Simple Vanilla Butter Cake

Name: Simple Vanilla Butter Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 4 large eggs; 2 teaspoons pure vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup milk

Highlighted under: Dessert Bliss

I love baking, and there's nothing quite like the aroma of a freshly baked vanilla butter cake wafting through the kitchen. This recipe has become a staple in my home because it’s simple yet incredibly satisfying for both novice bakers and seasoned pros. The rich vanilla flavor combined with the buttery texture makes it a delight to savor and share. It's perfect for any occasion, be it a cozy family gathering or a celebratory event, and it never fails to impress my guests. Give it a try, and I promise you won’t be disappointed!

Created by

Eden Clarke

Last updated on 2026-02-10T21:17:37.056Z

While developing my simple vanilla butter cake recipe, I experimented with several ratios of butter to sugar. I finally settled on a combination that achieves the perfect balance of sweetness and moistness. One trick I've learned is to use room temperature ingredients; they blend together more smoothly and create an even texture throughout the cake.

This cake truly shines with fresh toppings. I often enjoy it with whipped cream or a light dusting of powdered sugar. If you're feeling adventurous, adding a splash of almond extract can elevate the flavor even further. Trust me, this cake will become your go-to for any occasion!

Why You'll Love This Cake
Lush vanilla flavor that captivates the senses
Ultra-soft and moist texture that's hard to resist
Versatile for any occasion, from casual to elegant

Perfecting Your Cake Texture

Achieving the perfect texture in your vanilla butter cake is all about the creaming process. When you beat the butter and sugar together, you’re incorporating air into the mixture, which is essential for a light and fluffy cake. Aim for a pale, creamy consistency after about 3-4 minutes of mixing. If you notice the mixture isn’t creamy after this time, you may need to mix a bit longer; it can make a difference in the final texture.

Another key factor is the mixing of dry and wet ingredients. When adding flour, do so gradually and mix just until combined. Overmixing can lead to a dense cake due to gluten development, which you want to avoid. You'll know it’s ready to pour into your pan when the batter looks smooth and has no flour streaks.

Ingredient Insights

Each ingredient in this vanilla butter cake serves a specific purpose that affects the overall outcome. For instance, using unsalted butter allows for better control over the saltiness in your cake, and ensures the pure vanilla flavor shines through. Be sure to choose high-quality vanilla extract—using pure extract rather than imitation will elevate the flavor profile significantly. If you're out of vanilla, consider substituting with almond extract for a unique twist.

The role of eggs in this recipe is crucial as they act as both a binder and a leavening agent. Using room-temperature eggs helps with better emulsification when combined with butter. If you're looking for an egg substitute, flaxseed eggs or applesauce can work well, although they might alter the cake’s texture slightly.

Ingredients

Gather these simple ingredients to make this delicious cake.

Cake Ingredients

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

Make sure everything is at room temperature for the best results!

Instructions

Follow these steps to create the perfect vanilla butter cake.

Preheat the Oven

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

Cream Butter and Sugar

In a mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.

Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.

Combine Dry Ingredients

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

Combine Mixtures

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

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 30 minutes or until a toothpick comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Enjoy your cake plain, or add your favorite toppings!

Pro Tips

For an extra flavor twist, consider adding some lemon zest or a hint of nutmeg into the batter.

Storage Tips

Once your vanilla butter cake has completely cooled, it can be stored in an airtight container at room temperature for up to three days. If you want to extend its shelf life, consider refrigerating it, where it can last for up to a week. Just be sure to wrap it well to prevent it from drying out.

If you plan to make this cake ahead of time, you can freeze it. Wrap the cooled cake tightly in plastic wrap and aluminum foil, and it will stay fresh for up to three months. When you're ready to enjoy, thaw it overnight in the fridge, then bring it back to room temperature before serving.

Serving Suggestions

This vanilla butter cake can be served plain, showcasing its rich flavor, but feel free to get creative with toppings. A drizzle of chocolate ganache or a sprinkle of powdered sugar can add a touch of elegance. Fresh berries or a side of whipped cream elevate it to a fantastic dessert for special occasions.

For added flavor, consider infusing the cake with citrus zest, such as lemon or orange, during the mixing process. This subtle addition can create a delightful contrast to the creamy vanilla, offering a refreshing twist while maintaining the cake's integrity.

Questions About Recipes

→ Can I use margarine instead of butter?

Yes, although butter provides a richer flavor, margarine will work in a pinch.

→ Can I freeze the cake?

Absolutely! Just make sure to wrap it tightly in plastic wrap before freezing.

→ What can I use instead of eggs?

You can substitute each egg with 1/4 cup of applesauce or a flaxseed mixture (1 tablespoon flaxseed meal with 3 tablespoons water per egg).

→ How do I know when the cake is done?

Insert a toothpick in the center of the cake; if it comes out clean, the cake is ready!