Vanilla Butter Cake

I spent part of Saturday morning looking for kitchen inspiration. I’m not exactly feeling burned out, but…I don’t know. I think it’s just I don’t seem to have as much time as I’d like to devote to doing my recipe research, writing, food shopping, and taking decent pictures while it’s still light out. I either need to get another light for my light box or brighter light bulbs…Or Spring just needs to hurry up and arrive. At least it’s no longer pitch-black when I get home from work. That’s just really depressing. I remembered I had a recipe for Vanilla Butter Cake, and decided to make that:

Vanilla Butter Cake

And it gave me a chance to use these awesome little guys:

Mini Beakers

My thanks to the fine folks at OXO for the gift.

I’ve had this recipe hanging around my kitchen for a few months–It came off the back of a carton of vanilla I bought. It’s another of those “when I have the time” recipes. I would like to make this again, but with using an actual vanilla bean or vanilla bean paste…The vanilla extract gave it just a hint of artificial flavor. But still, it’s cake.

Vanilla Butter Cake 2

Jay wants to get back into the habit of doing tea and cake once a week (usually we save it for the end of the week, but I don’t always have time/energy/motivation during the week to whip something up).

Yield: 12-16

Vanilla Butter Cake

Vanilla Butter Cake
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 2 sticks unsalted butter softened
  • 1 1/2 C packed brown sugar
  • 4 large eggs
  • 2 Tbsp. vanilla extract
  • 2 C flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 C milk
  • powdered sugar, for dusting


Preheat oven for 350 degrees F. Grease and flour a 12-inch Bundt pan, and set aside.

In a mixing bowl, whisk together the flour, baking soda, baking powder & salt. Set aside.

In the bowl of a stand mixer, cream together the brown sugar and butter on medium-high speed until light and fluffy, 2-3 minutes. Add the eggs, one at a time, and the vanilla extract.

Reduce mixer speed to low, and add in half of the flour mixture. Slowly stream in the milk. Add the remaining half of the flour mixture, and beat until well-blended. Spread in the prepared Bundt pan, and bake 45 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan 15 minutes, then invert on a wire rack to cool completely. Dust with powdered sugar before serving.

Did you make this recipe?

Tag it on Instagram using #tramplingroserecipes

Every time I use my Bundt pan, I think to myself, “Why don’t I use this more often?” And then I think, “Right, it’s a pain in the arse to clean, that’s why.”

Vanilla Butter Cake 3

Still, it makes for pretty cakes. And I don’t have to worry about trying to decorate them or making them look pretty!

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