Vanilla Cake With Butter Frosting

Name: Vanilla Cake With Butter Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup milk; 3 ½ teaspoons baking powder; 1 teaspoon vanilla extract; ½ teaspoon salt; 3 large eggs; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 teaspoons vanilla extract; 2 tablespoons milk

Highlighted under: Classic Recipes

I simply adore baking this Vanilla Cake with Butter Frosting! There's something incredibly satisfying about blending simple ingredients to create a moist, fluffy cake that’s bursting with vanilla flavor. The rich butter frosting perfectly complements the cake's tender crumb, making it a joy to both make and share. Whether it’s a special occasion or just a Sunday treat, this recipe never disappoints. Each bite melts in your mouth, and I promise you’ll find it hard to resist going back for another slice!

Created by

Kitty Lawrence

Last updated on 2026-02-10T21:25:36.297Z

When I first made this Vanilla Cake with Butter Frosting, I was genuinely surprised at how effortless it was to whip up. The combination of butter and sugar creates a beautifully light batter, while the intense vanilla extract gives it that unforgettable flavor profile. For the frosting, I learned that beating the butter until it’s pale and fluffy is crucial for a light texture.

One tip I can share is to allow the cake to cool completely before frosting it. I once frost a warm cake and was met with a delicious, albeit messy, disaster! Chilling it for a bit ensures the frosting sits perfectly, and you get those beautiful, clean slices when serving.

Why You Will Love This Recipe

Rich vanilla flavor that delights the senses
Fluffy cake texture paired with creamy frosting
Perfect for birthdays, celebrations, or just because!

Understanding Ingredients

Each ingredient plays a significant role in achieving the perfect texture and flavor in this Vanilla Cake. The all-purpose flour provides the necessary structure, while the baking powder ensures that your cake rises beautifully. Unsalted butter, when softened, contributes to both moisture and a rich, buttery flavor, which is essential in a cake. For those watching their sugar intake, you can experiment with a sugar substitute, but I recommend sticking with granulated sugar for the best results in texture and flavor.

Consider the importance of eggs in this recipe—they not only bind the ingredients but also help create a light and airy structure. When incorporating the eggs, be sure to add them one at a time and mix well after each addition. This aeration process is crucial for achieving that fluffy crumb. For a dairy-free option, you could substitute almond milk or oat milk, but keep in mind this might slightly alter the flavor profile.

Perfecting Your Technique

To ensure a fluffy cake, be careful not to overmix the batter once the dry ingredients are added to the wet. Mix just until you no longer see streaks of flour; this helps maintain that light texture. An easy tip is to use a spatula to fold in the dry ingredients gently—this avoids the tough texture that overmixing can create. If you notice lumps in your batter, don’t worry; it’s perfectly normal and will bake out smoothly.

When it’s time to bake, preheating your oven accurately to 350°F (175°C) is key. Use an oven thermometer to avoid any discrepancies in temperature. Bake the cakes until golden brown and a toothpick inserted into the center comes out clean, potentially 30 minutes. Keep an eye on your cakes in the last few minutes of baking—oven temperatures can vary, and I’ve experienced cakes overbaking, which can lead to a dry texture.

Ingredients

Cake Ingredients

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

Frosting Ingredients

1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
2 tablespoons milk

Instructions

Preheat and Prep

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

Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and salt until well combined.

Cream Butter and Sugar

In another bowl, cream together the softened butter and sugar until light and fluffy.

Combine Ingredients

Add the eggs to the butter mixture one at a time, beating well after each addition. Then, add the vanilla extract and mix in the milk.

Combine All Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Bake the Cakes

Divide the batter evenly between the prepared cake pans and bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Make the Frosting

While the cakes cool, prepare the frosting by whipping the softened butter until pale, then gradually adding powdered sugar, vanilla, and milk until smooth and fluffy.

Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving plate, spread frosting on top, then add the second layer and frost the top and sides of the cake.

Serve and Enjoy

Slice and serve your delicious Vanilla Cake with Butter Frosting, and enjoy!

Pro Tips

For a fun twist, consider adding chocolate chips to the batter or using almond extract instead of vanilla for a different flavor profile!

Storage Tips

Storing your Vanilla Cake with Butter Frosting properly is essential to maintain its deliciousness. If you have any leftovers, cover the cake with a cake dome or plastic wrap and store it in a cool place. However, for prolonged freshness, it’s best to keep it in the refrigerator for up to a week. This will help preserve the frosting's integrity and prevent the cake from drying out.

If you find yourself with more cake than you can handle, consider freezing the unfrosted layers. Wrap each layer tightly in plastic wrap and then in aluminum foil. This method can preserve the cakes for up to three months. When you're ready to enjoy them, simply thaw in the refrigerator overnight and then frost as desired.

Serving Suggestions

This Vanilla Cake with Butter Frosting offers versatility in serving options. For a simple yet elegant touch, you can dust the cake with powdered sugar right before serving. This not only enhances the visual appeal but also adds a hint of sweetness without overpowering the vanilla flavor. Alternatively, consider garnishing with fresh berries, which provide a lovely color contrast and tartness to balance the sweetness.

For an elevated experience, try pairing slices of this cake with a scoop of vanilla ice cream or a dollop of whipped cream. The temperature and creaminess of these accompaniments complement the soft texture of the cake beautifully. I also recommend serving the cake with a cup of coffee or tea, as the flavors will enhance the overall experience, bringing a comforting sense of warmth to every bite.

Questions About Recipes

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

Yes, you can! Cake flour will make the cake even lighter and fluffier.

→ How do I store leftover cake?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I freeze the cake?

Absolutely! Wrap the layers tightly in plastic wrap and freeze for up to 3 months.

→ What can I do if my frosting is too thick?

Simply add a little more milk, a tablespoon at a time, until you reach the desired consistency.