• Let’s bake together. Take your time. Baking isn’t a race—it’s a rhythm.

Step 1: Prepare the Pan and Oven

• Preheat your oven to 325°F (165°C). Grease your bundt or loaf pan generously with butter, then dust lightly with flour. Tap out the excess.
• Trust me—nothing breaks a baker’s heart faster than a stuck cake.

Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together:
• Flour
• Baking powder
• Salt
• Set this aside. This step seems small, but it ensures even texture later.

Step 3: Cream the Butter and Sugar

• In a large bowl, beat the softened butter until smooth and creamy. Slowly add the sugar and beat for 3–5 minutes until light and fluffy.
• This is where magic starts. You’re whipping air into the batter, which helps the cake rise just enough while staying dense.

Step 4: Add the Eggs

• Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
• Your batter should look silky and pale at this point.

Step 5: Flavor Time

• Mix in:
• Vanilla extract
• Hennessy cognac
• Take a second to smell that bowl. That’s the soul of this cake right there.

Step 6: Alternate Wet and Dry Ingredients

• Add the flour mixture and milk in alternating batches:
• Start with flour
• Then milk
• End with flour
• Mix gently. Overmixing is the enemy of tender cake.

Step 7: Bake

• Pour the batter into the prepared pan and smooth the top.
• Bake for 75–90 minutes, depending on your oven and pan size. The cake is done when:
• A toothpick comes out clean
• The top is golden brown
• The kitchen smells like butter heaven

Step 8: Cool and Glaze

• Let the cake cool in the pan for 15 minutes, then turn it out onto a rack.
• If using the glaze, melt butter, stir in powdered sugar, Hennessy, and vanilla. Brush over the warm cake.
• Let it cool completely before slicing—if you can wait.