Vanilla Butter Cake

Introduction

Vanilla Butter Cake uses a full cup of butter, four eggs, and milk for a rich crumb that still slices cleanly. You cream the butter and sugar until fluffy, then bake the batter for about an hour, which makes this a reliable cake for dessert, afternoon coffee, or a base for icing and fruit.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 80 minutes
• Servings: 8-10

Ingredients

• 1 cup (240 g / 8.5 oz) butter
• 1 cup (240 ml / 8.1 oz) milk
• 1 teaspoon vanilla extract
• 2 cups (450 g / 16 oz) white granulated sugar
• 3 cups (400 g / 14 oz) all-purpose flour
• 3 teaspoons baking powder
• 3 pinches of salt
• 4 eggs

Instructions

1. Preheat oven to 175 °C (350 °F)
2. Cream the butter and sugar together until fluffy.
3. Beat in the vanilla and eggs, one at a time, ensuring the batter is well mixed after each egg.
4. Gradually sift in the dry ingredients, alternating with small additions of the milk.
5. Transfer to a greased and floured baking pan.
6. Bake at 175 °C (350 °F), until a skewer inserted shows no moist crumbs.

Variations

• Replace the vanilla extract with the same amount of almond extract if you want a stronger, more bakery-style flavor.
• Swap 1 cup of the all-purpose flour for cake flour if you want a softer, finer crumb.
• Replace up to 1/2 cup of the white granulated sugar with light brown sugar for a slightly deeper flavor and a more moist texture.
• Add the zest of 1 lemon or orange when you beat in the vanilla and eggs if you want a brighter, less purely buttery finish.
• Bake the batter in a muffin tin instead of one baking pan if you want individual portions; the cakes will bake faster and have more browned edges.

Tips for Success

• Make sure the butter is softened before you start so it creams properly with the sugar and traps enough air.
• After each egg, beat until the batter looks smooth again before adding the next one; that keeps the mixture from separating.
• When you alternate the dry ingredients with the milk, mix only until the flour disappears so the cake stays tender.
• Grease and flour the baking pan thoroughly, including the corners, so the cake releases cleanly.
• Start checking with a skewer near the end of the bake; a few dry crumbs are fine, but moist streaks mean it needs more time.

Storage and Reheating

Store the cooled cake in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, refrigerate it in an airtight container for up to 5 days.

Freeze the cake whole or in slices, wrapped tightly in plastic wrap and then sealed in a freezer-safe container or bag, for up to 2 months. Thaw at room temperature while still wrapped to keep it from drying out.

For reheating, warm individual slices in the microwave for 10–15 seconds. To refresh a larger piece, cover it loosely with foil and warm in a 150 °C (300 °F) oven for 10–15 minutes.

FAQ

Can you make Vanilla Butter Cake ahead of time?

Yes. You can bake it a day in advance, cool it fully, and keep it well wrapped so the crumb stays moist.

Why did the cake turn out dense instead of light?

The usual causes are under-creaming the butter and sugar or overmixing after the flour goes in. Make sure the butter is soft and stop mixing once the batter is combined.

Can you use self-raising flour instead of all-purpose flour and baking powder?

Yes, but the texture can change slightly depending on the brand. If you make that swap, leave out the baking powder and salt unless your flour is unsalted and lightly leavened.

Can you use a dairy-free milk or butter substitute?

You can, but the cake will lose some of its richness and may bake up a little less tender. Use a full-fat plant milk and a baking block-style butter substitute for the closest result.