Cake Recipe

Prepare and preheat

Position oven rack in the center and preheat oven to 350°F (175°C). Grease two 8-inch (or one 9x13) cake pans and line the bottoms with parchment rounds. Lightly dust with flour and tap out excess.

Mix dry ingredients

In a medium bowl, whisk together 2.5 cups all-purpose flour, 1.75 cups granulated sugar, 2 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp fine salt until evenly combined.

Cream butter and combine liquids

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), beat 0.5 cup softened unsalted butter on medium speed for 1 minute until smooth. Add 0.5 cup vegetable oil and beat 20–30 seconds more to combine. Add the eggs one at a time, beating 15–20 seconds after each addition until incorporated. Mix in 2 tsp pure vanilla extract.

Combine wet and dry

With the mixer on low, add the dry ingredients in three additions alternating with the milk and buttermilk: add one-third of the dry mix, then half of the milk (1 cup whole milk) and buttermilk (0.5 cup) combination, then another third of the dry, then the remaining liquid, finishing with the last third of dry. Scrape the bowl as needed and mix just until combined—do not overmix. Batter should be smooth and pourable.

Bake

Divide batter evenly between prepared pans (use a scale or eyeball for evenness). Smooth the tops. Bake in preheated 350°F (175°C) oven for 25–30 minutes for 8-inch rounds (or 30–35 minutes for a 9x13) until a toothpick inserted into the center comes out with a few moist crumbs and the cake springs back lightly when touched.

Cool

Allow cakes to cool in the pans for 10–15 minutes. Run a knife around the edges, invert onto a wire rack, remove parchment, then right-side up to finish cooling completely (about 1 hour).

While the cakes are cooling, make the syrup: combine 0.25 cup granulated sugar and 0.25 cup water in a small saucepan. Heat over medium, stirring until sugar dissolves. Remove from heat, stir in 0.5 tsp vanilla extract, and cool to room temperature. Reserve until assembly. Brush on cakes to add moisture (about 1–2 tbsp per cake layer).

Beat butter

In a clean bowl, beat 1 cup softened unsalted butter on medium speed for about 2 minutes until pale and creamy.

Add sugar and flavor

Reduce mixer speed to low. Gradually add 4 cups confectioners' sugar, about 1 cup at a time, beating briefly after each addition to avoid a sugar cloud. Once the sugar is incorporated, add 2 tsp vanilla extract and 0.25 tsp fine salt.

Adjust texture

Add 4 tbsp heavy cream (or milk) one tablespoon at a time while beating on medium speed until frosting is light and spreadable. Beat for a full 2–3 minutes on medium-high for a fluffy texture. If frosting is too stiff, add an extra teaspoon or two of cream; if too loose, add a few tablespoons more powdered sugar.

Level and slice layers

If cake layers domed during baking, level them with a serrated knife or cake leveler so they stack evenly. If you baked a sheet cake, slice into two or three layers horizontally if desired.

Place the first layer on a cake board or serving plate. Brush the top lightly with simple syrup (about 1 tablespoon). Spread an even layer of buttercream (about 1/3 of the total) using an offset spatula.

Add the second cake layer, brush with syrup, and spread another portion of buttercream. Repeat if you have more layers. Use the remaining buttercream to crumb-coat the outside of the cake (a thin layer to trap crumbs). Chill the crumb-coated cake in the fridge for 15–20 minutes to set.

Apply the final layer of frosting smoothly. Use a bench scraper or spatula to create clean sides and a smooth top. If desired, garnish with fresh berries, edible flowers, and a touch of gold leaf for a royal finish. Refrigerate the cake for 30 minutes to set the frosting before slicing, or serve at room temperature.

Storage: Store cut cake covered in the fridge up to 4 days. Bring to room temperature 30–60 minutes before serving for best texture.