• Preheat oven to 180 degrees celsius or 350 degrees celsius
• Grease a 20cmx25cm baking pan and line the base of the pan. set aside. Sift the flour and baking powder and set aside
• Using an electric mixer beat the butter and sugar for 4-5 minutes until light and fluffy. Start at a low speed at first and thereafter medium speed
• Add eggs, one at a time and beat until each one is well combined
• Mix in the vanilla essence
• Add 1/3 cup of flour/baking powder mixture and 1/3 cup milk together with the oil. Mix until combined. Repeat with the remaining flour and milk. Add the vegetable oil. Mix again until combined. Do not over mix.
• Pour the batter into the lined baking pan. Tap the pan on the countertop, gently, a few times to release any air bubbles
• Bake for 25-30 minutes or until a toothpick comes out clean
• Allow the cake to cool in the pan for 10 minutes. Run a slim knife on the sides of the pan and gently turn the cake onto a cooling rack. Wait for it to completely cool and then decorate as desired

Buttercream Frosting

• Beat the butter until light and fluffy. About 2 minutes
• Add the icing sugar and beat for 2 minutes, on a medium speed. Add the vanilla essence and beat until the frosting is light and fluffy. Add the fresh cream in between beating to the consistency you prefer. I used about 4 tablespoons but you could use more or less. Should take about 8 to 10 minutes of beating before you achieve a fluffy frosting
• Decorate the cake once completely cooled