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
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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.
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Into a bowl, sift cake flour, baking powder, and salt; whisk to combine and set aside.
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In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium-high speed until creamy, about 30 seconds.
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Gradually add in the sugar and beat at high speed until light, about 2 minutes.
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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.
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Beat in the vanilla (if you have a splatter shield, attach it now).
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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.
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Scrape the batter into the prepared pans, dividing it evenly, and smooth the tops.
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Bake for 25-30 minutes, until lightly browned around the edges.
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Cool the cakes in the pans on wire racks for 15 minutes.
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Invert the layers onto the racks and cool completely.
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Frost as desired.