Fluffy Vanilla Butter Cake
A classic vanilla butter cake with a rich and buttery flavor, perfect for any celebration.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
Additional Ingredients
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup whole milk
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Serving
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Storage
- Store leftover cake in an airtight container at room temperature for up to 3 days.
Notes
Pro Tips: For best results, ensure all ingredients are at room temperature before beginning. This helps create a smooth batter. Ingredient Substitutions: Almond extract can be used in place of vanilla for a different flavor. How to Serve: Pair with vanilla buttercream or fresh berries for a delightful presentation. Storage & Freshness: Store in an airtight container to maintain freshness. Make-Ahead Tips: Bake the cake a day in advance and frost just before serving for convenience.