Grease your pan with cooking spray or pan grease and then preheat your oven to 335º F/168º C.
Place 2 oz of the milk and oil in a separate bowl or cup and set aside. Combine the remaining milk, vanilla, and room temp eggs in a separate measuring cup, whisk to combine and set aside.
Measure out dry ingredients (cake flour, sugar, baking powder, baking soda, and salt) and place them into the stand mixer bowl.
Attach the paddle to the mixer, and turn on the slowest speed (setting 1 on Kitchen Aid mixers).
Slowly add chunks of your softened butter until it is all added. Let mix until batter resembles coarse sand.
Add milk/oil only mixture into the dry ingredients. Once the milk/oil mixture is all poured in, immediately turn the speed up to medium speed (speed 4 on my KitchenAid) and mix for 2 full minutes. Do not skip this step or your cake will not rise.
Stop the mixer after the two minutes and scrape the bowl and paddle down really well.
Turn the mixer back on to the lowest speed on the mixer. Add in ⅓ of your milk/egg mixture and let it mix in fully. Don't add the next addition until the first is fully incorporated into the batter. Repeat 2 more times until batter is just combined. Scrape the bowl and paddle really well.