Ingredients
3 cups sifted all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
2 cups granulated white sugar
4 large eggs
1 cup whole milk
2 teaspoons vanilla extract
Preparation
. Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick baking spray (or grease and flour them). I like to line them with rounds of parchment- it helps with getting the cake out of the pan intact.
- In a medium bowl, whisk together the flour, baking powder and salt. In a larger bowl, use an electric mixer to cream the butter. Beat in the sugar and mix until fluffy, about 4 minutes. Beat in the eggs, one at a time. Add the dry ingredients in two parts- mix in half of the dry ingredients, then half of the milk, then the rest of the dry ingredients, and then the rest of the milk + vanilla. Be sure to scrape the sides of the bowl as you are mixing to incorporate all of the ingredients.
- Divide the batter between the two prepared cake pans. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 20 to 25 minutes, then run a knife along the edge of each pan and invert onto a rack to cool completely. Be sure to peel off the parchment paper and toss it!
