1Preheat your oven to 350°F (175°C) with the oven rack in the middle.
2Level off two cups of all-purpose flour.
3Mix the flour with 2 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Whisk these dry ingredients together and set aside.
4Prep your cup and a half of sugar.
5Crack four room temperature eggs into your mixer bowl (hand mixer or stand mixer).
6Mix the eggs at level 1 for 30 seconds.
7After 30 seconds, continue beating the eggs and slowly pour the cup and a half of sugar over the next 45 seconds.
8Beat the egg and sugar mixture at level 8 on your stand mixer for 7 minutes.
9While the eggs are beating, combine one cup of full-fat milk and 1/2 cup of butter in a microwave-safe container.
10Heat the milk and butter until it's nice and hot and melted, but not bubbling.
11Grease and line your cake pans, then put parchment paper on the bottom.
12Once the egg mixture has been beaten for 7 minutes, pour 1/3 of the flour in at a time and mix for 5 seconds, repeating three times until the flour has just disappeared. Do not overmix.
13Grab your hot milk and butter mixture from the microwave.
14Spoon a mixture of your cake batter into the hot butter and milk mixture and whisk it together until it gets a foamy texture.
15Pour this foamy mixture into the main cake batter.
16Mix at speed 1 for 15 seconds.
17Scrape the sides of the bowl.
18Mix again for 10 seconds.
19Drop your pans three times to get all the bubbles out.
20Place the pans in the oven at 350°F (175°C) for 30 minutes, then check for doneness. If still wet, bake for an additional 10 minutes.
21Cool the cakes in the pans for 15 minutes.
22Flip the cakes upside down onto a baking rack and cool completely.