The Best Vanilla Cake

Preheat the oven to 325°F / 165°C. Line the bottom of two 8 inch pans with parchment paper, and butter and flour the sides. Set aside. (See recipe notes for baking instructions for 9 inch pans, cupcake pans, or 9 x 13 inch pans).

Whisk the butter, oil, salt, and sugar until the mix is creamy and fluffy.115 g unsalted butter, 100 g oil, ½ tsp salt, 300 g white sugar

Add the eggs, one at a time, mixing well between each addition. 4 large eggs

Mix the milk, vinegar, and vanilla together. Add this milk mixture to the cake batter, and stir it in.180 mL milk, 10 mL white wine vinegar or apple cider vinegar, 15 mL vanilla extract

In a separate bowl, sift the flour and baking powder together and whisk to combine.315 g AP flour, 2 tsp baking powder

Fold the flour into the wet ingredients in 2 - 3 additions, and mix until just combined. Do NOT over-mix.

Divide the batter between the two cake pans. You can either do this by weight, or by using an ice cream scoop to divide the cake batter evenly.

Using an offset spatula, spread the cake batter in the cake pan so that it's evenly spread. Knock the pan on a firm surface 3 - 4 times, to evenly spread out the batter and to remove any air pockets.

Bake in the preheated oven for about 25 - 30 minutes, rotating the pan once, halfway through the baking time. (See recipe notes for baking instructions for 9 inch pans, cupcake pans, or 9 x 13 inch pans).

The cake should be springy to the touch (when you gently touch the middle of the cake, it should spring back up). Remove the cake from the oven and let it cool slightly in the pan. While still warm, turn the cake out onto a wire rack and let it cool down completely.

Please see recipe here for instructions to make Ribbon Cakes.

Make the vanilla buttercream as per the linked recipe, before you're ready to assemble the cake. Then just before you're ready to use the buttercream frosting, you can whip the frosting for a few minutes to make it fluffy again.You can also choose to make the chocolate buttercream as well. 2 recipe Vanilla Buttercream Frosting OR, 2 recipe Chocolate Buttercream Frosting

If needed, slice off any domed tops of the cake layers with a serrated knife to make them evenly flat on top.

Place one cake layer on a cake serving plate or decorating plate, with the flat bottom facing down. Place about ½ - ¾ cup of the frosting on top of this cake layer and spread it evenly. You can choose to add a little more of the frosting if you like.

Place the second cake layer on top, and gently press it down to make sure the cake layers stick together. Make sure the flat bottom of this cake layer is facing up, so that the cake has a nice flat surface on top.

Apply a thin coating of the frosting to completely cover the cake. This is the crumb coating. Allow the crumb coating to set in the fridge for a few minutes, or up to 1 hour.

Spread the rest of the frosting over the cake evenly. Use an offset spatula to create swirls for an old fashioned cake look, OR use a bench scraper or spatula to smooth out the frosting.

Decorate the cake as you like.