Ingredients
The following ingredients have 7 Servings
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 cup 2 sticks unsalted butter, room temperature
- 1 1/4 cups sugar
- 1 Tablespoon Vanilla Bean Paste or 1 vanilla bean scraped
- 4 eggs (room temperature)
- 1 1/2 cups butter (2 1/2 sticks, room temperature)
- 1 Tablespoon Vanilla Bean Paste or 1 vanilla bean
- 2 Tablespoons whole milk
- 3-4 cups powdered sugar
Instruction
- Pre-heat oven to 350°F. Spray two or three (see notes) 8 inch cake pans with oil or butter and flour, then line the bottom with parchment paper.
- Sift together flour, baking powder, and salt. Set aside. Combine milk and vegetable oil together in a separate bowl and set aside as well.
- Using an electric mixer, beat room temperature butter. Add sugar and vanilla, and continue to cream together, scraping sides as needed. Add eggs one at a time, mixing between each addition.
- Alternate mixing in dry and wet (the milk and oil); start and end with the dry ingredients. Divide evenly between baking pans and spread evenly.
- Bake for 17-22 minutes (see notes) until edges are golden brown and a toothpick comes out clean. Let cool in pan for 10 minutes, then remove and let cool on a cooling rack completely.
