Today I want to share with you a Vanilla Butter Cake Recipe. If you like moist and tender cake with a rich butter taste, then it’s a perfect recipe for you. You can make a delicious layered cake by using this cake layers and your favorite frosting, also it’s a great recipe for making cake pops.

I want to remind you that all the ingredients need to be at room temperature, so get them out of the fridge in advance and let them warm up.

Ingredients:

335g flour
335g sugar
300g unsalted soften butter
5 eggs at room temperature
105g sour cream at room temperature
105 ml whole milk at room temperature
1/4 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt

Step 1

Start by sifting the dry ingredients. Add the flour, sugar, baking powder, baking soda and salt to a large sifter and sift it to a bowl. Whisk the dry ingredients together and set aside.

Step 2

Use another bowl for the wet ingredients. Add the eggs, soften butter, sour cream, milk and vanilla extract. Whisk together and don’t worry if you can still see small butter clumps. You can use a whisk or a hand mixer to whisk all the wet ingredients.

Step 3

In two batches add the dry ingredients to the wet and mix until combined.

Step 4

Now let’s prepare the baking ring. With a piece of aluminum foil cover one side of the baking ring. I’m using two 8-inch baking rings. If you don’t have baking rings, then butter and flour 8-inch baking pans.

Step 5

Divide the mixture evenly into the cake pans. I always use a kitchen scale to measure for even layers. Spread the batter with a spatula and bake at 350 degrees for 30-35 minutes or until the toothpick comes out dry.

Step 6

Let the cakes cool in the pans for about 5 minute or so, then free the pan from the aluminum foil and with a sharp knife slice between the cake and the baking ring. Take the ring off, invert the cake onto a cooling rack and carefully take off the foil from the bottom. If you use a baking pan, let the cakes cool in the pans for about 5 minutes or so, then invert each cake out onto a cooling rack.

Cover the cake in plastic wrap and refrigerate for 4-6 hours. This will help the moisture to spread evenly inside the cake and make it easier to slice each cake into two, if you want to turn them into a large layered cake with frosting.

Enjoy!

If you’ve tried this cake recipe then don’t forget to rate it and let me know how it turned out in the comments below, I love hearing from you!

Vanilla Butter Cake Recipe

If you like moist and tender cake with a rich butter taste, then it’s a perfect recipe for you.

Print Recipe Pin Recipe

Course Dessert

Ingredients

355 g flour
355 g sugar
300 g unsaltedsoften butter

5 eggs at room temperature
105 g sour cream at room temperature
105 ml whole milk at room temperature

1/4 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt

Instructions

Start by shifting the dry ingredients. Add the flour, sugar, baking powder, baking soda and salt to a large sifter and sift it to a bowl. Whisk the dry ingredients together and set aside.
Use another bowl for the wet ingredients. Add the eggs, soften butter, sour cream, milk and vanilla extract. Whisk together and don’t worry if you can still see small butter clumps. You can use a whisk or a hand mixer to whisk all the wet ingredients.
In two batches add the dry ingredients to the wet and mix until combined.

Now let’s prepare the baking ring. With a piece of aluminum foil cover one side of the baking ring. I’m using two 8-inch baking rings. If you don’t have baking rings,then butter and flour 8-inch baking pans.
Divide the mixture evenly into the cake pans. I always use a kitchen scale to measure for even layers. Spread the batter with a spatula and bake at 350 degrees for 30-35 minutes or until the toothpick comes out dry.
Let the cakes cool in the pans for about 5 minute or so, then free the pan from the aluminum foil and with a sharp knife slice between the cake and the bakingring. Take the ring off, invert the cake onto a cooling rack and carefully take off the foil from the bottom. If you use a baking pan, let the cakes cool in the pans for about 5 minutes or so, then invert each cake out onto a cooling rack.
Cover the cake in plastic wrap and refrigerate for 4-6 hours. This will help the moisture to spread evenly inside the cake and make it easier to slice each cake into two, if you want to turn them into a large layered cake with frosting.