Moist Yellow Cake

Preheat oven to 350°F. Grease and flour cake pans (I used two 8-inch pans).

In bowl, whisk flour and baking powder.

Beat butter and sugar until fluffy. Add eggs one at a time and beat after each addition. Scrape bowl as needed.

In another bowl or large measuring cup, whisk buttermilk, milk and vanilla.

Alternately add flour and buttermilk mixtures, beginning and ending with the dry ingredients (3 additions flour mixture, 2 additions buttermilk mixture). Beat until just combined. Don’t overbeat.

Distribute evenly among the prepared pans. Bake for 24–28 minutes or until toothpick inserted in center comes out clean. Once done, allow cakes to cool in pans for 5 minutes.

Flip onto wire racks and let cakes cool completely, up to an hour. Frost with vanilla buttercream.