1-Getting started with this perfect cake begins with preheating your oven to 180°C/350°F (160°C fan) for 20 minutes and placing the rack in the middle. This step ensures even baking, so grease 2 x 20cm/8” cake pans and line them with parchment paper for easy removal. Once ready, whisk together the flour, baking powder, and salt in a large bowl to evenly distribute the leavening agents.

2-Next, use a stand mixer or hand beater to beat the eggs on high briefly, then slowly add the sugar over 45 seconds. Continue beating on high for 7 minutes until the mixture triples in volume and turns pale and glossy this is key for a light, airy texture. While that’s happening, melt the butter in the milk until it’s hot but not boiling, which helps blend flavors smoothly.

3-Gradually add the flour mixture into the whipped eggs in three additions, mixing briefly each time to just incorporate without deflating the batter. Then, mix about 1 1/2 cups of the egg batter into the hot milk-butter mixture to temper it. Slowly pour this back into the remaining egg batter while mixing gently, scrape the bowl, and mix briefly until smooth and pourable for that perfect consistency.

4-Pour the batter into the prepared pans and knock them on the counter 3 times to remove large air bubbles, leading to an even rise. Bake for 30 minutes or until golden and a toothpick comes out clean, adjusting for your oven’s quirks. After baking, cool the cakes in the pans for 15 minutes, then turn them out onto racks; cool upside-down for level layers or right side up if you prefer a domed top.

5-Once cooled, it’s time to frost with the vanilla buttercream. To make it, beat the softened butter on high for 3 minutes until light and creamy, then gradually add the sifted icing sugar in parts, beating slowly at first and then on high until fluffy. Finally, add the vanilla extract and milk, beating until smooth and pipeable adjust the milk to get the thickness you want for decorating.