Method

• 01
  Let all your ingredients come to room temperature. Heat your oven to 350 degrees F.
• 02
  Butter and flour two (9-inch) cake pans. Combine flour, sugar, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix until the dry ingredients are combined.
• 03
  With the mixer on the lowest speed, add the butter one chunk at a time, and blend until the mixture forms a grainy consistency, between 30 seconds and 1 minute. Scrape down the bowl and paddle with a rubber spatula.
• 04
  Add vanilla, and with the mixer on low, slowly pour in the milk. Stop and scrape, and mix for another minute.
• 05
  Add the first egg, and mix on medium-low until incorporated; add the second egg and do the same. Mix until fluffy, about 30 seconds, then scrape down the bowl.
• 06
  Pour the batter into the prepared pans and give each one a couple of solid taps on the countertop to release any air bubbles; transfer pans to the oven.
• 07
  Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a crumb or two attached.The tops will be golden brown, the edges will pull away from the sides of the pan, and the cakes will spring back when you touch them.
• 08
  Cool the cakes on a wire rack for 10 minutes, then loosen the edges by running a knife along the sides of the pan; turn the cakes out onto the racks and cool for at least 1 hour before frosting.​
• 09
  Frost and enjoy!