VANILLA CAKE

By RoketJSquerl

Ingredients

• 16 tablespoons (8 ounces, or 227 grams) unsalted butter softened
• 12 ounces (340 grams) granulated sugar
• 4 tablespoons (60 milliliters) vegetable oil
• 4 large eggs
• 1 1/2 tablespoon (23 milliliters) vanilla extract
• 6 ounces (170 grams) all-purpose flour- 1 1/4 cups
• 6 ounces (170 grams) cake flour*- 1 1/2 cups
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/4 cups (300 milliliters) buttermilk

Details

Servings 1
Adapted from cakepaperparty.com

Preparation

Step 1

Preheat oven to 350 F (177 C). Spray three 8-inch round cake pans with Baker’s Joy or grease and flour.

Beat butter, sugar and oil for 2 minutes on medium-high speed of mixer. Add eggs one at a time and beat until well combined. Stir in vanilla.

Sprinkle in dry ingredients to distribute. Turn mixer on low and mix to moisten dry ingredients. Pour in buttermilk and beat on medium for one minute until well combines and smooth.

Pour into prepared pans and bake for about 25-30 minutes until the cake is well done. Do not under bake or this rich cake will be over-moist and unstable. The cake should begin to settle back on itself on the edges. Cool 10 minutes in pan and then turn out to a cooling rack. Cool completely if using immediately, or wrap in two layers of plastic wrap if using later. Frost the cooled cake with your buttercream of choice. Enjoy!