Classic Moist Vanilla Butter Cake

Name: Classic Moist Vanilla Butter Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup whole milk; 3 large eggs; 2 ½ teaspoons baking powder; 1 tablespoon vanilla extract; ½ teaspoon salt

Highlighted under: Classic Bakery Favorites

This Classic Moist Vanilla Butter Cake is a timeless dessert that never goes out of style. Perfectly fluffy and rich, it's ideal for any occasion.

Created by

Mario

Last updated on 2025-12-16T17:56:20.108Z

This Classic Moist Vanilla Butter Cake has been a favorite for generations. Its light and airy texture, combined with the rich flavor of vanilla, makes it a must-have for birthdays, weddings, or simply as a sweet treat with your afternoon tea.

        Why You Will Love This Recipe
        Deliciously moist and fluffy texture
Rich vanilla flavor that delights the senses
Versatile for various toppings and frostings

      

The Perfect Vanilla Cake

Vanilla cake is a classic that serves as the perfect canvas for creativity. Its rich flavor and moist texture make it a favorite for celebrations and everyday indulgences alike. This Classic Moist Vanilla Butter Cake stands out because of its ability to remain soft and tender days after baking, ensuring each slice is just as delightful as the first.

Whether you're planning a birthday party, an elegant wedding, or a simple family gathering, this cake can easily adapt to your needs. Dress it up with fresh fruits, a luscious buttercream frosting, or serve it plain with a dusting of powdered sugar for a more rustic approach. The possibilities are endless!

Baking Tips for Success

To achieve the best results, always use room temperature ingredients. This allows for better emulsification and contributes to the cake's overall moisture. When creaming the butter and sugar, be sure to beat them together until the mixture is light and fluffy, which incorporates air and helps the cake rise beautifully.

Additionally, avoid over-mixing the batter once you combine the wet and dry ingredients. This can lead to a dense cake rather than the airy texture we desire. Remember, a few lumps are okay! Finally, keep an eye on the baking time; every oven is different. Use the toothpick test to ensure your cake is perfectly baked.

Storing and Serving Suggestions

To keep your Classic Moist Vanilla Butter Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to preserve it for a longer period, consider wrapping it tightly in plastic wrap and freezing it for up to three months. Just be sure to let it thaw completely before serving.

When it comes to serving, pair your cake with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. You could also drizzle a warm chocolate sauce over the top for a delicious contrast or layer it with fresh berries for a fruity touch. No matter how you choose to serve it, this cake is sure to impress.

Ingredients

Cake Ingredients

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup whole milk
3 large eggs
2 ½ teaspoons baking powder
1 tablespoon vanilla extract
½ teaspoon salt

Make sure to use room temperature ingredients for the best results.

Instructions

Preheat the Oven

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

Mix Dry Ingredients

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

Cream Butter and Sugar

In a separate large bowl, cream together the softened butter and sugar until light and fluffy.

Add Eggs and Vanilla

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

Combine Wet and Dry Ingredients

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

Bake the Cake

Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Once cooled, frost with your favorite icing or serve plain with a dusting of powdered sugar.

Frequently Asked Questions

What can I substitute for all-purpose flour? If you're looking for a gluten-free option, you can use a 1:1 gluten-free baking flour blend. However, results may vary, so be sure to check the packaging for specific substitutions.

Can I make this cake ahead of time? Absolutely! This cake is perfect for making in advance. Just bake, cool, and store it in an airtight container. Frost it on the day of serving for the best flavor and texture.

Variations to Try

For a fun twist, consider adding citrus zest, like lemon or orange, to the batter to give it a bright flavor profile. You can also mix in chocolate chips or nuts for added texture and taste.

If you want to create a layered cake, simply double the recipe and stack the cakes with your favorite frosting in between. This not only adds height but also enhances the cake's visual appeal.

Questions About Recipes

→ Can I use cake flour instead of all-purpose flour?

Yes, you can use cake flour for a lighter texture.

→ How do I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days.

→ Can I freeze the cake?

Yes, you can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap.

→ What can I use instead of eggs?

You can use applesauce or a flaxseed mixture as an egg substitute.