Any season is cake season, and this deliciously simple layer cake will have you singing the praises of our freshly milled flour for days. It's just so flavourful. This handy recipe is proof that simpler is usually better.
Chocolate Frosted Vanilla Layer Cake
~ adapted from SugarSpunRun
1/2 cup /113g unsalted butter softened to room temperature
½ cup canola oil
1 1/2 cup/300g sugar
4 eggs, room temperature preferred
1 tbsp vanilla extract
3 cups/390g Flourist Sifted Red Fife Flour
1 tbsp baking powder
1/2 teaspoon salt
1 1/4 cup/300ml buttermilk room temperature preferred
1 batch Classic Chocolate Frosting
Preheat oven to 350 degrees and prepare two deep 8" round cake pans by lining the bottoms with parchment paper and lightly greasing the sides. Set aside.
In the bowl of a stand mixer (or in a large bowl using an electric mixer) cream together the butter, canola oil and sugar until creamy and well-combined.
Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
In a separate, medium-sized bowl, whisk together the Flourist Sifted Red Fife Flour, baking powder, and salt. Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition. The batter should be smooth and completely combined but avoid over-mixing.
Evenly divide batter into your prepared cake pans, and bake on 350 for 30-35 minutes. When the cake is done, the surface should spring back to the touch and a toothpick inserted in the center should come out mostly clean with few moist crumbs (no wet batter).
Allow cakes to cool in their cake pans for 10-15 minutes before inverting onto a cooling rack to cool completely before frosting.
Frost cake using Classic Chocolate Frosting and decorate with sprinkles or berries as desired. We like it plain jane!
In the bowl of a stand mixer (or in a large bowl using an electric mixer) cream together the butter, canola oil and sugar until creamy and well-combined.
Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
In a separate, medium-sized bowl, whisk together the Flourist Sifted Red Fife Flour, baking powder, and salt. Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition. The batter should be smooth and completely combined but avoid over-mixing.
Evenly divide batter into your prepared cake pans, and bake on 350 for 30-35 minutes. When the cake is done, the surface should spring back to the touch and a toothpick inserted in the center should come out mostly clean with few moist crumbs (no wet batter).
Allow cakes to cool in their cake pans for 10-15 minutes before inverting onto a cooling rack to cool completely before frosting.
Frost cake using Classic Chocolate Frosting and decorate with sprinkles or berries as desired. We like it plain jane!
4 comments
Hi Marc, if you use the print function in your browser the printable version will load automatically. Thank you!
Hi Allison, yes I think all butter should work fine!
you need to have a print pdf button added for your recipes
Could you use butter, as I don’t like to use seed oils ?
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