Nutrition per serving may change if servings are adjusted.
¾ cup fat-free milk
¼ cup butter
1 vanilla bean
3 eggs, room temperature
1¼ cups sugar (see Tip)
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
1½ teaspoons vanilla extract
In a small saucepan, combine milk and butter. Using a small sharp knife, split the vanilla bean lengthwise in half. Scrape the seeds from the halves into the milk mixture. Add vanilla bean halves to the saucepan. Heat over medium heat until butter is melted and milk is steaming, stirring occasionally (do not boil). Remove from heat.
Preheat oven to 350°F. Meanwhile, lightly grease the bottoms of two 8-inch round cake pans. Line bottoms of pans with waxed paper or parchment paper; grease and lightly flour pans. In a large bowl, beat eggs with a mixer on high about 4 minutes or until thickened and light yellow in color. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add flour, baking powder, and salt. Beat on low to medium just until combined.
Remove the vanilla bean halves from the milk mixture; discard. Add milk mixture to batter along with the vanilla extract, beating until combined. Divide batter between prepared pans, spreading evenly.
Bake about 25 minutes or until a toothpick inserted near centers comes out clean. Cool cake layers in pans for 10 minutes. Remove layers from pans; cool on wire racks.
Tip: If using a sugar substitute, choose Splenda® Sugar Blend. Follow package directions to use product amount equivalent to 1¼ cups sugar. Nutrition Per Serving with Substitute: Same as above, except 125 cal., 17 g carb. (8 g sugars)