Ingredients:

  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 2.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 3 large eggs
  • 0.5 cup unsalted butter, softened
  • 0.5 cup vegetable oil
  • 1 cup buttermilk
  • 1 tbsp pure vanilla extract
  • 1.5 cups unsalted butter, softened
  • 5 cups powdered sugar, sifted
  • 3 tbsp heavy cream
  • 2 tsp pure vanilla extract
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
  2. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. Add the softened butter, oil, eggs, buttermilk, and vanilla extract. Beat on medium speed with a hand mixer for about 2 minutes until the batter is smooth and pale.
  4. Divide the batter evenly between the two prepared pans.
  5. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. Place the cooled layers in the freezer for 20 minutes to firm up the crumb before frosting.
  8. Prepare the buttercream by beating together softened butter, powdered sugar, heavy cream, vanilla extract, and salt until fluffy.
  9. Frost the cooled cake layers and assemble the cake.