Description
Experience the ultimate moisture and flavor with this bakery-style vanilla cake that uses both butter and oil for a superior crumb. Infused with tangy buttermilk, this versatile cake is soft, tender, and the perfect base for any celebration or simple dessert.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable, canola, or avocado oil
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons high-quality vanilla extract
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk, room temperature
Instructions
- Preheat your oven to 350°F (177°C) and prepare two 8-inch round cake pans by greasing the sides and lining the bottoms with parchment paper.
- In a stand mixer or large bowl, cream together the softened butter, oil, and sugar until the mixture is pale and light.
- Add the eggs one at a time, beating thoroughly after each addition, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt to aerate.
- Gently alternate adding the flour mixture and the buttermilk to the wet ingredients, starting and ending with the flour; mix by hand until just combined.
- Divide the batter evenly between the pans and bake for 30–35 minutes, or until the center springs back and a toothpick comes out clean.
- Cool in the pans for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
To ensure the most tender crumb possible, always measure your flour using the spoon-and-level method rather than scooping directly with the measuring cup. Additionally, if your batter appears slightly curdled after adding the eggs, don’t worry—it will smooth out once the dry ingredients are incorporated. For the best flavor, allow the cake to cool entirely before frosting to prevent the icing from melting into the sponge.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American