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.
Preheat oven to 350 degrees 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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
