Vanilla Cake

Ingredients

• 6 tbsp. unsalted butter, room temperature, plus more for pans  
• 1 c. (200 g.) granulated sugar 
• 3/4 c. vegetable oil
• 6 large eggs, room temperature
• 3 c. (360 g.) cake flour 
• 1 tbsp. plus 1 1/2 tsp. baking powder
• 1 1/2 c. half-and-half, divided
• 2 tbsp. vanilla bean paste 
• 1 tsp. kosher salt
• Buttercream frosting, for decorating

Directions

1. Preheat oven to 350° and butter 2 (8″) round pans. Line bottoms of pans with parchment.
2. In a large bowl, using a handheld mixer on medium-high speed (or in the large bowl of a stand mixer fitted with the paddle attachment), beat granulated sugar and butter until doubled in size, about 3 minutes. Add oil and beat until fluffy, white, and smooth, about 5 minutes.
3. Reduce mixer speed to low. Add eggs, one at a time, beating to blend and scraping sides of bowl after each addition, until incorporated.
4. In a medium bowl, whisk flour and baking powder until well combined, about 1 minute (this is to avoid sifting). Add half of dry ingredients and 3/4 cup half-and-half and beat on medium-low speed until batter is moist (it’s okay if there are some lumps). Add vanilla paste, salt, and remaining dry ingredients and 3/4 cup half-and-half and beat just until combined (the batter will still have a few lumps).
5. Divide batter between prepared pans. Bake cake until golden brown and a tester inserted into the center comes with a few moist crumbs attached, 40 to 45 minutes.
6. Let cool in pan 20 minutes. Invert onto a wire rack and let cool completely.
7. Using a serrated knife, trim domed top of cakes to flatten, if desired. Using an offset spatula, spread half of frosting on top of one cake. Place second cake on top. Ice top and sides of cake with remaining frosting and pipe florets on top, if desired.