Classic Vanilla Cake

Directions

1. Preheat your oven to 350ºF. Butter your cake pans or line them with parchment. (I recommend buttering the parchment paper, too. It makes lift-off way easier.)

2. With your hand-mixer or electric stand mixer with a paddle attachment, whip the butter on high speed for 1 minute. Scrape down the sides of the bowl, then add your sugar. Beat on high speed for 2 minutes.
3. Add in the vanilla extract. Mix at medium-low speed and add eggs one at a time. Make sure to reincorporate anything on the side of the bowl every so often.
4. In a separate bowl, combine flour, sea salt, and baking powder.
5. Use the lowest speed setting to combine 1/2 of the flour mixture. (Any faster and you’ll get a blowback of flour all over yourself.) When that’s incorporated, add 1/2 of the milk and the rest of your wet & dry ingredients. Mix until you have a smooth batter.
6. Pour the batter into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it.
7. Let the cake cool completely before icing.