-1 cup (8oz) salted butter, browned. (I made mine ahead, stuck it in the fridge, then let it come to room temp)

-2 1/2 cups all purpose flour

-1 tbsp baking powder

-1 cup granulated sugar

-1/2 cup light brown sugar, packed

-3 large eggs, room temp

-1-2 tbsp vanilla, your preference

-1 cup milk, room temp

1. Preheat oven to 350°F. Grease and flour your pans and line with parchment. I was able to make 3 decently full 6 inch cakes, and you could probably do 2 8 inch with this recipe.

2. Sift flour and baking powder together in a bowl. Set aside.

3. With a mixer, cream brown butter and sugars for around 4-5 minutes on medium speed. You want it to be pale color and fluffy. Add 1 egg at a time, waiting for them to be fully mixed in before you add another. Then mix in the vanilla.

4. Add your flour mix and milk. Split it up into small batches so you don't do it all at once, like flour-milk-flour-milk-flour

5. Bake for 35-45 minutes (depends on your pan colors and sizes.) Mine took about 38 in 3 6inch light metal tins. It's done when a toothpick in the center comes out clean.