A moist and tender butter cake with a deep buttery flavor and delicate crumb, perfect for celebrations or an indulgent everyday treat.

1 cup (226g) unsalted butter, softened

1 ½ cups granulated sugar

4 large eggs

2 ½ cups all-purpose flour

2 ½ teaspoons baking powder

½ teaspoon salt

1 cup whole milk

2 teaspoons pure vanilla extract

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Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.
In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, about 4-5 minutes.
Add the eggs one at a time, beating well after each addition to fully incorporate.
In a separate bowl, whisk together the flour, baking powder, and salt.
Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined after each addition.
Stir in the vanilla extract until evenly mixed.
Pour the batter into the prepared pan(s) and smooth the top with a spatula.
Bake for 35-40 minutes (for 9x13-inch pan) or 25-30 minutes (for 9-inch rounds), or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before frosting or serving.

For a fresh twist, add citrus zest like lemon or orange to the batter.

Fold in chocolate chips or chopped nuts for added texture.

Substitute vanilla extract with almond or coconut extract for unique flavor variations.

For a lighter cake, replace half the butter with Greek yogurt.

Store leftover cake in an airtight container at room temperature up to 3 days or freeze up to 2 months.

Use the toothpick test to check doneness.

Can be baked as cupcakes by reducing baking time to 18-22 minutes.