Ingredients
- Two sticks unsalted butter, at room temperature, plus more for the pans
- Three cups all purpose flour, plus more for the pans
- One tablespoon baking powder
- One half teaspoon salt
- One and a fourth cups sugar
- Four large eggs, room temperature
- One tablespoon vanilla extract
- One and fourth cups whole milk
Cooking directions
- Preheat the oven to 350 degrees. Butter two nine-inch round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
- Whisk three cups flour, the baking powder and salt in a bowl until combined. Beat two sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about three minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scaping down the bowl as needed. Beat in the vanilla. Beat in the flour mixture in three batches, alternating with the milk, beginning and ending with flour, until just smooth.
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, thirty to thirty-five minutes. Transfer to racks and let cool ten minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
Recipe courtesy of https://www.foodnetwork.com/recipes/food-network-kitchen/basic-vanilla-cake-recipe-2043654
