First things first, let’s get our baking station ready. Preheat your oven to 350°F (175°C) and generously grease your cake pan with butter. You could also line it with parchment paper for extra non-stick assurance. This del Frisco’s butter cake is not sticking around in the pan longer than it has to!

In a large mixing bowl, beat together 1 cup of room-temperature butter with 2 cups of granulated sugar until the mixture is light and fluffy. This is where the magic starts, folks. You’re not just mixing ingredients; you’re whipping up happiness!

One at a time, add the eggs to the butter and sugar mixture, ensuring each is fully incorporated before adding the next. Then, stir in 1 tablespoon of vanilla extract. It’s like you’re creating a potion of delight.

In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Slowly add this to the wet mixture, alternating with 1 cup of whole milk. Mix until just combined – overmixing is the enemy of the light, fluffy texture we’re going for.

Pour the batter into the preheated cake pan and use a spatula to smooth the top. Bake for 50-60 minutes in a preheated oven, or until a toothpick inserted in the center comes out clean. The anticipation will be unbearable, but patience is key!

Allow the cake to cool for about 10 minutes in the pan before transferring to a wire rack to finish cooling. This is a good time to practice your cake-flipping skills. Remember, confidence is key (and so is having a backup plan in case it sticks).

The del Frisco’s butter cake is best served at room temperature. You can dust it with powdered sugar for an extra touch of sweetness and elegance. Pair it with a cup of coffee or tea, and you’ve got yourself a slice of bliss.