Simple Vanilla Butter Cake

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

Highlighted under: Sweet Craft

I’m excited to share my recipe for a Simple Vanilla Butter Cake that never fails to impress. Whether it's a birthday celebration or just a cozy afternoon tea, this cake is my go-to. It is incredibly moist, rich in vanilla flavor, and has a delightful buttery texture that melts in your mouth. Best of all, it comes together quickly, making it perfect for both novice bakers and seasoned pros alike. Trust me, you'll find yourself baking this cake time and again!

Created by

Daphne Collins

Last updated on 2026-02-15T04:37:36.262Z

When I first attempted this Simple Vanilla Butter Cake, I was on a quest for a delightful dessert that would encapsulate comfort and home. I experimented with different ratios of butter and sugar, and finally landed on a blend that creates a cake that’s irresistibly moist without being overly sweet. The key is in the creaming process; taking the time to beat the butter and sugar until fluffy really makes a difference!

What I love most about this cake is its versatility! You can serve it plain, dusted with powdered sugar, or dressed up with fresh berries and whipped cream. It's a fantastic base for any frosting you desire too. I've even made it with variations, such as adding citrus zest or a hint of almond extract, to match specific occasions. I encourage you to experiment and find your favorite twist!

Why You'll Love This Cake
Rich vanilla aroma that fills the kitchen
Incredibly tender crumb that melts in your mouth
Perfectly pairs with tea, coffee, or ice cream

The Importance of Ingredients

The success of this Simple Vanilla Butter Cake hinges on the quality of your ingredients. Using unsalted butter allows for precise control over the cake's salt content, resulting in a more balanced flavor. I recommend opting for high-quality vanilla extract, as it significantly enhances the cake's aroma and overall taste. If you're short on butter, you can substitute half with vegetable oil for a slightly different texture that maintains moisture, though the buttery flavor will be less pronounced.

Another crucial component is the eggs. Room temperature eggs incorporate better into the batter, leading to a fluffier cake. If you forget to set them out in advance, you can place them in a bowl of warm water for about 10 minutes. Also, be mindful of how you measure the flour; it’s best to spoon it into the measuring cup and level it off with a knife to avoid using too much, which can lead to a dense cake.

Baking Techniques for Perfection

Achieving the perfect rise in your cake relies on proper mixing techniques. When creaming the butter and sugar, take your time—about 4-5 minutes—to incorporate air until the mixture is light and fluffy. This step is crucial for a light crumb. When adding the dry ingredients, mix just until combined; overmixing can lead to a tough cake. You want to see a few flour streaks remaining before adding in the milk, ensuring you don’t develop gluten unnecessarily.

While baking, keep an eye on the oven temperature. An oven thermometer can be your best friend here, as home ovens often have temperature discrepancies. When the cakes are ready, the edges will pull away from the pans and a toothpick inserted in the center should come out clean. Timing can vary depending on your oven, so start checking at the 30-minute mark.

Cooling and Serving Suggestions

Cooling the cakes properly is just as vital as baking them. Let them sit in the pans for about 10 minutes before transferring them to a wire rack. This helps prevent the cakes from breaking apart. If you find that the cakes are domed on top, a simple trick is to level them with a serrated knife once cooled. This not only gives a professional appearance but also ensures even frosting coverage.

This Simple Vanilla Butter Cake is versatile enough to be served plain, dusted with powdered sugar, or frosted with your favorite icing. For a classic pairing, consider a simple buttercream or a light cream cheese frosting. You can also dress it up with fresh berries or a drizzle of chocolate sauce for a more indulgent dessert. If you're preparing for a gathering, you might consider baking a double batch to layer the cakes with frosting in between for a stunning centerpiece.

Ingredients

For the Cake

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

Instructions

Prepare the Oven and Pans

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

Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.

Add Eggs and Vanilla

Beat in the eggs, one at a time, then add the vanilla extract, mixing until well combined.

Combine Dry Ingredients

In a separate 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 milk, and mix until just combined.

Bake the Cake

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

Cool and Serve

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting or serving.

Pro Tips

Always ensure your butter is at room temperature for optimal creaming. For added flavor, you can substitute some of the milk with sour cream or yogurt. Let the cake cool completely before frosting to avoid melting your icing.

Storage and Make-Ahead Tips

This cake can be stored at room temperature for up to three days if kept in an airtight container. If you need to prepare it in advance, it also freezes beautifully. Wrap the cooled cakes tightly in plastic wrap and aluminum foil to prevent freezer burn. They can be stored for up to three months. When ready to use, simply thaw overnight in the refrigerator before icing or serving.

If you're looking for a way to keep things fresh, consider wrapping individual slices in plastic wrap. This makes for easy on-the-go snacking without losing flavor or moisture. Just remember to keep them in an airtight container to maximize freshness.

Variations to Try

While this recipe shines in its simplicity, don’t hesitate to customize it to suit your taste. For instance, you can infuse the cake with lemon or almond extract instead of vanilla for a different flavor profile. Adding lemon zest can brighten the cake and complement the sweetness beautifully. Alternatively, you could mix in chocolate chips or nuts for a delightful twist.

If you're aiming for a more decadent version, consider turning this cake into a layered dessert. Slice the baked cakes in half horizontally, then fill and frost with lemon curd or a rich ganache for a delicious contrast. This cake's strong vanilla base allows it to adapt well to various toppings, making it a wonderful canvas for your creativity.

Questions About Recipes

→ Can I substitute the butter with margarine?

Yes, but it may slightly alter the flavor and texture of the cake.

→ How can I store leftover cake?

Keep it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze this cake?

Absolutely! Wrap the cooled cake in plastic wrap and then foil before freezing. Thaw it in the refrigerator when ready to serve.

→ What frosting pairs well with this cake?

Cream cheese frosting, chocolate ganache, or a simple vanilla buttercream are all delicious options!