
This incredibly soft and fluffy vanilla cake uses a unique hot milk and tempering method to ensure it stays perfectly moist for up to four days. Paired with a professional-grade vanilla buttercream, it is the reliable, show-stopping recipe every home baker needs.
Preheat your oven to 180°C (350°F) or 160°C for fan-forced ovens. Grease two 20cm (8-inch) cake pans with butter and line the bottoms with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined. Set this dry mixture aside.
Using a stand mixer fitted with a whisk attachment, beat the eggs on medium-high speed for 30 seconds. With the motor running, gradually pour in the caster sugar over 45 seconds.
Increase the speed to high and beat the egg and sugar mixture for a full 7 minutes, or until it has tripled in volume and appears thick and pale white.
While the eggs are beating, combine 115g of butter and 1 cup of milk in a heatproof jug. Microwave for about 2 minutes or heat on the stove until the butter is completely melted and the liquid is hot.
Add the dry ingredients to the whipped egg mixture in three separate batches. Mix on the lowest speed for only 5 seconds between each addition. Once the final batch is in, mix for another 5-10 seconds until no streaks of flour remain, then stop immediately to avoid overmixing.
Pour the hot milk and butter mixture into the bowl previously used for the flour. Stir in the vanilla extract and vegetable oil.
Temper the batter: Take approximately 1.5 cups of the main cake batter and whisk it vigorously into the hot milk mixture until smooth and foamy.
Turn the mixer back to low speed and slowly pour the tempered milk mixture into the main batter over 15 seconds. Scrape down the sides and base of the bowl, then give it a final 10-second mix until the batter is smooth and pourable.
Divide the batter evenly between the two prepared pans (about 560g per pan). Tap the pans firmly on the counter three times to burst any large air bubbles.
Bake for 30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Cool the cakes in their pans for 15 minutes. Gently turn them out onto wire racks. For perfectly level layers, cool the cakes upside down so the slight dome flattens naturally.
Prepare the buttercream: Beat 225g of butter on high speed for 3 minutes until it turns pale and fluffy. Gradually add the icing sugar in three batches, beating on high for 3 minutes after each addition.
Add a final splash of vanilla and milk to the frosting, beating for 30 seconds until soft and pipeable. Frost the completely cooled cake layers as desired.
For the best results, ensure your eggs are at room temperature before beating to achieve maximum volume. If you are making the buttercream in advance, store it in the fridge but be sure to beat it again before using to restore its fluffy texture.





