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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Ingredients:
3 cup(s) (12.75 ounces) sifted all-purpose flour |
1 cup(s) (2 sticks) unsalted butter, softened |
1 tablespoon(s) baking powder |
5 large eggs, room temperature |
2 cup(s) granulated sugar |
1 1/4 cup(s) milk |
1/2 teaspoon(s) salt |
1 teaspoon(s) vanilla extract |
Directions:
1. Grease and flour two 8- or 9-inch round cake pans. Heat oven to 350 degrees.
2. Sift flour, baking powder and salt in a bowl. Set aside.
3. In the bowl of an electric mixer, beat the butter on medium speed until soft and smooth. Add sugar and beat until light and fluffy, about 3 minutes. Scrape down the sides of the bowl at least once, about halfway through. Add the eggs, one at a time, beating on medium speed about 30 seconds after each addition. Scrape down sides of bowl frequently.
4. With the mixer on low speed, add about a third of flour mixture and mix a few seconds. Add about half of the milk, then another third of the flour mixture and mix a bit more. Scrape down sides of bowl. Add remaining milk, mix a few seconds, then add remaining flour mixture. Stir in vanilla and mix until batter is well mixed.
5. Divide batter evenly among the prepared pans. Smooth the tops and make sure they are level by spreading from the center to the edges. Place pans in center rack of oven and bake 30 to 35 minutes, or just until a toothpick inserted in the center comes out clean and the cake tops are lightly springy to the touch.
6. Cool the cakes in the pans on a wire rack for 10 minutes. Run knife around edges of cake if necessary to loosen. Place and hold wire rack on tops, then carefully invert cakes. Remove pans and let cakes cool completely, about 1 hour.
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