1-First, preheat your oven to 180°C/350°F and place the rack in the center. Grease and line two 20cm/8-inch cake pans with parchment paper to prevent sticking. This sets the stage for even baking and easy removal.

2-Whisk the flour, baking powder, and salt together in a bowl. In a mixer, beat the eggs for 30 seconds on medium speed, then gradually add the sugar over 45 seconds while mixing. Beat the eggs and sugar on high speed for 7 minutes until they turn pale and triple in volume, which is crucial for a light cake.

3-Melt the butter in the milk until hot but not boiling, then add the flour mixture to the egg mixture in thirds, mixing briefly each time. Temper the hot milk and butter by stirring in about 1 1/2 cups of the egg mixture until foamy, then slowly pour it back into the remaining egg mixture on low speed. Scrape the bowl and mix on low for 10 seconds until smooth and pourable. Remember to use room temperature eggs for better aeration and avoid interruptions during beating.

4-Divide the batter evenly between the pans and tap them three times on the counter to remove large air bubbles. Bake for about 30 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 15 minutes, then transfer to racks; cool them upside down to flatten any domes for flat layers.

5-Once fully cooled, you can frost with the vanilla buttercream. For the buttercream, beat the softened butter for 3 minutes until creamy, add the sifted icing sugar in three parts while mixing, then stir in the vanilla extract and milk to adjust consistency. Total batter prep takes about 20 minutes, baking around 30 minutes, and cooling about 2 hours. Heads up, if you’re baking for variations, check out mini Earl Grey honey scones for more ideas.