Classic Vanilla Cake

Gather the ingredients and preheat your oven to 325°F. Lightly grease and flour two 9-inch round cake pans and line the bottom with parchment paper for easy release.

In a large mixing bowl, use a hand mixer (or stand mixer with the paddle attachment) to beat the butter and oil together until the mixture is smooth and thoroughly combined; this should take about 1–2 minutes. It should look creamy and uniform.

Gradually add the sugar to the bowl while mixing on medium speed. Once all the sugar is added, increase to medium-high and beat for about 3 minutes, until the mixture is light and fluffy.

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.

Pour in the vanilla extract and mix until just combined.

In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.

With the mixer on low speed, alternate adding the buttermilk and the dry ingredients in batches, starting with half the buttermilk, then add half of the flour mixture. Repeat with the remaining buttermilk and then the rest of the flour. Mix just until combined, a few small lumps are okay. Don't overmix, or the cake may turn out dense.

Pour the batter evenly into your prepared pans and smooth the top with a spatula. Bake for about 30 minutes, or until the top is golden and the cake springs back when gently pressed in the center. A toothpick inserted should come out clean or with just a few moist crumbs.

Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely.

Once the cake is completely cooled, frost with your favorite icing* or enjoy it plain with a dusting of powdered sugar or fresh fruit.