This classic sugar cake feels like it was lifted straight from a worn index card hidden in a kitchen drawer. Simple, cozy, and timeless, it carries the comforting taste of a treat your grandma might have baked on a quiet Sunday afternoon.

The cake is tender and buttery, topped with a crackly sugar crust—no frosting, no fancy gadgets, no fuss. Inspired by traditional Midwestern church-basement desserts, it’s humble, dependable, and always the first thing to disappear at a potluck. Perfect for busy weeks, unexpected guests, or a sweet pick-me-up with your evening coffee, this cake is comfort in its purest form.

🍰 Ingredients (6 Ingredients)

Ingredient Amount Notes
Unsalted butter (softened) ½ cup (1 stick / 113 g) —
Granulated sugar 1 cup (200 g) + 2 tbsp for topping —
Eggs 2 large, room temperature —
Milk (whole or 2%) ½ cup (120 ml) —
All-purpose flour 1½ cups (180 g) —
Baking powder 1½ tsp —
Optional Pinch of salt + 1 tsp vanilla extract Enhances flavor

🍴 Directions

1.Prep oven & pan: Preheat oven to 350°F (175°C). Grease an 8×8-inch pan or line with parchment.
2.Mix dry ingredients: Whisk together flour, baking powder, and salt (if using). Set aside.
3.Cream butter & sugar: Beat softened butter with 1 cup sugar until light and fluffy (2–3 minutes).
4.Add eggs: Beat in eggs one at a time, then stir in vanilla if using.
5.Combine ingredients: Add dry ingredients in two parts, alternating with milk. Mix gently to avoid overmixing.
6.Bake: Spread batter evenly in the pan. Sprinkle 2 tbsp sugar on top for a crackly crust. Bake 25–32 minutes, until golden and a toothpick comes out clean or with moist crumbs.
7.Cool & serve: Let cool 15–20 minutes in the pan. Slice into squares and serve warm or at room temperature.

✨ Result:
A tender, buttery cake with a sweet, crackly top—simple, nostalgic, and always a crowd-pleaser.