Ingredients:

  • 2 ½ cups (315g) all-purpose flour
  • 1 ½ cups (300g) granulated white sugar
  • 1 tbsp (12g) baking powder
  • ½ tsp (3g) salt
  • ¾ cup (180ml) neutral vegetable oil
  • 3 large (150g) eggs
  • 1 cup (240ml) buttermilk
  • 2 tsp (10ml) pure vanilla extract

Instructions:

  1. Preheat oven to 350°F (180°C). Grease two 8-inch (20cm) round cake pans and line the bottoms with parchment paper.
  2. Whisk together the 2 ½ cups (315g) all-purpose flour, 1 ½ cups (300g) granulated white sugar, 1 tbsp (12g) baking powder, and ½ tsp (3g) salt in a large bowl; sift the flour to avoid clumps.
  3. In a separate bowl, beat the 3 large (150g) eggs and ¾ cup (180ml) neutral vegetable oil for 2 minutes until the mixture looks pale and creamy.
  4. Stir the 2 tsp (10ml) pure vanilla extract and 1 cup (240ml) buttermilk into the egg and oil mixture.
  5. Gradually pour the wet ingredients into the dry ingredients. Mix on low speed just until the flour streaks disappear; do not over-mix.
  6. Divide the batter equally between the two prepared cake pans.
  7. Bake for 25-30 minutes until the edges slightly pull away from the pan and a toothpick inserted in the center comes out with a few moist crumbs.