Instructions

• Preheat oven to 350°F (175°C). Grease a 9 x 13-inch pan and dust it with a little of the extra cake flour; tap out any excess flour.
• In a medium bowl, whisk together 1 ½ cups cake flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat 4 ounces butter (room temperature) on medium speed until light and fluffy.
• Reduce mixer speed to low and add 1 cup plus 1 tablespoon sugar slowly, allowing it to incorporate. Scrape down the sides and bottom of the bowl as needed.
• Add the 5 eggs one at a time, mixing after each addition until each egg is fully incorporated.
• Add 1 tablespoon vanilla and mix just until combined.
• With the mixer on low, add the dry ingredients in three additions, mixing after each addition only until the flour is just incorporated. Do not overmix.
• Pour the batter into the prepared 9 x 13 pan and smooth the top with a spatula.
• Bake on the middle rack for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
• Remove the cake from the oven and cool in the pan on a wire rack for about 30 minutes. Allow the cake to cool completely before adding any soak, glaze, or topping (those ingredients/steps are not included in this ingredient list).