In a bowl, with a mixer on medium-high speed (use the paddle attachment if using a standing mixer), beat butter and sugar until fluffy and pale yellow, 4 to 5 minutes. Add eggs, then yolks, one at a time, beating well after each addition and scraping down sides of bowl as necessary. Beat in vanilla.
In another bowl, mix flour, baking powder, and salt. Stir (or beat at low speed) about a third of the flour mixture into butter mixture. Stir in half the milk just until blended. Stir in another third of the flour mixture, then remaining milk, followed by remaining flour. Scrape batter equally into two buttered and floured 9-inch round cake pans and spread level.
Bake in a 350° regular or convection oven until a wooden skewer inserted in the center comes out clean, 25 to 30 minutes. Cool on racks in pans for 10 minutes, then invert cakes onto racks and remove pans. Cool completely before frosting.
Notes: Soften the butter briefly in a warm place in the kitchen or in a microwave oven until very soft but not melted.
I made cupcakes with this recipe. When it was hot out of the oven the density was perfect. I left it overnight to ice the next day and they were like rocks. Horrible. I will not be making this again. I guess I should have known when the batter was too thick to poor.
i think this may be the worst cake i have made in sixty years! it was dense and bland. i think there may be too much flour and eggs in this recipe. it reminded me of the german baumkuchen, both in flavor and texture.
I made this recipe precisely as directed but no one in my family liked this cake (made it as a birthday cake). It tastes like a pancake, lacking butter flavor and sweetness. Other cake flour recipes I've made never call for this much flour which may be why it tasted so bland. On the plus side it baked beautifully and because it's a very dense cake it was easy to handle and frost.
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