Description

This simple small cake offers a tender, buttery crumb with the perfect balance of moisture from the addition of oil. It is a reliable, one-pan treat that pairs beautifully with coffee or tea for an easy afternoon snack.

Ingredients

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp kosher salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/4 cup canola or vegetable oil
2 large eggs
1 1/2 tsp pure vanilla extract
1/2 cup milk

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Instructions

Preheat your oven to 350°F (175°C) and line a 9×12-inch baking pan with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined.
Use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, then beat in the oil for one minute.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and scrape down the sides of the bowl.
Add about half of your flour mixture and mix slowly until mostly combined, then pour in the milk and mix again.
Add the remaining flour mixture and mix until just incorporated, then finish with a few gentle stirs using a rubber spatula.
Pour the batter into the prepared pan and bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean.

Notes

For a cleaner slice, allow the cake to cool completely in the pan before lifting it out using the parchment paper edges. This cake stores well in an airtight container for up to three days and actually gains moisture as the flavors settle. Avoid over-mixing once the flour is added to ensure the crumb stays light and tender.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Dessert
Method: Baking
Cuisine: American