1-Preheat your oven to 180°C (350°F; fan 160°C) and place the shelf in the middle. Grease two 8-inch cake pans with butter and line them with parchment paper to prevent sticking.

2-In a bowl, whisk together the flour, baking powder, and salt; set this aside for later.

3-Beat the eggs for 30 seconds on medium speed, then gradually add the sugar over 45 seconds while continuing to beat. Switch to high speed and beat for 7 minutes until the mixture triples in volume and turns pale this step is what gives the cake its fluff.

4-Heat the butter and milk together until the butter melts and the mixture is hot but not boiling. In the empty flour bowl, combine the vanilla extract, oil, and this hot milk-butter mixture.

5-Add 1.5 cups of the egg batter to the milk mixture and whisk until smooth and foamy. Slowly pour this back into the remaining egg batter while mixing on low speed, then scrape the bowl sides and mix briefly until the batter is smooth and pourable.

6-Divide the batter between the prepared pans and tap them firmly on the counter to release any air bubbles. Bake for 30 minutes or until a toothpick inserted comes out clean.

7-Let the cakes cool in the pans for 15 minutes, then transfer to cooling racks. If you’re layering them, invert to flatten any domes. Once fully cooled, move on to frosting.

8-For the frosting, beat the softened butter until it’s creamy and pale, then gradually beat in the sifted icing sugar. Add the vanilla extract and milk, and beat until fluffy. Spread over the cooled cakes for a perfect finish.