Butter Cake¶

• 3 cups (360 g) all-purpose flour
• 1 teaspoon salt
• 0.75 teaspoon baking powder
• 0.5 teaspoon baking soda
• 1 cup (226 g) unsalted butter (softened)
• 2 cups (396 g) granulated sugar
• 4 large eggs
• 1 cup (227 g) whole milk
• 5 tablespoons (71 g) unsalted butter
• 0.75 cup (148 g) granulated sugar
• 0.25 cup (57 g) water
• 1.5 teaspoons vanilla extract

• 1.5 cups (180 g) all-purpose flour
• 0.5 teaspoon salt
• 0.375 teaspoon baking powder
• 0.25 teaspoon baking soda
• 0.5 cup (113 g) unsalted butter (softened)
• 1 cup (198 g) granulated sugar
• 2 large eggs
• 0.5 cup (113 g) whole milk
• 2.5 tablespoons (36 g) unsalted butter
• 6 tablespoons (75 g) granulated sugar
• 2 tablespoons (28 g) water
• 0.75 teaspoon vanilla extract

Step 1¶

Preheat the oven to 325°F. Butter and flour a 10- to 12-cup Bundt pan.

Step 2¶

In a large bowl, whisk together all-purpose flour, salt, baking powder, and baking soda.

Step 3¶

In a large mixing bowl or a stand mixer fitted with a paddle attachment, beat the unsalted butter (softened) and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl occasionally. With the mixer on low, add the eggs, one at a time, beating well after each addition.

Step 4¶

With the mixer on low, gradually add the flour mixture to the butter mixture alternately with the whole milk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon the batter into the prepared pan.

Step 5¶

Bake for 1 hour or until a wooden pick inserted near the center comes out clean.

Step 6¶

Right when the cake is out of the oven, combine the unsalted butter, granulated sugar, and water in a small saucepan. Bring to a simmer over medium heat, stirring constantly. Cook, stirring constantly, until opaque and slightly thickened, about 2 minutes. Remove from heat, and stir in the vanilla extract.

Step 7¶

Pour over the cake in the pan. Let cool for 15 minutes. Invert the cake onto a wire rack, and let cool completely before serving. Store the cooled cake covered at room temperature for up to 5 days.

Step 1¶

Preheat the oven to 325°F. Butter and flour an 8.5x4.5-inch (or 9x5-inch) loaf pan, or grease and line with parchment paper leaving an overhang on the long sides for easy removal.

Step 2¶

In a medium bowl, whisk together all-purpose flour, salt, baking powder, and baking soda.

Step 3¶

In a large mixing bowl or a stand mixer fitted with a paddle attachment, beat the unsalted butter (softened) and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl occasionally. With the mixer on low, add the eggs, one at a time, beating well after each addition.

Step 4¶

With the mixer on low, gradually add the flour mixture to the butter mixture alternately with the whole milk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon the batter into the prepared loaf pan and smooth the top.

Step 5¶

Bake for 50 to 60 minutes, testing with a wooden pick inserted into the center starting at 50 minutes, until it comes out clean.

Step 6¶

Right when the cake is out of the oven, combine the unsalted butter, granulated sugar, and water in a small saucepan. Bring to a simmer over medium heat, stirring constantly. Cook, stirring constantly, until opaque and slightly thickened, about 2 minutes. Remove from heat, and stir in the vanilla extract.

Step 7¶

Poke holes all over the warm cake with a skewer or toothpick. Pour the warm glaze evenly over the cake in the pan. Let soak and cool for 15 minutes. Use the parchment paper sling to lift the cake out (or carefully invert) onto a wire rack, and let cool completely before slicing. Store the cooled cake covered at room temperature for up to 5 days.