1-Start: Start by preheating your oven to 180°C / 350°F (or 160°C for fan ovens) and place the rack in the middle. Grease and line two 8-inch (20cm) cake pans with parchment paper to keep the cake from sticking this little step makes a big difference!

2-Next: Next, in a large bowl, whisk together the flour, baking powder, and salt; set that aside for now. Using a stand mixer with a whisk attachment, beat the eggs on speed 6 for 30 seconds, then slowly add the sugar over 45 seconds while keeping it mixing.

3-Continue: Continue beating the eggs and sugar on speed 8 for 7 minutes until the mixture triples in volume and turns white and glossy this is key for that light, airy texture! Meanwhile, heat the butter and milk together until the butter melts and the mixture is hot but not boiling.

4-Gradually add: Gradually add the flour mixture to the egg mixture in three parts, mixing on low speed for just a few seconds after each addition to keep it from getting tough. Stop when it’s just combined to avoid overmixing.

5-Add: Add about 1 1/2 cups of the whipped egg mixture to the hot milk-butter mixture and whisk until it’s smooth and foamy. Then, slowly pour this back into the egg batter while mixing on low speed. Scrape down the bowl and mix briefly until everything is smooth.

6-Pour: Pour the batter evenly into your prepared pans and gently bang them on the counter three times to remove any large air bubbles. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 15 minutes, then turn them out onto cooling racks. For nice, level layers, cool them upside down.

7-Once: Once they’re completely cool, you can frost them with your preferred frosting or keep it simple with powdered sugar and fresh berries. If you’re making the Vanilla Buttercream, beat the softened butter on high speed for 3 minutes until it’s pale and fluffy, then gradually add the sifted powdered sugar in three additions, mixing slowly. Add the vanilla extract and milk, and beat on high for 30 seconds until creamy. Adjust the milk for the right consistency!