Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 2 cups (400g) granulated sugar
  • 4 large eggs
  • 2 tsp pure vanilla extract
  • 1 cup (240ml) whole milk
  • ½ cup (113g) unsalted butter for the sauce
  • 1 cup (200g) light brown sugar, packed
  • ½ cup (120ml) heavy cream
  • 1 tsp vanilla extract for the sauce

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, use a hand mixer or stand mixer fitted with a paddle attachment to cream the softened butter and granulated sugar together until light and fluffy (about 4-5 minutes).
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry mixture to the butter mixture, alternating with whole milk. Mix until just combined.
  6. Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick comes out clean.
  7. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  8. In a saucepan, combine the unsalted butter, brown sugar, heavy cream, and vanilla extract. Stir until smooth and simmering.
  9. Cook for an additional 3-5 minutes, stirring constantly until slightly thickened.
  10. Drizzle the warm butter sauce over slices of the cooled butter cake when serving. Enjoy!