Soft Butter Cake: A Rich, Heavenly Treat

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan, or line it with parchment paper for easy removal.
Mix the Dry Ingredients:

In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:

In a large mixing bowl, beat the softened butter and sugar together using an electric mixer or stand mixer on medium speed. Continue beating until the mixture becomes light and fluffy, about 3-4 minutes.
Add Eggs and Vanilla:

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. The batter may look slightly curdled, but that’s perfectly normal.
Combine the Wet and Dry Ingredients:

Gradually add the dry ingredients into the butter mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined—be careful not to overmix, as this can make the cake dense.
Bake the Cake:

Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:

Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely. Serve as-is, or dust with powdered sugar, top with frosting, or pair with fresh fruit or whipped cream.
Serving and Storage Tips: