YELLOW CAKE

INGREDIENTS

12 tablespoons unsalted butter, softened, plus extra for pans
1 1/3 cups granulated sugar
2 cups all-purpose flour, plus extra for pans
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
2 teaspoons vanilla extract
2/3 cup whole milk


DIRECTIONS

1. Preheat oven to 350 degrees and adjust rack to middle position. Grease two 9-inch cake pans with extra softened butter and dust with extra flour. Set aside.

2. In a medium bowl, whisk flour, baking powder, and salt, then set aside. Add vanilla extract to milk and set aside.

3. In a large measuring bowl and with a hand mixer at medium speed, cream 12 tablespoons softened butter and granulated sugar until creamy, about 2 to 3 minutes. Scrape down the bowl with a rubber spatula. Add eggs one at a time, blending for 30 seconds after each egg. Scrape down the bowl. With mixer on low, alternate adding dry, then liquid ingredients, mixing until just combined after each addition. Do not over mix. Set the mixer aside.

4. With a rubber spatula, scrape the sides and bottom of the bowl to incorporate any lingering dry ingredients. Divide batter into cake pans.

5. Bake cakes on middle rack for 25 to 35 minutes, depending on your oven. A cooler oven may take 30 to 35 minutes. Rotate pans halfway through baking time. Remove and allow to cool for 10 minutes before flipping out onto cooling racks. Cool completely before frosting.