Adjust an oven rack to the center position and preheat the oven to 350˚F. Grease and flour two 9-inch layer cake pans. To measure flour for the cake, spoon lightly into dry measuring cups to overflowing and sweep off excess with a metal spatula or other straight edge. Do not shake or bang the cups while measuring.
Place all the cake ingredients into the large bowl of an electric mixer equipped with the whisk attachment. Beat on low speed for about a minute just to moisten the ingredients; the batter will be lumpy. Increase the speed to medium and beat 4 minutes, stopping to scrape the bowl occasionally with a flexible spatula. Remember to stop the timer each time you perform this step and restart it after. The batter will resemble softly whipped cream.
Divide the batter into the prepared pans. If you have a kitchen scale, you can weigh the pans and batter. The batter should level itself in the pans. If not, grasp a pan between your hands and rotate gently--clockwise and counterclockwise--on your countertop.
Bake for 25 to 30 minutes, or until layers begin to come away from sides of the pans and the tops just spring back when lightly pressed with a fingertip. Cool cakes in their pans 5 minutes; turn out onto cooling racks, remove pans and cover cakes with other cooling racks. Invert again to cool cakes completely right side up. If cakes have any rough edges, trim them away with a small sharp knife.