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Ingredients
- 2 1/2 sticks (1 1/4 cup) unsalted butter, room temperature, plus more for pans
- 2 1/4 cups all-purpose flour, plus more for pans
- 2 1/4 cups cake flour (not self-rising)
- 3 1/2 teasspoon baking powder
- 1/2 teaspoon salt
- 2 cups sugar
- 5 large eggs
- 2 1/2 teaspoons pure vanilla extract
- 1 1/2 cups milk
Preparation
Step 1
Preheat oven to 325 degrees. Butter two 8-by-3-inch round cake pans; Add flower nail, baking strips, and line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
Divide batter between the prepared pans, and smooth with an offset spatula. Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, 55 to 60 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off the parchment. Reinvert cakes and let them cool completely, top sides up.