Vanilla Cake

Recipe View Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by lining the bottoms with parchment paper rounds and lightly greasing the sides. This ensures easy release after baking. (Prep time: 10 minutes)

Recipe View In a large bowl, cream together the granulated sugar, softened butter, and canola oil using an electric mixer. Beat on medium speed until the mixture is light, fluffy, and well combined. This step is crucial for creating a tender crumb. (5-7 minutes)

Recipe View Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the pure vanilla extract. (3-5 minutes)

Recipe View In a separate bowl, whisk together the all-purpose flour, baking powder, and sea salt to ensure even distribution. (2 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined after each addition. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake. (5-7 minutes)

Recipe View Divide the cake batter evenly between the prepared cake pans. Smooth the tops with a spatula. (2 minutes)

Recipe View Bake in the preheated oven for 30-35 minutes, or until the surface springs back lightly when touched and a toothpick inserted into the center comes out with a few moist crumbs attached, but no wet batter. (30-35 minutes)

Recipe View Remove the cakes from the oven and let them cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (Cooling time: 10 minutes in pan, 1-2 hours on rack)

Recipe View Once the cakes are completely cooled, frost with your favorite vanilla buttercream or cream cheese frosting, or simply dust with powdered sugar. Enjoy!