cake. For a chocolate twist, mix cocoa powder into the heavy cream for a fluffy chocolate frosting. Just remember to adjust the sugar according to your taste to balance the flavors.

Another delightful option is to infuse your frosting with citrus zest or almond extract, making it zestier. Adding a teaspoon or so of lemon or orange zest to the frosting gives it a fresh brightness that can cut through the richness of the cake. This can be a stunning contrast when serving with seasonal fruits like strawberries or raspberries, enhancing both presentation and flavor.

Storage and Make-Ahead Tips

This vanilla butter cake stores well and can maintain its moist texture for several days when stored properly. Keep the cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. If you prefer freezing, you can wrap individual slices in plastic wrap and place them in a freezer-safe bag, where they can last up to 3 months. Just remember to thaw in the refrigerator overnight before serving to maintain optimal texture.

If you're planning a celebration, you can bake the cakes ahead of time. Just bake and cool, then store them wrapped in plastic in the fridge for up to a week or freeze them. This will allow you to focus on frosting and decorating the day of your event, ensuring everything is fresh and ready without the last-minute rush!

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can use cake flour for a lighter texture, but keep in mind it may change the outcome slightly.

→ How should I store the cake?

Store the cake covered at room temperature for up to 3 days, or in the refrigerator for up to a week.

→ Can I freeze the cake?

Absolutely! Wrap the cooled cake layers tightly in plastic wrap and freeze for up to 3 months.

→ What can I substitute for eggs if I am allergic?

You can use a flaxseed meal or a commercial egg replacer; generally, one egg can be replaced with 1/4 cup of applesauce.