Golden Layer Cake

Makes two 9-inch layers, 12 servings

      Nonstick cooking spray
3    cups cake flour, not self-rising
1¾ cups granulated sugar
1     tablespoon baking powder
¾    teaspoon kosher salt
2     large eggs, room temperature
2     large egg yolks, room temperature
1½  cups buttermilk, room temperature
2     teaspoons pure vanilla extract
1    cup vegetable oil

Nutritional information per serving:
Calories 432 (42% from fat) • carb. 58g • pro. 5gfat 21g • sat. fat 2g • chol. 63mg • sod. 300mgcalc. 69mg • fiber 1g

1. Preheat oven to 350°F with the rack in the middle position. Spray two 9-inch cake pans with nonstick cooking spray and line with parchment paper. Reserve.
2. Put the flour, sugar, baking powder, and salt together in a large mixing bowl. Mix on Speed 1 to fully combine, for a minimum of 30 seconds. Reserve.
3. Put the eggs, yolks, buttermilk, and vanilla extract together in a medium bowl. Mix on Speed 3 to combine.
4. Reduce to Speed 2, then gradually add the oil to the dry ingredients and mix until combined, then increase speed and mix until completely homogenous, about 1½ minutes.
5. Gradually add the egg/buttermilk mixture and mix on Speed 2 until completely combined.
6. Divide between the two prepared cake pans. Tap gently on the countertop to remove bubbles and place in preheated oven. Bake until the center springs back to the touch and a cake tester comes out clean when inserted in the center, about 25 minutes.
7. Remove from oven, cool in pans on a wire rack until cool to the touch. Remove from pans, then transfer cakes to a wire cooling rack to cool completely before frosting.