Preheat the oven to 325°F convection (with the fan) or 350°F conventional (without the fan)—spray and line 2 (or 3) 8 or 9-inch cake pans with parchment paper.

Into a medium bowl, combine the all-purpose flour, salt, baking powder, and baking soda. Set aside.

In a separate large bowl, whisk the eggs until smooth and homogenous. Slowly pour the oil into the eggs while whisking to create an emulsion.

Add the sugar to the bowl and the maple extract (optional) and whisk until smooth and incorporated. Whisk in the maple syrup.

Alternately add the flour and milk in 3 additions. I add about 1/3 of each at the same time, then whisk until no lumps remain. Repeat with the remaining dry ingredients and milk.

Divide the batter between the cake pans and bake in the preheated oven.

Bake until a cake tester comes out clean or with just a few clinging crumbs. The tops will be a nice golden brown but darker around the edges.

Let cool for 10 minutes in the pans, then loosen the sides by running a paring knife or small offset spatula around the edges. Flip out onto a wire rack, remove parchment paper, and then cool completely before frosting.

In a large saucepan, combine the flour, sugar, and salt. Stir to combine.

Stir in maple syrup. Switch from the whisk to a silicone spatula and stir constantly over medium heat.

Continue cooking until the flour mixture has thickened and will drop off a spoon in clumps rather than pour off in a stream.

Remove from the heat and scrape into a large bowl with the spatula. Cover the top with plastic wrap that is touching the surface, and allow to cool at room temperature until it is no longer warm to the touch. You can speed this up by cooling it in 20-minute intervals in the refrigerator, stirring and repeating until it is body temperature.

In the bowl of a stand mixer fitted with the whisk attachment, beat the butter on medium-high speed until fluffy and almost white in color.

With the mixer running, add a spoonful of the maple mixture and allow it to beat in thoroughly before adding the next. Scraping down the sides of the bowl as you go.

Stop the mixer to scrape in the last of the flour mixture and scrape down the sides and bottom of the bowl.

Add the vanilla extract and continue to mix on high until it holds stiff peaks.

Once the cakes are cooled, place one layer on your favorite cake stand, cake plate, or platter. Add about 1/3 of the frosting to the top of the cake and spread it out, allowing some to fall over the edges. Coat the edges with the frosting that spilled over – this is your crumb coat!

Place the second layer on top of the frosting and repeat with another 1/3 of the frosting. Covering the top and crumb coating the sides.

Fill in any gaps between the cake layers using an offset spatula or by filling a small piping bag with frosting and piping it in. This feels unnecessary for this cake, but I’m just giving you all the possibilities!

Store and serve. The cake will stay moist for 4 days. I do prefer to wrap and refrigerate after 1 day, but it is best served at room temperature.