Preheat your oven to 350°F (175°C). This ensures that the cake bakes evenly.

Grease and line two 9-inch round cake pans with parchment paper. This prevents the cake from sticking.

In a large mixing bowl, combine the sifted flour, baking powder, and salt. Whisk together to evenly distribute the leavening agent.

In another bowl, beat the eggs and sugar together using an electric mixer on medium speed until light and fluffy, about 3-5 minutes. This incorporates air into the mixture for a lighter cake.

Add the sunflower oil and milk to the egg mixture, followed by the vanilla extract. Mix until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix, as this can lead to a dense cake.

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. This ensures the cake is fully cooked.

Once baked, remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to a cooling rack to cool completely.

In a large mixing bowl, beat the softened butter with an electric mixer until creamy, about 2 minutes.

Gradually add the sifted powdered sugar, mixing on low speed until incorporated. This prevents a sugar cloud.

Add the sunflower seed butter, milk, and vanilla extract. Beat on medium speed until the frosting is light and fluffy, about 3-5 minutes. Adjust the milk for desired consistency.

Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of frosting on top.

Place the second layer on top and frost the top and sides of the cake with the remaining frosting.

Sprinkle roasted sunflower seeds on top for decoration and added crunch.

Slice and serve the cake at room temperature for the best flavor.