Let’s dive into making this vanilla cake, a process that’s as rewarding as it is straightforward. Start by preheating your oven to 180°C/350°F (160°C fan) and positioning the rack in the middle this ensures even baking and a golden finish. Grease and line two 8-inch cake pans to prevent sticking and set the stage for a perfect release.

Next, whisk the flour, baking powder, and salt together in a bowl and set it aside for easy access. In another bowl, beat the eggs for about 30 seconds, then gradually add the sugar over 45 seconds and continue beating for 7 minutes until the mixture triples in volume, turns pale, and looks glossy this step is crucial for that light, airy crumb. Now, gradually fold in the flour mixture in three parts, mixing just enough to combine without deflating the batter.

Heat the milk and butter together until the butter melts and the milk is hot but not boiling. Whisk about 1 1/2 cups of the batter into this hot mixture until it’s smooth and foamy, then pour it back into the remaining batter and mix briefly until everything blends seamlessly. Divide the batter evenly between the pans, give them a few taps on the counter to release air bubbles, and you’re ready to bake.

Bake for 30 minutes or until a toothpick inserted in the center comes out clean, resulting in a golden cake that’s moist and delicious. Let the cakes cool in their pans for 15 minutes, then invert them onto racks to cool completely ideally upside down for level layers. Once cooled, beat the softened butter for the frosting, gradually add the sifted icing sugar until fluffy, mix in the vanilla extract and enough milk for the right consistency, then frost and decorate as you like with cream, berries, or sprinkles.