Prep your pans and oven. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment, and lightly flour the sides. This prevents sticking and helps the cakes release cleanly.

Measure ingredients accurately. For consistent results, spoon flour into your measuring cup and level it off. Better yet, use a kitchen scale. Small errors in flour or sugar can affect texture and lift.

Whisk dry ingredients. In a bowl, whisk together 2 cups (240 g) flour, 2 teaspoons baking powder, and 1/2 teaspoon fine salt. Set aside. This evenly distributes the leavening and avoids clumps.

Cream butter and sugar. In a large mixing bowl, beat 1/2 cup (113 g) softened unsalted butter with 1 cup (200 g) granulated sugar until light and fluffy, about 3–4 minutes. The mixture should look pale and airy. Don’t rush this step; it builds structure.

Add eggs one at a time. Beat in 3 large eggs, one at a time, fully incorporating each before adding the next. Scrape down the bowl to ensure everything mixes evenly. Stir in 2 teaspoons vanilla extract (or 1½ teaspoons extract plus 1/2 teaspoon vanilla bean paste).

Combine milk and oil. In a small cup, mix 2/3 cup (160 ml) whole milk with 2 tablespoons neutral oil. This keeps the crumb tender and moist.

Alternate dry and wet. With the mixer on low, add the dry ingredients in three additions, alternating with the milk-oil mixture in two additions, beginning and ending with the dry. Mix just until combined. Overmixing will make the cake dense.

Finish by hand. Use a spatula to fold the batter a few times, scraping the bottom and sides. You want a smooth, lump-free batter without streaks of flour.

Divide and level. Split the batter evenly between the pans. Gently tap each pan on the counter to pop large air bubbles and smooth the surface with a spatula.

Bake. Place pans on the middle rack and bake for 22–28 minutes. The cakes are done when they’re golden, spring back to a light touch, and a toothpick comes out clean or with a few moist crumbs.

Cool properly. Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and turn them out onto a wire rack. Peel off the parchment and cool completely. Warm cakes will melt frosting.

Optional: Brush with simple syrup. For extra moisture, lightly brush cooled layers with simple syrup (equal parts sugar and water heated until dissolved). Don’t soak—just a thin coat.

Frost or fill. This sponge pairs well with whipped cream, vanilla buttercream, chocolate ganache, or fresh berries. Keep layers even for a neat finish.