Ingredients
Scale
For the Cake Batter
- ½ cup (1 stick) unsalted butter, softened to room temperature
- ½ cup neutral oil (vegetable or canola)
- 1½ cups granulated sugar
- 4 large eggs, brought to room temperature
- 1 tablespoon pure vanilla extract
- 2–3 teaspoons vanilla bean paste (optional, but adds extra depth)
- 3¼ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 1¼ cups buttermilk, at room temperature
For the Vanilla Buttercream
- 2 sticks unsalted butter, softened
- 2 teaspoons pure vanilla extract
- ¼ cup heavy cream or whole milk
- 5 cups powdered sugar, sifted
- Sprinkles, for decorating (optional)
Instructions
- Prep the Oven and Pans
- Heat your oven to 350°F (175°C).
- Grease two 9″ round cake pans with nonstick spray.
- Cut two parchment rounds to fit the bottoms; place them in the pans, then give the pans and sides one more light spray.
- Cream the Fats and Sugar
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, oil, and granulated sugar on medium-low until light and silky, about 1–2 minutes.
- Add Eggs & Vanillas
- With the mixer running, add the eggs one at a time, beating well after each addition.
- Pour in the vanilla extract and, if you’re using it, the vanilla bean paste. Scrape down the bowl to ensure everything is evenly combined.
- Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt until uniformly blended.
- Build the Batter
- Alternating between the dry mix and the buttermilk, add them to the mixer: start with one-third of the flour blend, then half the buttermilk, another third of the flour, the remaining buttermilk, and finish with the last of the flour.
- Mix on low speed just until the batter is smooth and lump-free. Don’t overmix!
- Bake
- Divide the batter evenly between your prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Let the cakes cool in their pans for 10 minutes, then gently turn them out onto a wire rack to cool completely before frosting.
- Make the Vanilla Buttercream
- In a clean mixer bowl, whip the softened butter and vanilla extract until creamy.
- Gradually add the powdered sugar, about a cup at a time, alternating with splashes of heavy cream, until your frosting is fluffy and spreadable.
- Assemble & Decorate
- Place one cake layer on your serving plate. Spread a generous layer of buttercream over the top.
- Stack the second cake layer on top, then frost the top and sides to your liking.
- Finish with colorful sprinkles if you’d like a playful touch.
Notes
Tips & Variations
- 9×13 Pan: Pour all the batter into a greased 9×13″ pan and bake 30–35 minutes, or until done.
- Cupcakes: Fill 24 liners about two-thirds full and bake 15–18 minutes.
- Three Layers: Split the batter among three 8″ or 9″ pans and bake each for 20–25 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts