Popularized by Rose Levy Beranbaum in The Cake Bible, The Two-Stage Method produces a moist cake with a velvety crumb. Here's how it goes:

1. Thoroughly blend all dry ingredients, including sugar, in the bowl of a stand mixer.
2. Combine eggs with 1/4 of the liquid ingredients.
3. Mix in soft fat and the egg mixture, and beat to build the cake's structure.
4. Add the rest of the liquid and mix to combine.

If I may be so bold, for a really good discussion of the Two-Stage Mixing Method, please see Pastry Methods and Techniques.