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Super-moist Butter Cake

This butter cake is tender, rich in flavor, and incredibly moist, making it a delightful dessert for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 cup unsalted butter, softened Use room temperature
  • 1.5 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 cup whole milk, at room temperature
Glaze Ingredients
  • 0.25 cups unsalted butter
  • 0.25 cups water
  • 0.5 cups granulated sugar
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan (or two 8-inch round pans).
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat butter and sugar on medium speed until light and fluffy (about 3-5 minutes).
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Reduce mixer speed to low. Alternately add flour mixture and milk, beginning and ending with the flour. Mix until just combined.
  6. Pour batter into prepared pan and smooth the top.
Baking
  1. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Glazing
  1. While the cake is baking, prepare the glaze. In a saucepan, melt butter, water, and sugar over medium heat, stirring until sugar dissolves. Remove from heat and stir in vanilla extract.
  2. Once the cake is done, poke holes all over the top using a toothpick. Slowly pour the warm glaze over the cake, allowing it to soak in.
Serving
  1. Let the cake cool before slicing and serving.

Notes

Use warm glaze for better absorption. Store the cake in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days. Can freeze slices for up to 3 months.