I start by preheating the oven to 325°F (165°C). Then, I grease and lightly flour a 9×13-inch baking pan to ensure the cake doesn’t stick.

Using an electric mixer, I beat the softened butter and sugar until the mixture is light and fluffy. This step is key to getting that tender crumb.

I add the eggs one at a time, beating well after each addition. This helps the batter emulsify and become smooth.

In a separate bowl, I whisk together the flour, baking powder, and salt.

Now, I add the dry ingredients and buttermilk alternately to the butter mixture, beginning and ending with the dry ingredients. I mix gently but thoroughly after each addition to keep the batter smooth without overmixing.

I fold in the vanilla extract for that classic buttery aroma.

I pour the batter evenly into the prepared pan and bake it for about 40-45 minutes. I know it’s done when a toothpick inserted in the center comes out clean.

While the cake bakes, I melt the butter in a saucepan over medium heat. I stir in the milk and sugar, letting it simmer until the sugar dissolves completely. Once removed from heat, I add vanilla extract.

As soon as the cake comes out of the oven, I poke holes in it using a skewer or fork and pour the warm glaze over the top. The glaze sinks into the cake, making it irresistibly moist and flavorful.

I let the cake cool completely on a wire rack before slicing and serving.