2 Cups Bobs Red Mill 1-1 Baking Flour
2 1/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
4 Large Eggs
1 1/2 Cups Granulated Sugar
1/2 Cup Unsalted Butter
1 Cup Milk
3 Teaspoons Vanilla Extract
3 Teaspoons Vegetable Oil
Preheat the oven to 350°F and grease two 8" pans with butter; add a circle of parchment paper in the bottom of pans, then set aside.
Whisk flour, salt and baking powder until combined and set aside.
In the bowl of a stand mixer fitted with the whisk attachment, add the eggs and beat for 30 seconds.
Next slowely pour in the granulated sugar and beat the mixture on a high speed for aroud 8 minutes until doubled and very light in colour.
Lightly spoon 1/3 cup of flour mixture over the top of the egg and sugar mixture. Beat until just combined. Repeat this process until all of the flour mixture is incorporated.
Put butter, milk, oil and vanilla in a microwave safe bowl and microwave on high for 25 second bursts stiring in between until everything is well incorporated.
Pour this mixture into a large bowl and add in just under half of the flour and egg mixture. Quicly whisk to combine.
Slowely pour this very loose mixture back into the bowl of your stand mixer and beat until combined.
Pour this into your cake pans and tap each pan 3 times on the ocunter to remove large air bubbles.
Place in oven for 30 minutes or unti golden brown and a cake tester comes out of the center clean.
Let the cakes cool in the pans on the rack for 20 minutes. Remove the cakes from the pans onto the rack and cool completely before frosting.
This recipe tastes amazing with my swiss meringue buttercream recipe