Ingredients
- 625 grams (22 oz, 5 cups) all-purpose flour
- 18 grams (1 tablespoon + 2 teaspoons) baking powder
- 6 grams (1 teaspoon) salt
- 454 grams (16 oz, 2 cups) butter, unsalted
- 533 grams (19 oz, 2.75 cups) white granulated sugar
- 9 grams (2 teaspoons) vanilla extract
- 8 whole large eggs
- 488 grams (17.2 oz, 2 cups) whole milk
Instructions
- PREPARATION. Preheat oven to 350 F (175 C). Grease the bottom of two 8x 4 round pans, then line with parchment paper (Note 1).
- PREPARE THE DRY INGREDIENTS. In a bowl, sift all the dry ingredients together: flour, baking powder, and salt. Set aside.
- CREAM THE BUTTER, SUGAR AND VANILLA. In a stand mixer bowl, cream butter, sugar, and vanilla on medium speed until light and fluffy, about 5-8 minutes.
- ADD EGGS TO THE MIXTURE. Add eggs to the mixture, two at a time. Blend until incorporated and scrape the sides as needed.
- ADD THE DRY AND WET INGREDIENTS. Add the flour mixture in four parts alternating with the milk in three parts, starting and ending with the flour mixture. Remember to add the next flour or milk until just incorporated; be careful not to overmix!
- BAKE THE VANILLA CAKE. Pour the cake batter into prepared pans and spread it so that is it smooth and flat in the pans. Bake until a toothpick inserted in the center comes out clean, about 60 minutes.
https://www.spoonfulofbutter.com/vanilla-cake/
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