Step 1

the oven to 350°F.

Step 2

In a large mixing bowl, beat together the sugar, vegetable oil, eggs and vanilla extract until well incorporated. Scrape down the bowl as needed.

Step 3

beat until well combined.

Step 4

In a separate bowl combine the remaining dry ingredients: flour, baking powder and salt. Add half the dry ingredients to the batter, and then add half of the milk and mix just until the flour starts to incorporate.

Step 5

, and the remaining milk. Beat on low speed until all of the ingredients are well combined. Stir with a spatula to ensure it’s well mixed.

Step 6

in a 9-inch by 13-inch pan and bake at 350°F for 28-32 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely prior to frosting.

Step 7

Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, beating until the butter look light in color.

Step 8

and mix on low speed until incorporated into the butter then add the vanilla extract  and heavy cream and mix to combine. Beat for about 60 seconds.

Step 9

on low until the ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting. Spread over cooled cake.