Description
A delightful dessert featuring a tender crumb and rich buttery flavor, perfect for any occasion.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 cup whole milk, at room temperature
- 1/4 cup unsalted butter (for glaze)
- 1/4 cup water
- 1/2 cup granulated sugar (for glaze)
- 1 tsp vanilla extract (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar on medium speed until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool the cake on a wire rack.
- For the glaze, combine butter, water, and sugar in a saucepan over medium heat. Stir constantly until the butter melts and the sugar dissolves. Remove from heat and stir in the vanilla extract.
- Poke holes in the warm cake with a skewer or fork, then slowly pour the glaze over, allowing it to soak in.
- Let the cake cool completely before serving.
Notes
Store in an airtight container at room temperature for up to three days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: cake, dessert, butter cake, moist cake, baking