1-Getting Your Oven and Ingredients Ready: Begin by preheating your oven to 180°C (350°F), or 160°C if using a fan oven, and position the shelf in the middle for even baking. Grease and line two 20cm (8-inch) cake pans with parchment paper to prevent sticking and make cleanup easier.

2-Mixing the Dry and Wet Components: Whisk together the flour, baking powder, and salt in a bowl and set it aside. This dry mix is what gives your cake its structure. In another bowl, beat the eggs on medium-high speed for 30 seconds using a stand mixer or hand beater, then slowly add the sugar over 45 seconds while keeping the beating going.

Continue beating for 7 minutes on high speed until the mixture triples in volume and turns pale and white this step is key for a fluffy texture. Heat the butter and milk together until the butter melts, making sure to keep it hot, as this helps blend everything smoothly.

3-Combining and Baking the Batter: Gradually add the flour mixture to the egg mixture in three parts, mixing briefly on low speed to just incorporate it without overworking. In a separate bowl, whisk about 1 1/2 cups of the egg mixture into the hot milk and butter until it’s smooth and foamy. Slowly pour this milk mixture back into the egg mixture on low speed, scraping the sides, and mix briefly until smooth.

Pour the batter evenly into the prepared cake pans and tap them on the counter to remove large air bubbles. Bake for approximately 30 minutes or until the surface 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; cool them upside down for flat layers.

4-Making the Vanilla Buttercream: For the frosting, beat the softened butter on high speed until it’s pale and fluffy, about 3 minutes. Gradually add the sifted icing sugar in three parts, beating slowly at first then on high speed for 3 minutes until fluffy. Add the vanilla extract and milk, and beat for another 30 seconds, adjusting the milk to get your desired consistency. Use it right away or refrigerate and re-whip before decorating.