Heavenly Vanilla Butter Cake
A soft, buttery, and moist vanilla cake that’s easy to make and perfect for any occasion.
Equipment
- 9-inch round or square cake pan
- Large mixing bowl
- Hand or stand mixer
- Measuring cups & spoons
- Whisk & spatula
- Oven
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with milk.
- Pour batter into prepared cake pan and bake for 30–35 minutes, until a toothpick comes out clean.
- Let cool for 10 minutes before transferring to a wire rack.
Notes
✔ For extra flavor, add a teaspoon of almond extract.
✔ Store leftovers in an airtight container for 2–3 days at room temperature.
✔ Serve with vanilla buttercream, whipped cream, or a dusting of powdered sugar.
✔ Store leftovers in an airtight container for 2–3 days at room temperature.
✔ Serve with vanilla buttercream, whipped cream, or a dusting of powdered sugar.