Look no further if you want to bake a simple vanilla cake recipe from scratch that is moist and tender. I have been making it for years, and it is good to eat plain or to fill and frost as a layer cake, and to make classic vanilla cupcakes. A simple recipe that freezes very well.
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A canvas recipe
The simplest of cakes: the vanilla butter cake.
Fill and frost it to your liking (I love it for the dulce de leche layer cake), or eat it plain as a snack. It will stay moist if properly stored and can be frozen.
Like most recipes in this blog, I have been making it for years with great results.
I tweaked a few details and tested it some more in order to post it here as my best vanilla cake. But well, I think it is and hope you will too.
Are butter cakes different from yellow or white cakes? Any cake made with butter (instead of oil) can be called a butter cake. So, yellow or white cakes can also be butter cakes if they are made with that ingredient.
Testing notes
Paula's baking tips that can make a difference.
Sift dry ingredients and don't overbeat once you add them. This is important for a soft and tender crumb and to avoid impurities or clumped ingredients in the batter.
Always start and end with the flour mixture when alternating with the wet ingredients. So, for this recipe, you add the dry ingredients in 3 parts and the liquid in 2 parts. If the batter looks somewhat curdled before you add the total amount of flour, it will usually smooth out once you incorporate it.
If eating it plain, you can do so whenever you want, though I recommend warm or at room temperature, not straight from the oven, or it will clump when you cut it.
Bake the cake layers the day before if you plan to assemble it as a layer cake. The crumb will settle and gain the structure necessary to hold the filling and frosting. Cover them in plastic wrap after they've cooled down completely to prevent dryness, and leave them at room temperature overnight.
Make ahead: the cake layers can be frozen for a month or kept at room temperature for up to 2 days, always covered in plastic wrap. Fill it up to a day before, but frost it close to serving as whipped cream is best kept cold.
How to make basic vanilla cake
Mixing: an electric mixer (or stand mixer with the paddle attachment) is highly recommended for this type of cake.
Preparing the springform pans: for layer cakes, you can grease the pans with soft butter, shortening or baking spray. Then, they need a light dusting of flour. This gives me the best results when I remove them.
Sifting
It's an essential step that should not be skipped. It adds air to the batter and is crucial for some dry ingredients, like baking powder, which can clump during storage.
Alternate ingredients
It's important to level temperatures and densities of the different ingredients, so we alternate the dry and wet ones, so they mix better.
Always start and end with the flour mixture.
Cake batter
It should be smooth, even in color and with no dry spots.
Don't overmix after adding the flour, but make sure it's all well integrated and lump-free.
Baking
You can make one 9-inch layer and cut it in half if filling it, or eat it plain as a snacking cake.
Or bake three 8-inch layers and stack one on top of the other when assembling. It's the best way as the layers bake more evenly and faster. Don't overbake them!
Fillings and frostings
Cupcakes: I use it for these cute Easter cupcakes, and when I want simple and classic vanilla cupcakes.
Layer cakes: the popular dulce de leche cake uses this basic recipe.
Fillings and frostings: most classic ones can be used with this cake. From dulce de leche to buttercream to this very old-fashioned and easy chocolate frosting, the popular cream cheese frosting that doubles as a filling, plain or flavored like this cinnamon frosting, thick ganache or any other one you use and love.
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Butter Cake (easy recipe)
Ingredients
- ¾ cup unsalted butter, at room temperature
- 1 ¼ cups sugar
- 3 eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour, or cake flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup whole milk, at room temperature
Instructions
- Turn the oven to 350°F (180°C).
- Butter and flour (or use baking spray) a 9-inch (24cm) round cake pan with a removable bottom, and put it in the fridge while making the batter.
- In a large bowl beat ¾ cup unsalted butter for 20-30 seconds, until creamy.
- Always beating, add 1 ¼ cups sugar gradually and beat for 3-4 more minutes, until light and creamy. This is important for a fluffy cake.
- Add 3 eggs, one at a time, beating well each time. Add 2 teaspoons vanilla extract and mix everything well.
- Sift the dry ingredients (2 cups all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon salt) and add them to the previous mixture in 3 parts, alternating with ¾ cup whole milk in 2 parts. This means you start and end with flour.
- Mix everything very well (I use a spatula) and if you use the electric beaters do so at low speed; you do not want to beat much at this point as that will toughen the cake after it's baked.
- Pour the mixture into the prepared cold pan (which was in the fridge) and bake for about 40 minutes, or until a tester comes out dry.
- Let cool on a metal rack until lukewarm enough to remove.
- Let cool completely.
- It keeps for a few days in the fridge and can be frozen for 1 month, well wrapped in both cases.
- If you want to fill it I recommend doing it the next day. Also, a cold cake that has been in the refrigerator is easier to fill and frost.
Simi says
Thanks for sharing the recipe. It came out great.
Kathy ciccone says
This cake is easy to make and is absolutely delicious. I frosted it with homemade buttercream frosting , then sprinkled it with coconut. I will never use boxed cake mix again.
Paula Montenegro says
So happy to know you loved it Kathy!
Sherrice Bruce says
I LOVE MAKING THAT PLAIN CAKE IT IS YUMMY*
Paula Montenegro says
So happy you liked it Sherrice!
Ronak Mehta says
Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do
Paula Montenegro says
So happy you liked it Ronak! Happy belated birthday!
Karen (Back Road Journal) says
It is always nice to have a good basic recipe that you can dress up or down. You are such a talented baker that I know if you like this recipe it is a good one. I've added it to one of my Pinterest boards. Thank you.
Paula Montenegro says
Hey Karen! So great to hear from you. Hope you like the cake, it's a simple and wonderful recipe. Enjoy the week!