1-First, start by preheating your oven to 180°C (350°F) or 160°C fan for 20 minutes; position the shelf in the middle to ensure even baking. Grease two 8-inch (20cm) cake pans and line them with parchment paper for easy release and a clean edge. Whisk together the flour, baking powder, and salt, then set it aside to keep things organized.

2-Next, beat the eggs with a stand mixer whisk at speed 6 for 30 seconds until they’re well mixed. Slowly add the sugar over 45 seconds while beating to help incorporate air. Continue beating at speed 8 for 7 minutes until the volume triples and the color lightens to almost white, creating that fluffy base we all love.

3-Combining the Batter: While the eggs are beating, melt the butter in the milk by microwaving or on the stovetop until the butter is fully melted and the mixture is hot but not boiling. Gently add the flour mixture to the egg-sugar batter in thirds, mixing briefly on low speed just until incorporated after each addition to avoid overmixing.

4-Combining the Batter: In a separate bowl, whisk about 1 1/2 cups of the whipped egg batter into the hot milk-butter mixture until it’s foamy and smooth. Slowly pour this back into the main egg batter on low speed over 15 seconds, then scrape down the bowl and mix on low speed for 10 seconds until smooth and pourable. Divide the batter evenly between the prepared pans and tap them on the counter three times to remove large air bubbles.

5-Baking and Cooling: Bake for 30 minutes, or until golden and a toothpick inserted comes out clean, for that perfect finish. Cool the cakes in the pans for 15 minutes, then invert onto racks; for level cakes, cool them upside down. Once fully cooled, frost with vanilla buttercream or your preferred option.

6-For the buttercream, beat softened butter on high speed with a paddle attachment for 3 minutes until creamy and pale. Gradually add sifted icing sugar in three parts, mixing slowly at first, then on high for 3 minutes once fully combined. Add vanilla extract and 2 to 4 tablespoons milk to achieve the desired consistency, and use immediately or refrigerate and re-whip before use. Preparation takes about 20 minutes, baking 30 minutes, and cooling around 2 hours before frosting, so plan ahead for the best results.