Traditional Vanilla Butter Cake

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 8
★★★★★
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If you're in search of a classic, crowd-pleasing dessert, look no further than this Traditional Vanilla Butter Cake. Its buttery texture and vanilla aroma make it a timeless favorite for any occasion. Perfect for birthdays, gatherings, or just a sweet treat, this cake is as versatile as it is delicious.

Ingredients for Traditional Vanilla Butter Cake

Let's break down the key ingredients that make this cake so special. Butter provides a rich flavor and tender texture. Choosing unsalted butter gives you control over the salt content. Granulated sugar adds sweetness and helps create a moist crumb. The eggs are crucial for structure and stability, while pure vanilla extract infuses the cake with that classic vanilla aroma. All-purpose flour is our main dry ingredient, making the cake sturdy yet tender. Baking powder acts as a leavening agent, ensuring the cake rises beautifully. Finally, a pinch of salt enhances all the other flavors, and whole milk helps create a smooth, luscious batter.

Tips & Tricks

  • Ensure all ingredients are at room temperature for a smoother batter.
  • Use a scale for measuring ingredients for the best accuracy.
  • For an even bake, rotate the pans halfway through the cooking time.
  • Cool cakes completely before frosting to avoid melting the frosting.

Serving Suggestions

This vanilla butter cake is a wonderful base for many flavors. Try layering it with fresh berries and whipped cream for a light dessert. For a richer option, a decadent chocolate ganache or cream cheese frosting pairs beautifully. You can even serve it alongside a scoop of your favorite ice cream.

Frequently Asked Questions

Can I make this cake in advance?
Yes, bake the layers in advance and wrap them well in plastic wrap. They can be stored at room temperature for a day or frozen for up to a month.
How do I avoid a dense cake?
Make sure not to overmix the batter. Mixing just until the ingredients are combined will ensure a light and fluffy cake.
Can I use a different pan size?
Yes, but baking times will vary. For a 9x13 inch pan, increase the baking time slightly and keep an eye on it as it bakes.

Traditional Vanilla Butter Cake Recipe Walkthrough

To get started, preheat your oven to 350°F (175°C). While it warms up, grease and flour two 8-inch round cake pans. This ensures your cakes will release easily after baking.

In a large bowl, cream the butter and sugar together until the mixture is light and fluffy. This step is key for incorporating air, which helps your cake rise.

Next, add the eggs one at a time, beating well after each addition. This helps maintain a smooth batter and ensures each egg is fully incorporated. Stir in the vanilla extract to enhance the flavor.

In a separate bowl, sift together the flour, baking powder, and salt. Sifting helps remove lumps and ensures even distribution of the leavening agent.

Gradually add the dry ingredients to your creamed mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined to avoid overworking the batter.

Divide the batter evenly between your prepared cake pans. Bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.

Let the cakes cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely. This prevents them from becoming soggy from steam.

Why You'll Love This Recipe

  • Simple ingredients you likely already have at home.
  • Moist, tender crumb that's perfect for layering.
  • Classic vanilla flavor that pairs well with any frosting.
  • Easy to customize with your favorite add-ins or toppings.
  • Quick preparation, with the cake ready in under an hour.

Ingredients

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

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the vanilla extract.
5. In another bowl, sift together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the flour mixture, and mix until just combined.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

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