Ingredients:

  • 2.5 cups cake flour, sifted
  • 1.5 cups granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, softened
  • 0.25 cup vegetable oil
  • 3 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup buttermilk, room temperature
  • 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 oven to 350°F (175°C). Grease two 8-inch round cake pans with butter and line the bottoms with parchment paper circles.
  2. Cream the softened butter and sugar on medium-high speed for approximately 3 minutes until pale and fluffy.
  3. Beat in the vegetable oil, then add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the cake flour, baking powder, and salt.
  5. Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Mix on low speed until just combined; do not overmix.
  6. Divide the batter evenly between the two pans and bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool layers in pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. Prepare buttercream by beating softened butter, powdered sugar, heavy cream, vanilla, and salt until smooth and fluffy.
  9. Level the cooled cake tops and assemble the layers with buttercream frosting. Chill the assembled cake for 2 hours to ensure stability before final decorating.