1. Preheat Oven
   Preheat your oven to 175°C (350°F). Grease a 9-inch cake tin with cooking spray and line the bottom with parchment paper.
2. Mix Dry Ingredients
   In a large bowl, combine the flour, sugar, baking powder, and salt.
3. Add Wet Ingredients
   Add the eggs, milk, vegetable oil, and vanilla extract. Mix by hand or with an electric mixer on low speed until the batter is smooth.
4. Pour Batter
   Pour the batter into the prepared cake tin.
5. Bake
   Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool
   Let the cake cool in the pan for 5 minutes. Run a knife around the edges, then invert onto a wire rack. Allow to cool completely.

Assembly (Optional Layer Cake)

• Slice the cooled cake horizontally using a serrated knife.
• Spread frosting, whipped cream, or jam between layers.
• Replace the top layer and frost the top and sides as desired.

Tips & Variations

Two-Layer Cake

• Slice the cake in half horizontally.
• Add filling between layers and frost as desired.

Three-Layer Cake

• Triple the recipe.
• Bake in three 8-inch pans for 25–30 minutes (rotate halfway).
• Trim tops for even layers.
• Add ½–1 cup filling between each layer, then stack and frost.

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