Cake Preparation:

1. Start by preheating your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to ensure a smooth release after baking.
2. In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy. This is crucial for achieving that signature airy texture.
3. Add the eggs one at a time, fully incorporating each before adding the next. This step is essential for structure and moisture.
4. Combine the self-rising and all-purpose flours. Gradually add them to the creamed mixture alternately with milk, starting and ending with the flour. This alternating method helps maintain a balanced texture.
5. Stir in the vanilla extract, infusing the batter with that classic, unmistakable flavor.
6. Divide the batter evenly among the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Frosting Preparation:

1. For the frosting, start by beating the softened butter until it’s creamy and smooth.
2. Gradually add the confectioners’ sugar, milk, and vanilla extract, continuing to beat until the frosting is smooth and spreadable.

Assembly:

1. Once the cakes have cooled, spread the frosting between the layers, and then cover the top and sides of the cake, creating a smooth or decorative finish as desired.