Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1.5 cups (300g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 0.5 tsp (3g) salt
  • 0.5 cup (115g) unsalted butter, softened
  • 0.5 cup (120ml) vegetable oil
  • 3 large eggs, room temperature
  • 1 tbsp (12ml) vanilla extract
  • 1 cup (240ml) whole milk, room temperature
  • 1 cup (225g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 tbsp (30ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • 1 pinch salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans with butter and line the bottoms with parchment paper.
  2. Cream together the softened butter, oil, and sugar until the mixture is pale and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Gradually add the flour, baking powder, and salt, alternating with the milk. Mix on low speed just until the flour streaks disappear.
  5. Divide the batter evenly between the two pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  6. Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. Prepare the buttercream by beating together the softened butter, powdered sugar, heavy cream, vanilla, and a pinch of salt until smooth.
  8. Frost the completely cooled cake layers and assemble.