Cookies, Candy & Desserts |
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Emma's Amazing Vanilla Cake - 2018
Recipe courtesy of Emma Wozny
INGREDIENTS
PREPARATION
Preheat oven to 350 and prepare two deep 8" round cake pans by lining the bottoms with parchment paper and lightly greasing the sides. Set aside.
Cream together the butter, canola oil and sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
In a separate, medium-sized bowl, whisk together flour, baking powder, and salt. Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition. The batter should be smooth and completely combined, but avoid over-mixing.
Evenly divide batter into your prepared cake pans, and bake for 30-35 minutes. When the cake is done, the surface should spring back to the touch and a toothpick inserted in the center should come out mostly clean with few moist crumbs.
Allow cakes to cool in their cake pans for 10-15 minutes before inverting onto cooling rack to cool completely before frosting. Frost cake using frosting of your choice.
Note: You may use 9" cake pans instead, but watch the cooking time as they may need less time in the oven.
Emma made this for Joan's birthday, and it was amazing! Great-grandma would be proud!
She topped it with Emma's Amazing Vanilla Buttercream Frosting.
- 1/2 cup unsalted butter - room temperature
- ½ cup canola or vegetable oil
- 1 1/2 cups sugar
- 4 eggs - room temperature
- 1 Tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cup buttermilk - room temperature
PREPARATION
Preheat oven to 350 and prepare two deep 8" round cake pans by lining the bottoms with parchment paper and lightly greasing the sides. Set aside.
Cream together the butter, canola oil and sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
In a separate, medium-sized bowl, whisk together flour, baking powder, and salt. Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition. The batter should be smooth and completely combined, but avoid over-mixing.
Evenly divide batter into your prepared cake pans, and bake for 30-35 minutes. When the cake is done, the surface should spring back to the touch and a toothpick inserted in the center should come out mostly clean with few moist crumbs.
Allow cakes to cool in their cake pans for 10-15 minutes before inverting onto cooling rack to cool completely before frosting. Frost cake using frosting of your choice.
Note: You may use 9" cake pans instead, but watch the cooking time as they may need less time in the oven.
Emma made this for Joan's birthday, and it was amazing! Great-grandma would be proud!
She topped it with Emma's Amazing Vanilla Buttercream Frosting.
