Ingredients

The following ingredients have 18 Servings
  • 2¾ cups cake flour1
  • ½ teaspoon baking soda
  • 1½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1½ cups granulated sugar
  • ⅓ cup vegetable oil
  • ⅔ cup unsalted butter2 (room temperature)
  • 1 tablespoon vanilla extract
  • 2 large eggs (room temperature)
  • 2 large egg yolks (room temperature)
  • 1½ cups buttermilk (room temperature)
  • Best Chocolate Buttercream Frosting (3)

Instruction

  • Preheat your oven to 325°F and spray two 8-inch round cake pans with cooking spray and line the bottoms with parchment paper and set aside. You can also bake this as a sheet cake in a 9x13-inch pan, there is no need to line the sheet pan.
  • In a medium bowl, sift together the flour, baking soda, baking powder, and salt.4 Set aside.
  • In a large bowl with a hand mixer or stand mixer fitted with a whisk attachment, cream together the sugar, oil, butter, and vanilla.
  • Add the eggs and egg yolks one at a time beating after each addition just until combined.
  • Using a rubber spatula, fold in the dry ingredients in 3 parts alternating with the buttermilk in 2 parts. Begin and end with the dry ingredients. Gently fold until only very small lumps remain. DO NOT use an electric mixer for this step.5
  • Evenly divide the batter between the two prepared cake pans and bake for 30 to 35 minutes. OR add the batter to the prepared 9x13-inch pan6 and bake for 40 to 45 minutes. A toothpick should come clean from the center when done.
  • Transfer the cake pans to a wire rack and allow the cakes to cool in the pan for 10 minutes before removing and allowing to cool completely (about 1 hour before frosting). Once cooled, frost and assemble the cake as desired. If making as a sheet cake, leave the cake in the pan and frost it.