Ingredients:

  • 2 ¼ cups All-Purpose Flour (270 g)
  • 1 ½ cups Granulated Sugar (300 g)
  • 1 Tbsp Baking Powder (15 g)
  • 1 tsp Fine Sea Salt (5 g)
  • 1 cup Unsalted Butter, softened (2 sticks, 227 g)
  • 4 Large Eggs, room temperature
  • 1 cup Whole Milk, room temperature (240 ml)
  • 2 tsp Pure Vanilla Extract (10 ml)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans. Line the bottoms of the pans with a circle of parchment paper for easy release.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside (Dry Ingredients).
  3. In a separate jug, whisk together the room-temperature milk and vanilla extract. Set aside (Wet Ingredients).
  4. Using the paddle attachment of an electric mixer, beat the softened butter on medium speed until smooth and pale (about 1 minute).
  5. Gradually add the sugar to the butter and beat on medium-high speed for 4 to 5 minutes until the mixture is light, fluffy, and noticeably paler, scraping the sides of the bowl frequently.
  6. Add the eggs, one at a time, beating for 30 seconds after each addition. Scrape the bowl down thoroughly after the final egg is incorporated.
  7. Reduce the mixer speed to low. Add the dry ingredients and the wet ingredients alternately, starting and ending with the dry mixture. Use the following sequence: ⅓ dry, ½ wet, ⅓ dry, remaining wet, final ⅓ dry. Mix only until the last streaks of flour disappear.
  8. Stop the mixer. Use a rubber spatula to fold the batter 2-3 times by hand, ensuring all ingredients stuck to the bottom of the bowl are fully incorporated. Do not overmix.
  9. Divide the batter evenly between the two prepared pans and gently smooth the tops.
  10. Bake for 30–35 minutes, or until a wooden skewer inserted into the centre comes out clean and the cake tops spring back lightly when touched.
  11. Allow the cakes to cool in the pans on a wire rack for 10–15 minutes (Initial Cool Down).
  12. Carefully invert the cakes onto the wire rack, peel off the parchment paper, and let them cool completely (at least 60 minutes) before frosting.