Best Homemade Vanilla Cake

Gather the ingredients. Position a rack in the center of the oven and heat to 350 F.

Butter and flour two 9-inch cake pans. If desired, line the bottom with a circle of parchment.

Combine 1 1/3 cups granulated sugar, 2 1/4 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon fine salt in the bowl of a stand mixer fitted with the paddle attachment. Mix until the dry ingredients are combined.

With the mixer on the lowest speed, add 1/2 cup softened unsalted butter, cut into 2 tablespoon pieces one chunk at a time, and blend until the mixture looks sandy, between 30 seconds and 1 minute. Scrape down the bowl and paddle with a rubber spatula.

Add 1 tablespoon pure vanilla extract and, with the mixer on low, pour in 1 cup room-temperature 2 percent milk. Stop and scrape, then mix for 1 minute longer.

Add the first of 2 large room-temperature eggs and mix on medium-low until completely incorporated. Add the second egg and do the same. Scrape down the bowl and mix until fluffy on medium speed, about 30 seconds.

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 the pans to the preheated oven.

Bake until a toothpick inserted into the center comes out clean or with a crumb or two attached, about 30 minutes. The tops should be golden brown, the edges should pull away from the sides of the pan, and the cakes should spring back when you touch them.

Cool the cakes in their pans 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.

Frost with your choice of frosting, serve and enjoy!