Butter Cake

🥘 Ingredients

• all-purpose flour 3 cups
• salt 1 teaspoon
• baking powder ¾ teaspoon
• baking soda ½ teaspoon
• unsalted butter (softened) 1 cup
• granulated sugar 2 cups
• eggs 4 large
• whole milk 1 cup
• unsalted butter 5 tablespoons
• granulated sugar ¾ cup
• water ¼ cup
• vanilla extract 1 ½ teaspoons

1. 1

   Preheat the oven to 325°F. Butter and flour a 10- to 12-cup Bundt pan .
2. 2

   In a large bowl , whisk together all-purpose flour , salt , baking powder , and baking soda .
3. 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.
4. 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 .
5. 5

   Bake for 1 hour or until a wooden pick inserted near the center comes out clean.
6. 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 .
7. 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.