The Perfect Vanilla Cake: A Taste Of Sweet Simplicity

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There’s a reason vanilla cake is a classic. It’s light, fluffy, bursting with vanilla flavor, and pairs perfectly with frosting, fillings, or can be enjoyed on its own. This recipe is incredibly easy to follow, uses pantry staples, and guarantees a delicious outcome, making it ideal for baking novices and seasoned bakers alike.


Easy vanilla butter cake recipe
Easy vanilla butter cake recipe

1 ¾ cups all-purpose flour

  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup milk

  • Instructions:

    1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
    2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    3. In a large bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer on medium speed. This process should take about 3 minutes.
    4. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Then, stir in the vanilla extract.
    5. Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
    6. Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    7. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

    Nutrition Facts (per slice):

    Calories: 350

  • Fat: 15g
  • Saturated Fat: 8g
  • Cholesterol: 180mg
  • Sodium: 230mg
  • Carbohydrates: 45g
  • Sugar: 30g
  • Protein: 4g

  • Please note: This is an approximate nutritional value based on a standard serving size. Actual values may vary depending on the specific ingredients used.


    This easy vanilla cake recipe is a wonderful foundation for all your baking adventures. Decorate it with your favorite frosting and sprinkles, fill it with jam or cream, or simply enjoy it plain. It’s sure to become a go-to recipe for birthday parties, potlucks, or a simple afternoon treat.

    Frequently Asked Questions:

    1. Can I use a different type of milk? Yes, you can substitute whole milk, buttermilk, or even non-dairy milk alternatives like almond milk or oat milk in this recipe.
    2. How can I tell if my cake is done? Insert a toothpick into the center of the cake. If it comes out clean, the cake is done!
    3. My cake is too brown on top. What can I do? To prevent the top of your cake from browning too quickly, tent a piece of aluminum foil over the cake pans halfway through baking.
    4. How can I make this recipe gluten-free? You can substitute the all-purpose flour with a gluten-free flour blend. Just be sure to choose a blend that contains xanthan gum for best results.
    5. How long can I store this cake? Store the unfrosted cake in an airtight container at room temperature for up to 3 days. Frosted cakes should be stored in the refrigerator for up to 5 days.