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1
For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, and tap out the excess.
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2
Whisk together the flour, baking powder and salt in a medium bowl; set aside.
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3
Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes.
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4
Beat in the eggs, one at a time, and then the vanilla until combined.
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5
Alternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth.
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6
Divide the batter evenly between the prepared pans.
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7
Bake the cakes on the same oven rack until golden on top and the centers spring back to the touch, 35 to 40 minutes.
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8
Rotate the pans about halfway through if they seem to be browning unevenly.
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9
Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
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10
For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth.
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11
Gradually beat in the confectioners' sugar.
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12
Once it's all been added, increase the speed to medium-high, and beat until white and fluffy.
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13
Add 2 tablespoons of the milk, and beat to incorporate.
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14
Beat in the remaining milk, one tablespoon at a time (the frosting will be spreadable but not runny).
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15
To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting.
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16
Top with the second cake layer.
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17
Frost the top and sides of the cake with the remaining frosting.
