Name: Easy Vanilla Butter Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 4 large eggs, at room temperature; 2 teaspoons pure vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup whole milk or heavy cream

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I really enjoy baking this easy vanilla butter cake because it delivers a classic, comforting flavor with very little effort. The texture comes out soft and tender every time, and the buttery vanilla aroma fills my kitchen as it bakes. I like how this cake feels both simple and special, making it perfect for everyday treats or meaningful celebrations. Easy Vanilla Butter Cake

Why You’ll Love This Recipe

I love this recipe because it relies on basic ingredients I usually already have at home. I get consistent, reliable results even when I want a stress-free baking experience. I also appreciate how versatile it is, since I can keep it plain, add toppings, or turn it into a layered dessert depending on my mood or the occasion.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup whole milk or heavy cream

Directions

I begin by preheating my oven to 350°F (175°C) and greasing a 9-inch cake pan, then lining the bottom with parchment paper. I cream the softened butter and sugar together for several minutes until the mixture becomes light and fluffy. I add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.

In another bowl, I whisk together the flour, baking powder, and salt. I add the dry ingredients to the butter mixture and mix gently until just combined. I pour in the milk or cream and mix briefly, being careful not to overmix. I transfer the batter into the prepared pan and bake until the top is golden and a toothpick inserted in the center comes out clean. I let the cake cool slightly in the pan before transferring it to a rack to cool completely.

Servings And Timing

I usually slice this cake into 8 servings. Preparation takes about 15 minutes, baking takes around 45 minutes, and the total time is approximately 1 hour.

Variations

I sometimes use cake flour instead of all-purpose flour when I want a softer crumb. I like swapping part of the milk with sour cream or Greek yogurt for extra moisture. For a flavor twist, I replace vanilla extract with almond extract or add citrus zest to the batter. I also make a dairy-free version by using plant-based butter and milk alternatives.

Storage/Reheating

I store the cake tightly wrapped at room temperature, where it stays fresh for up to 4 days. When I want to store it longer, I freeze individual slices or the whole cake for up to 3 months. I let it thaw at room temperature before serving, and it keeps its soft texture and rich flavor.

FAQs

Can I make this cake ahead of time?

I often bake it a day in advance and keep it well covered. It stays moist and flavorful.

Why did my cake turn out dense?

I usually find this happens if the butter and sugar were not creamed long enough or if the batter was overmixed.

Can I turn this recipe into cupcakes?

I like using this batter for cupcakes and bake them at 350°F for about 18 to 22 minutes.

Can I reduce the sugar?

I sometimes reduce the sugar slightly, but I notice the texture may be a bit less tender.

What toppings go well with this cake?

I enjoy serving it with powdered sugar, buttercream, cream cheese frosting, or fresh fruit.

Conclusion

I keep returning to this easy vanilla butter cake because it combines simplicity, comfort, and classic flavor in one dependable recipe. I love how it fits into everyday baking while still feeling special enough to share, and it always reminds me why homemade cakes never go out of style.