FOUR-EGG YELLOW CAKE
Three 8- or 9-inch round layers; about 16 servings
For a high-altitude version of this cake, see here.
Have all ingredients at room temperature, about 70°F. Preheat the oven to 350°F. Grease and flour three 8- or 9-inch round cake pans and line the bottoms with rounds of parchment paper.
Whisk together well in a medium bowl:
- 2 ⅔ cups sifted (265g) cake flour
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt
Combine in another bowl or in a liquid measuring cup:
- 1 cup (235g) milk
- 1 ½ teaspoons vanilla
Beat in a large bowl, or in a stand mixer with the paddle attachment, until creamy.
- 2 sticks (8 oz or 225g) unsalted butter, softened
Gradually add and beat on high speed until light, 3 to 5 minutes:
- 1 ¾ cups (350g) sugar
Beat in one at a time:
- 4 large eggs
On low speed, add the flour mixture in 3 parts, alternating with the milk mixture in 2 parts, beating until smooth. Divide the batter among the pans and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25 to 30 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 as desired.