A timeless classic, this rich vanilla butter cake is everything you want in a homemade dessert—soft, buttery, and full of warm vanilla flavor. Whether served plain, layered with frosting, or topped with berries and cream, it’s a reliable go-to for birthdays, holidays, or everyday treats.

Why You’ll Love This Recipe

• Soft, tender crumb that melts in your mouth

• Deep vanilla flavor thanks to real vanilla extract

• Simple ingredients—you likely have everything on hand

• Versatile base for layered cakes, cupcakes, or sheet cakes

• Perfectly sweet and buttery without being overly rich

Ingredients

• 2 cups all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon salt

• 1 cup unsalted butter

• 1 ½ cups granulated sugar

• 4 large eggs

• 2 tablespoons pure vanilla extract

• 1 cup whole milk

Step-by-Step Directions

1:Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch baking dish.

2:In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3:In a large mixing bowl, cream the butter and sugar together until light and fluffy—about 3 to 4 minutes.

4:Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.

5:Alternately add the flour mixture and milk to the butter mixture in three additions, starting and ending with the flour. Mix just until combined—do not overmix.

6:Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

7:Bake for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

8:Allow cakes to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

9:Slice and serve as-is, or frost and decorate to your preference.

Serving Ideas

• Frost with vanilla, chocolate, or cream cheese frosting

• Serve with fresh berries and whipped cream

• Layer with fruit preserves or lemon curd for added flavor

• Dust with powdered sugar for a simple, elegant finish

Tips & Variations

• Room-temperature ingredients make for a smoother batter and more even baking

• Make it citrusy by adding lemon or orange zest to the batter

• Turn it into cupcakes by adjusting the bake time to 18–20 minutes

• Make-ahead: Wrap cooled cake layers tightly and store at room temperature for up to 2 days or freeze for up to 2 months

Frequently Asked Questions

Can I use buttermilk instead of whole milk?
Yes, buttermilk adds a slight tang and extra tenderness. Just use an equal amount in place of the milk.

Why did my cake turn out dry?
Overbaking or using too much flour can lead to dryness. Make sure to measure flour accurately and check doneness around the 30-minute mark.

Can I make this cake in one pan instead of two?
Yes, a 9×13-inch pan works perfectly. Adjust the baking time as needed and test with a toothpick.

Can I add mix-ins like chocolate chips or nuts?
Absolutely. Fold in about ¾ cup of your preferred mix-ins just before baking.

Is this cake sturdy enough for stacking?
Yes, it’s a great base for layered cakes and holds up well under frosting or fondant.

Final Thoughts

Homemade Vanilla Butter Cake is a versatile staple that never goes out of style. It’s easy to make, endlessly customizable, and always a crowd-pleaser. Whether you keep it simple or dress it up for a special occasion, this cake delivers rich, buttery goodness in every slice.