1-Step 1: Prepare the Dry Mix Begin by whisking the flour, baking powder, and salt in a large bowl, then set it aside. This simple step ensures even distribution of the leavening agents for a light texture.

2-Step 2: Whip the Egg Mixture Beat the eggs for 30 seconds on medium speed, then slowly add the sugar over 45 seconds. Continue beating on high for 7 minutes until the mixture triples in volume, turns pale, and looks glossy. This creates the airy base that makes the cake so moist.

3-Step 3: Heat the Milk-Butter Mixture Melt the butter in the milk until it’s hot but not boiling, which helps blend the flavors smoothly. For more tips on easy recipes, check out our easy chicken spaghetti guide which shows how simple ingredients can shine.

4-Step 4: Combine the Ingredients Gradually add the flour mixture to the egg mixture in three parts, mixing briefly on low speed each time until just combined. Next, temper by adding some egg batter to the hot milk-butter to make it foamy, then slowly pour it back while beating on low.

5-Step 5: Final Batter and Baking Mix until the batter is smooth and pourable, but don’t overbeat to keep it tender. Pour into the prepared pans, tap firmly on the counter three times to remove air bubbles, and bake for about 30 minutes until golden and a toothpick comes out clean. Let the cakes cool in the pans for 15 minutes, then turn out onto racks cool upside down for layers to flatten any dome.

6-Step 6: Frost and Serve Once fully cool, frost with the vanilla buttercream: Beat softened butter for 3 minutes until pale and fluffy, add sifted powdered sugar gradually, mix on high for 3 minutes, then stir in vanilla extract and 2 4 tablespoons milk for the right thickness. For more baking ideas, visit baking basics site.