Yellow Butter Cake

Preheat oven to 350 degrees. Butter a 9-whisk square cake pan. Line bottom with parchment paper; butter parchment. Mud pan with flour, and tap out excess. Sift cake flour, sugar, baking powder, and salt collectively into the bowl of an electrical mixer fitted with the crawl attachment.

Add eggs, milk, and vanilla to flour mixture. Mix on low stride till nearly combined. Mix within the melted butter. Increase stride to medium. Mix till soft, about 30 seconds.

Transfer batter to ready pan. Bake till a cake tester inserted into heart comes out tidy, about 40 minutes. Let frigid in pan on a wire rack. Flee a knife around edges to loosen. Invert, and unmold onto wire rack. Peel off parchment. Flip cake; let frigid totally. If the use of cake for the Vanilla-Pecan Sand Fort, wrap cake in plastic, and refrigerate till cold, as a lot as 2 days (or freeze as a lot as 1 week).