Ingredients: |
Ingredients: 2⅔ cups cake flour, plus more for dusting 2¼ teaspoons baking powder ½ teaspoon kosher salt 2 cups plus 2 tablespoons granulated sugar 12 tablespoons salted butter, softened 6 tablespoons canola oil 1 tablespoon pure vanilla extract 4 eggs, room temperature 1½ cups whole fat buttermilk, room temperature ½ teaspoon baking soda Softened butter for greasing the pans
|
Directions: |
Directions:1). Preheat the oven to 350 degrees. Grease and lightly flour three 8-inch round cake pans with softened butter. Cut out three pieces of parchment paper the size of the bottom of the cake pans. Line the bottom of the pans with the parchment paper and grease the parchment paper with softened butter. In a bowl sift together the flour, baking powder, and salt. Set aside. In another small bowl stir together the buttermilk and soda and set aside.
2). In the bowl of an electric mixer fitted with the paddle attachment on medium-high speed, cream the butter, sugar and oil until light and fluffy, about 2 to 3 minutes. Add the vanilla and mix to combine. Turn the mixer to medium speed and add the eggs one at a time mixing for 1 minute after each addition.
3). With the mixer on low speed, add the flour mixture in 3 additions, and the buttermilk in 2 additions, alternately, beginning and ending with the flour mixture. Mix after each addition only until combined being careful not to over-mix.
4). Divide the batter into the prepared pans and place them on a baking sheet. Bake until a toothpick inserted into the center of the cakes comes out clean, about 25 to 30 minutes. Cool the layers in their pans for 15 minutes, then turn them out onto a cooling rack, remove the parchment paper and carefully cover the cakes with plastic wrap while they cool completely. Frost with Creamy Chocolate Frosting, (see recipe), if desired. |