Desserts

Vanilla Butter Cake

by Spoorthy
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vanilla butter cake
vanilla butter cake

The vanilla butter cake recipe is close to my heart. This recipe has been made several times in our extended family. My mom made this vanilla butter cake in the ’80s for my birthday, and here I am still following the same recipe for all the special events.

Party Vanilla Cake
Vanilla Butter Cake
moist vanilla cake
moist vanilla cake
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vanilla butter cake

Vanilla Butter Cake

  • Author: Spoorthy
  • Total Time: 1 hour
  • Yield: 12 servings
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Description

This vanilla cake is so soft and buttery that it melts in the mouth. At the same time, it is strong enough to hold its shape when decorated with buttercream or fondant. The step to get this cake right is to bring all the ingredients to room temperature and beat well to the right soft consistency to yield a smooth batter. I still remember those days like yesterday where I fought with my brother and cousins to eat the leftover batter in the bowl after transferring the batter into the baking pan.

Ingredients

Butter- 1 cup (225 mg)

Sugar- 1 cup (200 grams)

Eggs- 4

Vanilla Extract- 1 Tbsp (13 grams)

All-purpose Flour- 1 cup (120 grams)

Baking Powder- 1 tsp (4 grams)

Instructions

1. In a bowl, take 1 cup (225 mg) of room temperature butter. Add 1 cup (200 grams) of sugar to it. Beat for 1 minute.

2. In a separate bowl, take four eggs and 1 Tbsp of pure vanilla extract to it. Beat for 30 seconds. 

3. Add the eggs to the butter and beat until creamy for 2 to 3 minutes. 

4. Now sift 1 cup (120 grams) of all-purpose flour and 1 tsp (4 grams) of baking powder into the batter. Mix well for about 30 seconds. 

5. Transfer the batter to a greased 6′ x 4′ or 8′ x 2 ‘ circle pan. Tap the pan to release trapped air in the batter.

6. Bake @ 350 F for 45 minutes or until the toothpick inserted into the cake comes out clean.  

7. Once the cake cools down, flip the cake and trim off the excess cake.

8. Flip it back and decorate with your favorite buttercream or fondant.

Notes

The most important trick to get smooth and silky batter is to use room temperature ingredients. If the butter is solid, it will not blend well when mixed with sugar and eggs.

Any mixer/blender works for this recipe. I have tried this with a Kitchenaid stand mixer,  hand blender, and mixing by hand back in the days when I did not have any blender.

Cake stores well at room temperature for about 2 to 3 days and in the refrigerator for about five days.

The decorations with both buttercream and fondant are to show that this cake is so moist yet holds its shape so well with any decorations.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Desserts
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 221 Kcal
  • Sugar: 16.79 g
  • Sodium: 105 mg
  • Fat: 11.74 g
  • Saturated Fat: 6.854 g
  • Unsaturated Fat: 3.505 g
  • Trans Fat: 0.0006 g
  • Carbohydrates: 24.76 g
  • Fiber: 0.3 g
  • Protein: 3.52 g
  • Cholesterol: 74 mg

Keywords: vanilla butter cake, vanilla cake, plain cake, simple and elegant cake, kids party cake, bakery style vanilla cake, simple cake decorations

 In a bowl, take 1 cup (225 mg) of room temperature butter. Add 1 cup (200 grams) of sugar to it. Beat for 1 minute.
In a separate bowl, take four eggs and 1 Tbsp. of pure vanilla extract to it. Beat for 30 seconds. 
Add the eggs to the butter and beat until creamy for 2 to 3 minutes. 
Now sift 1 cup (120 grams) of all-purpose flour and 1 tsp (4 grams) of baking powder into the batter. Mix well for about 30 seconds. 
Transfer the batter to a greased 6′ x 4′ or 8′ x 2 ‘ circle pan. Tap the pan to release trapped air in the batter.
Bake @ 350 F for 45 minutes or until the toothpick inserted into the cake comes out clean.  
Once the cake cools down, flip the cake and trim off the excess cake.
Flip it back and decorate with your favorite buttercream or fondant.