Baking & Pastry > Cakes > Butter Cakes > Classic Vanilla Cake Recipe

The Ultimate Classic Vanilla Butter Cake

Indulge in the timeless pleasure of a Classic Vanilla Butter Cake. This recipe delivers a moist, tender crumb and rich vanilla flavor, perfect for celebrations or everyday enjoyment. Learn how to create this irresistible treat with our step-by-step guide.

Prep Time
20 minutes
Cook Time
30-35 minutes
Servings
12 slices
Ingredients
  • 3 cups All-Purpose Flour
  • 2 cups Granulated Sugar
  • 1 cup (2 sticks) Unsalted Butter
  • 4 Large Eggs
  • 1 cup Milk
  • 2 teaspoons Vanilla Extract
  • 3 teaspoons Baking Powder
  • 1/2 teaspoon Salt

Preparation is Key

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This ensures the cake releases easily after baking. Alternatively, you can use parchment paper to line the pan, leaving an overhang for easy lifting.

Creaming Butter and Sugar

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This process incorporates air into the batter, contributing to a light and tender crumb. Use an electric mixer for best results, beating for about 3-5 minutes.

Adding the Eggs

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and mix well. Eggs provide structure and richness to the cake. The vanilla extract enhances the overall flavor profile.

Combining Dry and Wet Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Overmixing can develop the gluten in the flour, resulting in a tough cake. The baking powder acts as a leavening agent, helping the cake rise.

Baking Time

Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 30 minutes.

Cooling and Serving

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Frost with your favorite vanilla buttercream frosting or dust with powdered sugar before serving. Enjoy!

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FAQ

  • Can I use salted butter instead of unsalted butter?

    While you can use salted butter, it's best to reduce the amount of salt added separately to the recipe. I recommend omitting the added salt completely if using salted butter.
  • How do I prevent my cake from being dry?

    Avoid overbaking the cake. Start checking for doneness a few minutes before the recommended baking time. Also, ensure your oven temperature is accurate. Measuring ingredients precisely is crucial. Using a kitchen scale is recommended for accuracy.
  • Can I add other flavorings to this cake?

    Absolutely! You can add lemon zest, almond extract, or any other flavoring you prefer. Adjust the amount to your taste.
  • Can I make cupcakes from this recipe?

    Yes, you can! Fill cupcake liners about 2/3 full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Reduce baking time and check doneness regularly.