1-Prepare dry ingredients: In a small bowl, whisk together all purpose flour, baking powder, and salt.

2-Heat butter mixture: In a small pot, combine butter, milk, oil, and vanilla and heat over medium until the butter melts (do not boil); cover to keep warm.

3-Beat eggs and sugar: In a large bowl, beat eggs and granulated sugar with an electric hand mixer at medium speed for a full 6 minutes until pale and tripled in volume.

4-Add flour in two parts: Add about half the flour mixture to the egg foam and mix on low until just combined, then add the remaining flour and mix until mostly combined (a few streaks are okay).

5-Stream in warm milk mixture: With the mixer on low, slowly stream in the warm milk mixture and continue mixing until the batter is smooth and fluid.

6-Divide batter into pans: Divide the batter evenly between two 6-inch round parchment-lined cake pans, filling each about half full.

7-Bake and cool: Bake at 350°F for 35–40 minutes, until a toothpick comes out with moist crumbs; cool in the pans for 15 minutes.

8-Unmold and cool completely: Run an offset spatula around the edges, then turn the layers out onto a wire rack to cool completely.

9-Combine cream ingredients: Pour cold heavy cream into a large mixing bowl and add powdered sugar and vanilla extract.

10-Beat to soft peaks: Beat with an electric hand mixer fitted with the whisk attachment until soft peaks form (the cream holds a gentle peak that flops over slightly).

11-Reserve some cream: Scoop about 1/3 cup of the soft peak cream into a separate bowl and set aside for the brown cream.

12-Beat remaining cream to firm peaks: Continue beating the remaining cream until firm peaks form, holding its shape when the beaters are lifted.

13-Make brown cream: To the reserved cream, add cocoa powder and mix until fully incorporated and brown.

14-Transfer to piping bags: Transfer both the white and brown whipped creams into separate piping bags and snip off the tips.

15-Place first cake layer: Place one cake layer on a serving plate or cake board.

16-Pipe cream dam: Pipe dollops of white whipped cream around the edge of the cake, then use a small spatula to smear the tail ends toward the center to create a dam for the jam.

17-Spread jam: Spoon strawberry jam into the center of the cream ring and spread evenly, being careful not to disturb the cream border.

18-Top with second cake layer: Place the second cake layer on top.

19-Decorate top: Pipe more white whipped cream dollops over the top, arrange halved fresh strawberries on the cream, and insert a candle in the center.

20-Pipe legs: Using the brown whipped cream, pipe two little legs on the plate extending outward from the bottom cake layer to resemble the plushie’s feet.

21-Pipe chocolate face: Melt dark chocolate (microwave in 30-second bursts or stovetop), transfer to a small piping bag, snip the tip, and pipe two eyes and a curved smile on the bottom cake layer between the legs.