Take two 8-inch round cake pans. Using a pastry brush, grease the bottoms and sides of each pan with butter and line the bottoms with parchment paper.

Dust the sides of the pans with flour and shake off any excess. Set the pans aside for later use.

Take a mixing bowl and place a sieve over it.

Add 2 and ¼ cups of flour and 1 tsp of baking powder to the sieve.

Sprinkle ½ tsp of baking soda and ½ tsp of salt over the flour.

Sift these dry ingredients through the sieve into the mixing bowl so that there are no lumps.

Once sifted, whisk everything to ensure it’s mixed evenly.

Take another mixing bowl and add ½ cup of unsalted softened butter and ½ cup of vegetable oil.

Pour in 1 and ½ cups of sugar and use an electric mixer to beat the mixture on medium-high speed for 2-3 minutes.

Crack 3 large eggs into the bowl one at a time. After adding each egg, beat the mixture for about 15 seconds until it’s mixed properly.

Add 1 tbsp of vanilla essence and mix again until well combined.

Gradually add the flour mixture to the wet ingredients in 3 batches, alternating with 1 cup of buttermilk. Add the flour mixture first, folding it in with a spatula and then add some buttermilk. Repeat the steps for the next batch.

Gently mix the flour mixture until just combined.

Evenly distribute the cake batter between the two pans you prepared earlier.

Gently tap each pan on the counter to remove any air bubbles.

Bake the cakes for 30 minutes at 350 degrees Fahrenheit or 175 degrees Celsius in a preheated oven.

Once baked, take the pans out of the oven and transfer them to a wire rack to cool.

Allow the cakes to cool in the pans for 10 minutes.

Turn the cakes out onto the wire rack. Use a knife to loosen up the sides, peel off the parchment papers, and let the cakes cool off completely.

Take a mixing bowl and add 1 and ½ cups of unsalted room-temperature butter.

Use an electric mixer to beat the butter on medium-high speed for about 8-10 minutes or until it is light, fluffy, and tripled in volume. Using a spatula, scrape down the sides and bottom of the bowl throughout the process.

Add 1 cup of room-temperature condensed milk to the mix. Add the condensed milk in 3 parts, beating the mixture using a beater in between adding the condensed milk.

Add ¼ tsp of salt and 1 tsp of vanilla essence to the mix. Beat again until thoroughly combined.

Put a small dollop of frosting in the center of your cake board.

Place the first cake layer on top of the frosting and spread a generous amount of frosting on top of the cake. Use a knife to spread the frosting evenly.

Place the second cake layer on top. Spread another layer of frosting over the top and sides of the cake.

Refrigerate the cake for 30 minutes.

Once chilled, apply a final layer of frosting over the top and sides of the cake. Smooth the edges using a knife.

Fill a piping bag with some of the frosting and make decorative flowers around the cake.

Finish by adding colorful sprinkles over the decorative flowers.

Cut a slice and enjoy the best vanilla cake that stays moist for days!