Ingredients

2½ cups all-purpose flour (350 grams)

3 teaspoons baking powder (12 grams)

½ teaspoon kosher salt

¾ cup unsalted butter (170 grams, room temperature, 1½ sticks)

1¾ cups granulated sugar (350 grams)

¼ cup vegetable oil (50 grams)

4 large eggs (200 grams, room temperature)

1 tablespoon pure vanilla extract (12 grams)

1 cup milk (227 grams, room temperature)

5 cups powdered sugar (600 grams)

1½ cups unsalted butter (340 grams, slightly melted, 3 sticks)

3-4 tablespoons heavy cream (43-57 grams, 35% fat)

2 teaspoons pure vanilla extract (8 grams)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a 13×18-inch sheet cake pan with parchment paper, leaving the paper slightly higher than the sides for easy removal. Lightly spray with nonstick cooking spray and set aside.

Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.

Step 3: In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter, granulated sugar, and vegetable oil on high speed until well combined, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula.

Step 4: Add the eggs and vanilla extract to the butter mixture. Beat on high speed until the mixture is light and fluffy, about 1 minute.

Step 5: Pour the milk into the wet mixture and beat on low just until combined, about 30 seconds.

Step 6: Gradually add the dry ingredients to the wet ingredients. Use a spatula to gently fold and scrape the sides and bottom of the bowl until just combined. Be careful not to overmix to keep the cake light and tender.

Step 7: Pour the batter into the prepared cake pan and bake in the preheated oven for 28-29 minutes. The cake is done when a toothpick inserted into the center comes out clean.

Step 8: Remove the cake from the oven and allow it to cool completely in the pan, about 2 hours, before frosting.

Step 9: To make the frosting, in a stand mixer bowl fitted with the whisk attachment, beat the powdered sugar, melted butter, heavy cream, and vanilla extract together until light and fluffy, about 5 minutes. If the frosting is too thick, add an extra tablespoon of heavy cream.

Step 10: Spread an even layer of frosting over the cooled cake. Decorate as desired—consider coloring some frosting with a touch of food coloring for a fun touch.

Tips & Variations

Room temperature ingredients help achieve a smooth batter and even baking.

For a more intense vanilla flavor, use high-quality pure vanilla extract.

If you prefer a lighter frosting, reduce the butter slightly and increase the heavy cream.

Try adding a teaspoon of almond extract to the frosting for a delicious twist.

Decorate with fresh berries or edible flowers for an elegant presentation.

Storage

Store the frosted cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Allow refrigerated cake to come to room temperature before serving for the best texture and flavor. The cake can also be frozen uncut for up to 3 months; thaw overnight in the refrigerator before frosting.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance and keep it covered at room temperature. Frost just before serving to keep the frosting fresh.

Can I substitute the all-purpose flour with gluten-free flour?

You can use a gluten-free flour blend, but be sure it’s designed for baking. The texture may vary slightly, so adding a binder like xanthan gum might be helpful.