Vanilla Butter Cake Recipe is a classic homemade cake made from butter, sugar, eggs, flour, milk, and vanilla extract. This cake offers a rich, moist texture and a deep vanilla flavor that many find irresistible.
I usually make this cake for family gatherings and special celebrations, where everyone enjoys a sweet, comforting treat.
Over time, I have baked this Vanilla Butter Cake Recipe more than ten times, experimenting to improve its texture and flavor.
While the recipe follows traditional bakery-style methods, I added personal touches like adjusting the sweetness and warming the ingredients for better mixing.
Now, the full step-by-step instructions will be shared to help recreate this delicious Vanilla Butter Cake Recipe.
Vanilla Butter Cake Recipe
This vanilla butter cake recipe combines butter, sugar, eggs, flour, baking powder, and vanilla extract to create a moist and tender cake.
The process begins by creaming butter and sugar until fluffy, then adding eggs and vanilla. Dry ingredients and milk are incorporated gradually, resulting in a smooth batter.
The cake is baked until golden and cooked through, offering a rich buttery flavor and soft crumb. Ideal for celebrations or everyday treats, this cake can be enjoyed plain or with frosting.
Simple yet satisfying, it’s a timeless dessert that delivers consistent deliciousness every time it’s made.
How To Prepare Vanilla Butter Cake Recipe?
To make this Vanilla Butter Cake Recipe perfectly, I’ve broken down each step clearly with helpful tips. I also included a list of useful kitchen tools to make baking easier, though not all are necessary. Use what you have on hand, and you’ll still bake a delicious, moist cake everyone will love.
Recipe Overview
Prep time: 25 minutes
Baking time: 35 minutes
Total time: 1 hour (including cooling time)
Course: Dessert
Cuisine: American
Yield: Serves approximately 12 people
Main Kitchen Utensils
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- 9-inch round cake pans
Ingredients
- 16 oz (approx. 2¼ cups) granulated sugar
- 4½ teaspoons baking powder
- 2 teaspoons kosher salt (use only 1 tsp if using table salt)
- 8 oz (1 cup or 16 tablespoons) unsalted butter, softened to about 60°F (16°C)
- 16 oz (2 cups) whole milk, warmed to around 65°F (18°C)
- 16 oz (approx. 3½ cups) all-purpose flour, spooned and leveled
- 3 large eggs, brought to around 65°F (18°C)
- ½ oz (about 1 tablespoon or 15g) vanilla extract
- One batch of vanilla buttercream (for frosting)
Instructions
1. Preheat your oven to 350°F (175°C). Lightly grease and flour two 9-inch round cake pans or line the bottoms with parchment paper for easy release. Set them aside.
2. In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and granulated sugar together on medium speed for about 4–5 minutes, until the mixture becomes pale, fluffy, and airy.
4. Add the eggs one at a time, beating well after each addition to ensure full incorporation. Scrape down the bowl as needed. Then mix in the vanilla extract.
5. Reduce the mixer speed to low. Begin adding the flour mixture in three additions, alternating with the warm milk in two additions. Start and end with the flour mixture. Mix just until combined—do not overmix.
6. Evenly divide the batter between the prepared pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. Once cooled, frost with a batch of vanilla buttercream.
Nutrition Facts Of Vanilla Butter Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 310 |
| Fat | 14g |
| Saturated Fat | 8g |
| Carbohydrates | 42g |
| Sugar | 24g |
| Protein | 5g |
| Fiber | 1g |
| Sodium | 300mg |
Why My Recipe Works
My recipe works because it balances the right ingredients and techniques to create a moist, tender cake. Creaming the butter and sugar properly traps air, giving the cake a light texture.
Adding eggs one at a time helps the batter emulsify well, ensuring even mixing. Alternating dry ingredients with milk prevents overmixing, keeping the crumb soft.
Using room-temperature ingredients helps everything blend smoothly. Baking at the correct temperature ensures the cake rises evenly without drying out.
These careful steps result in a flavorful, buttery cake with a delicate crumb that consistently turns out delicious every time it’s made.
Why This Recipe Is A Must-Try?
This Vanilla Butter Cake Recipe is a must-try because it creates a classic, rich vanilla butter cake that is both flavorful and tender. The careful balance of ingredients produces a moist texture that melts in the mouth.
The straightforward process makes it accessible to both beginners and experienced bakers. Its versatility allows it to be enjoyed on its own or paired with various frostings and fillings.
Every bite delivers comforting, familiar flavors that satisfy cravings for a simple yet indulgent dessert. Trying this recipe guarantees a delicious outcome that can become a favorite in any home baking collection.
How To Decorate And Serve
To decorate and serve your Vanilla Butter Cake Recipe, start by letting the cake cool completely to avoid melting the frosting. Use a smooth buttercream or cream cheese frosting for a creamy finish.
Apply a thin crumb coat first to seal in crumbs, then chill the cake briefly before adding a final thicker layer of frosting. You can add simple decorations like fresh berries, edible flowers, or sprinkles for extra color and texture.
Slice the Vanilla Butter Cake Recipe with a sharp knife dipped in warm water for clean cuts. Serve on a pretty plate or cake stand, pairing it with tea, coffee, or a glass of milk for a delightful treat everyone will enjoy.
My Tips Tips For Success!
● Make sure all ingredients like butter, eggs, and milk are at room temperature. This helps them mix smoothly and creates a light batter.
● Beat the butter and sugar together until the mixture becomes pale and fluffy. This adds air, which makes the cake soft and airy.
● Add eggs slowly, one by one, mixing well after each to keep the batter stable and smooth.
● Mix the flour and milk alternately in small amounts. This stops the batter from becoming too dense or tough.
