Ingredients:

  • 375g cake flour
  • 400g granulated sugar
  • 12g baking powder
  • 3g salt
  • 225g unsalted butter, softened
  • 4 large eggs, room temperature
  • 240ml whole milk
  • 15ml vanilla bean paste
  • 30ml neutral oil
  • 450g unsalted butter for frosting
  • 720g powdered sugar, sifted
  • 45ml heavy cream
  • 10ml vanilla extract
  • 0.5g fine sea salt

Instructions:

  1. Preheat oven to 180°C. Grease two 8-inch round cake pans and line the bottoms with parchment paper to ensure a clean release.
  2. Place 375g cake flour, 400g granulated sugar, 12g baking powder, and 3g salt in your bowl. Mix on low for 30 seconds. Add the 225g softened butter one chunk at a time while mixing. Wait until the mixture looks like coarse sand before moving to the next step.
  3. Whisk your 4 eggs, 240ml whole milk, 15ml vanilla bean paste, and 30ml oil in a separate jug. Pour half into the dry ingredients and beat on medium for one full minute. Note: This develops the structure so the cake doesn't crumble.
  4. Divide the batter between the pans. Bake for 30 minutes until the tops spring back when lightly touched. A toothpick should come out with just a few moist crumbs, not wet batter.
  5. Beat 450g softened butter for 5 minutes until pale. Gradually add 720g powdered sugar, 45ml heavy cream, 10ml vanilla, and 0.5g salt. Whip until it looks like a fluffy cloud.