12 tbsp. (1 1/2 cups) butter, softened
3/4 c. granulated sugar
3 eggs
1 tbsp. pure vanilla extract
4 tbsp. whole milk
1 1/2 c. all-purpose flour
2 tsp. baking powder
1 tsp. kosher salt
Step 1
Adjust an oven rack to center position and preheat oven to 350°. Butter the bottoms and sides of 2 8” cake pans. Line the pan bottoms with a circle of parchment.
Step 2
In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl using a hand mixer, cream butter and sugar on medium speed until light and fluffy.
Step 3
In a small bowl, lightly “break” the eggs with a fork. With the mixer running, add the eggs a little at a time, making sure it is fully incorporated before adding the next bit of egg. (If the eggs are cold, you will need to scrape down the sides a few times.) Add the vanilla and milk. After each addition, the mixture should go back to looking just like whipped butter. Remove the bowl from the mixer.
Step 4
In a medium bowl, whisk together flour, baking powder, and salt. Using a rubber spatula, fold the flour mixture into the wet mixture in three additions until fully incorporated.
Step 5
Divide the cake batter into the pans and smooth the tops with a spatula.
Step 6
Bake until the tops are golden brown and a toothpick inserted into the centers comes out clean, 30 to 40 minutes. The center of each cake should spring back when lightly pressed. (Do not open the oven door before it has baked for at least 25 minutes—the centers may collapse!)
Step 7
Run a knife around the outside of the cakes and invert the layers onto a cooling rack. Remove the parchment. Using a plate, invert the layers again and gently move them back to the rack to fully cool.
Step 8
Fill the cake with filling of choice (see ideas above).