1-Preheat the oven to 180°C (350°F) and prepare two 8-inch (20cm) cake pans by greasing and lining them.

2-In a large bowl, whisk together the flour, baking powder, and salt.

3-Beat the eggs on medium speed (about speed 6) for 30 seconds, then slowly add the sugar while mixing for 45 seconds.

4-Continue beating eggs and sugar on a higher speed (about speed 8) for 7 minutes until the mixture triples in volume and becomes white and glossy.

5-Melt butter in milk by heating for 2 minutes until hot but not boiling.

6-Gradually add the sifted flour mixture into the whipped eggs in three portions, mixing briefly on low speed for 5-10 seconds after each addition until just combined (small lumps are acceptable).

7-In an empty flour bowl, mix the hot milk-butter mixture with vanilla extract and oil.

8-Add about 1.5 cups of the egg batter to this milk mixture and whisk vigorously until smooth and foamy.

9-Slowly pour the milk mixture back into the egg batter while mixing briefly on low speed.

10-Scrape down the bowl sides and mix on low speed for 10 seconds to make a smooth, pourable batter.

11-Pour the batter evenly into the prepared pans and tap the pans on the counter three times to remove large air bubbles.

12-Bake for approximately 30 minutes until golden and a toothpick inserted in the center comes out clean.

13-Cool cakes in the pans for 15 minutes, then remove and cool on racks; to create neat flat layers, cool cakes upside down to flatten the dome.

14-Frost the cakes once fully cooled with the vanilla buttercream.

15-For the frosting, here’s how to make it: Beat softened butter on high speed for 3 minutes until light and creamy. Gradually add sifted icing sugar in three parts, mixing slowly to avoid sugar clouds. Increase speed and beat for another 3 minutes until fluffy. Add vanilla extract and milk, beat for 30 seconds more. Adjust milk amount to get desired consistency for frosting or piping.