For the Cake:
All-purpose flour: 3 cups (360g/12.7Oz)
Salt: 1 teaspoon
Baking powder: 3/4 teaspoon
Baking soda: 1/2 teaspoon
Unsalted butter (softened): 1 cup (227g/8Oz)
Granulated sugar: 2 cups (400g/14.1Oz)
Large eggs: 4
Whole milk: 1 cup (240ml)
For the Glaze:
Unsalted butter: 5 tablespoons (70g/2.5Oz)
Granulated sugar: 3/4 cup (150g/5.3Oz)
Water: 1/4 cup (60ml)
Vanilla extract: 1 1/2 teaspoons
Now that you’ve prepared your ingredients, let’s dive into the process. In a mixing bowl, combine three cups of all-purpose flour, three-quarters of a teaspoon of baking powder, half a teaspoon of baking soda, and one teaspoon of salt. Stir these dry ingredients together and set the mixture aside.
Next, take the bowl of a stand mixer or a large mixing bowl and add one cup of room-temperature unsalted butter. Cream this for a minute until the texture is pleasingly smooth. Gradually add two cups of sugar to the butter, beating it on medium speed until it becomes light and fluffy.
While the butter is being mixed, crack four eggs into a small bowl. Add each egg one by one to the butter mixture, ensuring that you beat well after each addition. Keep mixing until all the ingredients come together harmoniously.
Now, measure out one cup of milk and set it aside. With the mixer operating at a low speed, add the flour mixture and milk in alternating batches, starting and ending with the flour. It’s essential to scrape the sides and bottom of the bowl during this process to ensure all the ingredients are well combined.
Once everything is almost mixed, finish off with a spatula. Divide the batter evenly between the two prepared cake pans, and then slide the pans into the preheated oven for 60 minutes.
While your cake is cooling, it’s an excellent time to prepare a simple butter syrup. Melt 5 tablespoons of unsalted butter in a pan over medium heat, then add a quarter cup of water. Stir in three-quarters of a cup of granulated sugar, and let it melt for about 2 minutes. Once the mixture starts to thicken, take it off the heat and stir in one and a half teaspoons of vanilla extract.
Pour the butter syrup over the cakes and allow it to soak in for about 15 minutes. After about 10 minutes, you can remove the cakes from their pans and transfer them onto a serving plate.
Slice and serve this decadently delicious cake, and watch as it brings joy to your table. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this lush butter cake is sure to impress. Enjoy every bite of its moist, buttery goodness!