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Ingredients
- 3 cups all purpose flour
- 2.5 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup chopped, toasted walnuts
Directions
- Preheat oven to 350 degrees.
- Prepare the cake pans with baking spray and line with parchment paper rounds.
- Sift flour, baking powder and salt into a mixing bowl.
- Cream butter and sugar in a stand mixer on high until light and fluffy. Scrape bowl using a rubber spatula.
- On medium speed, add eggs one at a time, waiting until each egg is completely incorporated before adding the next egg. Scrape bowl with a rubber spatula.
- On low speed, add the flour mixture in three parts, alternating with the milk and vanilla, starting and ending with dry. Mix until smooth. Scrape bowl with a rubber spatula.
- Mix in chopped walnuts on low speed.
- Pour batter evenly into the two prepared cake pans, scraping bowl with a rubber spatula. Spread batter with an offset spatula so that it is evenly in pan.
- Bake at 350 degrees for 25-30 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean and the cake springs back when pressed lightly in the center. The cake will slightly shrink away from the sides of the pans.
- Let the cakes cool in the pans on a wire rack for 10-15 minutes. Run a small offset spatula around the outside of the cake to loosen from the pan, then carefully flip the cake out of the pan onto the wire rack. Place the cake right side up on rack and let it cool completely before icing.
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