- 6 Tablespoons unsalted butter softened to room temperature 85g
- 2/3 cup canola oil or vegetable oil 160ml
- 2 cup sugar 400g
- 1 Tablespoon clear vanilla extract
- 2 2/3 cup + 2 Tablespoon all-purpose flour 345g
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk room temperature preferred (235ml)
- 6 large egg whites room temperature
- Double batch Vanilla Buttercream Frosting
1Preheat oven to 350F and prepare two 8-inch round cake pans by lining the bottoms with a round of parchment paper and generously greasing and flouring the sides. Be sure to shake out excess flour.
2In a stand mixer (or using an electric mixer), beat butter on medium-low speed until creamy.
3Add sugar and oil and beat until all ingredients are well-combined and creamy.
4Scrape down the sides and bottom of the bowl and then stir in your vanilla extract.
5In separate bowl, whisk together your flour, baking powder, and salt.
6Measure out your milk.
7With mixer on medium speed, gradually alternate between adding the flour mixture and the milk, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.
8Pause occasionally to scrape down sides and bottom of bowl.
9In separate bowl, combine your egg whites and, with a hand-mixer on high-speed, beat until stiff peaks form.
10Using a spatula, gently fold your egg whites into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.
11Evenly divide cake batter into prepared pans.
12Bake on 350F for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking.
13Cakes will be a light golden brown when done baking.
14Remove cakes from oven and allow to cool for 15 minutes. Run a knife around the inside rim of each pan and invert each onto a cooling rack.
15Allow to cool completely before covering with buttercream frosting*. I used a double batch of my recipe to thoroughly cover and decorate this cake.