2 eggs, room temp
2 egg yolks, room temp
.5 c buttermilk, divided
1 tsp vanilla
1.5 c cake flour
1.33 c sugar
1.5 tsp baking powder
.5 tsp salt
4 oz unsalted butter
.33 c canola oil
Preheat oven to 350F
Grease & flour (or use Baker’s Joy) a 9×2″ round cake pan. Line the pan with a 9″ parchment circle, then grease & flour again.
Stir the eggs, yolks, 6 tbs of buttermilk, and vinalla together in a medium bowl.
Mix the flour, sugar, baking powder, and salt in a mixer with the whisk on low speed for 30 seconds. Add the butter, oil, and reminaing 2 tbs buttermilk. Mix on low speed to moisten the dry ingredients. Increase to medium speed and beat for 1.5 min. Scrape down the sides. Add a third of the egg mixture and beat for 20 seconds. Repeat until all of the egg mixture is incorporated, scraping down the sides with each addition.
Pour the batter into the prepared pan and bake for 45-55 minutes, or until a test inserted within an inch of the center comes out clean and the cake springs back when pressed lightly in the center. The cake won’t shrink from the sides of the pan until after it’s out of the oven.
Let the cake cool in the pan for about 10 minutes. Invert onto a cooling rack spraked with Pam and peel off the parchment liner, then replace the liner on the cake with the sticky side up. Invert back onto the original cooling rack so the cake is now right side up. Cool completely before storing or icing.