Rich Butter Cake
This classic Rich Butter Cake is buttery, soft, and moist, with a golden crumb and a simple buttery glaze that makes every bite melt in your mouth. Perfect for everyday treats or special gatherings.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 4 large eggs at room temperature
- 1 tsp vanilla extract
- 1 cup whole milk at room temperature
For the Glaze:
- 1/4 cup unsalted butter
- 1/4 cup water
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar with an electric mixer until light and fluffy (3–5 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add flour mixture alternately with milk, beginning and ending with flour. Mix until just combined.
- Pour batter into prepared pan and smooth the top. Bake 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- While cake bakes, prepare glaze by melting butter and water in a saucepan over medium heat.
- Remove cake from oven, poke holes all over with a skewer or fork, and pour warm glaze evenly over top.
- Let cake cool completely in the pan on a wire rack before serving.
Notes
- Use room temperature butter, eggs, and milk for the best texture.
- Don’t overmix once flour is added to keep the cake tender.
- The glaze should be poured while the cake is hot for maximum absorption.
- Store covered at room temperature for up to 3 days, or refrigerate for 5 days.
- Freezes well for up to 2 months when wrapped tightly.