Method

Position a rack in the middle of the oven. Preheat the oven to 350°F. Coat the insides of two 9 x 2-inch round cake pans with nonstick cooking spray, line the bottoms with parchment rounds, then spray the parchment.

Whisk together the flour, sugar, baking powder, and salt in a large bowl to combine and aerate; set aside.

Whisk the eggs and milk together in a medium-size bowl until thoroughly combined. Whisk in the melted butter and vanilla.

Pour the wet ingredients over the dry ones and whisk until combined. Divide the batter evenly between the pans.

Bake for 20 to 25 minutes, or until a toothpick inserted into the layers shows a few moist crumbs when removed. The cake might just begin to brown along the edges.

Cool pans on wire racks for 8 to 10 minutes. Unmold, peel off the parchment, and place the layers directly on the racks to cool completely. The layers are ready to fill and frost.

Alternatively, place the cooled layers on cardboard rounds and double-wrap in plastic wrap; store at room temperature, and assemble and serve within 24 hours.

Makes two 9 x 2-inch round layers

Reprinted with permission from ©Dede Wilson, The Birthday Cake Book: 75 Recipes for Candle-Worthy Creations, published by Harvard Common Press   click for book review

more dessert recipes        more chef and cookbook recipes