Description

This timeless vanilla layer cake achieves a perfect balance of flavor and texture by combining softened butter with vegetable oil. Its velvety, sturdy crumb makes it an ideal choice for elaborate birthday stacking or simple everyday enjoyment.

Ingredients

1/2 cup unsalted butter, softened
1/4 cup vegetable or canola oil
1 1/2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk, room temperature

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Instructions

Preheat your oven to 350°F (177°C) and line the bottoms of two 8-inch round cake pans with parchment paper, lightly greasing the sides.
In a stand mixer or large bowl, beat the softened butter, oil, and granulated sugar together until the mixture is pale and creamy.
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Whisk together the flour, baking powder, and salt in a separate medium bowl to ensure the leavening agents are evenly distributed.
Alternately add the flour mixture and the buttermilk to the butter mixture, starting and ending with the flour, mixing only until just combined.
Divide the batter evenly between the prepared pans and bake for 30–35 minutes until the surface springs back and a toothpick comes out clean.
Let the cakes cool in the pans for 10–15 minutes before transferring them to a wire rack to cool completely.

Notes

For the most consistent results, always measure your flour using the spoon-and-level method to avoid a dry cake. Ensuring all cold ingredients like eggs and buttermilk reach room temperature before mixing will help create a perfectly emulsified, smooth batter.

Prep Time: 20 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American