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Pour the batter into the pans. Bake the cakes for about 20 minutes. Cool the cakes in the pan for 10 minutes. Turn the cakes out onto wire racks and cool them completely.
Once you’ve finished mixing the cake batter, divide it equally between the two prepared pans. Use a rubber spatula to spread the batter evenly throughout the pans. After you’ve poured the batter into the pans, place in the preheated oven. Allow the cakes to bake for 20 to 25 minutes, or until they are golden brown and firm on top. You can be sure that the cakes are finished baking by sticking a cake tester or a toothpick inside the center. It will emerge clean when the cakes are done. When the cakes are finished baking, remove them from the oven. Place the pans on a wire cooling rack, and let the cakes cool inside for 10 minutes. After the cakes have cooled for several minutes in the pans, run a butter knife around the sides to loosen the cakes. Carefully turn them out onto the cooling rack, and let them cool completely, which should take approximately 30 minutes.  It’s important to cool the cake completely so the frosting doesn’t melt off when you ice the cake. Be sure to remove the parchment paper liners if they stick to the bottom of the cakes.