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Basic Cake Recipe: Easy Two-Layer Vanilla Butter Cake

Basic Cake Recipe

A simple two-layer vanilla butter cake made with flour, butter, sugar, eggs, milk, and vanilla. It is tender, dependable, and ideal for birthdays, afternoon tea, or an everyday sweet treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups (240 g) All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Fine salt
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1 cup (200 g) Granulated sugar
  • 2 large Large eggs, preferably room temperature
  • 2 teaspoons Vanilla extract
  • 1 cup (240 ml) Whole milk, preferably room temperature
Finishing Options
  • about 3 cups, optional Buttercream
  • as desired Powdered sugar and fresh fruit

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. Whisk the flour, baking powder, and salt together in a medium bowl so the leavening and seasoning are evenly distributed.
  3. Beat the softened butter and granulated sugar for about 2–3 minutes, until the mixture looks lighter and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Add the flour mixture in three additions, alternating with the milk in two additions. Mix only until the batter is smooth, scraping down the bowl as needed.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 30–35 minutes, or until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the cakes in their pans for 10 minutes. Turn them onto a rack and cool completely before filling or frosting.

Notes

Use room-temperature butter, eggs, and milk for an even batter and lighter crumb. Weigh the flour when possible, or spoon it into a measuring cup and level it rather than scooping directly from the bag. Do not overmix after adding the flour. Begin checking the cake a few minutes before the end of the baking range because ovens and pan materials vary.