Serves 1
Directions
- 1Preheat oven to 350°F. Grease three 8-inch round pans with baking spray.
- 2In a stand mixer fitted with the paddle attachment, beat the butter, oil, sugar, and vanilla on medium-high speed for 4–5 minutes, until very pale, light, and fluffy.
- 3Scrape down the bowl 2–3 times; this step builds your cake’s structure.
- 4Emulsify the eggs with an immersion blender before adding them.
- 5Add the emulsified eggs to the creamed mixture one at a time, mixing well after each addition.
- 6In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- 7With the mixer on low speed, add the dry ingredients in three additions, alternating with buttermilk in two additions, beginning and ending with the dry.
- 8Mix just until incorporated; do not overmix or the crumb will toughen.
- 9With the mixer still on low, mix in the sour cream until fully combined and silky.
- 10Evenly divide the batter between the prepared pans and smooth the tops with a spatula.
- 11Bake for 25–30 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs.
- 12Let the cakes rest in the pans for 10 minutes, then invert onto a wire rack.
- 13Cool completely before frosting.
- 14Decorate the cake with buttercream.
Ingredients
- 1 cup unsalted butter, softened
- 0.75 cup neutral oil (avocado)
- 2.5 cups granulated sugar
- 6 large eggs, room temperature
- 1 Tbsp pure vanilla extract
- 4 cups cake flour, spooned & leveled
- 1 Tbsp baking powder
- 0.5 tsp baking soda
- 1 tsp salt
- 1.5 cups buttermilk, room temperature
- 0.5 cup sour cream, room temperature
Equipment
stand mixerpaddle attachmentimmersion blender8-inch round pansbaking sprayspatulaoventoothpickwire rack
Tips
- Using both butter and oil keeps the cake soft and moist for days, even after refrigeration.
- Cake flour is lower in protein, which forms less gluten and results in a fine, fluffy crumb.
- Accurate measuring is crucial: fluff up flour, scoop it gently, and lightly shake it level to avoid a dense, dry cake.
- Emulsifying eggs helps break down proteins and evenly distribute fat, creating a smoother batter and consistent texture.
- Ensure all ingredients are at room temperature for even combining.
- Scrape down the sides of the bowl a few times while mixing.
- When adding dry ingredients, stop mixing as soon as they are incorporated to avoid building too much gluten, which toughens the cake.
- Do not overbake, as vanilla cake dries out quickly.
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