Ingredients
4 large eggs, at room temperature
1 1/4 cups (250 grams) granulated natural cane sugar
2 sticks (8 ounces/224 grams) butter, softened
1 3/4 cups (437 ml) milk
2 teaspoons (10 ml) vanilla extract
3/4 teaspoon (5 grams) sea salt
1 tablespoon (15 grams) baking powder
3 1/4 cups (471 grams) all purpose flour
Step by step
Preheat the oven to 350ºF. Grease the bottom and sides of two 8-inch cake pans. Place an 8-inch circle of parchment paper in the bottom of each pan. Lightly flour the sides of each pan, and set aside.
In a small bowl, whisk together the flour, baking powder and salt until combined; set aside.
In a small measuring cup, whisk the milk and vanilla together until combined; set aside.
In a KitchenAid® Stand Mixer, beat the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs and beat again until light and fluffy. Scrape down the sides of the bowl with a rubber spatula.
Pour in the milk and flour mixtures, and starting on low speed, mix until all the ingredients are just combined. Turn the speed up to high and beat for 10 seconds. Scrape down sides and beat for 10 more seconds.
Evenly spoon the batter into the prepared cake pans. Gently tap the bottom of the pans on the counter to remove any air bubbles. Bake, side by side on the center rack of the oven, for 32 to 35 minutes, until tops are golden and a metal skewer inserted in the center comes out clean. Transfer the pans to a wire rack and cool completely before frosting.