The Ultimate Moist Vanilla Cake with Silky Buttercream

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.