Ingredients
The following ingredients have 4 Servings
- 1-1/4 cups all-purpose flour
- 1-1/4 cups cake flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp table salt
- 1-2/3 cups granulated sugar
- 3/4 cup butter (– softened)
- 1/4 cup vegetable oil
- 3 large eggs
- 2 large egg yolks
- 2 tsp vanilla extract
- 1 cup buttermilk
Instruction
- Preheat over to 350 degrees.
- Heavily coat 2- 9″ round baking pans with a non-stick spray like Baker’s Joy. Set aside.
- Combine flour, cake flour, baking powder, baking soda & salt in a mixing bowl & whisk to sift. Set aside.
- In the bowl of an electric mixer, whip together butter & granulated sugar using the paddle attachment.
- Combine eggs & yolks into a measuring cup.
- Pour in eggs, oil & vanilla into butter mixture & continue to beat.
- Add in 1/3 of the flour mixture & mix until just combined.
- Pour in 1/2 the buttermilk, mix.
- Repeat the process again with the remaining flour & buttermilk, scraping down the sides of the bowl between mixing.
- Divide the batter between the prepared cake pans.
- Bake 25-30 minutes or until toothpick test is clean.
- Cool in pans at least 10 minutes.
- Run a knife around the edges to loosen from the pan.
- Invert the cakes onto a wire rack & continue to cool.
- After about 20 minutes of cooling, wrap each cake layer in plastic wrap to help the cakes retain their moisture. (especially if you live in a dry climate)
- Chill the cakes in the refrigerator or freezer prior to decorating to make spreading the frosting easier.
- Frost with chocolate buttercream frosting.
- Store in an airtight container.
