Prepare the oven and cake pans. Preheat oven to 350°F or 176°C and line the bottoms of two 6 inch cake pans with parchment paper. Set aside.
Prepare the ingredients. In a small mixing bowl, mix together the milk, oil, and vanilla extract. Set aside. In a second mixing bowl, sift the cake flour and set it aside.
Heat the eggs to 104°F or 40°C. In a heat-proof large mixing bowl or your stand mixer bowl, add the eggs and sugar and mix together with a whisk. Place the bowl over hot boiling water and continue whisking by hand until the egg mixture reaches about 104°F or 40°C. This allows the eggs to whip up quickly and adds more air to the cake.
Beat the eggs until fluffy and pale. Once the eggs are warmed, whisk on your stand mixer or hand mixer on high until the eggs are fluffy, pale yellow, and tripled in size. You will know when the eggs are whipped up enough when you lift up the whisk and draw a figure 8 and it holds its shape and does not sink inward. Once the eggs are beaten enough, lower the mixer speed to low and continue whisking for about 5 more minutes to remove all the large air bubbles. The texture should be smooth and silky and the ribbons should hold their shape.
Add the cake flour. Using a spatula, sift in the flour 1/3 at a time and gently fold until the flour is incorporated. Make sure to scrape the bottom and sides to mix evenly and be careful not to over mix and deflate the mixture.
Add the oil mixture. Once you do not see any more flour, add the oil mixture and continue mixing until thoroughly combined. The texture of the batter should be smooth and glossy. Lift the spatula and the batter should fold down quickly and smoothly into thin ribbons without breaking.
Bake at 350°F for 20-25 minutes. Divide the cake batter evenly into your cake pans. Gently tap the cake pans to your workspace to release any more air bubbles. Bake cakes for 20-25 minutes when the top is golden brown and a toothpick inserted in the middle comes out clean. Let cakes cool upside down in the pans for 10-15 minutes before removing them from the pan. Let cool completely before frosting.
Cool the cakes completely on a wire rack. If you want a 4 cake layers slice your cake in half using a knife or cake slicer.