Preheat oven to 350 degrees F. 

Spray two 8” round cake pans with nonstick cooking spray and line with a circle parchment paper insert. 

Mix together the dry ingredients: flour, baking soda and salt.

In a larger separate bowl, mix the wet ingredients together: sugar, vegetable oil, butter. 

Add in the eggs and vanilla and beat with an electric mixer until combined nicely.

Next, add in half of the dry ingredients to the bowl with the wet ingredients. Don’t overmix. 

Add in the milk slowly while mixing.

Finally, mix in the remaining dry ingredients.

Bake the cakes for about 30 minutes until golden brown or until a toothpick inserted into the center of the cake comes out clean.

Allow the cakes to cool in the pans for about 10-15 minutes, then remove them from the pans and place them on a cooling rack to cool completely before frosting.

Next, mix up the frosting and then frost the cake. The frosting is easy to mix up using a handheld mixer. 

Slowly combine the powdered sugar, butter and vanilla.

Start frosting the naked cake with a crumb coat.

Place the cake in the refrigerator for about 20-30 minutes to allow the crumb coat to set. This helps firm up the frosting and locks in any loose crumbs.

Once the crumb coat has set, apply a thicker layer of frosting to the cake. Start with the top, then move to the sides. Use the offset spatula to smooth the frosting for an even finish.