2Grease and line the base of two 8-inch round cake pans with parchment paper.
3To remove lumps and aerate.
4Beat on medium speed for 3 minutes, until pale and fluffy. Scrape down the bowl, if necessary.
5One at a time until well combined.
6Stir in a third of the flour, followed by half the milk. Continue to alternate ending with the flour.
7Divide evenly between the pans and level the top.
8Once preheated, place in the oven and start the timer. Cook until a skewer inserted into the center comes out clean. Don’t insert the skewer into any of the cracks as this will give an inaccurate reading.
9Stand in the pans for 15 minutes, then turn onto a wire rack, top-side up, to cool.
10Beat the butter on medium-high speed until pale and creamy. Add the vanilla, sugar and salt and beat, slowly pour in the cream and beat until combined.
11Use a serrated knife to level the tops. Place one cake, top-side up on a cake board or serving plate. Spread with a third of the frosting and sandwich with the remaining cake, top-side down, to create a flat top. Spread the remaining frosting over the top and side. A turntable and cake scraper makes it easier to spread the frosting over the cake.
12Cake can be served plain or decorated for any occasion.