Ingredients
- All-purpose flour: 2 1/2 cups
- Granulated sugar: 1 3/4 cups
- Baking powder: 2 1/2 teaspoons
- Salt: 1 teaspoon
- Unsalted butter, softened: 1/2 cup (1 stick)
- Vegetable oil: 1/2 cup
- Large eggs: 2
- Milk: 1 cup
- Vanilla extract: 2 teaspoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Step 3: Add the softened butter and vegetable oil to the dry ingredients. Mix on low speed until combined and crumbly.
- Step 4: In a separate bowl, whisk together the eggs, milk, and vanilla extract.
- Step 5: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Step 6: Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
- To keep your vanilla cake moist, store it in an airtight container at room temperature for up to 3 days, or freeze slices individually wrapped for longer storage.
- For a delightful warm treat, microwave a slice of vanilla cake for 15-20 seconds until slightly heated, then enjoy!
- Serve your vanilla cake with a dollop of fresh whipped cream and a sprinkle of colorful berries for a beautiful and delicious dessert.
- Chef's tip: Ensure your butter is truly softened for a smoother, more even crumb; avoid melting it completely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American