Step 1: Mix the Dry Ingredients In a bowl, whisk together 2 cups all-purpose flour, 2.5 teaspoons baking powder, and 0.25 teaspoon kosher salt until well combined. This step ensures even distribution and helps your cake rise properly. Use fresh baking powder to avoid any flat results.

Step 2: Prepare the Egg Mixture Beat 4 large eggs at room temperature on medium speed for 30 seconds, then gradually add 1.5 cups caster or superfine sugar over 45 seconds. Continue beating for 7 minutes until the mixture triples in volume and turns white, creating a light base for your vanilla cake.

Step 3: Heat the Wet Ingredients Heat 1 cup full-fat milk and 0.5 cup unsalted butter cut into cubes in the microwave for about 2 minutes until the butter melts completely. For the best rise, make sure this mixture is hot before moving on. Stir in 3 teaspoons vanilla extract and 3 teaspoons vegetable or canola oil.

Step 4: Combine Everything Add the dry ingredients to the egg mixture in three parts, mixing briefly on low speed each time to keep the batter airy. Take about 1.5 cups of the egg batter and mix it with the hot milk mixture until smooth, then gently fold it back into the rest of the batter. Pour the smooth, pourable batter into your prepared pans and tap to remove air bubbles.

Step 5: Bake and Cool Bake for 30 minutes or until the cake is golden and a toothpick inserted comes out clean. Let the cakes cool in the pans for 15 minutes, then turn them out onto racks to cool completely, preferably upside down for even layers. Once cooled, frost with the vanilla buttercream for a delicious finish. The total preparation time is about 20 minutes, baking takes 30 minutes, and cooling needs around 2 hours.