Moist Yellow Cake

This cake has a perfect texture and is very moist. It is my standard, no-fail yellow cake. You can also put the batter in paper lined muffin tins for cupcakes.

Makes 6 cups of batter for 2 eight-inch cakes

16 tablespoons (2 sticks) butter, softened, plus more for parchment

2 2/3 cups cake flour (not self-rising), sifted, plus more for parchment

2 cups sugar

2 teaspoons pure vanilla extract

4 large eggs, room temperature

2 teaspoons baking powder

1 teaspoon salt
1 cup half and half, room temperature Preheat the oven to 325°. Butter 2- 8-inch cake pans, line the bottom with a round of parchment paper, and butter and flour the parchment. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light in color and fluffy, about 5 minutes. Add vanilla extract, and beat until combined. Add eggs, one at a time, beating until incorporated.
In a medium bowl, sift together flour, baking powder, and salt. Add to egg mixture in three additions, alternating with half and half, starting and ending with flour.
Pour the batter into the pan, and bake until the top is golden brown and a tester inserted into the center of the cake comes out clean, 45 to 50 minutes. Cool in the pan for 10 minutes. Turn out onto a wire rack, remove paper, and cool completely.