Ingredients
For the Cake:
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
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
1/2 cup granulated sugar
1 tsp vanilla extract
Directions
Making the Cake:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Pour Batter:
Pour the batter into the prepared baking pan, spreading it out evenly.
Bake:
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack.
Making the Glaze:
Prepare the Glaze:
In a small saucepan, combine the butter, water, and granulated sugar. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.
Add Vanilla:
Remove from heat and stir in the vanilla extract.
Glazing the Cake:
Poke Holes in the Cake:
Using a skewer or fork, poke holes all over the surface of the warm cake.
Pour the Glaze:
Slowly pour the glaze over the cake, allowing it to soak into the holes. Let the cake cool completely before serving.
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Servings: 12-16 servings
