Master Instructions

1. Set oven rack in middle position. (If oven is too small to hold both layers comfortably on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Coat bottom and sides of two 9-inch-by-1¹/₂-inch or -2-inch round cake pans with ¹/₂ tablespoon shortening each. Sprinkle 1 tablespoon flour into each pan; roll pans in all directions to coat. Invert pans and rap sharply to remove excess flour.

 

2. Sift together remaining flour, baking powder, and salt. Set dry ingredients aside.

 

3. Beat butter in bowl of electric mixer at medium speed until smooth, about 30 seconds. Add sugar and beat, scraping down sides of bowl as needed, until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Stop mixer and scrape down sides of bowl as needed.

 

4. Combine milk and vanilla. With mixer on low, add some of dry ingredients followed by a little of milk mixture. Continue alternating dry with liquid ingredients, ending with dry ingredients. Scrape down sides of bowl as needed throughout mixing process.

 

5. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from oven walls and 3 inches apart. (If oven is too small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until firm in center when lightly pressed and cake needle or toothpick inserted in center comes out clean or with just a crumb or two adhering, 30 to 35 minutes.

 

6. Cool cakes in pans set on rack for 5 minutes. Loosen from sides of pans with knife, if necessary, and invert onto greased cake racks. Reinvert onto additional greased racks. Let cool completely, about 1 hour.