- 228 grams (1 cup) unsalted butter, at room temperature, plus extra for the pans
- 171 grams (1 cup plus 3 tablespoons) all-purpose flour, plus extra for the pans
- 171 grams (1 cup plus 3 tablespoons) cake flour
- 14 grams (1 tablespoon) baking powder
- 342 grams (1 1/2 cups plus 3 tablespoons) sugar
- 1/4 teaspoon fine sea salt
- 8 large egg yolks, at room temperature
- 10 ounces (1 1/4 cups) whole milk, at room temperature
- 1 teaspoon vanilla extract
- Move oven rack to top third, preheat to 350 degrees F. Butter and flour two 8″ or 9″ pans and line bottoms with a round of parchment.
- Sift the flours together with the baking powder and set aside.
- Beat the butter on low speed just until smooth, about 1 minute.
- Add sugar and salt, beat at medium speed until light and fluffy, about 4 minutes.
- Add egg yolks one at a time, fully incorporating one before adding the next.
- Stir in half of the flour mixture alternately with half of the milk, scraping bowl between additions, then stir in vanilla.
- Pour batter into pans, bake about 30-35 minutes, or until 207-210 internal temperature. The cakes should be golden brown.
- Remove from oven and cool cakes on a wire rack for 15 minutes then de-pan onto the rack and cool to room temp before frosting.
Source: https://www.cookingchanneltv.com/recipes/alton-brown/a-far-far-better-cake-8631102