Spring Vanilla Butter Cake

Name: Spring Vanilla Butter Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 2 teaspoons pure vanilla extract; 1 teaspoon vanilla bean paste; 3 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup whole milk; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 teaspoons pure vanilla extract; 2 tablespoons heavy cream

Highlighted under: Golden Crust & Crumbs

I absolutely adore baking this Spring Vanilla Butter Cake. The way the aroma fills my kitchen as it bakes is simply irresistible. Every bite of this cake is a celebration of lightness and flavor, making it perfect for the changing season. The subtle notes of vanilla combined with the buttery richness create a heavenly treat that's great for any occasion. Whether I'm serving it at a backyard gathering or enjoying it with my morning coffee, this cake never fails to bring joy and comfort.

Created by

Imogen Price

Last updated on 2026-02-23T22:10:36.765Z

When I first decided to bake this cake for a family gathering, I wanted something that embodied the freshness of spring. I experimented a bit with various vanilla extracts and found that using a combination of pure vanilla extract and vanilla bean paste elevated the flavor to new heights. The cake turned out light and fluffy, perfectly embodying the essence of springtime!

The key to achieving the perfect texture lies in creaming the butter and sugar until they're light and fluffy—this aeration is crucial! I also recommend letting the cake cool completely before frosting; this helps maintain its structure and prevents any sliding. Trust me, it’s a crowd-pleaser!

Why You'll Love This Recipe
Delicate vanilla flavor that shines through every slice
A moist and buttery crumb that melts in your mouth
Perfect for spring gatherings, celebrations, or as a delightful afternoon treat

The Importance of Quality Ingredients

Using high-quality vanilla is crucial for this Spring Vanilla Butter Cake. Pure vanilla extract and vanilla bean paste not only enhance the aroma but also provide a depth of flavor that imitation vanilla cannot replicate. Look for brands that list vanilla beans in their ingredients to ensure you get the most authentic flavor profile. Additionally, using fresh eggs and unsalted butter contributes to the cake's rich texture and moistness, making each slice a true delight.

Don’t skimp on the quality of your butter, as it plays a pivotal role in achieving that melt-in-your-mouth crumb. Opt for European-style butter if available, as it usually has a higher fat content, enhancing the cake’s richness. For those who may need a dairy-free option, consider using plant-based butter substitutes that can mimic the creaminess, but be aware that this may alter the final texture slightly.

Baking Tips for Success

When creaming the butter and sugar, it's essential to beat them until the mixture is light and fluffy, which typically takes about five minutes. This process incorporates air, contributing to the lift and delicate texture of the cake. Make sure your butter is at room temperature to achieve the best results; if it's too cold, it won't cream properly, leading to a denser cake.

Evenly dividing the batter between the pans is also key to ensure uniform baking. A digital kitchen scale can be handy here; measure the batter to confirm that each pan has an equal amount. Keep an eye on the baking time and perform the toothpick test around 30 minutes. If it comes out clean, your cakes are done. If there’s batter sticking to the toothpick, add an additional 5 minutes, checking regularly to avoid overbaking.

Frosting and Serving Suggestions

The vanilla buttercream frosting is where you can truly express your creativity. To achieve the perfect consistency, start by mixing in the powdered sugar gradually to avoid a sugary cloud. If the frosting feels too thick, add a teaspoon of heavy cream at a time until it reaches a spreadable consistency. When frosting, consider a crumb coat first to lock in any loose crumbs before applying a final layer, which gives your cake a cleaner finish.

For serving, this cake is wonderful on its own, but you might elevate it with fresh spring fruits, like strawberries or raspberries, that complement the vanilla flavor beautifully. You could even drizzle a simple fruit glaze over the top for an extra burst of freshness. Leftover cake can be stored in an airtight container at room temperature for up to three days or refrigerated for up to a week, though I suggest letting it come to room temperature before serving for the best flavor.

Ingredients:

For the Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 teaspoon vanilla bean paste
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons pure vanilla extract
2 tablespoons heavy cream

Make sure all ingredients are at room temperature for best results.

Instructions:

Preheat and Prepare

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter and flour.

Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes.

Incorporate Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and vanilla bean paste.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the creamed mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.

Bake the Cake

Evenly divide the batter between the prepared pans and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Frost

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely. Once cool, frost with your favorite vanilla buttercream.

Enjoy your delicious Spring Vanilla Butter Cake!

Pro Tips

For an extra touch, consider adding citrus zest to the batter or frosting. Lemon or orange zest can brighten the flavor beautifully.

Make-Ahead and Storage

Making the Spring Vanilla Butter Cake ahead of time can save you stress, especially for gatherings. The cake layers can be baked, completely cooled, and then wrapped tightly in plastic wrap. They can be stored at room temperature for up to three days or frozen for up to a month. To freeze, wrap each layer in plastic wrap and then in aluminum foil to prevent freezer burn. Just thaw in the refrigerator overnight before frosting and serving.

If you're preparing the frosting in advance, it can also be made a day ahead and stored in the refrigerator. Just remember to bring it back to room temperature and re-whip it for a more spreadable consistency before frosting your cake.

Troubleshooting Common Issues

One common issue when baking is a dense cake. If your cake turns out denser than expected, it could be due to overmixing the batter once the flour is added. Always mix just until combined to maintain that light texture. Additionally, make sure your baking powder is fresh; stale leavening agents will affect the rise of your cake.

Another potential problem is the frosting turning out too sweet. If this happens, a pinch of salt can balance the sweetness nicely. Sometimes adding a splash of vanilla extract can also enhance the flavor, reducing the perception of sweetness. If you're facing trouble with spreading, warm the spatula with warm water before smoothing the frosting for a professional finish.

Questions About Recipes

→ Can I use a different flavor of extract?

Absolutely! Almond extract or coconut extract can add a delightful twist.

→ How do I store leftovers?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for a week.

→ Can I freeze the cake?

Yes, the unfrosted cake can be wrapped tightly in plastic wrap and frozen for up to 3 months.

→ What can I use instead of eggs?

You can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 3 tablespoons water).