Classic Vanilla Butter Cake

This classic vanilla butter cake is soft, tender, and lightly sweet with a fine crumb that’s perfect for stacking, frosting, or serving just as it is. The combination of butter, sugar, and vanilla gives it that nostalgic bakery-style flavor. It’s versatile enough for birthdays, celebrations, or a simple weekend dessert. Top it with your favorite frosting, a dusting of powdered sugar, or fresh fruit and whipped cream. However you dress it up, it’s a reliable go-to vanilla cake you’ll make again and again.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 3 1/2 tsp baking powder
• 1 tsp vanilla extract
• 1/2 tsp salt
• 3 large eggs

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large mixing bowl, beat the sugar and butter together until light and fluffy.
3. Add eggs one at a time, beating well after each addition to incorporate them into the batter.
4. Stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
7. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
8. Bake for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 320 kcal | Servings: 12

Tips

For extra richness and a more tender crumb, you can whisk 1/2 cup of sour cream into the batter (reduce the milk slightly if needed to keep the consistency thick but pourable).

Let the cake cool completely before frosting or wrapping; once cool, store it covered at room temperature for up to 3 days, or wrap tightly and refrigerate or freeze for longer storage.