Ingredients:

  • 2.5 cups all purpose flour (315g)
  • 1.75 cups granulated sugar (350g)
  • 2.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp fine sea salt
  • 0.75 cup neutral oil (180ml)
  • 1 cup full fat buttermilk (240ml)
  • 2 large eggs
  • 1 tbsp pure vanilla extract
  • 0.5 cup hot water (120ml)
  • 1 cup unsalted butter, softened (225g)
  • 4 cups powdered sugar (500g)
  • 3 tbsp heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until well combined.
  3. In a separate medium bowl, whisk the neutral oil, room temperature buttermilk, eggs, and 1 tablespoon of vanilla extract until the mixture is fully emulsified and smooth.
  4. Gradually pour the wet ingredients into the dry ingredients. Whisk by hand or with a mixer on low speed until just combined.
  5. Carefully stir in the hot water. The batter will be thin; this is intentional as it helps bloom the vanilla and ensure a level rise.
  6. Divide the batter evenly between the two prepared pans.
  7. Bake for 35 minutes, or until a wooden skewer inserted into the center comes out clean or with only a few moist crumbs.
  8. Cool the cakes in their pans for 10 minutes before transferring them to a wire rack to cool completely to room temperature.
  9. Prepare the frosting by beating the softened butter until creamy. Gradually add powdered sugar, heavy cream, and whip until light and fluffy.
  10. Frost the cooled cake layers and serve.