Ingredients:
- 1/2 cup unsalted butter, softened to room temperature (113g)
- 1/2 cup canola or vegetable oil or avocado oil (120ml)
- 1 1/2 cups granulated sugar (300g)
- 4 large eggs, room temperature preferred
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour (375g)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk, room temperature preferred (300ml)
Cooking Instructions:
- Preheat oven to 350F (177C) and prepare two deep 8″ round cake pans by lining the bottoms with parchment paper and lightly greasing the sides. Set aside.
- In the bowl of a stand mixer (or in a large bowl using an electric mixer), cream together the butter, canola oil, and sugar until creamy and well-combined.
- Add eggs, one at a time, beating until thoroughly combined after each addition.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
- Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition. The batter should be thoroughly combined, but there may be some small lumps in the batter, and avoid over-mixing.
- Evenly divide batter into your prepared cake pans and bake at 350F for 30-35 minutes. The cakes are done when the surface springs back to the touch, and a toothpick inserted in the center comes out mostly clean with few moist crumbs.
- Allow cakes to cool in their pans for 10-15 minutes before inverting onto a cooling rack to cool completely before frosting.
Recipe courtesy of sugarspunrun
