I am a big fan of cake without icing. This cake seems to be the perfect cake sweetness to not be covered in icing.
A few key points to this are as follows:
Jiggle cake to test firmness before using a toothpick. The cake will deflate if it is not ready.
Make sure to use a stand mixer.
The order of the ingredients in this recipe is very important.
2 cups sugar
2 cups flour plus 1 tablespoon
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup whole milk
1 stick butter
Fully grease and flour a 13×9 pan or two 9 inch round pans. Preheat the oven to 350 degrees.
Place the eggs and sugar into a mixer and beat on speed 3/10 for 5-6 minutes until light and fluffy in color.
While this is mixing, heat the milk and butter in a saucepan on medium heat until fully melted but not boiling.
Add the flour and baking powder into the egg mix. Mix on the lowest speed for 30 seconds.
Add the heated milk. Mix on low 2-3 minutes. It will become very liquidy.
Immediately pour the mixture into the prepared pan.
Bake for 25-35 minutes. The center of the cake will not jiggle when ready to test. Ultimately remove when a toothpick inserted into the center is clean. Cool in pan at least 10-15 minutes before inverting it onto a wire rack.