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Preheat your oven to 350°F. Grease and flour two 6-inch round cake pans, or line them with parchment paper.

In a small saucepan, combine the 1/2 cup of whole milk and the 3 tablespoons of unsalted butter. Heat over medium-low heat until the butter is completely melted and the milk is hot (scalded), but not boiling. Remove from heat.

In a large mixing bowl, beat the 2 large eggs with an electric mixer until they are light and frothy, about 2-3 minutes.

Gradually add the 1 cup of granulated sugar to the beaten eggs, continuing to mix with the electric mixer until the mixture is pale yellow and well combined.

In a separate bowl, whisk together the 1 cup of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt.

Gradually add the dry ingredients to the egg and sugar mixture, mixing on low speed with the electric mixer until just combined and a smooth batter forms. Be careful not to overmix.

Slowly pour the hot milk and butter mixture into the batter, mixing with the electric mixer on low speed until everything is well incorporated.

Stir in the 1 teaspoon of vanilla extract using a spatula until evenly distributed.

Divide the batter evenly between the two prepared 6-inch cake pans.

Bake in the preheated oven for 25-30 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. Baking times may vary depending on your oven.

Remove the cakes from the oven and let them cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Allow at least 15 minutes for cooling before frosting.


Preheat your oven to 350°F. Grease and flour two 6-inch round cake pans, or line them with parchment paper.

In a small saucepan, combine the 1/2 cup of whole milk and the 3 tablespoons of unsalted butter. Heat over medium-low heat until the butter is completely melted and the milk is hot (scalded), but not boiling. Remove from heat.

In a large mixing bowl, beat the 2 large eggs with an electric mixer until they are light and frothy, about 2-3 minutes.

Gradually add the 1 cup of granulated sugar to the beaten eggs, continuing to mix with the electric mixer until the mixture is pale yellow and well combined.

In a separate bowl, whisk together the 1 cup of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt.

Gradually add the dry ingredients to the egg and sugar mixture, mixing on low speed with the electric mixer until just combined and a smooth batter forms. Be careful not to overmix.

Slowly pour the hot milk and butter mixture into the batter, mixing with the electric mixer on low speed until everything is well incorporated.

Stir in the 1 teaspoon of vanilla extract using a spatula until evenly distributed.

Divide the batter evenly between the two prepared 6-inch cake pans.

Bake in the preheated oven for 25-30 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. Baking times may vary depending on your oven.

Remove the cakes from the oven and let them cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Allow at least 15 minutes for cooling before frosting.
