Description
A whimsical and tender vanilla cake made with a blend of butter and oil for ultimate moisture. This farmhouse-style recipe uses buttermilk and almond flour to create a professional-quality crumb perfect for any celebration.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup room temperature milk
- 1 tablespoon white vinegar
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Stir together the milk and white vinegar in a small bowl and let it sit for at least 5 minutes to create homemade buttermilk.
- Preheat your oven to 350°F (175°C) and grease two 8-inch cake pans with butter and flour, lining the bottoms with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking soda, baking powder, and salt until well combined.
- Using a stand mixer with a paddle attachment, cream the softened butter, vegetable oil, and granulated sugar on medium speed for 3 minutes until light and fluffy.
- Add the eggs one at a time, mixing after each, then pour in the vanilla extract and 1/2 cup of the prepared buttermilk.
- With the mixer on low speed, alternate adding the flour mixture and the remaining buttermilk, starting and ending with the flour.
- Divide the batter evenly between the prepared pans and bake for 35 minutes, or until a toothpick comes out clean.
- Cool the cakes in their pans for 15 minutes before transferring them to a wire rack to cool completely.
Notes
For the best results, ensure all your dairy and eggs are at room temperature before you begin mixing to prevent the batter from curdling. If you do not have almond flour, you can substitute it with more all-purpose flour, though the texture will be slightly less tender and nutty.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American