In a medium mixing bowl, crack in the eggs. Add the granulated sugar, avocado oil, and vanilla extract. Using a whisk, mix everything together really well until the mixture looks smooth, glossy, and fully combined.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Add half of the dry ingredients into the wet ingredients, then pour in half of the milk. Whisk until almost combined. Add the remaining dry ingredients and the remaining milk, then whisk again until the batter is smooth. You do not need a hand mixer for the cake batter — a regular whisk works perfectly.

Gently fold in the Christmas sprinkles. Try not to overmix once the sprinkles are added so they don’t bleed too much into the batter.

Divide the cake batter evenly between the 4 prepared ramekins. Smooth out the tops slightly, then bake at 350°F for about 20 minutes, or until the cakes are puffed, lightly golden, and a toothpick inserted into the centre comes out clean.

Let the cakes cool in the ramekins for a few minutes, then carefully remove them and transfer to a wire rack. Let them cool completely before slicing and frosting.

To make the vanilla cream cheese frosting, add the cold milk and vanilla instant pudding mix to a large bowl. Using a hand mixer, beat really well for a few minutes, until the pudding becomes thick and creamy.

Add the condensed milk, softened cream cheese, and salt. Continue mixing with the hand mixer until the frosting is smooth, fluffy, and fully combined. Scrape down the sides of the bowl as needed so there are no cream cheese lumps.

Once the cakes are completely cooled, carefully slice each one in half horizontally. Add a layer of vanilla cream cheese frosting in the middle, place the top half back on, then spread more frosting over the top.

Finish with extra sprinkles and serve. These taste like childhood, but homemade — soft vanilla cake, creamy frosting, and sprinkles in every bite.