Have all ingredients at room temperature, about 70°F. Preheat the oven to 350°F. Grease and flour two 8 × 2-inch round cake pans and line the bottoms with rounds of parchment paper.

Whisk together in a medium bowl until thoroughly blended:

Beat in a large bowl, or in a stand mixer with the paddle attachment, until creamy:

Gradually add and beat on high speed until light and fluffy, 3 to 5 minutes:

Whisk together, then gradually beat in, taking about 2 minutes:

Beating on low speed, add the flour mixture in 3 parts, alternating with:

in 2 parts, beating until smooth and scraping the sides of the bowl as necessary. Divide the batter between the pans and spread evenly. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

Let cool in the pans on a rack for 15 minutes, then invert the cakes onto the rack, peel off the parchment, and turn them right side up to cool completely.

Fill and frost with: