Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour, sifted
- 1 cup whole milk
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.
- In a large mixing bowl, cream butter and sugar together until light and fluffy, about 4–5 minutes.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry mixture to the butter mixture, alternating with milk, beginning and ending with flour.
- Stir in vanilla extract until just combined—do not overmix.
- Pour batter into prepared Bundt pan and smooth the top.
- Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Slice, serve, and enjoy that rich, buttery goodness!
If you want, I can also give you a buttery glaze topping to make this cake even more irresistible. Would you like me to add that?