Categories: Cake, Dessert

Ingredients

• 3 1/4 cups sifted cake flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups sugar
• 3 large eggs
• 2 large egg yolks
• 2 teaspoons vanilla extract
• 1 1/3 cups whole milk

Directions

1. Position oven rack in the center of the oven; preheat to 350°; grease the bottom and sides of two 9-inch round cake pans; dust pans with flour.

2. Into a bowl, sift cake flour, baking powder, and salt; whisk to combine and set aside.

3. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium-high speed until creamy, about 30 seconds.

4. Gradually add in the sugar and beat at high speed until light, about 2 minutes.

5. Decrease speed to low and add the eggs and egg yolks one at a time, beating well after each addition and scraping down sides of bowl as needed.

6. Beat in the vanilla (if you have a splatter shield, attach it now).

7. Add the flour mixture at low speed in three additions, alternating it with the milk in two additions and mixing just until the flour is incorporated.

8. Scrape the batter into the prepared pans, dividing it evenly, and smooth the tops.

9. Bake for 25-30 minutes, until lightly browned around the edges.

10. Cool the cakes in the pans on wire racks for 15 minutes.

11. Invert the layers onto the racks and cool completely.

12. Frost as desired.

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