- 2 3/4 cups Cake Flour (I prefer Swan’s Down)
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 3/4 cup Butter softened
- 6 tablespoons Vegetable Oil
- 1 1/2 cups Sugar
- 3 Eggs (room temp is better)
- 2 Egg Yolks (room temp is better)
- 1 tablespoon Vanilla Extract
- 1 cup Buttermilk
- 1 pint strawberries for frosting and topping cake
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Preheat oven to 350 F and grease 2 – 8″ or 9″ cake pans
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In a bowl, sift the flour, salt, and baking powder
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Using the mixer, cream the butter and sugar for 3-4 minutes or until fluffy
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Add the oil and vanilla. Keep on mixing
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Add the eggs one at a time beating well after each addition. Clean sides and bottom of the mixer with a spatula
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Add 1/3 of the flour, mix, then add 1/3 of the buttermilk. Repeat the process of alternating the dry and wet ingredients always ending with the flour
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Pour batter into prepared pans. Shake pans against the counter to eliminate air bubbles
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Bake for 23-28 minutes. Insert a skewer in the middle of the cake and if it comes out clean the cake is ready. Mine took 25 minutes
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Remove from oven and let them cool in the pans for 10 minutes before unmolding
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Frost cake after cooling and top with freshly sliced strawberries
Frosting Recipe:
3 cups confectioners’ sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
3-4 crushed strawberries
- In a bowl,, with electric mixer, mix together sugar and butter on low speed until well blended, then increase speed to medium and beat for another 3 minutes.
- Add vanilla and cream and continue to beat on medium speed for 1 minute more, add 3-4 crushed strawberries.
Photo Credit: Nancy Newcomer
