Preheat your oven: to 350°F (175°C). Grease and flour a 9×13-inch pan or two 8-inch round pans.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream the butter and sugar: In a large mixing bowl, beat the butter and sugar together for 4–5 minutes until light, fluffy, and pale yellow. (This step gives the cake that soft, melt-in-your-mouth texture.)
Add eggs and vanilla: Beat in the eggs one at a time, then add vanilla extract. Scrape down the sides of the bowl as needed.
Combine wet and dry: Add the dry ingredients in three parts, alternating with the milk. Start and end with flour. Mix just until combined — don’t overmix!
Bake: Pour batter into the prepared pan. Bake for 35–40 minutes (or 30 minutes for round pans), until a toothpick inserted in the center comes out clean.
Cool and serve: Let cool 10 minutes in the pan, then transfer to a wire rack. Serve warm or at room temperature.
Optional Glaze (for that extra buttery finish!)
¼ cup (60 g) melted butter
½ cup (100 g) sugar
2 tbsp water
1 tsp vanilla extract
Combine in a small saucepan and bring to a simmer. Poke tiny holes all over the warm cake and spoon the glaze on top — it seeps in beautifully and makes it irresistibly moist. 😍
💡 Tips
Use real butter — not margarine — for that rich, authentic flavor.
Room temperature ingredients make the cake extra tender.
Try adding a hint of almond extract for a bakery-style twist.
Would you like me to give you a “Famous Butter Cake with Cream Cheese Glaze” version next? It’s a stunning upgrade that tastes like a mix between pound cake and cheesecake.
