Ingredients:
• 1 cup (220 g) butter – salted
• 1 cup (220 g) caster sugar – regular white granulated sugar okay too
• 1 tbsp unflavoured vegetable oil – I use canola
• 5 eggs
• 1¾ cups (220 g) all purpose flour – cake flour okay too
• 3 tsp baking powder
• ½ cup (112 g) buttermilk
• 1½ tsp vanilla essence/extract
Instructions:
• All ingredients must be at room temperature before starting
• Preheat your oven to 150 °C (302°F) with the fan on (see note 1 if you don’t have a fan function) and grease and line an 8 inch square cake tin (round okay too).
• Sift your flour and baking powder together in a bowl and mix it together. Set aside.
• Combine your buttermilk and vanilla together in a separate bowl and set aside.
• Cream together your butter, sugar and oil for about 5 minutes until it’s light and creamy. If using a stand mixer, use the whisk attachment on a medium high speed.
• Add in your eggs one at a time on a medium speed, mixing well in between each egg. Scrape your bowl down as needed.
• Turn your mixer down to the lowest speed, and add in half of your dry ingredients until it’s almost combined. Then add in your buttermilk/vanilla mixture and mix that until it’s almost combined. Add in the remaining dry ingredients and mix until just combined. Do not over mix.
• Pour the batter into your prepared cake tin and then bake for 1 hour, or until a toothpick comes out clean.
• Let the cake cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool further. You can eat it while it’s still warm, or if you’re going to frost it, let it completely cool before adding any frostings on top.
Enjoy!
