Easy Vanilla Butter Cake Recipe

This easy vanilla butter cake is a classic favourite that’s perfect for birthdays, celebrations, or just a sweet treat to enjoy with your afternoon tea. With its moist and tender crumb, combined with the rich flavour of vanilla, this butter cake is sure to become your go-to recipe. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.

This will ensure that the cakes release easily from the pans once baked. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This step is crucial as it incorporates air into the mixture, creating a light and tender cake crumb. You can use a hand mixer or a stand mixer fitted with a paddle attachment for this step. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition.

This helps to fully incorporate the eggs into the batter, ensuring a smooth and cohesive mixture. Don’t forget to scrape down the sides of the bowl occasionally to ensure all ingredients are well combined. In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Add the dry ingredients to the butter mixture in three parts, alternating with the milk. Start and end with the dry ingredients, mixing on low speed until just combined after each addition.

Be careful not to overmix, as this can lead to a dense cake. Stir in the pure vanilla extract, making sure it’s evenly distributed throughout the batter. The vanilla extract adds a delightful aroma and flavour that enhances the overall taste of the cake. Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

The cakes should be golden brown and slightly springy to the touch. Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely. It’s important to let the cakes cool completely before frosting to prevent the frosting from melting.

Optional Vanilla Buttercream Frosting:

While this vanilla butter cake is delicious on its own, a layer of vanilla buttercream frosting can take it to the next level. Here’s a quick recipe for a simple vanilla buttercream frosting:

Ingredients;

1 cup (226g) unsalted butter, softened
4 cups (500g) powdered sugar
2-3 tbsp whole milk
2 tsp pure vanilla extract

Instructions for Frosting:

In a large bowl, beat the softened butter until smooth and creamy. Add the Sugar and Milk: Gradually add the powdered sugar, one cup at a time, alternating with the milk. Beat on low speed until fully combined. Add the vanilla extract and increase the speed to medium-high, beating until the frosting is light and fluffy. Once the cakes are completely cool, frost them with your prepared vanilla buttercream frosting.

Spread a generous layer of frosting on top of the first cake layer, then place the second cake layer on top. Frost the top and sides of the cake, smoothing the surface with a spatula. Decorate as desired, and your easy vanilla butter cake is ready to serve. This vanilla butter cake is best enjoyed fresh, but it can be stored in an airtight container at room temperature for up to 3 days.