● Use a spoon to fill your measuring cup with flour, then level it off with a knife to avoid packing.
● Always preheat the oven properly and bake at the right temperature so the cake cooks evenly and develops a nice color.
● Let the cake cool fully before adding frosting to prevent the icing from melting or sliding off.
Additions For Make more Delicious
➤ Grate fresh lemon or orange zest into the batter. The citrus oils add a refreshing, vibrant flavor that brightens the cake and balances its richness.
➤ Gently fold in mini chocolate chips. As the cake bakes, these melt slightly, creating pockets of smooth chocolate that complement the buttery base perfectly.
➤ Add chopped toasted nuts such as pecans, walnuts, or almonds. Toasting the nuts brings out their natural oils and adds a delightful crunch and nutty aroma.
➤ Swirl in a spoonful of fruit jam like raspberry or strawberry before baking. This adds bursts of sweet, tangy fruit flavor that surprise the palate with every bite.
➤ Boost the frosting by mixing in a teaspoon of almond or maple extract. These extracts deepen the frosting’s flavor, giving it a warm, comforting note that pairs well with vanilla.
How To Store Leftovers
To store leftover Vanilla Butter Cake Recipe, first make sure it is completely cooled and frosted if you like. Wrap the cake tightly in plastic wrap or place it in an airtight container to keep it fresh and prevent it from drying out.
Store Vanilla Butter Cake Recipe at room temperature if you plan to eat it within two days. For longer storage, refrigerate the cake, but bring it back to room temperature before serving to restore its soft texture.
If you want to keep it even longer, you can freeze individual slices wrapped well in plastic and foil. Thaw frozen Vanilla Butter Cake Recipe slices overnight in the fridge or at room temperature before enjoying.
Frequently Asked Questions
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but it’s best to reduce or skip adding extra salt in the recipe to avoid making the cake too salty. Unsalted butter gives more control over the seasoning.
How do I check if the cake is fully baked?
Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. If batter sticks to the toothpick, it needs more time.
Can I replace whole milk with a non-dairy milk alternative?
Absolutely. Almond milk, oat milk, or soy milk can be used. Keep in mind these may slightly affect the texture or flavor, but the cake will still turn out delicious.
Why should the ingredients be at room temperature?
Using room temperature eggs, butter, and milk helps everything mix evenly, creating a smooth batter. Cold ingredients can cause the batter to curdle or become lumpy, affecting the cake’s texture.
Is it possible to freeze the cake layers for later use?
Yes, the cake layers freeze well. Wrap them tightly in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to three months, and thaw completely at room temperature before frosting and serving.
Personal Touch or Story.
This Vanilla Butter Cake Recipe has been a favorite in my family for years. I first learned the recipe from my grandmother, who always made it for birthdays and holidays.
Baking it reminds me of those warm, joyful moments spent together in the kitchen. Over time, I’ve added small changes, like using browned butter to deepen the flavor and warming the eggs and milk to help the batter come together more smoothly.
Every time I bake this Vanilla Butter Cake Recipe, it feels like passing down a piece of family tradition, creating new memories while enjoying a timeless, comforting dessert.
Conclusion
This delicious Vanilla Butter Cake recipe brings simple ingredients together for a wonderful result that everyone can enjoy. Making it is easy and successful every time, leaving you with a soft, flavorful cake perfect for sharing.
After baking, the joy of tasting and sharing this cake with family and friends is truly rewarding. Now that the method is clear, you can confidently try this Vanilla Butter Cake Recipe yourself.
Soon, you will experience the satisfaction of baking a classic Vanilla Butter Cake Recipe that’s both comforting and delightful. Enjoy the process and the delicious results!
More Vanilla Cake Recipes You’ll Love
Chiffon-Style Strawberry Vanilla Cake Recipe With Filling
Vanilla Swiss Roll Cake Recipe With Cream Filling
Copycat Nothing Bundt Cake Vanilla Recipe
Vanilla Mayonnaise Cake (Low-Carb, Gluten-Free)
French Vanilla Cake Mix [Moist And Fluffy]
Vanilla Butter Cake Recipe
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- 9-inch round cake pans
Ingredients
- 16 oz approx. 2¼ cups granulated sugar
- 4½ teaspoons baking powder
- 2 teaspoons kosher salt use only 1 tsp if using table salt
- 8 oz 1 cup or 16 tablespoons unsalted butter, softened to about 60°F (16°C)
- 16 oz 2 cups whole milk, warmed to around 65°F (18°C)
- 16 oz approx. 3½ cups all-purpose flour, spooned and leveled
- 3 large eggs brought to around 65°F (18°C)
- ½ oz about 1 tablespoon or 15g vanilla extract
- One batch of vanilla buttercream for frosting
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease and flour two 9-inch round cake pans or line the bottoms with parchment paper for easy release. Set them aside.
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and granulated sugar together on medium speed for about 4–5 minutes, until the mixture becomes pale, fluffy, and airy.
- Add the eggs one at a time, beating well after each addition to ensure full incorporation. Scrape down the bowl as needed. Then mix in the vanilla extract.
- Reduce the mixer speed to low. Begin adding the flour mixture in three additions, alternating with the warm milk in two additions. Start and end with the flour mixture. Mix just until combined—do not overmix.
- Evenly divide the batter between the prepared pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. Once cooled, frost with a batch of vanilla buttercream.
Notes
| Nutrition | Amounts |
|---|---|
| Calories | 310 |
| Fat | 14g |
| Saturated Fat | 8g |
| Carbohydrates | 42g |
| Sugar | 24g |
| Protein | 5g |
| Fiber | 1g |
| Sodium | 300mg |
Hi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.