Super-moist Butter Cake
This butter cake is tender, rich in flavor, and incredibly moist, making it a delightful dessert for any occasion.
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
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan (or two 8-inch round pans).
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat butter and sugar on medium speed until light and fluffy (about 3-5 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Reduce mixer speed to low. Alternately add flour mixture and milk, beginning and ending with the flour. Mix until just combined.
- Pour batter into prepared pan and smooth the top.
Baking
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Glazing
- 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.
- 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
- 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.
