Ingredients

• 4 large eggs, room temperature
• 1/2cup whole milk, room temperature
• 2teaspoons vanilla extract
• 1 3/4cups (7 ounces) cake flour
• 1 1/2cups (10 1/2 ounces) sugar
• 2teaspoons baking powder
• 3/4teaspoon salt
• 16tablespoons unsalted butter, cut into 16 pieces and softened

Directions

1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, and flour pans.

2. Whisk eggs, milk, and vanilla together in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute.

3. Add half of egg mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining egg mixture, and beat until incorporated, about 30 seconds (batter may look slightly curdled). Give batter final stir by hand.

4. Divide batter evenly between prepared pans and smooth tops with rubber spatula. Bake until tops are light golden and toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Let cakes cool in pans on wire rack for 10 minutes. Let cakes cool in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, about 2 hours.

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