Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line them with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.

Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar using an electric mixer until light and fluffy, about 3-5 minutes.

Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla seed paste or extract. Mix until well combined.

Combine Ingredients: Gradually add the dry mixture to the wet ingredients, alternating with the milk and oil. Start and end with the flour mixture, mixing until just combined.

Pour Batter: Divide the batter evenly among the prepared cake pans.

Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it starts to simmer.

Melt the Chocolate: Remove from heat and add the chopped semi-sweet chocolate, powdered sugar, and vanilla extract. Let it sit for a minute, then stir until smooth and well combined. Allow it to cool slightly.

Layer the Cakes: Once the cakes are completely cool, place one layer on a serving platter. Spread a generous amount of the chocolate filling on top.

Add More Layers: Place the second layer on top and repeat the filling process. Finish with the third layer.

Chill: Refrigerate the assembled cake for at least 30 minutes to set the chocolate filling.

Slice the cake and enjoy the delightful combination of vanilla and chocolate flavors! This cake is perfect for celebrations or any sweet craving.