This cake is super moist, has a beautiful crumb, and will be able to be eaten all week long without drying up.
Ingredients
- 16 ounces (454 g/ 2 Cups) All-Purpose Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 10 ounces (284 g/ 1 1/8Cups) unsalted butter softened
- 14 ounces (397 g/ 1 2/3 cups) of granulated sugar
- 3 large eggs at room temperature
- 8 ounces (227 g/ 1 Cup) of buttermilk at room temperature
- 3 ounces (85 ml/ ) of vegetable oil
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350ºF and adjust the rack to the lower middle of the oven so it’s not too close to the top element.
- Make sure your cold ingredients are at room temperature and you are weighing your ingredients (including liquids) for the best results.
- Coat your cake pan in a thin, even layer of butter.
- Whisk together the flour, baking powder, baking soda, and salt and set aside.
- Combine together your buttermilk, oil, and vanilla extract and set aside.
- Place softened butter into the bowl of your stand mixer with the paddle attachment and cream until smooth on low.
- Sprinkle in your sugar and cream until light and fluffy. Scrape the bowl if needed.
- While mixing on low, add in your room temperature eggs one at a time. Letting them mix fully before adding the next egg.
- Add in 1/3 of your flour mixture, then 1/3 of your liquid mixture. Repeat two more times. Scrape bowl as needed. Mix until just combined. Do not over-mix.
- Pour batter (it will be thick) into your prepared bundt cake pan and bake at 350ºF for 45-50 minutes or until a skewer inserted into the deepest part of the cake comes out clean.
- Remove the cake from the oven and let cool for 15 minutes before turning it out onto a cooling rack.
