Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1.5 cups (300g) granulated sugar
  • 3 large eggs
  • 2.25 cups (280g) cake flour, sifted
  • 1 tablespoon (12g) baking powder
  • 0.5 teaspoon (3g) baking soda
  • 0.25 teaspoon (1.5g) salt
  • 1 cup (240ml) full-fat buttermilk
  • 1 teaspoon (5ml) pure vanilla extract
  • 0.5 cup (113g) unsalted butter
  • 0.25 cup (50g) granulated sugar
  • 2 tablespoons (30ml) heavy cream
  • 0.5 teaspoon (2.5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan with butter and parchment paper.
  2. Cream the softened butter and sugar on medium-high speed for 3–5 minutes until pale and fluffy. Add eggs one at a time, beating well after each addition.
  3. Whisk sifted cake flour, baking powder, baking soda, and salt in a separate bowl.
  4. Gradually add dry ingredients to the butter mixture in three parts, alternating with buttermilk (Dry-Wet-Dry-Wet-Dry). Stir in vanilla extract until just combined.
  5. Pour batter into the prepared pan and bake for 45–50 minutes until edges are mahogany-gold and a toothpick comes out with moist crumbs.
  6. While the cake cools for 10 minutes, melt the glaze ingredients (butter, sugar, heavy cream, and vanilla) in a small saucepan, browning the butter for a nutty flavor, then soak into the cake.