1-Getting started with this vanilla layer cake is straightforward and rewarding. Begin by preheating your oven to 180°C/350°F (160°C fan) for about 20 minutes, ensuring the rack is in the middle for even baking. Grease two 8-inch cake pans with butter and line them with parchment paper to prevent sticking.

2-Next, whisk together the flour, baking powder, and salt in a bowl to combine them evenly. In a separate bowl, beat the eggs at medium speed for 30 seconds, then gradually add the sugar over 45 seconds. Continue beating at high speed for 7 minutes until the mixture triples in volume and turns white and glossy this step is crucial for a light texture.

3-Heat the butter in the milk until hot, about 2 minutes on high in the microwave or on the stove, then pour this mixture along with the vanilla extract and oil into the empty flour bowl. Add about 1 1/2 cups of the egg batter to the milk mixture to temper it, whisking until smooth and foamy. Slowly pour this back into the remaining egg batter on low speed over 15 seconds, scrape the bowl, and mix for 10 seconds more to create a smooth, pourable batter.

4-Pour the batter evenly into the prepared pans and tap them gently three times to remove large air bubbles. Bake for about 30 minutes or until golden and a toothpick inserted in the center 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 to flatten any domed tops.

5-Once cooled, it’s time to add the frosting. Beat the softened butter on high speed for 3 minutes until pale and fluffy. Gradually add the sifted icing sugar in three parts, mixing on slow speed until combined, then beat on high for 3 more minutes. Stir in the vanilla extract and 2 to 4 tablespoons of milk to reach your desired consistency, and beat for another 30 seconds. Frost the cooled cakes and enjoy!