Ingredients
— The Cake Batter —
2 ½ cups (300g) cake flour (or all-purpose flour)
2 cups (400g) granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup (240ml) buttermilk, room temperature
½ cup (115g) unsalted butter, melted and slightly cooled
½ cup (120ml) vegetable oil
4 large eggs, room temperature
1 tablespoon pure vanilla extract
— The Vanilla Buttercream —
1 cup (2 sticks) unsalted butter, softened
4–5 cups powdered sugar
2–3 tablespoons heavy cream or milk
2 teaspoons vanilla extract
Pinch of salt
Instructions
1. **Preheat:** Preheat your oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans and line the bottoms with parchment paper.
2. **Mix Dry Ingredients:** In a large bowl (or stand mixer), whisk together the flour, sugar, baking powder, and salt.
3. **Mix Wet Ingredients:** In a separate medium bowl, whisk together the buttermilk, melted butter, vegetable oil, eggs, and vanilla extract until smooth and combined.
4. **Combine:** Pour the wet ingredients into the dry ingredients. Mix on low speed (or whisk by hand) just until the batter comes together and is smooth. **Do not overmix**, or the cake will be tough.
5. **Bake:** Divide the batter evenly between the prepared pans. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
6. **Cool:** Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely. (Do not frost warm cake!).
7. **Make Frosting:** Beat the softened butter on high speed until creamy (about 3 minutes). Gradually add the powdered sugar, 1 cup at a time. Add the cream, vanilla, and salt. Whip on high speed for another 3 minutes until fluffy and white.
8. **Assemble:** Spread a layer of frosting on top of one cooled cake round. Place the second round on top. Frost the top and sides of the cake. Top with sprinkles if desired.
Notes
Room Temperature Ingredients: This is critical! Cold eggs or cold buttermilk will seize the melted butter and result in a lumpy batter and dense cake.
Cake Flour vs. All-Purpose: Cake flour has less protein and creates a more tender, bakery-style crumb. If you use All-Purpose flour, the cake will still be delicious but slightly sturdier.
Buttermilk Substitute: If you don’t have buttermilk, add 1 tablespoon of vinegar or lemon juice to 1 cup of whole milk and let it sit for 5 minutes.
Storage: The cake keeps well at room temperature in a cake saver for 3 days, or in the fridge for 5 days.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian