Step 1: Prepare Your Tools and Ingredients
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans. Line the bottom with parchment paper for easy release.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream the Butter and Sugar
- In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed until light and fluffy (about 3–4 minutes).
- Scrape down the sides of the bowl to ensure all ingredients are well incorporated.
Step 4: Add the Eggs and Vanill
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract until combined.
Step 5: Alternate Dry Ingredients and Milk
- Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients.
- Mix just until the batter is smooth—be careful not to overmix, as this can make the cake dense.
Step 6: Bake the Cake
- Pour the batter evenly into the prepared pan(s). Smooth the top with a spatula.
- Bake in the preheated oven for 40–45 minutes (for a 9×13 pan) or 30–35 minutes (for round pans), or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 7: Prepare the Optional Glaze (If using)
- In a small saucepan, melt the butter over low heat.
- Stir in water, sugar, and vanilla extract. Heat until the sugar dissolves completely, but do not let it boil.
- While the cake is still warm, poke small holes all over the surface with a skewer or fork. Slowly pour the glaze over the cake, letting it soak in.
Serving Suggestions
- Serve the cake as is for a simple, buttery treat.
- Dust with powdered sugar for a classic finish.
- Pair with fresh berries and whipped cream for an elegant dessert.
Storage Tips
- Room Temperature: Store the cake in an airtight container for up to 3 days.
- Refrigeration: Keep in the fridge for up to a week, but bring it to room temperature before serving for the best flavor.
- Freezing: Wrap individual slices tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature.
Tips for Success
- Room Temperature Ingredients: Ensure the butter, eggs, and milk are at room temperature for a smoother batter.
- Don’t Skip Creaming: Beating the butter and sugar properly creates air pockets that lead to a light, fluffy texture.
- Even Baking: Rotate your pan halfway through the baking time to ensure even cooking.
This Delicious Butter Cake is a celebration of simplicity and indulgence. Whether you enjoy it plain or dress it up, each bite is pure buttery bliss!