By Robert J.Matthews
2 1/2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup unsalted butter, softened 2 cups granulated white sugar 4 large eggs 2 teaspoons vanilla extract 1 cup whole milk
Preheat oven to 350°F. Grease two 9-inch cake pans and line with parchment paper circles. Set aside.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
Using a stand mixer fitted with a paddle attachment, beat butter and sugar on high speed for 2-3 minutes until light and fluffy.
Mix in eggs one at a time, scraping down the sides as needed. Mix in 2 teaspoons vanilla extract.
Alternate adding dry ingredients and milk to batter while mixing on low speed. Mix just until incorporated, taking care not to overmix.
Evenly divide batter between prepared pans. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
Allow cakes to cool completely in pans set on a wire rack before removing from pans.