Preheat oven to 350°F. Line two 6" round cake pans with parchment paper.

In a small bowl, stir together flour, baking powder, and salt. Set aside.

In a pot or microwave-safe bowl, heat butter, milk, oil, and vanilla extract until butter melts. Don't boil.

In a large bowl, beat eggs and sugar with an electric mixer for 6 minutes until pale and tripled in size.

Add half of the flour mixture and mix on low until just combined. Then add the rest of the flour and mix until mostly combined.

Slowly stream in the hot milk mixture with the mixer on low until smooth.

Divide the batter into pans until halfway full.

Bake for 35-40 minutes until a toothpick comes out mostly clean.

Cool the cakes in the pans for 15 minutes, then release onto a wire rack to cool completely.

In a bowl, beat whipping cream, powdered sugar, and vanilla extract to soft peaks.

Scoop out some whipped cream and set aside. Beat remaining cream to firm peaks.

Add cocoa powder to the reserved cream and mix until tinted brown. Transfer to a piping bag.

Transfer both creams to separate piping bags.

On a serving plate, place the first cake layer and pipe whipped cream around the edges.

Add strawberry jam in the middle and smooth it out.

Place the second cake layer on top and pipe more whipped cream on top, arranging halved strawberries.

Insert a candle in the middle and pipe brown whipped cream legs around the bottom layer.

Melt the dark chocolate and pipe eyes and a smile between the legs.