2.5 cup all-purpose flour
1 Tbs baking powder
1/2 tsp salt
1/2 lb (2 sticks or 1 cup ) unsalted butter
2 cups sugar
2 tsp vanilla extract
One 12×9-in or two 8-in , or one 9-inch baking pans
- Take eggs and butter out of fridge about 30-40 minutes.
- Preheat oven to 350 oF. R Spread a thinner layer of butter at the bottom and side of baking pan. Then put a little bit of flour inside the baking pan and shake gently the pan help flour attack to the pan. Pour extra flour out.
- Sift together flour, baking power, and salt. Set aside
- Cut butter in 1-in chunks, and put them into a large bowl of an electric mixer fitted with the paddle. On medium speed, cream the butter until smooth and light in color about 2 minutes. You may cream the butter by handheld mixer.
- Increase speed to medium high, add sugar, 1 tablespoon at a time, and continue to mix until fluffy and light about 8 minutes. Scraped the sides of the bowl occasionally.
- Add the eggs, 1 at a time at 1-minutes interval. Blend in vanilla. Scrape the side of the bowl
- Reduce the speed to low. Add the dry ingredients alternately with the milk , dividing the flour into 4 parts, milk into 3 parts. Start and end with the flour.
- Spread the batter in the cake pans, smooth the surface. Bake about 30 minutes at the middle rack of the oven. The top should be nicely browned and the side comes away from the sides of the pan. Check the doneness by put a skewer or toothpick inserted in the center shout come out dry. If need to bake more check every 5 minutes. The cake will be dried if baking too long.
- Remove from oven and let the cake rests in the cake pan for 5 minutes and invert the cake onto the rack. Store at room temperature under a glass cake dome or in an airtight container for up to 5 days.
*Note: there are two more different ways to make this cake, will update soon.