Preheat oven to 350° and line a 9×13” baking pan with parchment paper. Spray with pan release. If making cupcakes, line cupcake pan with 18-24 liners.
In a medium bowl, add flour and baking powder. Use a whisk to combine. Set aside.
Cube butter. In a small saucepan, heat milk and butter just until the butter has melted. Set aside.
In a large mixing bowl using a paddle attachment, beat eggs on high for at least 5 minutes. Eggs should be thick and lemon colored. This step is important so be sure to beat the room temperature eggs for a full 5 minutes.
Gradually add sugar and continue to beat until the mixture is light and fluffy.
Add vanilla extract and beat until combined.
With the mixer on low, gradually add the flour mixture and beat until smooth.
Continuing with the mixer on low, gradually add the hot milk and butter mixture to the batter. Beat until it is just combined.
Pour batter into prepared pan. Bake for 25-33 minutes or until a toothpick inserted in the center comes out clean.
Make sure the milk and butter mixture are hot when you add it to the batter. After heating the milk and butter, I will keep the mixture on low heat until time to add it to the butter. Should be hot but not boiling.
After the cake has cooled for approximately 15 minutes, wrap it in saran wrap and allow to cool completely. This keeps the moisture in.
This recipe makes great cupcakes. The cupcakes bake up with a beautiful dome.