1-Preheat oven and prep pans: Preheat oven to 350°F; grease and line two 8-inch or three 6-inch cake pans.

2-Whisk dry ingredients: Whisk flour, baking powder, and salt in a large bowl; set aside.

3-Whip eggs and sugar: In a stand mixer, beat eggs 30 seconds on medium, slowly add sugar, then beat on high until tripled in volume and pale, about 8 minutes.

4-Heat milk and butter: Melt milk and butter together in microwave for 2 minutes (or on stovetop); keep hot, do not let cool.

5-Incorporate flour: Add flour mixture to egg batter in three batches, mixing on low for 5 seconds each, just until incorporated; do not overmix.

6-Temper batter with hot milk: Pour hot milk mixture into the empty flour bowl, add vanilla and oil, then whisk in 1½ cups egg batter until smooth.

7-Combine batters: Return mixture to stand mixer; mix on low 15 seconds, scrape bowl, then mix 10 seconds more.

8-Portion batter and release air: Divide batter evenly among pans and gently tap on counter to release air bubbles.

9-Bake cakes: Bake for 30 minutes at 350°F, rotating halfway, until toothpick comes out clean.

10-Cool cakes: Cool cakes in pans for 15 minutes, then invert onto wire racks to cool completely (tops down for leveling).

11-Frost and decorate: Once cool, frost and decorate as desired (e.g., crumb coat, chill, final frosting, and desired decorations).

12-Room temp ingredients: Bring eggs, milk, and butter to room temperature before starting.

13-Cream eggs and sugar thoroughly: Thoroughly cream eggs and sugar for a fluffy texture.

14-Don’t overmix flour: Do not overmix once flour is added.

15-Bake without opening oven: Bake at 350°F; avoid opening the oven door too soon.

16-Store leftovers: Store leftovers in an airtight container at room temperature for up to 3 days, or freeze.