Vanilla Butter Cake

Name: Vanilla Butter Cake
Cook time: 35 min
Yield: one 8-inch layer
Ingredients: 190 g All-purpose flour; 200 g Granulated sugar; 113 g Unsalted butter, softened; 2 large eggs (Eggs (large)); 120 g Whole milk; 6 g Baking powder; 4 g Vanilla extract; 3 g Salt

A dependable vanilla butter cake in grams — the ideal recipe for learning how pan-size conversion works.

Butter / oil cake 8-inch round · 175 °C / 350 °F · 30–35 min · one 8-inch layer

Conversion honesty: Converts reliably between roughly 0.5× and 2×. Beyond that, leavening stops scaling cleanly.

Ingredients grams first, cups for reference

All-purpose flour190 g (≈ 1 ½ cups)

Granulated sugar200 g (≈ 1 cup)

Unsalted butter, softened113 g (≈ ½ cup)

Eggs (large)2 large eggs (≈ 100 g)

Whole milk120 g (≈ ½ cup)

Baking powder6 g (≈ 1 ½ tsp)

Vanilla extract4 g (≈ 1 tsp)

Salt3 g (≈ ½ tsp)

Method

Cream the butter and sugar until pale and fluffy.
Beat in the eggs one at a time, then the vanilla.
Whisk the flour, baking powder and salt; fold in alternately with the milk, starting and ending with flour.
Spread into the greased, lined pan and bake 30–35 minutes.
It's done when a toothpick shows moist crumbs, not wet batter. Cool 10 minutes in the pan, then turn out.

Worth knowing: This recipe converts reliably between 0.5× and 2× — beyond that, leavening stops scaling cleanly and the converter damps it for you.

House formula, gram-first.

Refit this recipe to your pan

Pick the pan you actually own — every gram, egg and minute above recalculates.