Moist, Golden, and Perfectly Sweet
Prep Time: 15 minutes
Bake Time: 30–35 minutes
Total Time: ~50 minutes
Yield: 12 slices
Difficulty: Easy
Best For: Celebrations, Birthdays, Everyday Treats
Why You’ll Love This Cake
This vanilla butter cake is the definition of timeless. Rich, buttery, and moist with the warm aroma of real vanilla, it’s a go-to recipe for any occasion. Whether you serve it plain, dress it up with fresh berries and whipped cream, or layer it with buttercream frosting, this cake always impresses.
“A vanilla butter cake so soft and flavorful, it melts in your mouth. Simple never tasted so good.”
Ingredients
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2 cups all-purpose flour
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1½ teaspoons baking powder
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½ teaspoon salt
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1 cup (2 sticks) unsalted butter, softened
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1½ cups granulated sugar
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4 large eggs, room temperature
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2 tablespoons pure vanilla extract
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1 cup whole milk
Instructions
Step 1: Preheat & Prepare
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Preheat your oven to 350°F (175°C).
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Grease and flour two 9-inch round cake pans or a 9×13-inch rectangular pan. You can also line the bottom with parchment paper for easy release.
Step 2: Mix Dry Ingredients
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In a medium bowl, whisk together:
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Flour
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Baking powder
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Salt
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Step 3: Cream Butter & Sugar
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In a large bowl, beat butter and sugar together using a mixer on medium-high speed until light and fluffy, about 3–4 minutes.
This step creates air for a soft, delicate crumb.
Step 4: Add Eggs & Vanilla
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Add eggs, one at a time, beating well after each addition.
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Mix in vanilla extract until fully incorporated.
Step 5: Combine Wet & Dry
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Add the dry ingredients and milk to the butter mixture in three parts, starting and ending with the dry mixture.
Mix until just combined—do not overmix, or the cake may become dense.
Step 6: Bake
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Divide the batter evenly into your prepared pans.
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Smooth the tops with a spatula.
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Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool & Serve
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Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
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Slice and serve as-is, or frost with your favorite icing.
Serving Suggestions
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Dust with powdered sugar and serve with fresh berries
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Top with whipped cream and sliced strawberries
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Add a glaze or buttercream frosting
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Toast a slice and spread with fruit preserves for breakfast
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Serve warm with a scoop of vanilla ice cream and caramel drizzle
Tips for Success
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Use room temperature ingredients for a smoother batter.
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Cream butter and sugar thoroughly for a light texture.
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Don’t overmix after adding flour—this keeps the cake tender.
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A few extra minutes in the oven can overbake it—check early!
Storage & Freezing
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Room Temperature: Store in an airtight container for up to 3 days.
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Refrigerator: Store covered for up to 1 week (best if frosted).
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Freezer: Wrap cooled, unfrosted cake tightly in plastic + foil and freeze for up to 3 months. Thaw at room temperature.
Nutrition Info (Per Slice – Approximate)
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Calories: 340
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Carbohydrates: 38g
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Protein: 5g
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Fat: 19g
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Sugar: 22g
❓ Frequently Asked Questions
Can I make this cake ahead of time?
Yes! You can bake and cool the cake 1–2 days ahead. Wrap well and store at room temperature or freeze for longer storage.
Can I use buttermilk instead of regular milk?
Absolutely. Buttermilk adds a subtle tang and makes the crumb even more tender.
Can I turn this into cupcakes?
Yes! Divide batter between 24 cupcake liners and bake at 350°F for 18–22 minutes.
What frosting pairs well?
Vanilla buttercream, cream cheese frosting, chocolate ganache, or even lemon glaze work beautifully.
More Classic Cakes to Try
“This vanilla butter cake isn’t just a recipe—it’s a celebration in every bite. Whether dressed up or kept simple, it never disappoints.”
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