1. Prep the Oven & Cake Pans:

• Preheat oven to 345ºF (175ºC), placing the rack in the middle.
• Line and grease two 6-inch round cake pans with parchment paper.

2. Whip the Eggs & Sugar:

• In a stand mixer, whip eggs on high speed until foamy.
• Slowly pour in sugar, continuing to whip until the mixture reaches the ribbon stage (thick, pale yellow ribbons fall from the whisk), about 5-7 minutes.
• Tip: If eggs are not at room temperature, place the mixing bowl over warm water while whipping.

3. Combine the Dry Ingredients:

• In a separate bowl, sift together cake flour, baking powder, and salt.
• Mix on low speed until just combined.

4. Heat the Milk & Butter:

• In a microwave-safe bowl (or saucepan), heat milk and butter until melted and hot.
• Whisk ~1 cup of cake batter into the hot milk mixture to temper it.
• Pour it back into the main batter, mixing until smooth.

5. Add Vanilla & Bake:

• Stir in vanilla extract until evenly incorporated.
• Divide batter evenly between the two pans, gently stirring to distribute air bubbles.
• Bake at 345ºF for 15 minutes, then reduce heat to 330ºF and continue baking until done.
• The cake is ready when it springs back when gently pressed in the center.

6. Cool & Serve:

• Remove cakes from the pans and cool completely on a wire rack before slicing or frosting.