1-Prepping and Baking the Cake: First, preheat the oven to 180°C / 350°F (or 160°C for fan ovens) for 20 minutes, and place the rack in the middle. Grease and line two 8-inch (20cm) cake pans to avoid any sticking issues. In a large bowl, whisk together the flour, baking powder, and salt; set aside for easy access later.

2-Next, beat the eggs for 30 seconds on medium speed, then gradually add the sugar over 45 seconds, followed by beating on high speed for 7 minutes until the mixture triples in volume and turns pale white. While that’s happening, heat the butter in the milk until hot but not boiling this step is crucial for moisture. Add the dry ingredients to the egg mixture in three parts, mixing briefly just until combined each time to keep the batter light.

3-Pour the hot milk mixture, including butter, vanilla, and oil, into the bowl with the flour. Add about 1 1/2 cups of the egg batter to the hot milk mixture, whisk until smooth and foamy. Slowly pour the milk mixture back into the remaining egg batter while mixing on low speed; scrape down the bowl sides, then mix briefly until the batter is smooth and pourable. Divide the batter evenly into the prepared cake pans, and gently tap the pans on the counter three times to remove large air bubbles. Bake for 30 minutes or until golden and a toothpick inserted comes out clean. Cool the cakes in the pans for 15 minutes, then invert onto wire racks; for flat layers, cool upside down. Once fully cooled, frost with the vanilla buttercream.

4-Making the Frosting: Now for the frosting: Beat the softened butter for 3 minutes until pale and fluffy. Gradually add the sifted powdered sugar in three parts, mixing on low speed, then beat on high for 3 minutes. Add the vanilla extract and 2 to 4 tablespoons of milk as needed to reach the desired consistency, then beat for 30 seconds more. Use immediately or refrigerate and re-whip before use. For more ideas, check out this simple vanilla ice cream recipe that pairs perfectly with your cake.