1-Preheat and prepare pans: Preheat oven to 350°F. Grease and line two 8-inch or three 6-inch round pans with parchment paper circles.

2-Whisk dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3-Beat eggs and sugar: In a stand mixer with the whisk attachment, beat eggs on medium speed for 30 seconds. Gradually add sugar and continue beating until the mixture triples in volume and turns pale white, about 8 minutes.

4-Melt milk and butter: While the eggs beat, melt the milk and butter together in the microwave for 2 minutes or on the stovetop. Do not let it boil, and use while hot (do not let it cool).

5-Add flour mixture in stages: With the mixer on low, add one third of the flour mixture and mix for 5 seconds. Add half the remaining flour, mix 5 seconds, then the rest of the flour and mix just until combined. Do not overmix.

6-Combine milk mixture with batter: Pour the hot milk mixture into the empty flour bowl. Add vanilla extract and vegetable oil. Take about 1½ cups of the egg batter and whisk it vigorously into the milk mixture until smooth.

7-Finish batter: Pour the milk-batter mix back into the stand mixer with the remaining batter. Mix on low for 15 seconds, scrape down the sides, then mix for another 10 seconds.

8-Portion batter: Divide the batter evenly among the prepared pans. Gently bang each pan on the counter a few times to release air bubbles.

9-Bake: Bake at 350°F for 25–30 minutes (for 8-inch rounds) or until a toothpick inserted in the center comes out clean. Do not open the oven door during the first 20 minutes of baking to prevent sinking.

10-Cool cakes: Let the cakes cool in the pans for 15 minutes. Then turn them out onto a wire rack, placing them upside down to create level tops. Cool completely before frosting.

11-Decorate (optional golf theme): To create a golf-themed cake, spread a thin layer of buttercream between each cooled layer, apply a crumb coat, and refrigerate overnight. The next day, apply a smooth second layer of frosting. Mix crushed graham cracker with a little coconut oil and pack it onto the side of the cake for “sand.” Place a rectangular piece of green fondant next to it for the “green.” Pipe green grass frosting around the edges and bottom. Roll small pieces of fondant into balls and press indentations with a rounded wine stopper to make golf balls.