Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale.
Ingredients
For the Cake:
2 ¼ cups all-purpose flour 270g
1/4 cup corn starch 35g
1 1/4 cup granulated sugar 250g
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter room temperature, 113g
¼ cup vegetable oil 60mL
3 eggs room temperature, large
2 yolks
1 tbsp vanilla extract 15mL
1 cup buttermilk 240mL
Preparation
Preheat oven to 350F. Butter and flour three 6 inch round pans. Whisk together the flour, baking powder, corn starch, and salt then set aside.
Cream butter and sugar in a stand mixer using a paddle attachment, or a large bowl if using an electric hand mixer.
Add the oil and vanilla, mix to combine then scrape the bowl down. Add the eggs one at a time mixing until incorporated before adding the next. Scrape the bowl down once more and mix again.
Add flour mixture and buttermilk to the butter in alternating batches while mixing on low.
Bake at 350F for about 30 minutes or until the centers are set and springy.
Allow to layers cool in pans for a few minutes then invert into a wire rack to cool completely.
main ingredients: type of recipe:caketype of dish:dessert cuisine:
