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.


Hollandy Says... 7 Jun 2010 , 6:43am

Thank you! I am going to try this for my daughter's 2nd birthday cake.

MuktownSweets Says... 10 Jun 2010 , 6:48pm

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!!

DH2008 Says... 11 Jun 2010 , 9:54am

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.

chelita1983 Says... 13 Jun 2010 , 5:54pm


atimmerman Says... 14 Jun 2010 , 9:14pm

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!

bexpose Says... 16 Jun 2010 , 10:57am

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!!!

praiseworthytreats Says... 24 Jun 2010 , 11:37am

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

shana102083 Says... 25 Jun 2010 , 9:42am

How long do you bake this for? Do you check it with a toothpick like you do other cakes?

irinadekundayo Says... 26 Jun 2010 , 1:55am

lovely recipe..really yummy and moist.

fairmaiden0101 Says... 26 Jun 2010 , 10:18pm

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.

demidog Says... 7 Jul 2010 , 11:48am

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.

podge Says... 13 Jul 2010 , 8:09am

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.

lynndy-lou Says... 1 Aug 2010 , 4:14am

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

ChefDave Says... 26 Aug 2010 , 7:23pm

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.

PEEKABOO2U2 Says... 12 Sep 2010 , 7:07am

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

Dunebuggy Says... 24 Sep 2010 , 6:38pm

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.

Dunebuggy Says... 27 Sep 2010 , 9:47pm

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.

fairmaiden0101 Says... 1 Oct 2010 , 9:35pm

Glad I could help and happy everyone liked it!

samanthalee Says... 6 Oct 2010 , 5:57pm

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!!!!!!!

Dunebuggy Says... 8 Oct 2010 , 8:11pm

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.

fairmaiden0101 Says... 12 Oct 2010 , 8:43pm

Sorry to hear that samanthalee, but seems so far you are the only one. Might wanna try it again.

fairmaiden0101 Says... 12 Oct 2010 , 8:48pm

I would also say if you are adjusting the recipe smanthalee then you need to be sure how to do that accurately, adjusting a recipe is more than just tossing different stuff in, it has to be balanced. I have no idea why your recipe "foamed" I have never even heard of that before.

Cakelove71 Says... 22 Oct 2010 , 5:11am

This recipe is amazing! My first attempt at making a pound cake from scratch and the taste is delish.... from the batter to the finished product. I made fondant Rhonda's Ultimate to be exact too for the first time and covered this cake and took a small test cake to work so I could try it out and everyone was raving about it and that is saying alot as I had 3 chefs try it (I am in the restaurant biz) and all the servers that were there and they devoured it! All said it had wonderful taste and texture.... making the big cake for my daughters 13th tonight! Thank you for sharing it is perfect....

Cakelove71 Says... 22 Oct 2010 , 5:15am

One question.... how would I alter this to make it chocolate? Would I melt chocolate to add or cocoa and if I alter that, how do I balance it out to keep the consistancy the same? I have never altered a recipe before as I am new to this so any help would be great. Thanks

cakesmart Says... 3 Dec 2010 , 5:05pm

I was searching this site for the perfect vanilla cake, and based on the feedback I think I have found it. Will make this tomorrow for sure.

pcb77 Says... 5 Jan 2011 , 6:41pm

Thinking I'm going to try it this weekend! Can't wait to see how it turns out. I made pound cake last weekend with cream cheese, the flavor was good but it was so heavy. Looking forward to trying this one out.

cakelady1958 Says... 13 Feb 2011 , 4:34pm

Hmmm??? Guess I'll try it too. I have to make a birthday cake for my daughter next Monday. I'll give my critique then.....

toddy Says... 25 Mar 2011 , 1:56am

Tried this cake 2 days ago. It turned out lovely and the taste was gorgeous. I haven't tried it covered with fondant yet but if it does hold under the weight of fondant this is definitely the recipe I'll use in the future.

CakemummyCC Says... 16 Apr 2011 , 12:21am

I know this might sound stupid, but how much is 1/2 a cup of butter in grams? ...Although I love decorating, baking from scratch has eluded me to this point in time....this year I am determined to find my "go to" cake recipes...I am looking forward to giving this recipe a go.

Aida03 Says... 21 Apr 2011 , 5:09pm

I am new at this, and I need to make a 3 tier cake, pans sizes are 10.25 x 7.4 x 2, 15 x 11 x 2, 19.25 x 14.25 x2. How many batches would I need to make. Can you help out on this one. Thanks

cureVHAandCF Says... 3 Aug 2011 , 6:31pm

How long can this recipe last? If i make the cake 3 days in advance will it still taste ok?

Aida03 Says... 20 Dec 2011 , 10:13am

How would I triple this recipe?

heidi0609 Says... 2 Feb 2012 , 5:30am

Wow, Can't wait to try this recipe! So many great reviews. I have to make a three tier cake. I know everyone said it holds up good under fondant, but what about with three tiers as well?

Jacquanette Says... 9 Apr 2012 , 11:19am

This cake turned out perfectly! I made one batch according to the recipe and another where I took out 1/3 of the flour amount and replaced it with cocoa powder. It turned out wonderful and held up nicely under fondant! Thanks for the recipe!

Sharis Says... 23 Apr 2012 , 12:28pm

Will this cake hold up under fondant? I want to make a 3 tired wedding cake.

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