Part 3/7:
Cream Butter and Sugar: In the bowl of a stand mixer, cream together the room-temperature butter and sugar until light and fluffy. This should take about 4 minutes.
Incorporate Eggs: Crack four eggs into a separate bowl to avoid shell mishaps. Gradually add the eggs one at a time into the butter-sugar mixture, mixing well and scraping down the sides of the bowl after each addition.
Add Flavorings: Stir in the vanilla extract.
Combine Wet and Dry Ingredients: With the mixer on low, alternate adding the flour mixture and the wet ingredients (vegetable oil and milk) to the butter mixture. Mix gently until just combined to avoid overmixing, which can lead to a denser cake.