Adapted from foodnetwork.com
sticks unsalted butter, at room temp
cups all purpose flour, plus more for the pans
TBSP bakin powder
large eggs, at room temp
cups whole milk or ¾ cup heavy cream mixed with ½ cup water
1. Preheat the oven to 350 degrees. Butter two 9 inch round cake pans and line the bottoms with parchment paper, butter the parchment and dust the pans with flour, tapping out the excess. 2. Whisk 3 cups flour, the baking powder and salt in a bowl until combined, beat 2 sticks butter and the sugar in a large bowl with a mixer on medium high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point). Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth. 3. Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean 30-35 minutes. Transfer to racks, and let cool 10 minutes. Then run a knife around edge of the pans and turn cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes iwth a long serrated knife to make them level if desired.