Cake Central › Recipes › Vanilla Butter Cake

Vanilla Butter Cake

This recipe is so delicious!! It holds up perfectly under fondant yet is moist. I quadrupled it, and it made 1 10 by 3 in round and 1 8 by 3 in round. The texture is between a pound cake and a fluffy cake. Enjoy!


  • 1 1/2 cups all-purpose flour 1/2 teaspoon salt 2 teaspoons baking powder 1/2 cup butter 1 cup white sugar 2 eggs 2 teaspoon vanilla extract 3/4 cup milk


1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8 inch square baking pan. Line bottom with wax paper or dust lightly with flour. 2.Sift together the flour, salt, and baking powder. 3.Cream the butter and blend in the white sugar, eggs, and vanilla. Beat until light and fluffy. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended. Pour batter into prepared pan. 4.Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes or until cake springs back when lightly touched. Remove from pan and allow it to cool. 5.Variation: Blueberry Cake; Add 1/4 teaspoon nutmeg to your dry ingredients and stir in 1 cup fresh blueberries into the batter before you bake it. Cut it into squares while it is still hot.

Comments (37)

Thank you! I am going to try this for my daughter's 2nd birthday cake.
I've been on a mission to find a moist butter cake that can handle easily during assembly & decorating. The taste is so good that I tested 3 other recipes to test them out and 4 out of 4 teenagers picked this one as the best tasting (so did I). So moist and the vanilla taste adds so much to it. Yet it was not too light or crumbly for use in decorating. I'll be using this one on future cake orders!!
Stupid question. When I add the dry and milk ingred. It says to stir until blended. Is that by hand or still by mixer? Also muktownsweets, when you quad The recipe, you did that w/ all the ingred even the vanilla, milk, etc? Thanks. Gonna try this recipe today.
i used coconut extract instead of vanilla and it was sooo good. just like a coconut cake with out the coconut. i did find that it does not make a 8 inch by 3in cake it makes one 8in by 2in cake. i needed that extra inch so i have to remake it. but we loved eating the first test cake. so so moist and beautiful!
has anyone tried freezing this cake? i'd like to know if it remains moist or not. i've frozen a version of butter cake before and it came out so dry and crumbly. not good at all!!!
wow this was really great me and my children made this today very easy and really great and yummy and mosit i give it 10 stars! thanks for the recipe
How long do you bake this for? Do you check it with a toothpick like you do other cakes?
lovely recipe..really yummy and moist.
When I bake it I just check it with a toothpick, because I usually bake it in 3 inch pans it takes considerably longer than the 50 minutes the recipes calls for.
I made a practice 2-tier fondant wedding cake with this cake. I had it in the fridge for a couple days and then froze it for 2 weeks until we had an occasion to eat it. It was still very moist. I had added some meringue powder so it was more pound cake like but very good after all that time.
can somebody help me please, i live in mauritius and i'd like to know what the equivalent weight your cup measurements are in grams or ounces.
Podge, I'm in the uk and I had the same problem. 1 cup equals 8 fluid ounces so I just pop my ingredients into a measureing jug and measure by fluid ounces, it works
Excellent cake. One of the best ones I've had. Lovely crumb and delicious flavor too. I tripled the recipe and was able to make one 10" X 3" cake plus 6 cup cakes.
I had great compliments on this cake. Cake stayed moist and held together well as I made a cactus out of it. Really moist and great flavor! Next time I would triple the recipe so my boys could have some! Thanks
Yippeee! I am so excited about trying out your recipe. Thank you so much for sharing. I have been looking for the perfect scratch vanilla cake. I am going to bake it this weekend. I'll come back and visit on Sunday night after I've polished off the last piece.
Finally! The vanilla cake I've been looking for. Tried, tested and LOVED every bite of it. I have been looking for years for just the right texture of vanilla cake. Most are just too heavy and classify as a pound cake but this one was just perfect. Perfectly moist, not too heavy and a little fluffy around the edges. My friend was over when I made the cake and she took the first bite. The look on her face said it all. Thanks for sharing this recipe. It will be one I use for many years to come.
Glad I could help and happy everyone liked it!
this is the worst pound cake ever don't expect to mold it and adjust the directions or it foams really bad. Never would I tell anyone to make this cake it ruined my weekend!!!!!!!
Just checked in to say, I've been making your recipe ever since Sept 27th and each and every time, it has worked like a dream. i wonder why Samanthalee had such trouble with the recipe? Hmmmm! That's too bad because I absolutely love it. I love the way it levels, and cuts. And tastes of course! Everyone who has tried it has loved it.
Cake Central › Recipes › Vanilla Butter Cake