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Pre-heat oven to 350 F.
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Grease 4 6-inch round cake pans, or 2 8-inch round pans. Line with parchment paper. Or butter and flour the pans.
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Sift the flour, baking powder, baking soda, salt together. Set aside.
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Cream butter and oil together in the bowl of an electric mixer for about 1 minute.
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Add sugar. Cream for another 2 minutes.
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Add eggs one at a time, waiting for one egg to be incorporated before adding the next one.
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Add vanilla extract.
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Pour half of the milk in. Mix until combined.
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Add half of the flour mixture in the bowl. Stir until combined.
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Add the rest of the milk in.
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Finally, add the other half of the flour mixture.
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Stir just until combined. You don’t want to over mix cake batter, because that might make your cake dry and tough, since the more you mix, the batter starts to develop gluten.
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Divide cake batter between the two cake pans.
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Bake in pre-heated oven for about 15-20 minutes, rotating in between.
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Cakes are ready when they are golden on the outside and cooked on the inside. Insert a toothpick in the cake and if it comes out clean, that means the cake is baked. Or gently touch the top of the cake, if it springs right back, it means the cake is ready.
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Remove from the oven. Let cakes cool down for 10 minutes, remove them from the pans. Let them cool down completely before frosting.