Recipe Details
Ingredients
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1 ½cupswhite sugar
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½cupunsalted butter, at room temperature
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½cupcanola oil
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4eggs, at room temperature
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1tablespoonvanilla extract
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3cupsall-purpose flour
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1tablespoonbaking powder
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½teaspoonsalt
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1 ¼cupsbuttermilk
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of two 9-inch cake pans with parchment paper and lightly grease the sides.
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Beat sugar, butter, and oil together in a large bowl with an electric mixer until creamy and well combined. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract.
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Combine flour, baking powder, and salt together in another bowl. Alternate mixing flour mixture and buttermilk gently into the butter mixture with a spatula, mixing until just combined after each addition; the batter should be smooth and completely combined but avoid overmixing. Divide batter evenly between the prepared pans.
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Bake in the preheated oven until the surface springs back to the touch and a toothpick inserted into the centers comes out mostly clean with a few moist crumbs but no wet batter, 30 to 35 minutes.
Cook’s Note:
You may use vegetable oil instead of canola.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories396 | |
% Daily Value * | |
Total Fat 19g |
24% |
Saturated Fat 6g |
31% |
Cholesterol 76mg |
25% |
Sodium 230mg |
10% |
Total Carbohydrate 51g |
18% |
Dietary Fiber 1g |
3% |
Total Sugars 27g |
|
Protein 6g |
12% |
Vitamin C 0mg |
0% |
Calcium 91mg |
7% |
Iron 2mg |
10% |
Potassium 96mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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