Ingredients:

  • 375g (3 cups) cake flour
  • 400g (2 cups) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 170g (3/4 cup) unsalted butter, softened
  • 60ml (1/4 cup) neutral oil (vegetable or canola)
  • 4 large eggs, room temperature
  • 240ml (1 cup) full-fat buttermilk, room temperature
  • 1 tbsp pure vanilla extract
  • 340g (1.5 cups) unsalted butter, softened (for frosting)
  • 500g (4 cups) powdered sugar, sifted (for frosting)
  • 45ml (3 tbsp) heavy cream (for frosting)
  • 2 tsp vanilla bean paste (for frosting)

Instructions:

  1. Preheat your oven to 180°C. Grease two 8-inch round cake pans with butter and line the bottoms with parchment paper. Ensure eggs and buttermilk are at room temperature to prevent the batter from curdling.
  2. In a stand mixer bowl fitted with a paddle attachment, combine the cake flour, granulated sugar, baking powder, and salt. Add 170g of softened butter and the neutral oil. Mix on low speed until the mixture resembles coarse sand, ensuring the flour particles are coated in fat.
  3. In a separate jug, whisk together the eggs, buttermilk, and vanilla extract. With the mixer on low, slowly pour in half of the liquid mixture into the dry ingredients and mix until just combined before adding the remaining half.
  4. Divide the batter evenly between the prepared pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes before transferring to a wire rack.
  5. To make the frosting: Beat 340g softened butter until creamy. Gradually add sifted powdered sugar, heavy cream, and vanilla bean paste. Whip on high for 3-5 minutes until light and fluffy. Frost the cooled cakes using an offset spatula.