Soft Vanilla Cake with Vanilla Buttercream

Step 1: Preheat the oven to 180°C / 350°F (160°C fan) for 20 minutes before starting the batter. Place a shelf in the middle of the oven.

Step 2: Grease two 20 cm / 8-inch cake pans with butter, then line them with parchment paper. A cake pan without a loose base is best.

Step 3: Whisk the flour, baking powder and salt together in a large bowl. Set aside.

Step 4: Beat the eggs for 30 seconds on speed 6 using a stand mixer fitted with a whisk attachment, or use a hand beater.

Step 5: With the beater still running, pour in the sugar over 45 seconds.

Step 6: Beat for 7 minutes on speed 8, or until the mixture is white and tripled in volume.

Step 7: While the eggs are beating, put the butter and milk in a heatproof jug. Microwave on high for 2 minutes to melt the butter, or heat them on the stove.

Step 8: Once the eggs are whipped, add the flour mixture in 3 batches, beating for 5 seconds on speed 1 between additions. When all the flour is added, beat for another 5–10 seconds until no flour is visible, then stop beating straight away.

Step 9: Pour the hot milk, vanilla and oil into the now-empty flour bowl.

Step 10: Add about 1 1/2 cups, or roughly 2 ladles, of cake batter to the hot milk mixture. Whisk until smooth; it will look foamy.

Step 11: Turn the beater back on at speed 1 and pour the hot milk mixture into the cake batter over 15 seconds, then turn the beater off.

Step 12: Scrape down the sides and base of the bowl. Beat on speed 1 for 10 seconds, until the batter is smooth and pourable.

Step 13: Pour the batter into the pans, using 560 g / 20 oz of batter per pan.

Step 14: Bang each pan on the counter 3 times to knock out large air bubbles.

Step 15: Bake for 30 minutes, or until golden and a toothpick inserted into the centre comes out clean.

Step 16: Remove the cakes from the oven and cool them in their pans for 15 minutes. Gently turn them out onto cooling racks. For layer cakes, cool them upside down so the slight dome flattens.

Step 17: Once the cake layers are fully cool, top with frosting of your choice, or with cream and fresh berries or jam.

Step 18: Using a paddle attachment, beat the butter in a stand mixer on high for 3 minutes, until it changes from yellow to almost white and becomes fluffy and creamy.

Step 19: Gradually add the powdered sugar in 3 batches, beating slowly to avoid a cloud of sugar. Once it is mostly incorporated, beat on high for a full 3 minutes until fluffy.

Step 20: Add the vanilla and milk, then beat for another 30 seconds. Add milk only as needed to make the buttercream soft while still able to hold its shape for piping. Use immediately.

Tip: If making the buttercream ahead, refrigerate it, then beat again to fluff it up.