Ingredients:

  • 2 ½ cups (315g) All-purpose flour
  • 1 ½ cups (300g) Granulated white sugar
  • 1 tbsp Baking powder
  • ½ tsp Fine sea salt
  • ¾ cup (170g) Unsalted butter, softened to room temperature
  • 3 Large eggs, room temperature
  • 1 cup (240ml) Whole milk, room temperature
  • 1 tbsp Pure vanilla extract
  • 2 tbsp Neutral oil

Instructions:

  1. Set your oven to 350°F (180°C). Grease your pans and line the bottoms with parchment paper. Note: Preheating for at least 20 minutes ensures the heat is stable before the cake goes in.
  2. Whisk the 2.5 cups of flour, baking powder, and salt together in a medium bowl. Pass through a sieve to remove any lumps and aerate the mixture.
  3. Beat the 0.75 cup of butter and 1.5 cups of sugar together for 5 minutes. Stop when the mixture is pale and fluffy, looking almost like whipped cream.
  4. Add the eggs one at a time, beating well after each. Note: This prevents the fat from separating from the liquid components.
  5. Stir in the vanilla extract, neutral oil, and milk. Mix until just combined, even if it looks slightly curdled at this stage.
  6. Fold in the dry ingredients in three stages, using a low speed. Stop mixing the moment no flour streaks remain to avoid overworking the gluten.
  7. Pour the batter evenly between the two prepared pans. Tap them on the counter until any large air bubbles rise to the surface.
  8. Place in the center rack for 30 minutes. Bake until a toothpick comes out clean and the edges begin to pull away from the pan sides.
  9. Let the cakes sit in the pans for 10 minutes. Then, invert them onto a wire rack until they are completely cool to the touch.