1-Getting started: Getting started on this vanilla cake recipe feels like a fun adventure in your kitchen, and I promise it’s easier than you might think. First, preheat your oven to 180°C/350°F (160°C fan) and grease and line 2 x 20cm / 8” cake pans to keep everything from sticking. This step sets the stage for a smooth bake and helps your cake come out perfectly.

2-Mixing dry ingredients: Next, in a large bowl, whisk together the flour, baking powder, and salt; set it aside so it’s ready to go. Now, beat the eggs for 30 seconds on medium speed, then gradually add the sugar over 45 seconds to build that airy texture. Keep beating the eggs and sugar on high speed for 7 minutes until they’re tripled in volume, white, and glossy this is where the magic happens for a light, moist cake.

3-Preparing wet ingredients and combining: While the eggs are beating, melt the butter in the milk using the microwave for about 2 minutes or on the stovetop, and keep it hot. Slowly add the flour mixture to the egg mixture in three parts, mixing just briefly each time to combine without overdoing it. Then, mix about 1 1/2 cups of the egg/flour mix into the hot milk and butter, whisking until it’s smooth and foamy.

4-Final mixing and baking: Gradually pour this milk mixture back into the egg mixture on low speed, scrape the sides, and mix briefly until everything is smooth and pourable. Pour the batter into your prepared pans, tap them firmly on the counter three times to remove air bubbles, and bake for 30 minutes or until golden and a toothpick comes out clean. Let the cakes cool in the pans for 15 minutes, then turn them out onto racks; cool them upside down for level layers that are ready to frost.

5-Making the vanilla buttercream: For the vanilla buttercream, beat the softened butter for 3 minutes until it’s pale and fluffy. Add the sifted icing sugar in three parts, mixing slowly at first then beating on high for 3 minutes until fluffy. Stir in the vanilla extract and 2-4 tablespoons of milk, then beat for 30 seconds to get the right consistency. Use it right away or chill and re-whip if needed. For dietary adaptations, swap in plant-based options as you go through these steps.