Preheat oven to 350 degrees F. Line a 9x13" cake pan with parchment paper and spritz with non-stick spray and set aside.Bring milk, eggs and butter to room temp.
Combine the cake flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk together. Add in the room temperature butter and mix with a hand or stand mixer until the mixture resembles a coarse sand.
Combine ½ cup of milk and the ½ cup of oil together and pour into the dry ingredients. Turn your mixer up to medium speed and mix for 2 minutes, scraping down the sides and bottom of the bowl as needed. The mixture will be light and fluffy.
Combine the rest of the milk, eggs and vanilla extract in a large measuring cup and whisk gently to break up the eggs. Gradually add this mixture to the cake batter and mix on low speed, until the mixture is combined and nice and thick.
Pour the cake batter into the prepared pan and bake for 30 to 35 minutes, until a toothpick inserted in the center of the cake comes out clean. Let cool completely before frosting.
I used my Chocolate Cream Cheese Frosting Recipe to frost this cake. Feel free to frost with whatever frosting you enjoy.*Cover cake with foil once cooled and store in fridge for up to 7 days, or wrap tightly with plastic wrap and freeze for up to 3 months.