Classic Yellow Butter Cake

• 2 1/4 cupscake flour
• 1 1/2 tspbaking powder
• 1/2 tspsalt
• 1 cupunsalted butter, softened
• 1 3/4 cupsgranulated sugar
• 4large eggs, room temperature
• 2 tspvanilla extract
• 1 cupwhole milk, room temperature

Beating butter and sugar together for at least five minutes creates tiny air pockets. These pockets expand in the oven, providing the lift that keeps the crumb light.

1. Prepare the pans

   Grease the pans, line the bottoms with parchment, and dust with flour. Knock out any excess to ensure the cakes release cleanly.

2. Cream the base

   Beat the butter and sugar on medium-high until the mixture looks like whipped clouds. Scrape the bowl twice to ensure no butter sticks to the bottom.

3. Add eggs

   Add eggs one by one. Mix on medium speed for thirty seconds between each addition. If the batter looks curdled, stop and add a tablespoon of your flour.

4. Alternate

   Add one-third of the flour, then half the milk, another third of flour, the rest of the milk, and the final flour. Fold by hand for the last few turns so you don't overwork the gluten.

5. Bake

   Pour into pans and bake at 350°F (175°C) for 30-35 minutes. The cake is ready when a toothpick inserted in the center comes out with a few moist crumbs attached.

6. Cool

   Let the pans sit on a wire rack for 10 minutes before inverting them to release the cakes.