Vanilla Birthday Cake with Dough Roller

1. Preheat the oven to 350°F and grease two 9-inch round cake pans.
2. In a separate bowl, whisk together the flour, baking powder, and salt.
3. Attach the Dough Roller and knife to the Ankarsrum stainless steel bowl. Add the eggs and begin mixing on medium-low (~3 o’clock), then gradually add the sugar. Increase the speed to medium-high (~6 o’clock) and mix until the eggs and sugar have doubled in volume and become pale and fluffy.
4. Reduce the mixer to low speed (~1 o’clock). Add the vanilla, then gradually add the dry ingredients, mixing only until incorporated to avoid overmixing and preserve the air you've created.
5. Meanwhile, combine the butter and milk and gently warm just until the butter has melted. 
6. With the mixer running on low, slowly and steadily pour the warm milk mixture into the batter. Mix only until smooth and combined.
7. Divide the batter evenly between the prepared pans and bake for 25-30 minutes until golden and a tester inserted into the center comes out clean.
8. Allow the cakes to cool before removing them from the pans and decorating as desired.

Notes

Build the volume: Give the eggs and sugar enough time to become pale and fluffy. This creates the airy base for a light, tender cake.

Mix gently: Once the flour is added, use a lower speed and mix only until incorporated to help preserve the air in the batter.

Add liquids slowly: Pour in the warm milk and butter mixture slowly on low to incorporate smoothly without knocking out too much of the volume you've created.

Minimum amount - 1 cake layer: For a smaller batch, leave the Dough Roller unlocked so it can move freely and work with the smaller amount of batter.

Maximum amount - 2 double batches: The Stainless Steel Bowl can accommodate enough batter for approximately four cake layers or over 60 cupcakes. Watch the batter level, as larger batches build volume.