Ingredients:

  • 3 cups (375g) All-Purpose Flour
  • 1 tbsp (12g) Baking Powder
  • 1/2 tsp (3g) Fine Sea Salt
  • 1 cup (225g) Unsalted Butter, softened to 65°F
  • 2 cups (400g) Granulated White Sugar
  • 1 tsp (5ml) Pure Vanilla Extract
  • 4 Large Eggs (200g), room temperature
  • 1 cup (240ml) Whole Milk, room temperature

Instructions:

  1. Whisk together the 3 cups of flour, baking powder, and sea salt. Note: Sifting prevents clumps and ensures the leavening is distributed evenly.
  2. Beat the 1 cup of butter and 2 cups of sugar for 5 minutes until pale and shimmering. Note: This is where you build the cake's internal architecture.
  3. Add the 4 eggs one at a time, beating for 60 seconds after each addition. Note: This allows the lecithin in the yolks to bond the fat and water.
  4. Stir in the 1 tsp of vanilla extract. The aroma should be immediate and sweet.
  5. Add 1/3 of the dry ingredients, then 1/2 of the milk. Repeat, ending with the dry. Note: This prevents the batter from breaking or becoming rubbery.
  6. Divide the batter between your prepared pans. Smooth the tops until level.
  7. Bake at 350°F for 30 minutes until the edges shrink slightly from the pan. Note: This visual cue is more reliable than a timer.
  8. Let the pans sit on a wire rack for 10 minutes. The cake will firm up as it cools.