Best Vanilla Cake Ever

Method

1. Preheat the oven to 165°C.
2. Prepare 3 x 9-inch cake tins with parchment paper circles in the bottom and grease the sides.
3. In a large mixing bowl fitted with a whisk attachment beat the softened butter and oil together until they become homogenous, about 4 minutes (your recipe
4. WON’T work if your butter is not completely room temperature).
5. Slowly add the sugar to the oil and butter, beating on high until the mixture is light and fluffy and turns into a pale yellow, about 4 minutes.
6. Add the eggs in one at a time, scraping down the bowl in between each addition.
7. Add the vanilla extract/ vanilla essence.
8. Beat the mixture on high for 4 minutes in order to incorporate as much air as possible.
9. In a separate bowl sift together the flour, salt and baking powder.
10. Alternate mixing in the dry ingredients and the buttermilk in 4 batches, starting with the buttermilk and end with the dry ingredients.
11. If by now there is a few butter lumps, don’t worry as you should not overmix please.
12. Split the batter evenly in the three cake tins and bake for 45 minutes to 1 hour or until the cake is a lovely golden brown and springs back when you press with your finger.
13. Let it cool for 5 minutes and then turn it onto a cooling rack to cool completely.