Jeanette's Cakes

Classic vanilla butter cake

Every baker needs a classic vanilla cake recipe in their recipe book. This is my go to recipe when I want to make a white cake. It has a beautiful fine crumb, and it is moist and flavourful. I have tested many recipes and this is the one.

2 cups pastry flour
1 cup all purpose flour
15ml baking powder
2.5ml salt
230g butter (at room temperature)
2 cups sugar
4 large eggs
238ml buttermilk
5ml vanilla extract


Preheat oven to 325F – 160C

Weigh the butter into the mixer bowl
Measure the sugar into a stainless bowl
Beat the butter on medium and add a table spoon full of sugar every 5 counts
Cream the sugar and butter till creamy and light – scrape down the sides of the bowl with a silicone spatula
Add the eggs one at a time and beat very well after each addition (1 minute minimum). Scrape down the sides of the bowl a few times.
Measure the milk and vanilla extract into a measuring cup
Measure the flour, baking powder, baking soda and salt into a stainless steel bowl fitted with a sieve. Pass the ingredients through the sieve.
Turn the mixer to low and add the flour in three parts and alternate with the milk in two parts. Flour, milk, flour, milk ending with flour.

Scrape down the sides of the bowl several times to make sure everything is combined.
Scoop the batter into cake pans – 1/2 – 2/3 full
Bake in a preheated oven for 35 – 45 minutes or until done

Once the cakes have been removed from the oven, allow them to cool for 10 minutes before turning out on a wire rack.

* I recommend baking cakes that will be cut into layers, a day ahead. If a cake is too fresh it will fall apart and it will be difficult to decorate.

*This type of cake is excellent for fondant covered and elaborately decorated cake designs.