two sticks unsalted butter, at area temperature, plus more for the pans
3 cups all-objective flour, plus a lot more for the pans
one tablespoon baking powder
one/2 teaspoon salt
one one/four cups sugar
4 huge eggs, at room temperature
1 tablespoon vanilla extract
one one/four cups whole milk (or three/four cup heavy cream mixed with 1/two cup water)
- Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper butter the parchment and dust the pans with flour, tapping out the extra.
- Whisk 3 cups flour, the baking powder and salt in a bowl until finally mixed. Beat 2 sticks butter and the sugar in a big bowl with a mixer on medium-higher speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium beat in the eggs, 1 at a time, scraping down the bowl as required. Beat in the vanilla. (The mixture may appear separated at this point.) Beat in the flour mixture in three batches, alternating with the milk, beginning and ending with flour, until finally just smooth.
- Divide the batter amongst the prepared pans. Bake right up until the cakes are lightly golden on best and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and allow great 10 minutes, then run a knife close to the edge of the pans and turn the cakes out onto the racks to cool completely. Get rid of the parchment. Trim the tops of the cakes with a prolonged serrated knife to make them level, if desired.
Photograph by Levi Brown
This recipe has been updated and may possibly vary from what was originally published or broadcast.