Preheat the oven to 350°F/176°C.
Lightly grease two 9-inch (23 cm) round cake pans and line the bottoms with parchment paper (very important!).
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, or the bowl of a stand mixer, beat eggs and sugar together at medium-high speed until the mixture has at least tripled in volume, about 5 minutes. Whisk in flour mixture by hand or with the mixer at low speed.
In the meantime, combine butter and milk in a small saucepan and bring to a simmer, stirring to melt the butter. Remove from heat and add in vanilla extract. Allow to cool slightly, 2-3 minutes.
With the mixer on low speed, gradually incorporate the hot milk mixture into the cake batter until batter is uniform.
Divide evenly into prepared pans.
Bake for about 22-24 minutes, or until the cake springs back when lightly pressed and a toothpick inserted into the center of the cake comes out clean. Allow cakes to cool for about 5 minutes in the pans, then run a knife around the edges and turn them out onto wire racks to cool completely.
Fill and frost cakes as desired.
Preheat the oven to 350°F/176°C.
Lightly grease two 9-inch (23 cm) round cake pans and line the bottoms with parchment paper (very important!).
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, or the bowl of a stand mixer, beat eggs and sugar together at medium-high speed until the mixture has at least tripled in volume, about 5 minutes. Whisk in flour mixture by hand or with the mixer at low speed.
In the meantime, combine butter and milk in a small saucepan and bring to a simmer, stirring to melt the butter. Remove from heat and add in vanilla extract. Allow to cool slightly, 2-3 minutes.
With the mixer on low speed, gradually incorporate the hot milk mixture into the cake batter until batter is uniform.
Divide evenly into prepared pans.
Bake for about 22-24 minutes, or until the cake springs back when lightly pressed and a toothpick inserted into the center of the cake comes out clean. Allow cakes to cool for about 5 minutes in the pans, then run a knife around the edges and turn them out onto wire racks to cool completely.
Fill and frost cakes as desired.
